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Vegan Laksa Soup

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Laksa is a hearty noodle soup that is popular in south east Asian regions like Malaysia and Singapore. This post is a step by step guide to make this delicious soup the vegan way.

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healthy and hearty vegan laksa soup served with different toppings in a shallow bowl
This easy vegan Laksa soup is delicious and filling
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What is Laksa?

Enjoyed all year round in Singapore and Malaysia, this is a curry noodle soup that usually has some form of meat. What makes this south east Asian classic unique is the use of fresh herbs like Laksa leaves and lemon grass.

Laksa Paste

This is a mixture of Asian herbs and spices. Very similar to Thai curry pastes, this has garlic, bird’s eye chili, lemongrass, onions, spices like coriander and cumin along with shrimp paste. 

For this vegan version, I have used store bought plant based Laksa paste.This is easily available in most Asian stores. 

Making Laksa paste at home

While making your own laksa paste from the scratch is possible, I will go ahead and say that it’s simply not worth the effort. There is too much baby sitting involved and the paste has to be cooked on low heat. 

So, if and whenever you can, please feel free to opt for good quality plant based laksa paste.

Ingredients

The most important ingredient in this recipe is the spice paste. Even though the ingredients in this is similar to green curry paste or red curry paste, the taste is really different. So the Thai curry pastes will not work well as a substitute.

  • Coconut oil – I love the flavor that coconut oil brings to this recipe. Use either good quality coconut oil or Asian sesame oil for best results.
  • Onions – any kind will work here.
  • Aromatics – this soup is heavy on aromatics like laksa leaves, lemon grass, and ground spices like curry powder. I have used the Mc Cormicks brand curry powder here in this recipe. You can substitute it with any curry powder in a pinch.
  • Vegetables – Carrots, beans, snow peas, Shanghai greens (or Bok Choy) are fantastic in this recipe. Personally, I do not recommend starchy veggies like potatoes or sweet potatoes. Lotus root is a good addition that brings in texture too.
  • Tofu – Since tofu acts like a sponge, I recommend pressing it well ahead of time and adding it to the soup. Firm tofu is ideal.
  • Flat rice noodles – or Pad Thai noodles is the carbohydrate component here. They are quick cooking and add body to the soup.
  • Toppings like mung bean sprouts, roasted peanuts and lemon wedges complete this recipe and is absolutely indispensible.

Laksa leaves vs Thai Basil

Even though these herbs look deceptively similar, they are not the same. They have different flavors.

Also called as Vietnamese coriander or Phak Phai or Cambodian mint, this herb is common to many south east Asian recipes. In Singapore, they call it Daun Kesum.

If you cannot source this, the closest thing that you can use as a substitute is cilantro (coriander).

How to cook rice noodles in Instant Pot?

All rice vermicelli or rice noodles are quick cooking. In this recipe, I have used Pad Thai noodles or flat rice noodles. Cooking this is really easy. However, please make sure that you follow the timings and instructions to the T for best results.

  • Since this is a soup bowl kind of recipe, the water to noodle proportion doesn’t matter here. 
  • However, the noodles should not be cooked longer than 1 minute. 
  • We start the noodles in the hot vegetable soup. This helps in quick cooking. It is also why we add the noodles after the vegetables are cooked through.
  • It is crucial to release the pressure as soon as the cooking cycle is complete. Any delay in doing so or allowing the noodles to rest while the pot depressurizes will make them lumpy and sticky.

Recipe Notes

  • Substituting Laksa paste with other curry paste is not ideal. The soup will definitely taste delicious but it won’t be Laksa.
  • Other vegetables you can add to this soup include cauliflower, edamame, zucchini and winter squash.
  • For an legit Hawker center style Laksa, you can also add Tofu puffs as a topping.
  • The cooking time for the rice noodles is crucial to this recipe. Cooking them longer or shorter will not give us the desired results.

Plant based Laksa Soup 

Traditionally, we do not use an Instant Pot or any form of pressure cooking for this recipe. It is simply made on the stove top in a large pot. A visual of merrily bubbling soup is a delight, right?

Here is how you can make this on the stove top-

  1. Heat a heavy bottomed pan like a Dutch oven with coconut oil. I love my trusty Lodge 4 quart Dutch oven for this.
  2. When the oil has heated up, add onions and lemon grass. Allow the onions to become soft and pink. 
  3. Now, add the Laksa paste along with curry powder, salt, brown sugar and Laksa leaves. Turn down the heat to the lowest and stir to mix in the paste with the onions.
  4. Cook this for 3 to 4 mins, stirring and scraping the bottom every now and then until the raw smell of the paste disappears.
  5. Add all the veggies to the pot at this point. Stir well to make sure the spice + onion mixture coat them. Add water to the pot and scrape the bottom to get rid of any stuck bits of veggies.
  6. Cook until the veggies are fork tender. This takes roughly 5 to 6 mins on medium heat. 
  7. When the vegetables are cooked through, add the tofu and simmer for 2 to 3 mins. 
  8. Now, add the flat rice noodles and stir gently. Cook for 2 mins on medium heat. Stir in the low fat coconut milk. Mix well.
  9. Switch off the flame. Close the pot and let it sit for 10 mins.
  10. Add freshly chopped cilantro and lemon juice. 
  11. Serve the noodles along with the soup and toppings.
a bowl of vegan Laksa soup with mung sprouts, peanuts and lemon wedge as toppings.
This vegan Laksa is fantastic as dinner or lunch!

Method 

Insert the inner pot into the Instant Pot. Press SAUTE on NORMAL mode for 12 minutes. When the display reads hot, add the sliced onions and lemon grass stalks.

