Are you a fan of delicious and authentic Indian cuisine? Do you love experimenting with new recipes and flavors? Look no further! In this article, we’ll be exploring 20 mouthwatering Instant Pot Indian recipes that will transport your taste buds to the streets of India. From classic dishes like Butter Chicken with Basmati Rice to innovative twists like Vegetable Biryani with Cashews, these recipes are sure to delight both beginners and seasoned cooks alike.
Whether you’re in the mood for something spicy or mild, our collection of Instant Pot Indian recipes has got you covered. We’ll be diving into a range of flavors and textures, from rich and creamy curries to fluffy and aromatic rice dishes. So grab your Instant Pot and get ready to cook up a storm!
Butter Chicken with Basmati Rice
A classic Indian dish that combines tender chicken cooked in a rich butter and tomato sauce, served over flavorful basmati rice. This recipe is a perfect blend of spices and creaminess.
Ingredients:
For the chicken:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon garam masala
– 1 teaspoon cumin powder
– Salt, to taste
For the sauce:
– 2 tablespoons butter
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 teaspoons tomato paste
– 1 teaspoon cumin powder
– Salt and pepper, to taste
For the basmati rice:
– 1 cup uncooked basmati rice
– 2 cups water
– Salt, to taste
Instructions:
1. Cook basmati rice according to package instructions.
2. In a large skillet, cook chicken until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add butter and sauté onion, garlic, garam masala, and cumin powder until fragrant.
4. Add diced tomatoes, heavy cream, tomato paste, salt, and pepper. Stir well to combine.
5. Add cooked chicken back into the sauce and simmer for 5-7 minutes or until heated through.
6. Serve over basmati rice.
Cooking Time: 25-30 minutes
Vegetable Biryani with Cashews
This flavorful and aromatic rice dish is a staple of Indian cuisine, perfect for any occasion. This Vegetable Biryani recipe combines the nutty taste of cashews with a medley of colorful vegetables.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium potato, peeled and diced
– 1 red bell pepper, diced
– 1 cup mixed vegetables (e.g., peas, cauliflower)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons chopped fresh cilantro
– 2 tablespoons cashews, roasted and chopped
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add onion, garlic, carrot, potato, bell pepper, and mixed vegetables. Cook until the vegetables are tender.
3. Add cumin seeds, coriander powder, salt, and cashews. Stir well.
4. Add basmati rice to the saucepan, stirring to combine with the vegetable mixture.
5. Add water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked.
Cooking Time: 20-25 minutes
Chana Masala with Cumin Rice
Chana Masala, a popular North Indian dish, is a flavorful and comforting meal made with chickpeas cooked in a rich tomato-based sauce. Serve it with aromatic cumin-infused rice for a satisfying and nutritious dinner.
Ingredients:
For the Chana Masala:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14 oz)
– 1 tsp ground cumin
– 1 tsp garam masala powder
– Salt, to taste
– 2 tbsp vegetable oil
For the Cumin Rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/2 tsp ground cumin
– 1/4 tsp salt
Instructions:
1. Cook the rice according to package instructions.
2. In a large pan, heat oil over medium heat. Add onions and cook until softened (3-4 minutes).
3. Add garlic, cumin, garam masala powder, and chickpeas. Stir well.
4. Pour in diced tomatoes, salt, and 1 cup water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sauce thickens.
5. Serve Chana Masala over Cumin Rice.
Cooking Time: 30-40 minutes
Lamb Rogan Josh with Naan
This classic Kashmiri dish is a staple of Indian cuisine, featuring tender lamb cooked in a rich, aromatic spice blend. Serve it with warm naan bread for a comforting and flavorful meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck fillet, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 teaspoons grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup lamb or beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
– Naan bread, recipe below
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes.
3. Add onions, garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne; cook, stirring occasionally, until onions are softened, about 8 minutes.
4. Stir in diced tomatoes and broth; bring to a simmer.
5. Reduce heat to low and cook, covered, for 1 hour or until lamb is tender.
6. Season with salt and black pepper to taste.
Naan Bread Recipe:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Water, as needed
Instructions:
1. Mix dry ingredients.
2. Gradually add water and knead until smooth.
3. Divide into 6-8 portions; roll each into a ball.
4. Roll out balls into thin disks.
5. Heat a non-stick skillet or griddle over medium heat; cook for 30 seconds per side.
Cooking Time: 1 hour (lamb), 30 seconds (naan bread)
Palak Paneer with Garlic Roti
Palak Paneer, a popular Indian dish, pairs rich spinach curry with creamy paneer (Indian cheese), served with flavorful garlic roti. This recipe is perfect for a quick and satisfying meal.
