Sure, you have brought yourself the best pressure cooker available in the market. What do you do next? Cook the usual dal or rice? Common, let’s get a bit experimental.
We used this appliance earlier only to prepare lip-smacking lentils, curries, jeera rice and some veggies. But you don’t need to follow what’s going on for years. How about breaking the old-fashioned methods and trying something different? Trust me, it’s not rocket science.
What’s the best part about my blog? Whether you are a non-vegetarian, vegetarian or vegan, you are sure to find a bundle of healthy and easy pressure cooker recipes from here.
Before I begin, I want to tell you that I am super excited about this subject. Reason?
- Number one, all the recipes are tried and tested.
- Number two, they turned out to be flavorful and yummy.
- Number three, we are all foodies. Aren’t we?
Before we get onto the best pressure cooker recipes, I would like to know which brand and model are you using? In case you are looking for a new one, check our blog on the Best Pressure Cookers In India 2024 – Reviews & Buyer’s Guide to know the specification of each one and a detailed review.
Best Pressure Cooker Recipes
Let me divide this section into three parts – vegetarian, non-vegetarian and vegan. So, you can jump directly into what you are here for. There’s one thing you must note. The ingredient quantity will vary depending upon your portion size. You need to make a smart call accordingly. Also, adjust your spice levels as per your taste buds.
Best Vegetarian Pressure Cooker Recipies
1. Veg Pulao
Basic and Exotic- A veg pulao can be both. This Veg Pulao recipe is fluffy, flavoursome and fragrant. It can be your perfect everyday dish or a toothsome dish to serve your guest. You only need spices, vegetables and 20 minutes.
Ingredients
- Bay leaf
- Carrots
- Green Chillies
- French Beans
- Chopped Ginger
- Green peas
- Onion
- Potatoes
- Basmati Rice
- Caraway seeds
- Cardamom
- Cloves
- Garam masala
- Red chilli powder
- Salt
- Star Anise
- Ghee
- Water
Recipe: Step by Step Guide
- Step 1: Begin with heating ghee for a few seconds
- Step 2: Add on the spices (Bay leaf, caraway seeds, cloves, cardamom, star anise). Saute all of it in the ghee for a minute or two.
- Step 3: Add the sliced onions, chopped ginger and green chillies. Let this turn slightly brown.
- Step 4: You can now add the basmati rice to it (I’m assuming you have washed it well and soaked it in water for a while). Drain the water completely before adding the rice. Mix the rice well with all the spices. Let the flavour of the spices blend well with the rice.
- Step 5: Go ahead and add all the remaining ingredients (veggies, salt, masalas and some water). Mix it well and keep it on simmer for a minute or two. Then lock your pressure cooker lid properly and give it four whistles. Let the pressure release out naturally.
Here’s a tip: You can impress your guests by making the veg pulao recipe a bit interesting. Just top up the pulao with some crispy fried and caramelized onions in the end.
2. Mushroom soup
The Mushroom Soup pressure cooker recipe is a go-to and a quick one for all mushroom lovers. It is not just healthy but very nourishing as well. The soup season is definitely in full swing for all the fitness freaks. So, this is your chance to play around with something healthy, quick and wholesome!
Ingredients
- Thyme
- Bay leaves
- Finely chopped garlic
- Onions
- Ground black pepper
- Salt
- Mushrooms
- Vegetable stock
- Celery
- Olive oil
Recipe: Step by Step Guide
- Step 1: Begin with dicing the onions, garlic and mushroom until they turn golden. Once done, transfer them to a plate.
- Step 2: Add some olive oil to the pressure cooker and toss the bay leaves and thyme in it for a minute. Then add the golden brown onions back along with celery. Let it blend for good five minutes.
- Step 3: It’s now time to add the diced mushrooms and garlic back. Also, pour some vegetable stock along with salt and set your pressure cooker at a high flame. Stir occasionally.
- Step 4: Lock the pressure cooker lid and give it four whistles. Let it remain in high flame.
