Instant Pot Indian: 70 Full-Flavor, Authentic Recipes for Any Sized Instant Pot

ANUPY SINGLA is the author of the bestselling titles The Indian Slow Cooker (Agate Surrey, 2010), Vegan Indian Cooking (Agate Surrey, 2012), and Indian for Everyone (Agate Surrey, 2014), all of which have been among the top-selling Indian cookbooks since their release. She is the founder and CEO of Indian As Apple Pie, a company that creates and sells custom spice blends as well as unique home goods.

Singla blogs at Indian As Apple Pie, and her writing has been featured in many print and online outlets. She formerly worked as an on-air TV reporter and anchor for CLTV News, the cable arm of Tribune Media and sister station to Chicago's WGN-TV, and for Bloomberg TV. Her books have been praised in Better Homes & Gardens, Good Housekeeping, the Wall Street Journal, the Chicago Tribune, the Chicago Sun-Times, and Entrepreneur magazine. Singla lives with her husband and two daughters in Chicago, Illinois.
 

Acknowledgments
Introduction
Chapter 1: Getting Started
What in the World Is a Pressure Cooker vs. an Instant Pot vs. a Multicooker vs. an Electric Pressure Cooker? Why Should I Use One?
Instant Pot Terms and Functions
Why Indian? Why Make It at Home?
Indian Spices 101
Tools of the Trade
Fresh Ingredients & Pantry Staples
Legumes: Lentils, Beans, & Peas
Indians Love Their Bread
How to Eat Indian Food
Chapter 2: Soups & Legumes: Lentils, Beans, & Peas
Chapter 3: Pressure-Cooked Legumes to Stovetop
Chapter 4 Vegetables
Chapter 5: Meats
Chapter 6: Sides, Desserts, & More
Index

Delicious, authentic Indian fare that's quicker and easier than ever, with measurements for any sized Instant Pot.

Taking full advantage of the ease and convenience of the Instant Pot, bestselling cookbook author Anupy Singla has developed 70 Indian favorites you can make in minutes. Singla experimented with every size of Instant Pot to ensure that home cooks would get the full, delicious flavor in every recipe, every time.

These no-guesswork recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don't require extra oil and fat. The "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among these 70 recipes are all the classics--specialties like dal, palak paneer, and aloo gobi, as well as dishes like butter chicken, keema, and much more.

And Singla's clear, detailed instructions walk even the most timid cook through the process of using an electric pressure cooker. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the Instant Pot.