Indian Instant Pot(R) Cookbook: Traditional Indian Dishes Made Easy and Fast

For as much as I love cooking, I was one of the last people my age I know to hop on the Instant Pot bandwagon. This cookbook is what got me there. One day I thought, I wonder if the IP makes cooking Indian food a lot easier, and I wonder if there's a dedicated cookbook for that. This book came up immediately. And so, come Prime day when the IP was an amazing price, I took the plunge. However, I still didn't get this book right away. Noticing on a review that the author has a website featuring many of the recipes in this book, I decided to try out a couple of those before spending the money on the book. After the butter chicken, homemade paneer, which was then incorporated into a matar paneer, and a dal soup (all within a week mind you) I finally realized this book would be well worth it. Upon its arrival, and my perusal thereof, my excitement was through the roof. Pitre, for the ease of us home cooks, deliberately limited the necessary spices and specialty ingredients needed to make these recipes. Her writing style is fun, even dropping a Lord of the Rings reference at one point, and smart, and she expertly demonstrates a thorough understanding of food science and the principles at play during the pressure cooking, all of which give me confidence in these recipes. This isn't just some amateur blogger's slapped-together attempt to be current. The contents are well rounded, from the homemade spice blends, sides, mains of the meatless, seafood, and meat varieties, drinks, and desserts. The spread of lassi recipes (relevant because one can make the yogurt for it in the IP) in itself is impressive and mouth-watering. I have a feeling this is going to be one of my most used cookbooks in my collection!

I went to India last year and really liked the butter chicken over rice. When I came home I bought this cookbook to make it at home!! I bought the spices in India and my butter chicken was just as good as what I ate there!! Using my instapot made it even better.