- Step 5: Once the pressure is released and the soup is cooled, grab a whisk or a hand blender. It will help in blending the soup well.
- Step 6: Garnish the soup with the grounded black pepper and some sauteed mushrooms if you like.
Here’s a tip: It will be a great idea to serve the soup with homemade breadcrumbs. Using cream can be optional.
Also, are you a wine lover? Then you will love the flavour of it in your soup. Let me tell you how to go about this. Saute the mushrooms separately and pour some wine over them. Cook until the wine evaporates completely. Sounds interesting, right?
3. Palak Paneer
The classic North Indian dish, certainly, tops in my favourite pressure cooker Indian cuisine. Not just me, this toothsome Indian style cottage cheese dish is loved by most. Serve my quick pressure cooker Palak Paneer recipe with crispy naan and make it a hearty meal.
Ingredients
- Onion
- Ginger
- Garlic
- Green chillies
- Spinach
- Paneer
- Garam masala
- Cumin seeds
- Ghee
- Salt
- Milk
- Cashews
- Butter
Recipe: Step by Step Guide
- Step 1: Before using the pressure cooker, you need to shift your attention towards another versatile appliance- Mixer Grinder. If it’s faulty or not functional, glance through my blog: 9 Best Mixer Grinders in India 2024 – Reviews & Buyer’s Guide and get yourself the most suited one. Trust me; you cannot do without it.
- Step 2: Once your mixer grinder is out, blend the milk and cashews in it to make a thick and smooth paste.
- Step 3: Begin with putting two tablespoons of ghee in the pressure cooker. Once it starts heating up, add some cumin seeds, green chillies, ginger and garlic. Fry until fragrant.
- Step 4: Add the onions and continue cooking until they turn golden and soft.
- Step 5: I hope the spinach is well cleaned by now. Make sure to chop them finely. You can then add them to the pressure cooker along with water (very little).
- Step 6: Shut the pressure cooker lid and give it two whistles.
- Step 7: Quickly release the pressure manually and let it cool down. After a few minutes, add this mixture to your mixer grinder and blend to make a consistent mixture.
- Step 8: Transfer this smooth spinach mixture back into the pressure cooker. Add the paneer cubes, cashew paste, one tablespoon of butter, garam masala and salt.
- Step 9: Let it simmer until the paneer becomes tender.
Here’s a tip: One pound of spinach looks like a lot. But it will amaze you to see how it shrinks. Therefore, do not go by size.
4. Soya Chunks Curry
Here’s an interesting thing. Soya beans are also called ‘vegetarians meat’ because of the similarity in the structure of the two. This appetizing dish may need you to develop a taste for its chewiness. But once you like it, you are only going to benefit (health-wise) from eating it. Soya chunks are super high on protein. If you think preparing the soybean curry is time-consuming, you are mistaken. It is ridiculously easy and quick. Thanks to the pressure cooker, of course!
Ingredients
- Red chilli powder
- Cumin seeds
- Turmeric powder
- Garam masala
- Ginger garlic paste
- Corriander powder
- Green chillies
- Onion
- Tomatoes
- Corriander leaves
- Soya Chunks
- Mustard oil
Before I begin speaking about the Soya Chunks pressure cooker recipe, there’s one important step you cannot skip. Soak the soya chunks for about 20 minutes and give it steam. Then strain the chunks and place them in a bowl. Squeeze all the excess water once it’s cooled down. Then fry these chunks.
Recipe: Step by Step Guide
- Step 1: Put your mixer grinder at work again. Add the tomatoes, onion, ginger-garlic paste and green chillies to the jar. Make a thick paste of it.
- Step 2: Put two tablespoons of mustard oil in the pressure cooker. Once it gets heated, add the cumin seeds to it and let it roast until you get the aroma.
- Step 3: Add the paste from the mixer grinder. Let it cook for a few minutes. Watch the oil leaving the sides of it.
- Step 4: Turmeric powder, garam masala, coriander powder- it’s time to add all the spices. Stir it well.
- Step 5: Then add the fried soya chunks. Well, frying the soya bean chunks can be optional. But I would highly recommend you to do so.