Ingredients:
For Palak Paneer:
– 1 cup fresh spinach puree
– 1 cup paneer cubes
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– Salt, to taste
– 1/4 cup heavy cream
For Garlic Roti:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 tablespoon butter, melted
– 3 cloves garlic, minced
– Water, as needed
Instructions:
1. In a pan, sauté onion and garlic until softened.
2. Add spinach puree, cumin powder, and salt. Stir well.
3. Add paneer cubes and stir gently to combine.
4. Cook for 5 minutes or until the sauce thickens slightly.
5. For Garlic Roti: Mix flour, salt, and baking powder. Add melted butter, garlic, and water (as needed). Knead into a dough. Roll out thin circles and cook in a pan with a little oil.
Cooking Time: 15-20 minutes
Aloo Gobi with Jeera Rice
This recipe combines the flavors of potatoes, cauliflower, and aromatic spices with the warmth of jeera rice. Perfect for a comforting meal or as a side dish to complement your favorite curries.
Ingredients:
For Aloo Gobi:
– 1 large potato, peeled and cut into small cubes
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 tablespoons vegetable oil
For Jeera Rice:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon jeera (cumin seeds)
– Salt, to taste
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until translucent.
2. Add potatoes, cauliflower, cumin, coriander, turmeric, and salt. Cook for 5 minutes.
3. Mix well, then add 1 cup of water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are tender.
4. For jeera rice, combine rice and water in a pot. Add jeera and salt. Bring to a boil, then reduce heat and cover for 15-20 minutes or until rice is cooked.
Cooking Time: 30-40 minutes
Dal Makhani with Steamed Basmati
Dal Makhani, a popular North Indian dish, is a flavorful and comforting curry made with black lentils, kidney beans, and creamy spices. This recipe pairs it with fluffy steamed basmati rice for a well-rounded meal.
Ingredients:
For the Dal Makhani:
– 1 cup black lentils (urad dal)
– 1 cup kidney beans
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Heavy cream or half-and-half (optional)
For the Steamed Basmati:
– 1 cup basmati rice
Instructions:
1. Rinse lentils and kidney beans separately, then soak in water for at least 30 minutes.
2. Drain and blend cooked lentils with spices, onions, garlic, and water to a smooth consistency.
3. Heat oil in a pan, add blended mixture, and simmer until thickened (about 15-20 minutes).
4. Steam basmati rice according to package instructions.
5. Serve Dal Makhani over steamed basmati rice with a dollop of heavy cream or half-and-half, if desired.
Cooking Time: approximately 30-40 minutes
Chicken Tikka Masala with Saffron Rice
Experience the flavors of India with this classic chicken dish smothered in a rich and creamy tomato sauce, served alongside fluffy saffron-infused rice. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
For the Chicken Tikka:
– 1 1/2 lbs boneless, skinless chicken breast or thighs
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
For the Saffron Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 tsp saffron threads, soaked in 1 tbsp hot water
– 1 tbsp unsalted butter
– Salt to taste
For the Tikka Masala Sauce:
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Marinate the chicken for at least 30 minutes.
3. Cook the saffron rice according to package instructions.
4. Grill or bake the chicken until cooked through, then simmer in the Tikka Masala Sauce.
5. Serve with fluffy saffron rice and garnish with fresh cilantro.
Cooking Time: Approximately 45-50 minutes.
Rajma Curry with Jeera Rice
Rajma curry, a popular Indian dish, is made with kidney beans in a rich and spicy tomato-based sauce. Serve it with fluffy jeera rice for a satisfying meal.
Ingredients:
For Rajma Curry:
– 1 cup kidney beans (rajma)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
For Jeera Rice:
– 1 cup long-grain basmati rice
– 2 cups water
– 1/4 teaspoon ground cumin (jeera)
– Salt, to taste
– Vegetable oil, for greasing
Instructions:
1. Cook the kidney beans according to package instructions.
2. Heat oil in a pan and sauté onions until golden. Add garlic, cumin, garam masala, and cayenne pepper; cook for 1 minute.