This is my 22nd Instant Pot cookbook (total count across both hardcopy and kindle). So to say I’ve laid eyes upon a few IP cookbooks it a bit of an understatement. Twenty-Two is certainly more than “a few”. I devoured Chapters 1 and 2 of the Kindle version of this “Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast” within hours of it being electronically delivered. And I am eagerly awaiting the hardcopy version to arrive next week! Within just the first Chapter there is more useful and detailed -- yet easy to understand -- Instant Pot specific information than any other IP cookbook that I own. The table of contents for this book hides the true value hidden in just Chapter 1 by not listing its subsections (I’ve done so for you below!). It is rich with helpful information some of which I’ve seen before, some which I haven't -- but what I have seen is spread out across multiple cookbooks and IP websites. Never before have I see so much useful IP information assembled all in one place in such a clean, straightforward, easy-to-follow manner. More importantly: Chapter 1 addresses the “elephant in the room” of the Instant Pot world. And that is the fact that the IP needs time to reach pressure, and it needs time to release pressure. Not only is this mentioned more than once -- it is accounted for in the recipes! Nowhere else have I _ever_ seen an IP cookbook or recipe website address this problem! For example, the Onion Masala recipe: “Prep Time: 10 minutes; Saute: 10 minutes; Manual High Pressure: 15 minutes; Total 60 minutes”. ANY other cookbook would list this as “Prep: 20 minutes; Cook: 15 minutes; Total: 35 minutes”. But not THIS cookbook. THIS cookbook is the first one I’ve seen to actually acknowledge reality for cooking with an Instant Pot. So right out of the gate, by the end of Chapter 1 -- the $6.99 full priced Kindle version has more than paid for itself in the value and richness of information provided. The remaining chapters of recipes are just icing on the cake! (Pure, rich, truthful, gonna-be-so-yummy icing + cake.) One of the earlier reviewers stated that many of the recipes included in this cookbook are already available on the author’s website -- as if that was a bad thing. So what if the cookbook came second and the website came first? If it were the other-way-around (cookbook first, then website) the author would likely be praised for providing such a rich supply of free “supplemental materials” to her recipes. Knowing that that I can go to the website and get detailed photos and descriptions, and then come to the cookbook to get just the bare-basic recipe details -- in a nice printed and bound cookbook, instead of a binder of loose-leaf printouts! -- that is a positive for me, and not at all a negative. Cookbooks are just that most of the time: bare-basic recipe details, where we’re lucky to get a few photos here or there, and almost never get a large-format good-quality photo to go with every recipe. (And when we do get those photos, the cookbook is usually hard-cover, costs and arm and a leg, and is better suited as a coffee table book than as a kitchen resource!) The fact that I go to the website and verify -- for free -- via individual recipe photos that yes, indeed, I am on the right track is a huge plus for me. (Because I am seriously a complete hot-mess in the kitchen. I need all the help I can get. The author's website is going to be an awesome supplement to her cookbook!) Not only am I a hot mess at trying to cook, I pretty much just flat-out hate cooking -- or at least I did until I got my first Instant Pot. Now I don’t hate cooking quite as much (but I am still pretty terrible at it). What I’ve managed to read in this cookbook so far has given me a new-found enthusiasm for trying things outside the usual mac & cheese, pot roast, chili, and chicken pasta. The recipes I’ve managed to read through so far are all clearly written in simple easy-to-understand steps; the ingredients are all things I’ve heard of, that I can pronounce, and that I know where to find in my regular grocery store. AND, as explained in Chapter 1, almost all of them are start-to-finish in less than an hour total -- with that "total time" being the actual truth that includes come-to-pressure and release-pressure time. Seriously, what’s _not_ to love here? If you like Indian food, you’re going to more than earn back your investment in this cookbook with the first few things you make from it (instead of getting them at an Indian restaurant). My only problem now is which ones to start with. (I’ll come back in a few weeks after I’ve made a bunch, and update this review with a progress report.) Here’s the full table of contents of everything you get with this cookbook (with some additions from me of section headers not included in the table of contents -- but should have been, in my opinion). . . . . . . . . . . . . . . . . . Introduction Chapter 1 : Indian Food, Easy & Fast * The Pressure Cooking Tradition (in Indian Cooking) * Instant (Pot) Love * Rethinking the “Instant” in Instant Pot * The Indian Pantry * * Spices * * Dals & Beans * * Herbs * * Packages, Bottles, Cans * Instant Pot Terminology * Essential Equipment * Frequently Asked Questions * Pressure Cooking at High Altitude Chapter 2 : Kitchen Staples * Garam Masala * Punjabi Garam Masala * Goda Masala * Onion Masala * Ghee * Ginger-Garlic Paste * Paneer * Greek Yogurt * Meyer Lemon Chutney * Coconut Green Chutney * Mango Chutney Chapter 3 : Rice, Dals & Beans * Basmati Pilau * Masale Bhat (Marathi Spiced Rice) * Khichadi (Rice with Lentils) * Dal Fry (Lentils with Fried Onions) * Dal Makhani (Creamy Lentils) * Langar Ki Dal (Creamy Mixed Lentils) * Chana Masala * Chana Salaad (Chickpea Salad) * Punjabi Lobia (Black-Eyed Peas with Spinach) * Matki Chi Ussal (Spiced Sprouted Beans) * Punjabi Rajma (Red Kidney Beans) Chapter 4 : Vegetables & Vegetarian * Aloo Gobi (Potatoes and Cauliflower) * Aloo Jeera (Cumin-Spiced Potatoes) * Beet Koshimbir (Beetroot Salad) * Buhdh Gobi Mutter (Cabbage and Peas) * Baingan Bharta (Eggpland with Onions) * Coconut-Tomato Soup * Marathi Kadhi (Tango Yogurt Soup) * Marathi Rassa (Mixed Vegetables with Coconut) * Sindhi Sai Bhaji (Sindhi-Style Mixed Vegetables) * Paneer Biryani * Palak Paneer Chapter 5 : Fish, Chicken & Meat * Patra Ni Macchi (Fish with Green Chutney) * Jhinga Nariyl Wala (Shrimp Coconut Curry) * Chicken Biryani * Murgh Makhani (Butter Chicken) * Punjabi Chicken Curry * Chicken Vindaloo * Chicken Korma * Chicken Tikka Masala * Beef Curry * Kheema Nariyal Saag (Ground Beef Coconut Curry & Spinach) * Kheema Matar (Spiced Ground Beef) * Pork Saag * Lamb Rogan Josh (Lamb Curry) * Lamb Dum Biryani (Lamb & Rice Casserole) Chapter 6 : Drinks & Desserts * Aam Panha (Raw Mango Drink) * Gulabi Doodh (Rose Milk) * Masala Chai (Spiced Tea) * Caramel Custard * Elaichi Dahi (Creamy Cardamom Yogurt) * Mitha Dahi (Steamed Yogurt Custard) * Gajjar Halva (Carrot with Raisins) * Chawal Ki Kheer (Indian Rice Pudding) * Narali Bhat (Sweet Coconut Rice) Pressure Cooking Time Charts * Beans and Legumes * Grains * Meat * Poultry * Fish & Seafood * Vegetables Measurement Conversions Acknowledgements About the Author

This book should be titled "An Introduction to North Indian Cooking using Instant Pot". There are NO South Indian recipes, when Instant Pot is just one of the best things to happen to South Indian Cooking. But the recipes that are presented are very, very well done. Everything I have tried has turned out good. Khichidi, Biryani, Aloo Gobi etc. I also like that the Author has her own recipe for Yoghurt which is different from the Official Instant Pot recipe; which tells you that you can 'experiment' too. Nice to be assured of this. Also, there are some Maharastrian recipes that look tasty (I haven't tried those yet, I want to especially make Masale Bhat). The other problem is that some recipes are just plain wrong. The Baingan Bharta recipe is not for Bharta at all, but some other thing. The intro to the Bharta recipe has descriptions that are totally different from the actual steps. WTH? The author also has not made better use of the LOW Pressure setting. This setting is especially good for making Biryani as this mimics the 'dumbuk khana' method of cooking pilafs in its own steam. But these things you can experiment on your own. The book gives you guidelines to get started; and that is my requirement for a good recipe book. To give me a starting point to get ideas to cook.