Add salt and stir to combine. Continue to saute the onions till they are pink and soft.

Now, add the Laksa paste, ground spices and brown sugar. Mix to combine. Cook for 2 to 3 mins, stirring and scraping often.

how to make vegan Laksa, step by step

Tip in the chopped vegetables and stir to combine. Add 1 cup water. Stir gently to combine. Place the tofu cubes and Shanghai greens on this. how to make vegan Laksa, step by step

Pour the low fat coconut milk and the remaining 1 cup water.

how to make vegan Laksa, step by step

Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING position. Now, press PRESSURE COOK and set to high pressure on 2 minutes. 

how to make vegan Laksa, step by step

Wait for the cooking cycle to complete. Once cooking cycle is complete, do a quick pressure release. Open the lid and arrange the rice noodles in a single layer on top of the soup.

how to make vegan Laksa, step by step

Close the Instant Pot again. Press PRESSURE COOK and set the pot on HIGH PRESSURE for 1 minute. Allow cooking cycle to complete. As soon as this is done, do a quick pressure release.

Finish with finely chopped Laksa leaves and cilantro leaves. Stir in the lime juice and mix gently. 

how to make vegan Laksa, step by step

Serve the noodles along with the soup in a bowl. Top with mung bean sprouts, roasted peanuts and lime wedges.

Laksa soup made in the Instant Pot
This flavorsome plant based Laksa soup is a winner

More Vegan Soups 

If you are looking for more curry noodle soup ideas, then do check out our Thai Vegetable Noodle Soup

healthy and hearty vegan laksa soup served with different toppings in a shallow bowl
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Vegan Laksa Soup

This curry noodle soup is a delicious medley of vegetables, rice noodles and tofu.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: Asian
Servings: 4
Calories: 364kcal

Equipment

  • 1 Instant Pot Both 6 and 8 quart work well here

Ingredients

  • 1.5 tbsp cold pressed coconut oil
  • 3 two inch stalks lemon grass
  • 1 cup thinly sliced onions
  • Salt to taste
  • 1/3 cup Vegan Laksa Paste Use any laksa paste if you are not vegetarian
  • 1.5 tsp curry powder
  • 1.25 tsp turmeric powder
  • 1.5 tbsp brown sugar
  • 10 Laksa leaves
  • 10 broccoli florets
  • 10 asparagus chopped into 2 inch stalks
  • 12 snow peas stringed and chopped into 2 inch pieces
  • 1/2 a red bell pepper chopped into thin strips
  • 1/2 cup carrots sliced into thin half moons
  • 5 button mushrooms sliced thinly
  • 200 grams extra firm tofu cubed
  • 6 Shanghai greens sliced into halves Use baby Kailan or bok choy as an alternative
  • 2 cups water use 1 cup first and 2nd cup towards the end
  • 400 ml thin coconut milk
  • 75 grams flat rice noodles
  • 10 fresh Laksa leaves

For serving

  • 1/4 cup Roasted peanuts
  • 1/2 cup Bean sprouts
  • 1/2 lime cut into small wedges

Instructions

  • Insert the inner pot into the Instant Pot. Press SAUTE on NORMAL mode for 12 minutes. When the display reads hot, add the sliced onions and lemon grass stalks.
  • Add salt and stir to combine. Continue to saute the onions till they are pink and soft.
  • Now, add the Laksa paste, ground spices and brown sugar. Mix to combine. Cook for 2 to 3 mins, stirring and scraping often.
  • Tip in the chopped vegetables and stir to combine. Add 1 cup water. Stir gently to combine. Place the tofu cubes and Shanghai greens on this. Pour the low fat coconut milk and the remaining 1 cup water.
  • Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING position. Now, press PRESSURE COOK and set to high pressure on 2 minutes.
  • Wait for the cooking cycle to complete. Once cooking cycle is complete, do a quick pressure release. Open the lid and arrange the rice noodles in a single layer on top of the soup.
  • Close the Instant Pot again. Press PRESSURE COOK and set the pot on HIGH PRESSURE for 1 minute. Allow cooking cycle to complete. As soon as this is done, do a quick pressure release.
  • Finish with finely chopped Laksa leaves and cilantro leaves. Stir in the lemon juice and mix gently.
  • Serve the noodles along with the soup in a bowl. Top with mung bean sprouts, roasted peanuts and lime wedges.

Notes

Substituting Laksa paste with other curry paste is not ideal. The soup will definitely taste delicious but it won't be Laksa.
Other vegetables you can add to this soup include cauliflower, edamame, zucchini and winter squash.
For an legit Hawker center style Laksa, you can also add Tofu puffs as a topping.
The cooking time for the rice noodles is crucial to this recipe. Cooking them longer or shorter will not give us the desired results.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 364kcal | Carbohydrates: 40g | Protein: 11g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 209mg | Potassium: 611mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6405IU | Vitamin C: 40mg | Calcium: 117mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Easy Toor Dal (Arhar Dal)

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Toor Dal or Arhar Dal is a daily staple in many Indian homes. From Sambar to homestyle Dal, this versatile lentil is something indispensable in my pantry. In this post, I share how to cook Toor Dal in the Instant Pot.

Toor dal cooked with simple spices in Instant Pot
Some creamy Toor Dal served with rice and sabzi is the ultimate comfort food!

What is Toor Dal?

Also known as Tuvar or Arhar Dal, this lentil variety is not the same as yellow lentils. Called as pigeon pea lentils, these small lentils pack a punch in terms of flavor and taste.

They are almost golden yellow in color and look very similar to Chana Dal.

Perhaps one of the most widely used varieties of lentils in South India, Toor dal is a building block for Sambar and some homestyle dal recipes. 

