PRESSURE COOKER INDIAN RECIPES RECIPES

Steps:

• Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.

Steps:

• In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.