3. Add diced tomatoes, cooked kidney beans, salt, and water; simmer for 15 minutes.
4. Cook jeera rice according to package instructions. Mix in ground cumin and salt.
Cooking Time: 30-40 minutes
Fish Curry with Coconut Milk
This flavorful fish curry recipe combines tender fish pieces with a rich and creamy coconut milk-based sauce, perfect for a quick and satisfying meal. With its aromatic spices and subtle sweetness, this dish is sure to please.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into 1-inch pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add fish pieces; cook for 2-3 minutes or until lightly browned.
4. Add cumin, curry powder, turmeric, and cayenne pepper (if using); stir to combine.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to medium-low; let curry simmer for 10-12 minutes or until fish is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 15-17 minutes
Kheer with Cardamom and Pistachios
Kheer is a popular Indian dessert made with milk, sugar, and rice. This recipe adds the warm flavors of cardamom and crunchy texture of pistachios to create a unique and delicious treat.
Ingredients:
– 1 cup basmati rice
– 2 cups whole milk
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup chopped pistachios
– 2 tablespoons ghee or unsalted butter
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, combine milk, sugar, cardamom, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
3. Add the drained rice to the milk mixture and cook, stirring frequently, for 18-20 minutes or until the rice is cooked and creamy.
4. Stir in the ghee or butter and chopped pistachios. Remove from heat.
5. Let the kheer cool slightly before serving warm or chilled.
Cooking Time: 25-30 minutes
Paneer Butter Masala with Garlic Naan
This popular Indian dish is a flavorful and comforting meal that combines the creaminess of paneer (Indian cheese) with the warmth of butter and spices. Serve it with crispy garlic naan for a satisfying dinner.
Ingredients:
For Paneer Butter Masala:
– 250g paneer, cubed
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– ½ teaspoon garam masala powder
– ¼ teaspoon cayenne pepper (optional)
– 1 can (14 oz) tomato puree
– 1 cup heavy cream
– Salt, to taste
For Garlic Naan:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 2 tablespoons butter, melted
– 2 cloves garlic, minced
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook naan according to package instructions or by rolling out dough and cooking in a skillet.
2. In a large pan, melt butter over medium heat. Add onion and cook until softened (3-4 minutes).
3. Add garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
4. Add paneer, tomato puree, and heavy cream. Simmer for 5-7 minutes or until paneer is fully coated.
5. Serve with cooked naan and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Beef Curry with Spiced Rice
This hearty Beef Curry with Spiced Rice recipe combines the rich flavors of India with the comfort of a warm, satisfying meal. Aromatic spices and tender beef make for a perfect pair, served over a flavorful bed of spiced rice.
Ingredients:
For the curry:
– 1 lb beef strips (sirloin or ribeye)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– 2 tablespoons vegetable oil
For the spiced rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Cook rice according to package instructions.
2. In a large pan, heat oil and sauté onions until golden. Add garlic, ginger, and spices; cook for 1 minute.
3. Add beef and cook until browned; add diced tomatoes, broth, and salt. Simmer for 30 minutes or until beef is tender.
4. Serve curry over spiced rice.
Cooking Time: 45 minutes
Matar Paneer with Roti
A classic North Indian dish, Matar Paneer is a flavorful and creamy curry made with paneer (Indian cheese), peas, and spices. Serve it with warm rotis for a satisfying meal.
Ingredients:
– 250g paneer, cubed
– 1 cup fresh or frozen peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 250ml heavy cream
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and sauté until golden.
2. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and cayenne pepper (if using). Cook for 1 minute.
3. Add peas and cook until they start to soften.
4. Add paneer cubes and stir gently.
5. Pour in heavy cream and season with salt.
6. Simmer the curry for 5-7 minutes or until the sauce thickens.
7. Serve hot with rotis, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Egg Curry with Steamed Rice
A flavorful and comforting Indian-inspired dish that combines soft-boiled eggs with a rich and creamy curry sauce, served over fluffy steamed rice.
Ingredients:
– 4 large eggs
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
– Steamed white rice, for serving
Instructions:
1. Boil the eggs and set aside.
2. Heat oil in a pan over medium heat. Add onions and cook until translucent.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Pour in coconut milk and stir well. Bring to a simmer.
5. Reduce heat to low and let the curry sauce thicken.
6. Slice the boiled eggs and add them to the curry sauce. Simmer for 2-3 minutes.
7. Serve over steamed white rice, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Samosa Chaat with Tamarind Chutney
Experience the vibrant streets of India with this easy-to-make Samosa Chaat recipe, elevated by a tangy and sweet Tamarind Chutney. Crunchy samosas meet a medley of textures and flavors in this addictive snack.