Even though it is more a source of complex carbohydrates, Toor will become the star of your pantry (if it hasn’t yet) because of its texture, taste, and versatility.

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Dal Chawal 

There is very little that can beat Dal Chawal when it comes to comfort food. My husband says that this is a meal that he can eat tirelessly. In its core, this is just cooked rice mixed with spiced and tempered lentils.

In India, there are perhaps as many Dal recipes as there are, people. Every house has its way of cooking lentils. In this post, I want to share how to cook pigeon pea lentils and every tip I can share to make it less intimidating to beginner cooks.

Why is my Dal undercooked?

Before I begin answering this question that plagues many people who cook lentils, let me tell you that “undercooked” is very subjective. Some folks prefer their lentils with a bite while some like them fully creamy and mushy.

Lentils cooked to perfection again is a subjective argument that I do not want to get into. Let’s just say, I want to troubleshoot toor dal that didn’t cook well, okay?

Here are some elements that leave any variety of lentils uncooked-

  • Acidic ingredients like tomatoes, tamarind and lemon juice. 
  • The age of the lentils- older lentils take forever to cook.
  • Hard water is a big problem for lentils. 
  • Adding salt to the lentils while they cook prevents them from turning mushy. You can use this factor to your advantage.
  • Less water or liquids deter cooking lentils too.

What’s the fix?

  • I recommend soaking the lentils for at least 30 minutes before cooking them. This will take care of hard water, acidic ingredients and salt. When we soak them prior to cooking, it not only helps in better digestion but also quick cooking.
  • For best results, always start your Dal in hot water. When you use hot water, the Dal heats up quickly, retains flavor and cooks easily.
  • Add enough water. Tuvar Dal requires more water when compared to red lentils or split yellow lentils.

Pressure Cooking Dal

Even though pressure cooking may seem a bit scary to many people, it is the easiest and quickest way to cook lentils and legumes.

Yes, a cup of red lentils cooks easily over the stovetop too. But, I find that pressure cooking allows me to cook large batches without any babysitting.

Earlier, I used to cook lentils in my stove-top pressure cooker. Ever since I switched to Instant Pot, I have been cooking my lentils and legumes in it for the most part. I also find that I can cook multiple dishes using the pot-in-pot method when I use the Instant Pot.

Easy and effortless Toor Dal made in the Instant Pot

Nutrition in Toor Dal

Like all lentils, split pigeon peas are also rich in protein. The USDA mentions that it has nearly 22 grams protein (for every 100 grams cooked). This is also a rich source of magnesium and iron.

Recipe Notes

  • This dal is batch cooking friendly and freezes easily.
  • Since I wanted to keep it vegan, I used peanut oil. You can also use Ghee for an indulgent treat.
  • The cooking time for Toor Dal differs based on how old the crop is. The older the lentils, the more time it needs to cook. Soaking the Dal is a sure fire way to make sure that the dal is cooked to perfection, regardless of the quality of the Dal.
  • This is a very forgiving recipe. Since the Dal is cooked to a mush, there is no way of going wrong with the texture, making it perfect for pot in pot cooking. You can cook brown basmati, brown rice or regular medium grained rice along with this. Just follow the timings you need to cook the rice. 

Leftovers & Freezing

Freezing Toor Dal is as simple as saying pizza. Whether you are batch cooking or freezing leftovers, the method is the same. 

  • Allow the dal to become completely cool.
  • Divide into 1 cup portions and add to freezer safe bags or containers. Make sure there is at least 1/2 inch empty space between the container and the lid.
  • Label with name and date.
  • Place in the freezer and allow to freeze completely.
  • To thaw, allow the dal to sit on the counter for 1-2 hours. Reheat in a saucepan and serve. Alternatively, you may also microwave to do a quick thaw. 
  • As with all frozen food, please do not refreeze thawed dal.
  • Shelf life- this dal keeps well for upto 2 months in the freezer when handled right. 

Method

Instant Pot Toor Dal

Place the Toor Dal in a colander. Wash well until water runs clear. Add the washed toor dal to a mixing bowl along with 2 cups warm water. Let it soak for 30 mins.

Place the inner pot into the Instant Pot. Press SAUTE mode and set it to NORMAL for 10 mins. Add oil and allow it to heat up for 1 min. When the display reads HOT, add mustard seeds, cumin seeds, and green chilis.

Drain the Toor dal in a colander and set aside to allow the water to drain completely.

Allow the mustard seeds to pop and cumin to crackle. At this point, add the chilis & garlic and wait for the garlic to brown along the edges.

Tip in the ground spices along with the salt. 

Quickly tip in the soaked dal along with water. Mix well. Add coconut milk and stir to combine. Press CANCEL. 

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING. 

Press PRESSURE COOK, set the pressure to HIGH and the timer to 12 minutes. Allow the cooking cycle to complete. When done, wait for the pressure to release NATURALLY.

As soon as pressure releases, open the lid. Mash the cooked dal with a spatula. Add the remaining water to adjust the consistency.

Add chopped cilantro. Now, press SAUTE and allow to simmer for 2 to 3 mins.

Finish with lemon juice. Serve with rice and a vegetable curry by the side.

Pressure cooker Arhar Dal 

Heat a 3 liter deep pressure cooker with oil. Add the mustard seeds and cumin seeds. When they crackle, add the green chilis and dry red chilis along with garlic.

Wait for the chilis to blister and the garlic to brown around the edges. Reduce the flame to the lowest. Add the ground spices along with salt. Cook for 30 secs and immediately add the soaked toor dal.