- Step 6: Let the soya chunks cook with the masala for a few minutes. After a few minutes, you may add some water, about 2 cups.
- Step 7: Shut the lid and cook it on high flame for five to six minutes.
- Step 8: Release the pressure naturally and then garnish it with coriander leaves.
Here’s a tip: You can cook prepare the same with your regular cooking oil as well. However, mustard oil will give it a different flavour.
5. Dal Makhani
Isn’t this everyone’s favourite? I have noticed that most people do not even attempt to prepare Dal Makhani at home. They rather choose the easy way out- order from a restaurant. But guys, preparing this dish at home is really not challenging. Trust me, my Dal Makhani pressure cooker recipe is not just mouth-watering but also very easy. Just remember one thing, soak the lentils and kidney beans overnight (with a pinch of salt).
Ingredients
- Black Gram lentils
- Kidney beans
- Butter
- Ghee
- Bay leaves
- Cardamom
- Fenugreek
- Cloves
- Cinnamon stick
- Ginger garlic paste
- Green chillies
- Garam masala
- Red chilli powder
- Corriander powder
- Salt
- Fresh cream
- Onion
- Tomatoes
Recipe: Step by Step Guide
- Step 1: Begin by adding the soaked lentils and kidney beans to the pressure cooker. Ensure the lentils are completely submerged in the water. Give this about ten whistles. Once that’s done, drain out all the water and put them in the bowl.
- Step 2: Saute all the dry spices – cloves, cinnamon stick, bay leaves, and cardamom in ghee until you smell them.
- Step 3: Add the onions to the pressure cooker and let them rest until they become translucent.
- Step 4: Once you find them to be golden, you can go ahead and add ginger garlic paste, green chillies and all the masalas (garam masala, red chilli powder, coriander powder). You may also add salt at this stage.
- Step 5: Then add the chopped tomatoes and watch them cook.
- Step 6: Within a few minutes, you will find this paste leaving oil. You can then add the drained lentils to it.
- Step 7: Close the pressure cooker lid and let the dal cook for 30 minutes.
- Step 8: Release the pressure manually and garnish it with butter, fenugreek and coriander leaves.
- Step 9: Turn on the gas and let the dal cook even more. I wouldn’t recommend a fixed time for this. Keep it on until your dal thickens.
- Step 10: Your dal makhani is absolutely ready. But don’t forget to top it with fresh cream.
Here’s a Tip: Say goodbye to your calorie-conscious mindset while you relish this delectable recipe of dal makhani. You cannot do without adding lots of butter and fresh cream. And hello, it’s healthy to cheat once in a while.
Best Non- Vegetarian Pressure Cooker Recipies
1. Butter chicken Khichadi
I am so sure that all my meat-eating readers are going to super love this one. Butter chicken is surely the most loved amongst non-veggies. In fact, there’s something I would like to share with you. I save on my cheat meals only for this one. Butter chicken + Rice= Happiness at its peak.
Ingredients
- Cummin seeds
- Cardamon seeds
- Star anise
- Bay leaves
- Whole black peppercorns
- Cloves
- Cinnamon stick
- Finely chopped ginger
- Crushed garlic
- Onion
- Tomatoes
- Tomato puree
- Fenugreek leaves
- Red chilli powder
- Garam masala
- Tandoori chicken masala
- Mint leaves
- Corriander leaves
- Salt
- Butter
- Chicken breast
- Rice
- Water
- Curd
Recipe: Step by Step Guide
- Step 1: Before you begin preparing this, you need to clean wash two things – Chicken and rice. Ensure you wash the chicken well and cut it into square-shaped pieces or long strips (However you like). Soak the rice in water for a couple of minutes, and then wash it well.
- Step 2: Heat butter on low flame for a few seconds. Then go ahead and add all the dry spices – bay leaves, cloves, cinnamon stick, star anise and cumin seeds.
- Step 3: Add the chopped ginger and garlic along with the thin sliced green chillies. Let it turn slightly golden. Once you note the colour change, you can add the onions.