Ingredients:
– 6-8 samosas (store-bought or homemade)
– 1/2 cup tamarind paste
– 1/4 cup date syrup or jaggery powder
– 1 tablespoon lemon juice
– 1/4 teaspoon cumin powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Heat the tamarind paste with date syrup or jaggery powder, and lemon juice in a saucepan over medium heat.
2. Add cumin powder and salt; stir well.
3. Arrange samosas on a serving plate or platter.
4. Drizzle the Tamarind Chutney over the samosas.
5. Garnish with chopped cilantro and serve immediately.
Cooking Time: 10-15 minutes
Pav Bhaji with Butter Pav
Pav Bhaji is a popular Indian street food dish that originated in Mumbai. This recipe combines the flavors of mashed vegetables, spices, and buttery bread for a satisfying meal.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 large tomato, diced
– 1 cup mixed vegetables (peas, carrots, potatoes)
– 1 teaspoon pav bhaji masala
– 1/2 teaspoon cumin seeds
– Salt, to taste
– 4-6 buttered buns (Pav)
– Unsalted butter, for serving
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, tomato, mixed vegetables, pav bhaji masala, and cumin seeds. Cook for 5 minutes.
3. Mash the mixture using a potato masher or a fork to desired consistency.
4. Butter buns and toast until lightly browned.
5. Serve the mashed vegetable mixture on toasted Pav with additional butter, if desired.
Cooking Time: 20-25 minutes
Chicken Korma with Saffron Rice
This classic Indian-inspired dish combines tender chicken, creamy spices, and aromatic saffron rice for a truly satisfying meal. With its moderate level of spiciness, this recipe is perfect for those looking to add some excitement to their dinner routine.
Ingredients:
For the Chicken Korma:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt, to taste
For the Saffron Rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt, to taste
Instructions:
1. Cook the chicken with onions, garlic, ginger, cumin, coriander, cinnamon, turmeric, and chili powder until browned.
2. Add coconut milk and simmer for 10 minutes or until the sauce thickens.
3. Prepare saffron rice by cooking the rice with water, soaked saffron threads, and salt.
4. Serve the chicken korma over the flavorful saffron rice.
Cooking Time: 30-40 minutes
Vegetable Pulao with Raita
A classic Indian recipe that combines the comforting warmth of basmati rice with a variety of colorful vegetables and a refreshing yogurt-based raita. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
For Vegetable Pulao:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (e.g., peas, cauliflower, corn)
– Salt, to taste
– Fresh cilantro, for garnish
For Raita:
– 1 cup plain yogurt
– 1/2 cucumber, peeled and finely chopped
– 1 tablespoon lemon juice
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large pan over medium heat. Add onion, garlic, carrot, potato, and mixed vegetables. Cook until the vegetables are tender.
3. Add cooked rice to the pan and stir-fry until combined with the vegetable mixture.
4. For Raita, combine yogurt, cucumber, lemon juice, and salt in a bowl. Stir well.
5. Serve Vegetable Pulao hot, accompanied by chilled Raita.
Cooking Time: 30-40 minutes
Masoor Dal with Steamed Rice
This comforting dish is a staple in many Indian households, made with split red lentils (masoor dal) and served alongside fluffy steamed rice. It’s a simple yet flavorful meal that’s perfect for any day.
Ingredients:
– 1 cup masoor dal
– 4 cups water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons ghee or oil
– Steamed rice, for serving
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes.
2. Drain and pressure cook the dal with 4 cups of water until tender, about 15-20 minutes.
3. Heat ghee or oil in a pan over medium heat. Add chopped onion and sauté until translucent.
4. Add minced garlic and ground cumin; cook for 1 minute.
5. Add cooked dal to the pan and stir well. Season with salt to taste.
6. Serve hot with steamed rice.
Cooking Time: 30-40 minutes
Summary
Discover the flavors of India with these 20 authentic Instant Pot recipes! From classic dishes like Butter Chicken with Basmati Rice and Chana Masala with Cumin Rice, to vegetarian options like Vegetable Biryani with Cashews and Aloo Gobi with Jeera Rice. You’ll also find international twists on Indian favorites, such as Lamb Rogan Josh with Naan and Chicken Tikka Masala with Saffron Rice. Whether you’re a fan of meat, vegetables, or desserts, there’s something for everyone in this collection.
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