Add water along with coconut milk. Cook for 4 whistles and allow pressure to release naturally. 

When the pressure releases, open the lid, mash the dal well. Adjust consistency at this point with more water if you prefer.

Add the chopped cilantro, stir to combine and simmer the dal for 2 mins on medium heat. Finish with lemon juice. Serve hot.

healthy Indian meal that has Toor Dal, Aloo Beans curry and rice
A wholesome meal featuring Toor Dal, vegetables and brown rice

healthy Indian meal that has Toor Dal, Aloo Beans curry and rice
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Easy Toor Dal

Toor Dal or split pigeon peas cooked with spices to a creamy and mushy consistency. Pairs well with rice, Naan and Rotis.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 673kcal

Equipment

  • 1 6 quart Instant Pot
  • 1 set measuring spoons and cups

Ingredients

For soaking Toor Dal

  • 3/4 cup Toor Dal pigeon pea lentils
  • 2 cups warm water

For Instant Pot Toor Dal

  • 1 tbsp peanut oil or any neutral vegetable oil
  • 1 tsp cumin seeds
  • 4 green chilis
  • 3 Kashmiri chilis
  • 1 tbsp grated garlic
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • Salt to taste
  • 2 cups water
  • 1/2 cup low fat coconut milk please note that coconut cream cannot be used here.
  • 2 tbsp chopped cilantro
  • 1 tbsp lemon juice

Instructions

  • Instant Pot Toor Dal
  • Place the Toor Dal in a colander. Wash well until water runs clear. Add the washed toor dal to a mixing bowl along with 2 cups warm water. Let it soak for 30 mins.
  • Place the inner pot into the Instant Pot. Press SAUTE mode and set it to NORMAL for 10 mins. Add oil and allow it to heat up for 1 min. When the display reads HOT, add cumin seeds, red and green chilis.
  • Drain the Toor dal in a colander and set aside to allow the water to drain completely.
  • Allow the cumin to crackle. At this point, add the garlic and wait for the garlic to begin to brown. Tip in the ground spices along with the salt.
  • Quickly tip in the soaked dal along with water. Mix well. Add coconut milk and stir to combine. Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK, set the pressure to HIGH and the timer to 12 minutes. Allow the cooking cycle to complete. When done, wait for the pressure to release NATURALLY.
  • As soon as pressure releases, open the lid. Mash the cooked dal with a spatula. Add the remaining water to adjust the consistency. Add chopped cilantro. Now, press SAUTE and allow to simmer for 2 to 3 mins.
  • Finish with lemon juice. Serve with rice and a vegetable curry by the side.

Notes

This dal is batch cooking friendly and freezes easily.
Since I wanted to keep it vegan, I used peanut oil. You can also use Ghee for an indulgent treat.
The cooking time for Toor Dal differs based on how old the crop is. The older the lentils, the more time it needs to cook. Soaking the Dal is a sure fire way to make sure that the dal is cooked to perfection, regardless of the quality of the Dal.
This is a very forgiving recipe. Since the Dal is cooked to a mush, there is no way of going wrong with the texture, making it perfect for pot in pot cooking. You can cook brown basmati, brown rice or regular medium grained rice along with this. Just follow the timings you need to cook the rice. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 673kcal | Carbohydrates: 91g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 829mg | Potassium: 218mg | Fiber: 27g | Sugar: 10g | Vitamin A: 482IU | Vitamin C: 34mg | Calcium: 152mg | Iron: 6mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Some more Dal recipes

Ragi Roti | Finger Millet Rotti

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Ragi Rotti is a healthy and wholesome unleavened flatbread which has its origins in Karnataka, a southern Indian state. This Thalipeet style dish is filling and gluten-free, making it ideal for all people.

Follow us on Pinterest for delicious pins. Join our Facebook group for more recipes, quick tips and hacks.

Healthy Ragi Rotti - a filling, gluten free flatbread packed with veggies
These Ragi Rottis are great for breakfast or lunch!
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Healthy gluten-free millet Rotti

is not only easy to make but also easy on the pocket. Now, I am sure I do not have to emphasize on millets and their importance in India. 

These Rottis use finger millet flour. Finger millet, also called as Nachni or Ragi, is a widely used millet variety in Tamil Nadu, Andhra and Karnataka regions.

Rotti vs Roti (Chapati)

In India, the most widely made flatbread has to be Roti or Chapati. That is not to be confused with this particular Rotti recipe. 

Pronounced as R-o-tt-ee with a stress on the double T, this is very different from a regular Chapati. We will be making a loose dough and spreading it out on a piece of parchment. 

To cook, we will transfer the spread out dough to a hot Tawa and cook covered till edges crisp up. 

Summing it up, this is similar to a Thalipeet where there is no kneading or rolling involved.

Ingredients

The sky is the limit when it comes to variations for this. However, here is what we need for my version-

  • Grated veggies- I have used a combination of carrots, cilantro and onions
  • Hemp hearts or hemp seeds- for some extra protein
  • Salt and spices like cumin
  • Finger millet flour – otherwise called as Ragi flour. You should be able to find this in most Indian grocery stores.
  • Water for bringing the dough together.
  • Oil for cooking

You will also find recipes that call for some amount of rice flour for this. However, I do not use any rice flour since I prefer it to be all millet.

Equipment-

  • Pre cut parchment paper- I highly recommend using these for convenience. Other alternates include banana leaves, butter paper or a damp tea towel.