- Step 4: Let the onions cook for a few minutes before adding all the masalas (tandoori chicken masala, garam masala, red chilli powder, cumin powder and coriander powder).
- Step 5: Once you get the aroma of all the spices, add the chopped tomatoes and tomato puree together. Put on the pressure cooker lid so that the tomatoes blend well with the masalas.
- Step 6: After about five minutes, open the lid and add the chicken pieces along with some butter and curd. Let the chicken cook with all the spices for another five minutes. Make sure to stir it.
- Step 7: Add the coriander leaves, mint leaves and the washed rice. Mix it well.
- Step 8: Feel free to close the pressure cooker lid and give it five whistles.
Here’s a tip: A dollop of ghee would be nice in the end. This pressure cooker Indian cuisine recipe is a must-try!
2. Shrimp Pulao
If you are a seafood eater, get your hands on the Shrimp Pulao today. Well-cooked prawns along with basmati rice can certainly be very wholesome. It is everything you can ask for – aromatic, scrumptious and flavorful! If this is sounding complicated to you, leave that thought behind. The entire prep is done in less than an hour. Let me walk you through this pressure cooker recipe.
Ingredients
- Prawns (size as per you like)
- Basmati rice
- Onions
- Tomatoes
- Ginger
- Garlic cloves
- Lime juice
- Turmeric powder
- Corriander powder
- Red chilli powder
- Mint leaves
- Corriander leaves
- Bay leaves
- Cloves
- Star anise
- Grounded pepper
- Salt
- Oil
Recipe: Step by Step Guide
- Step 1: Marinate the prawns with lime juice and turmeric powder for about 20-25 minutes.
- Step 2: Shallow fry the onions (in the pressure cooker ) with green chillies on medium flame. Once they turn brown, transfer it to a plate and keep it aside for a while.
- Step 3: Begin with adding all the whole-spices (Bay leaves, cloves, star anise, coriander leaves.
- Step 4: Add the chopped tomatoes and let them cook for a few minutes.
- Step 5: Bring out all the red chilli powder and coriander powder. Add the red chilli powder depending upon how spicy you like it. You can add the chopped garlic and ginger along with the masalas.
- Step 6: Use the 3/4th of the fried onions for the preparation. Keep the 1/4th aside.
- Step 7: You can now finally put the marinated prawns along with salt, mint leaves and some grounded pepper. Add the rice after about 5 minutes.
- Step 8: Keep the prawns and rice on a low flame for a while once you have set it.
- Step 9: Before closing the pressure cooker lid, add the remaining fried onions. Give this about four whistles. And you are done!
Here’s a Tip: Serve it with raita and papad. The shrimp pulao would kind of be incomplete without it. Wasn’t that fairly easy?
3. Lemon Herb fish
I have come across a lot of people looking out for some pressure cooker fish recipes. So here you go, guys! You can prepare the lemon herb fish in only twenty minutes. The low carb dish will leave you licking your fingers, I promise. I have given it a slight twist to make it fusion.
Low on fat, High on protein- Is that what you are looking for?
Ingredients
- Thyme
- Sliced lemon
- Thinly sliced potatoes
- Olive oil
- Onion (thin rings)
- Ginger powder
- Salt
- Fish fillets
- Ground Black pepper
- Chopper garlic
Recipe: Step by Step Guide
- Step 1: Put two tablespoons of olive in the pressure cooker. Then add on the onion rings and let them rest until they become translucent.
- Step 2: If you love garlic, add lots of it. But ensure it is finely chopped.
- Step 3: You can now add the thinly sliced potatoes, thyme, black pepper, a pinch of ginger powder and salt, all at once.
- Step 4: Layer this up with the fish fillets. Close the pressure cooker lid.
- Step 5: Cook on slow flame for about five minutes. Once the time is done, open the pressure manually.
- Step 6: Top it up with lime slices while you serve.
Here’s a Tip: Always cook fish under low pressure. It’s more tender than you think it also. Also, once your meal is ready, you can garnish with fresh herbs for some impressive presentation.