This is a very easy to read and more importantly- understand cook-book for the Instant Pot. It takes more time shopping for ingredients and laying them out in order than to cook for instance Chicken Biryani on pages 96-97 as the author acknowledges. However, once done with preparation, cooking is easier and much safer than on a conventional gas or electric stove top as well as clean-up, afterwards. Furthermore, much healthier than a microwave and totally processed foods. As author states in book, Instant Pot-Pressure cooking saves time and electricity as well as tenderizes and infuses flavors into meat or vegetables! (see attached picture) One must read the Prologue and Chapter 1 and 2 to the book to understand what is required as well as abbreviations and settings of different versions of the Instant Pot as well as some very good history on different Regional Indian cuisine! (Recommend Book "Prisoners of Geography" By Tim Marshall page 170- Start of Chapter on India and Pakistan available at Amazon.com: https://www.amazon.com/Prisoners-Geography-Explain-Everything-Politics/dp/1501121472/ref=sr_1_1?ie=UTF8&qid=1543660555&sr=8-1&keywords=tim+marshall+prisoners+of+geography ) Finally, for actual cooking and meal preparation a minimum of utensil's is required, especially specialty utensils- however do recommend a timer of some sort to keep track of various natural and manual release times....!!!!! End-State: This book as well as the Instant Pot should be considered by US Department of Veterans Affairs (US DVA) Occupational Therapists, etc... for issue and instruction of Veterans with Mobility Issues as author recommends for other civil individuals these issues on pages 6-9! Furthermore, this Cook Book and Instant Pot should be looked at by Veterans Service Organizations (VSO's) that offer cooking instruction in conjunction with major Grocer Chains such as Wounded Warrior Project (WWP) has does (or did in past) Publix Grocer Chain, as one example!

I bought a copy for myself as well as my friend after another friend recommended it to me. It's been a great resource for making delicious Indian food especially since it's so much easier in the Instant Pot. Sometimes there's a little too much liquid, but if you don't add enough, it gives you the burning warning. Regardless, pretty easy recipes, lots of good information, especially if you like to use recipes as a base to them do your own experimentation (me) and make adjustments. It really takes a lot of guess work out making Indian food. Is it as good as Indian food my Indian friends can make in a traditional pressure cooker? No. But that may be because they're just much better at making Indian food than I am! With how expensive it is to eat out these days, it's been a great way to still get delicious Indian food for a much better price!

I got brave yesterday and made my first ever, from-scratch Indian meal of palak paneer, aloo gobi, and butter chicken; and while I cooked I thought of all of the success stories I’ve heard on Urvashi’s FB page. I thought to myself: I’m sure this will be good, but not so good it warrants a boasting post to a bunch of strangers on Facebook. I WAS WRONG. 😁 Here is why: 1. I made three dishes in probably an hour and a half, which was shockingly quick for something I thought might take much longer and dirty many dishes. Nope! I even cleaned the kitchen up while my last dish cooked and had time to spare in the backyard with the family! My husband just about fell over when he saw the clean kitchen (he’s cleaned up after me many times and knows how bad things can get! 😆). 2. The food tasted SO GOOD. I was skeptical because the recipes were simple and Indian food has always seemed so complex and daunting. Urvashi’s recipes were anything but. 🤤 3. I had been making someone else’s butter chicken recipe, thinking they’d be similar enough. I WAS SO WRONG. Urvashi‘s requires less work, less ingredients, and is more delicious and has a better flavor profile by a factor of 10. I HAVE SEEN THE LIGHT. 🤩 4. My husband loved it, which wasn’t all that surprising. What was surprising is that my kids (2 & 6–the eldest is a pretty adventurous eater, but HATES spice, while the toddler is self explanatory. 😁), inhaled the food. Every time we’ve taken them to Indian restaurants, it’s been like pulling teeth to get them to eat. My son climbed in his father’s lap to demand bites from his plate. My daughter took a roti, stuffed it full of everything on her plate, and went through it like a possessed buzz saw. And when it broke in two, double fisted it until it was gone. AND! Never did she complain about the spice, which there was just enough cayenne and jalapeño in the food to barely register heat (an amount I adjusted knowing her spice fears). I AM STUNNED! 😲🤗 So thank you, Urvashi, for the cookbook and the confidence to tackle something that seemed so overwhelming. You are gifted and I’m so glad I found you, my instant pot, and your awesome Facebook group!

The book has ample recipes of common Indian dishes. Easy to follow instructions and ingredients listing. Sadly, lack of picures of the finished cooked dishes are lacking. Most cook books have a picture of the final product, whch is interesting to the cook and others who may want to try out a dish which looks appetizing. in colorful photos. Not being hard bound and lack of photos the price is excessive. Some cooking times appear to not match the Recipe requirements. Cooking guidelines must have a range of cook times. Book should be able to compete with You Tube videos which have the same dishes and easier to follow instructions with images.