Variations

  • Use a variety of vegetables in this recipe. Shredded carrots, beets, bottle gourd, cabbage or zucchini are all great here. You can also use spinach or Methi. Just make sure they are shredded. Cubed or diced or sliced vegetables wont work well.
  • You can use the same recipe and make different types of Rotti by simply switching the flour to Jowar or Bajra flour.
  • For a slightly tangy aftertaste, use sour buttermilk instead of water to mix the dough.
  • Other seeds like sesame and chia can be a good nutrition boost here. Flax meal instead of flax seeds is great too.
  • Grated ginger or garlic, chopped jalapenos, grated fresh coconut are all fantastic flavor boosters to add here as well.
  • Dill leaves are also a common addition to this recipe, especially in Bangalore.

Recipe Notes

  • Water is what makes or breaks this recipe. Be very careful while mixing the dough. If you add more water, you will not be able to pat it to a Rotti. 
  • If you are adding shredded vegetables like bottle gourd which are high in water content, remember that the dough will become runnier as it sits. So, go really easy on the water if you choose to add such veggies.
  • Pre-cut parchment is very handy in such instances. If you are not able to source them, you can use a damp lint-free tea towel to pat out the Rotti. Just be mindful when you transfer onto the Tawa.
  • If you have previous experience in making Thalipeet directly on the Tawa, you can follow this method here too.
  • Cook these flatbreads covered to retain moisture. I have observed that when these are cooked open, they develop unsightly dry cracks on the surface.
  • Shape the Rottis smaller in size if you are a beginner. Since these are quite filling, you can definitely make do with 6 to 7 inches sized ones too.

Serving suggestions

Typically, this is served with a dollop of butter and some spicy chutney by the side. I highly recommend serving this with something tangy and spicy like this Chettinad Tomato Chutney.

Or you can just keep it simple by serving it with the good old classic coconut chutney.

Method

In a large mixing bowl, place the grated veggies, spices, salt and Ragi flour. Go in with your hands and mix everything up to ensure that the veggies are coated with the flour.

Adding water little by little, mix everything up into a slightly soft and shaggy dough. You must be able to shape a portion of it into a ball easily.

easy way to make ragi Roti (nachni roti)

Now, this ball will not be soft and smooth like a ball of Chapati dough. Instead, it will be wet, slightly sticky but firm enough.

On a piece of parchment paper, spread 1/2 tsp of oil. Divide the dough into 10 equal portions. Shape one of the portions into a ball.

easy way to make ragi Roti (nachni roti)

Place the ball of dough in the center of the parchment sheet. Wetting your fingers, spread this out into a thin and even circle of about 8 inches in diameter. 

Make three holes in the center of the Rotti using your index finger. This is optional but recommended since this helps in spreading out the oil evenly.

easy way to make ragi Roti (nachni roti)

Heat a Tawa. I recommend using a cast iron Tawa for this recipe. When the Tawa has heated up, gently transfer the Rotti onto the Tawa. Peel off the parchment paper. 

Drizzle oil around the edges. Cook covered on medium flame for about 2 mins or until you see no raw dough on the surface. 

easy way to make ragi Roti (nachni roti)

Flip and continue to cook covered until the other side is cooked through. Remove from Tawa. Serve hot.

Easy Ragi Roti with Nachni flour served with butter and coconut chutney
Ragi Rottis are a healthy and wholesome breakfast idea since they keep you full and energised

Healthy Ragi Rotti - a filling, gluten free flatbread packed with veggies
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Ragi Roti

Healthy gluten-free Rotis using finger millet flour and veggies
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: Karnataka
Servings: 10
Calories: 232kcal

Equipment

  • 1 Mixing bowl
  • 5 parchment paper sheets
  • 1 Cast iron Tawa
  • 1 Turner

Ingredients

  • 2 cups Ragi flour
  • 1/2 cup finely shredded carrots
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped cilantro
  • 12 curry leaves chopped
  • 3 green chilis very finely chopped
  • 1.5 tsp hemp hearts
  • 1 tsp cumin seeds
  • 1.5 cups water
  • 5 tbsp oil to cook

Instructions

  • In a large mixing bowl, place the grated veggies, spices, salt and Ragi flour.
  • Go in with your hands and mix everything up to ensure that the veggies are coated with the flour.
  • Adding water little by little, mix everything up into a slightly soft and shaggy dough. You must be able to shape a portion of it into a ball easily.
  • On a piece of parchment paper, spread 1/2 tsp of oil.
  • Divide the dough into 10 equal portions. Shape each of the portions into a ball.
  • Place a ball of dough in the center of the parchment sheet. Wetting your fingers, spread this out into a thin and even circle of about 8 inches in diameter.
  • Make three holes in the center of the Rotti using your index finger. This is optional but recommended since this helps in spreading out the oil evenly.
  • Heat a Tawa. When the Tawa has heated up, gently transfer the Rotti onto the Tawa.
  • Peel off the parchment paper.
  • Drizzle oil around the edges.
  • Cook covered on medium flame for about 2 mins or until you see no raw dough on the surface.
  • Flip and continue to cook covered until the other side is cooked through.
  • Remove from Tawa. Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 57mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1148IU | Vitamin C: 27mg | Calcium: 176mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

For beginners

Can I refrigerate Ragi Roti dough?

Since this is a loose shaggy dough, I do not recommend refrigerating the leftovers. Adding onions to the dough also makes it difficult for refrigeration.

Can this dough be made ahead of time?

Considering that this takes hardly 10 mins to put together and that it tends to loosen up as it sits, I do not recommend making it ahead of time.

How to store leftover Ragi Rotis?

Wrap leftovers in beeswax wraps or cotton towels and refrigerate. Allow them to come to room temperature before reheating. To reheat, place them in a steamer and steam for 2 to 3 mins and serve hot.

My Roti dough is runny. Help!