4. Chicken Keema
A popular Indian dish for sure! This minced meat dish (chicken or mutton) is generally a restaurant must-try. But hello, you can prepare it even at home in only 20 minutes with all the fragrant spices. My Chicken Keema pressure cooker recipe is super simple and restaurant-style. Give it a shot!
Ingredients
- Finely chopped onions and tomatoes
- Butter
- Thin slices of green chillies
- Ginger garlic paste
- Bay leaf
- Cumin seeds
- Cinnamon
- Red chilli powder
- Tumeric
- Corriander powder
- Cumin powder
- Garam masala
- Lime juice
- Salt
- Corriander leaves
- Oil
- Minced chicken
Recipe: Step by Step Guide
- Step 1: Heat some butter in the pressure cooker on a low flame for a few seconds.
- Step 2: Once it has melted completely, splutter the cumin seeds, cinnamon and bay leaves.
- Step 3: Saute the chopped onions for a few minutes.
- Step 4: Add the green chillies and ginger-garlic paste.
- Step 5: Now add the tomatoes and let them absorb all the dry spices.
- Step 6: After two to three minutes, add all the spices- turmeric, coriander powder, red chilli powder and cumin powder. You may add the salt at this stage only.
- Step 7: Add the minced chicken with some water and let it cook for two to three minutes with an open lid.
- Step 8: Then close the lid and give it five whistles.
Here’s a Tip: Of course, you know this has to be eaten only with pav. But do you like it tangy? Sprinkle some lime.
5. Tandoori Chicken
Ever imagined preparing Tandoori Chicken in a pressure cooker? Yes, my friend, it is possible! If you want to pamper yourself with a healthy pressure cooker recipe, you need to try this one today. High on protein, low on oil. High on flavour, low on fat. This tandoori chicken in a pressure cooker is cooked to perfection. You know whats the best part? It will satiate all your taste buds.
Ingredients
- Coarsely chopped onion, ginger and garlic
- Cummin seeds
- Corriander powder
- Garam masala
- Turmeric
- Black pepper
- Paprika
- Green chillies
- Brown sugar
- Salt
- Lime juice
- Cayenne pepper
- Yoghurt
- Chicken broth
- Chicken thighs
- Vegetable oil
Recipe: Step by Step Guide
- Step 1: Use your mixer grinder to make a smooth paste of – onions, ginger, garlic, cumin seeds, coriander, turmeric, paprika, garam masala, black pepper, cayenne pepper, lime juice, yoghurt, brown sugar, chicken broth and salt. Almost everything is used already, right? Make sure to blend it well.
- Step 2: Once the paste is ready, pour it into the pressure cooker along with the chicken pieces.
- Step 3: Close the lid and let it cook for about ten minutes.
- Step 4: Manually release the steam. Remove the chicken thighs and transfer a plate.
- Step 5: Sprinkle some olive oil on the cooked chicken.
- Step 6: Let the paste in the pressure cooker cook for some time until it becomes a thick paste.
- Step 7: Once you think it’s thick enough, place the chicken back into the pressure cooker and let it absorb all the flavour.
Here’s Tip: If you are on a calorie deficit, have the tandoori chicken as it is, along with some salad. But if you are okay to go a bit easy, accompany it with naan. It’s a deadly combination.
Best Vegan Pressure Cooker Recipies
1. Lentil Soup
Packed with veggies, nourishment, and so many more benefits. The vegan lentil soup can be ready in only 15 minutes. The pressure cooker recipe comes with simple spices, fresh greens, lots of veggies, and a seasoning dash. All you fitness freaks are truly in for a treat!
Ingredients
- Baby spinach
- Onion
- Carrot
- Tomatoes
- Green lentils
- Garlic
- Celery
- Thyme
- Ground black pepper
- Vegetable broth
- Seasoning
- Olive oil
Recipe: Step by Step Guide
- Step 1: First, add two tablespoons of olive oil to the pressure cooker along with finely chopped garlic. Saute it for about two to three minutes.