To fix this, simply add more Ragi flour to help stiffen the dough. Do this by adding flour by the tbsp and combining the dough.

Why is Roti all dry and cracked on the top?

Usually this happens because there is not enough moisture. Either the dough is too dry. Or you may have cooked it without covering.

More Millet Recipes

In case you are looking for more creative ways to include millet in your diet, here are some more recipe ideas.

Murungai Keerai Kootu

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Murungai Keerai Kootu is a South Indian style Moringa Dal. Made with fresh coconut, moong dal and spices like cumin, this easy lentil curry comes together in a jiffy in the Instant Pot.

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How to make Moringa leaves curry?
Serve Murunga Keerai Kootu with hot rice and some Poriyal for a wholesome meal
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Lentils with moringa leaves

is nothing short of divine. Even though there are umpteen ways to include lentils in my daily diet, my go-to recipe will be Kootu. In short, Kootu is a melange of lentils with any vegetable.

Rich with freshly grated coconut, this humble recipe is a surefire way to elevate any average South Indian meal. This moringa leaves and lentil medley is packed with flavor and nutrition.

Instant Pot Kootu

My mantra these days is- when you have an Instant Pot, why bother with a regular stove top pressure cooker. And the same applies to this recipe as well.

While you can easily convert this into a stove top recipe, I prefer this method because it is a one-pot concept and it involves minimal dish washing.

Make this Kootu recipe simpler

  • Simply by making the spice paste ahead of time and freezing it.
  • Soaking the lentils.
  • Using frozen fresh coconut.
  • Buying frozen Moringa leaves instead of fresh ones (will save you so much time!)

Ingredients

Since this is a typical South Indian Tambrahm recipe, it calls for no onion and garlic. I have gone ahead and added a list of variations possible with this recipe. Please check them out if you are interested.

I like to break down any recipe into blocks. And so, in this recipe, for 

  • the fat – you will need good quality coconut oil.
  • the tempering- a mix of mustard seeds
  • spice & heat- a mix of cumin, green chilies
  • thickening – fresh coconut 
  • lentil base- moong lentils

Apart from these, you will need moringa leaves, salt and water along with ground turmeric.

Moringa leaves or Murungai Keerai 

Before I go ahead and share the actual recipe, I must share that moringa is something that is very common in a south Indian household. 

We consume this in the form of moringa pods or moringa leaves. As a child, I have seen my grandma add some tender moringa leaves while she made ghee.

The aroma was enchanting! Even before moringa became a superfood, it has existed in Indian households and is a staple. Murungai Keerai Kootu is just one of the many ways in which we include this in our diets.

Recipe Notes

On the whole, this is a simple and straight forward recipe. Just like my other Kootu recipes including Keerai Kootu, this one also calls for moong lentils and coconut. For a stellar moringa leaves kootu, I recommend 

  • using fresh coconut for the best results.
  • following the water measurements as mentioned here in the recipe.

Frozen Moringa Leaves

You can spot frozen moringa leaves in Indian groceries or at Sri Lankan stores. I have seen them in Asian supermarkets as well. 

Variations

  • Add chopped shallots, garlic and tomatoes to this curry for a flavor that is very similar to Sambar. This tastes heavenly with Chapatis too.
  • Use a mix of lentils. You can try Masoor Dal (red lentils) , toor dal (pigeon peas) and Chana Dal. 
  • If you are using a mix of lentils, I recommend using equal parts moong, Toor and red lentils. This is by far, my favorite combination.
  • You may also add black pepper or red chili powder in place of the green chilis. 1/2 tsp of black pepper corns or 1 tsp red chili powder will give you a mild yet flavorful result.
  • You can swap the Moringa leaves here with any other vegetable to make Kootu as well. Veggies that work well include but are not limited to cabbage, ridge gourd, chayote squash (chow chow) and pumpkin. 
  • In case you are interested, here is the regular Keerai Kootu.

Serving suggestions

To make this a complete meal, I recommend serving this with Instant Pot Brown Rice and any South Indian style stir fry like beans poriyal.

You can also enjoy this Kootu with Ragi Chapati.

Shelf life, storage and freezing

Fresh coconut is a big ingredient in this Kootu. So, I strongly recommend refrigerating any leftovers in a clean air tight container.

Refrigerated moringa leaves dal keeps well for 2 days. Make sure you handle it with a clean dry spoon and reheat only the portion required for a longer shelf life.

Can I freeze Kootu?

The thing about Kootu is that it freezes excellently. Allow it to cool completely. Divide into 1 cup portion, transfer to a freezer safe container or bag, seal, label and freeze for up to 6 weeks.

Thaw frozen Kootu over the counter, reheat gently and serve.

Recipe Notes

Soaking the moong dal here ensures quick and even cooking. Since we add salt before the dal is cooked, I highly recommend soaking the lentils.

The water measurements mentioned here are crucial to getting this recipe right. More water means a runny Kootu. 

To fix runny or watery Kootu, make a lump free slurry with 1.5 tsp rice flour and 1/4 cup water. Add this to the kootu, stir well and simmer for 2 to 3 mins on medium flame.

Method

Our preparatory steps for this recipe begin with washing and soaking the moong dal (moong lentils). In this recipe, I am using whole but husked yellow lentils. Often referred to as Sabut Moong in Hindi, this can easily be replaced with split yellow mung lentils.

Place the lentils in a bowl. Rinse in water twice or thrice until water runs clear. Drain all the water used for washing. 

In a bowl, combine the washed lentils with 1.5 cups hot water and let it soak for 20 mins. Soaking the lentils ensures quick and even cooking. This step is optional but highly recommended.

Pick and sort the moringa leaves

While the lentils soak, pick and clean the moringa leaves. I tend to leave any tender stalks intact but if you are particular, you can just pick the leaves out.

Place them in a colander and wash them thoroughly. Let the water drain for a couple minutes. When done, chop the leaves roughly and set aside.

Making fresh coconut spice paste

To a blender, add fresh coconut, cumin seeds, green chilis and 1/3 cup water. Grind this to a smooth paste. Set aside.

how to make pressure cooker moringa leaves kootu?

Instant Pot Moringa Leaves Kootu

Place the inner pot into your Instant Pot. Plug in and press Saute and set the timer for 10 mins. When the display reads HOT, add coconut oil and allow it to heat up for 1 min.

Once the oil has heated up, add the mustard seeds and allow them to crackle. Immediately, tip in the white Urad dal along with the dried red chilies. Wait for the Urad dal to begin to brown.

At this stage, add the chopped moringa leaves and saute them for 2 to 3 mins until they reduce half in volume. 

how to make pressure cooker moringa leaves kootu?

Next, drain the soaked dal in a colander. Add the dal along with water, salt and turmeric powder to the Instant Pot. Stir to combine and deglaze the pot.

how to make pressure cooker kootu with Murungai Keerai?

Now, stir in the ground spice paste. Mix well. Press CANCEL. Close the Instant Pot, turn the valve to SEALING.

how to make pressure cooker murungai keerai kootu?

Instant Pot Kootu timings 

Press PRESSURE COOK (MANUAL in older Instant Pots) and choose HIGH PRESSURE. Set the timer to 10 minutes. Wait for the cooking cycle to complete.

how to make pressure cooker moringa leaves kootu?

Once the cooking cycle is complete, allow pressure to release naturally. As soon as pressure releases, open and mix the Kootu up. 

Murungai Keerai Kootu with tempering in a white bowl placed over a burlap map. A bunch of verdant moringa leaves at the background.
This easy south Indian style lentil curry with Moringa is an absolute win!

Pressure cooker drumstick leaves kootu

Follow all the preparatory steps as mentioned in the Instant Pot version.

Heat a 3 liter deep pressure pan or cooker with coconut oil. When the oil is hot, add mustard seeds and wait for them to crackle. 

Tip in the white urad dal and dry red chilis. Once the dal begins to brown, add the moringa leaves and saute them till they begin to wilt. 

Drain the soaked lentils in a colander. Add them to the pressure cooker along with the turmeric powder, salt, water and spice paste. Stir to combine.

Cook on medium heat for 3 whistles. Allow the pressure to release naturally. When the pressure releases, open the lid, mix well and serve.

South Indian Moringa leaves dal in a white bowl placed over a burlap map. A bunch of verdant moringa leaves at the background.
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Murungai Keerai Kootu

Wholesome south Indian style yellow lentils and moringa leaves curry
Prep Time30 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: South Indian, South Indian- Tam Brahm, Tamil
Servings: 6
Calories: 162kcal

Equipment

  • 1 Colander
  • 1 Instant Pot 6 quart
  • 1 high speed blender
  • 1 set measuring cups and spoons

Ingredients

  • 1/2 cup Yellow moong lentils (split and whole yellow lentils work equally well here)
  • 2 cups hot water

Spice paste

  • 3/4 cup fresh coconut frozen or fresh grated coconut work great.
  • 4 green chilis Add more or less according to desired spice levels
  • 1.5 tsp cumin seeds
  • 1/3 cup water

For the kootu

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp white Urad dal
  • 2 dry red chilis
  • 2.5 cups roughly chopped moringa leaves (measured after picking and sorting)
  • 1 tsp turmeric powder
  • 1.5 tsp Salt or add to taste
  • 1 cup water

Instructions

  • Place the lentils in a bowl. Rinse in water twice or thrice until water runs clear. Drain all the water used for washing.
  • In a bowl, combine the washed lentils with 1.5 cups hot water and let it soak for 20 mins. Soaking the lentils ensures quick and even cooking. This step is optional but highly recommended.

Pick and sort the moringa leaves

  • While the lentils soak, pick and clean the moringa leaves. I tend to leave any tender stems intact but if you are particular, you can just pick the leaves out.
  • Place them in a colander and wash them thoroughly. Let the water drain for a couple minutes. When done, chop the leaves roughly and set aside.

Making fresh coconut spice paste

  • To a blender, add fresh coconut, cumin seeds, green chilis and water. Grind this to a smooth paste. Set aside.

Instant Pot Moringa Leaves Kootu

  • Place the inner pot into your Instant Pot. Plug in and press Saute and set the timer for 10 mins. When the display reads HOT, add coconut oil and allow it to heat up for 1 min.
  • Once the oil has heated up, add the mustard seeds and allow them to crackle. Immediately, tip in the white Urad dal along with the dried red chilies. Wait for the Urad dal to begin to brown.
  • At this stage, add the chopped moringa leaves and saute them for 2 to 3 mins until they reduce half in volume.
  • Next, drain the soaked dal in a colander. Add the dal plus 1 cup water, salt and turmeric powder to the Instant Pot. Stir to combine and deglaze the pot.
  • Now, stir in the ground spice paste. Mix well. Press CANCEL. Close the Instant Pot, turn the valve to SEALING.

Instant Pot Kootu timings

  • Press PRESSURE COOK (MANUAL in older Instant Pots) and choose HIGH PRESSURE. Set the timer to 10 minutes. Wait for the cooking cycle to complete.
  • Once the cooking cycle is complete, allow pressure to release naturally. As soon as pressure releases, open and mix the Kootu up.