- Step 2: Baby spinach, carrot, tomatoes, thyme, ground black pepper, celery – you can add all of it at once.
- Step 3: Let all the veggies cook for about five minutes on low flame.
- Step 4: Add the vegetable broth and green lentils. Then close the pressure cooker lid.
- Step 6: Give it six whistles.
Here’s a Tip: Soaking the lentils in water for about twenty minutes will be a good idea. You can also use some exotic herbs like cilantro and lemongrass.
2. Vegan Tikka Masala
Vegan Tikka Masala- Gluten free, Soy free, Nut free. This pressure cooker Indian cuisine recipe is ridiculously delicious and toothsome. Sure, Mexican, continental and Italian food have made their way to Indian Kitchens. However, nothing can be as flavorful as Indian cuisine. Do you agree?
Ingredients
- Coriander powder
- Garam masala
- Turmeric
- Red chilli powder
- Fenugreek
- Corriander leaves
- Chopped onions and tomatoes
- Garlic
- Ginger
- Non-dairy yoghurt
- Paprika
- Green chillies
- Cayenne
- Salt
- Bell peppers
Recipe: Step by Step Guide
- Step 1: You can begin by sauteeing onions, ginger, garlic and green chillies with two tablespoons of oil for about two to three minutes. Let it turn slightly golden.
- Step 2: Add up all the spices ( coriander powder, turmeric, red chilli powder, paprika) along with salt and some non-dairy yoghurt. Don’t forget to put the salt as per your preference.
- Step 3: You can now add the chopped tomatoes and let them cook on a slow flame. It will take a while; don’t get impatient.
- Step 4: Once you notice the tomatoes being cooked, add fenugreek and cayenne.
- Step 5: Put the square-cut bell pepper in and close the pressure cooker lid. Give it about five to six whistles.
- Step 6: Once the pressure is released naturally, garnish it with coriander leaves.
Here’s a Tip: Ensure to stir the onions and tomatoes well to avoid the scorched bits. Also, if cauliflower is one of your favourite veggies, you can go ahead and add it to the dish. Make it a Vegan Cauliflower Tikka Masala! Everything else remains the same.
3. Chickpea Curry
I promise the chickpea curry recipe is made with all vegan ingredients. Kid-friendly and gluten-free, this Chickpea Curry vegan recipe is packed with veggies. The delicious Indian spiced curry is a perfect light meal and can be refrigerated for upto four days. Also, remember to soak the chickpeas overnight.
Ingredients
- Tomatoes
- Carrots
- Onions
- Baby potatoes
- Drained and rinsed chickpeas
- Green beans
- Coconut milk
- Garlic Ginger
- Cumin seeds
- Curry powder
- Bay leaf
- Garam masala
- Salt
- Lime
- Corriander powder
- Oil of your choice
- Water
Recipe: Step by Step Guide
- Step 1: Begin with spluttering the cumin seeds and bay leaves with two tablespoons of oil. Let it roast for about 30 seconds.
- Step 2: Then go ahead and add all the veggies (carrots, onions, tomatoes, baby potatoes, green beans). Ensure all of it are diced and chopped finely. Stir it well and let each one become a bit tender.
- Step 3: It’s time to add the curry powder, garam masala and coriander powder. Add the spices depending on how you like it. Mix all the veggies well with the spices.
- Step 4: Lastly, add the soaked chickpeas, salt and coconut milk. You will have to add water at this stage, depending upon how thick or thin you want your curry.
- Step 6: Put on the pressure cooker lid and let it cook for about 20-25 minutes.
- Step 5: Once the pressure has released naturally, you may sprinkle some lime on it. It can be optional; however, it gives a great tangy taste.
Here’s a Tip: To make it even yummier, serve this dish with cauliflower rice and a dollop of coconut yoghurt. Do you want to know how to prepare cauliflower rice most easily and quickly? Get in touch with me!
4. Red Kidney Beans and Rice
Hands down, kidney beans are loved by everyone. Whether you are a vegan or non-vegan, you can try out this recipe any which way. My vegan red kidney beans recipe is hearty, full of spices, healthy and completely satisfying. It does not end here. This dish is also very high in protein and fibre. So, you can relish it as much as you want and get the happy tastebuds of a cheat meal.
Excited to know?
Ingredients
- Red kidney beans (soaked overnight)
- Yellow onion
- Diced green bell peppers
- Finely chopped garlic
- Chopped parsley
- Dried thyme
- Pepper
- Cayenne pepper
- Paprika
- Bay leaves
- Green chillies
- Corriander leaves
- Vegetable broth
- Salt
- Tomato puree
- Cooking Oil
Recipe: Step by Step Guide
- Step 1: Add oil to the pressure cooker and let it heat up before you add the bay leaves.
- Step 2: Go ahead and add the celery, bell pepper and yellow opinion. Let it be on slow flame and watch it turn golden and tender. You can then add the minced garlic.
- Step 3: Stir in the dried thyme, pepper, cayenne, paprika, salt and parsley. Let them all cook and blend well with the vegetables.
- Step 4: Pour in the vegetable broth along with the kidney beans. Let it boil in the pressure cooker for two to three minutes.
- Step 5: Add the tomato puree towards the end.
- Step 6: Close the pressure cooker lid and let it cook for 20 minutes.
- Step 7: Garnish it with green chillies and coriander leaves.
Here’s a Tip: Before you begin the entire procedure, you can boil the kidney beans in the pressure cooker for about twenty minutes or give it 8-9 whistles. It will make the kidney beans more gullible. Serve it with brown rice!
5. Vegan Mashed Eggplant
If you are not an eggplant fan, you are sure to be one after trying out this recipe! Unlike the usual vegan curry recipes, this one is slightly different. It is packed with the usual Indian flavours and veggies and has a different kick with paprika and jalapeno. My Vegan Eggplant Indian recipe needs only 40 minutes of yours.
Ingredients
- Avocado oil
- Coconut milk
- Lemon
- Eggplant
- Yellow onion
- Carrots
- Green peas
- Cilantro
- Tomato paste
- Garlic and ginger
- Chopped tomatoes
- Corriander and cardamom powder
- Turmeric
- Garam masala
- Salt
- Smoked paprika
- Jalapeno
Recipe: Step by Step Guide
- Step 1: Begin with heating up the oil in the pressure cooker and then saute the cubbed eggplant for 2-3 minutes. Once it turns slightly brown, place it at the side.
- Step 2: If needed, add some oil again to the pressure cooker and splutter the chopped onion, tomatoes, ginger, garlic and jalapeno. Yes, you can put all of it at once.
- Step 3: Let all of it cook for at least five minutes until you note the onions are getting soft. But be sure of it not getting burnt or stuck at the surface. So keep stirring it.
- Step 4: Now add all the spices- Coriander and cardamom powder, turmeric, garam masala, smoked paprika and salt.
- Step 5: Bring out the shallow fried eggplant and put them in the cooker. Add the chopped carrots and green peas. Toss it well and let it blend with all the masalas. Wait until the carrots become a bit tender.
- Step 6: Add some water, but not too much. Close the pressure cooker lid and give it a minimum of five whistles.
- Step 7: Once the pressure releases, keep the pressure cooker on low flame for a while if you find the gravy too thin. It will dry out. Add some coconut milk at this stage.
- Step 8: Garnish it with cilantro and lime.
Here’s a tip: You can certainly use your regular cooking oil, but the avocado oil will add a different flavour. Gulp down your vegan mashed eggplant with quinoa or cauliflower rice for a low carb diet.
One Last Thought
Yes, I am aware that lots of people have turned vegan off-late. That’s the only reason it deserved a special mention in my pressure cooker recipes. Any keto followers here? Guys, I have a bundle of recipes for you too. Get in touch with me! Also, I would love to know which one out of here is your favourite one.
Before we say goodbye, I just want to tell you one thing. Count memories, not calories! See you soon.
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