Notes

Soaking the moong dal here ensures quick and even cooking. Since we add salt before the dal is cooked, I highly recommend soaking the lentils.
The water measurements mentioned here are crucial to getting this recipe right. More water means a runny Kootu. 
To fix runny or watery Kootu, make a lump free slurry with 1.5 tsp rice flour and 1/4 cup water. Add this to the kootu, stir well and simmer for 2 to 3 mins on medium flame.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 162kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 691mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 221mg | Calcium: 447mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Kootu Recipe

Brown Basmati Rice (Instant Pot Pressure Cooker)

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Making brown Basmati rice in the Instant Pot is not just easy and quick but also yields consistent results every single time. In this post, I will share how to cook this nutty long grain rice directly in the inner pot and using the pot-in-pot method.

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A bowl of brown basmati rice, some toor dal and a beans potato vegetable curry presented together.
Making brown basmati rice in the Instant Pot is quick, easy and yields consistent results every time.

What is brown basmati rice?

Popular in India, Pakistan, Nepal and other countries in the Indian subcontinent, basmati rice is a aromatic long grain rice cultivar.

Chewy in texture, it has a nutty flavor and is also fragrant. Unlike white rice, brown basmati, when cooked yields distinct separate grains that are slightly drier.

Brown basmati rice is a healthier version of the popular white Basmati. A wholegrain, it is considered to be more nutritious because it has the bran, the germ and the endosperm intact.

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Is brown rice healthier than white rice?

I am yet to come across a more debated food topic on social media. To put it in a nutshell, both brown and white rice have their own pros and cons.

Brown basmati rice is lower in glycemic index. Unlike white basmati rice in which the outer bran and the germ has been stripped, brown basmati has more nutrients and fiber because it is a whole grain.

There is also the arsenic debate that comes along with brown rice. Arsenic is and will be a concern only when you eat too much rice. 

Aside from this, brown rice varieties also contain phytic acid which is not considered healthy or good to the stomach. To neutralize the effects of this, I recommend soaking brown rice prior to cooking.

However, white rice is considered to be easily digestible and easier on the stomach as against brown. All in all, I would say, choose what works best for you.

A complete guide to cooking brown Basmati rice in the Instant Pot
Perfectly cooked brown basmati rice every time is a delight in every bite.

Ingredients

We only need four ingredients to make a batch of perfectly cooked rice in the Instant pot.

  • Brown basmati rice- I have used regular long grain Brown basmati here. Please note that quick cooking brown basmati works very differently in terms of cooking time and rice:water ratios. My favorite brands are Royal, Tilda and Dawat brown basmati. You can also try Trader Joe’s.
  • Water – Alternatively, you may also use vegetable stock, chicken broth or even bone broth. Since I am vegetarian, I prefer water or sometimes use Better Than Bouillon to cook my rice.
  • Salt – Personally, I do not salt my rice. I guess it is the Indian in me. But if you prefer adding salt, then just go for it.
  • Oil– helps keep the grains separate and prevents foaming in the inner pot. You may also use butter for a richer flavor. My favorite oil is coconut oil.

Ways to season your rice

Make a bowl of rice more interesting by 

  • Switching the water with stock.
  • Sprinkling some seasonings like dried herbs.
  • Making it into some cilantro lime rice. (Adjust the cooking time and rice water ratio based on the instructions here)
  • Adding some fresh herbs and a knob of butter.

Soaking brown basmati rice

Should brown rice be soaked prior to cooking? Is it necessary? The answer- it depends.

Without a doubt, soaking removes phytic acid, improves digestibility and cuts down cooking time drastically. But sometimes, we may not have the luxury of time to wait that long.

In this post, I will share how to make no soak brown basmati rice in the Instant pot and also pointers on how to adjust the water rice ratio and timings when the rice is soaked.

Remember these to get perfect Instant Pot rice every time

Cooking brown rice over the stove top takes forever. However, it is relatively low effort and quicker when done in the Instant Pot. Use these pointers for consistent results-

  • Wash the rice thoroughly until the water runs clear. This helps get rid of starch which in turn prevents rice from clumping together.
  • Rice water ratio is key to getting perfectly cooked fluffy rice. For every 1 cup of Brown basmati rice, use 1.25 cups water. Please read recipe notes for more details on this.
  • Instant Pot timings also play a major role in achieving that al dente cooked rice. We will be cooking brown basmati for 22 minutes on HIGH PRESSURE using the PRESSURE COOK mode and then doing a quick pressure release after ten mins of NPR.

How to adjust the timing and rice water ratio for Instant Pot rice?

When you soak the rice, cooking time also differs. Sometimes, the ratio of water and rice will also change. Here is a useful guide-

  • No soak brown basmati rice – for every 1 cup of rice, use 1.25 cups water. Pressure cook on HIGH PRESSURE for 22 minutes. Allow the pressure to release naturally for 10 minutes. Your Instant Pot display will read L 00:10. At this stage, turn the VALVE to VENTING and do a quick pressure release.
  • Brown basmati soaked for 15 to 30 minutes– For every 1 cup of rice, use 1 cup of water. Pressure cook on HIGH PRESSURE for 15 minutes and do QPR after 10 mins NPR.
  • Brown basmati soaked for 1 to 2 hours– For every 1 cup of rice, use 1 cup of water. Pressure cook on HIGH PRESSURE for 12 minutes and do QPR after 10 mins NPR.

Softer rice or al dente?

When I follow the method in this post, I get perfectly cooked, fluffy and chewy rice every time. However, every brand of rice is different. Try one of these troubleshooting ideas to fix your rice.

  • For softer rice, use 1.5 cups water for every cup of brown basmati rice.
  • For a chewier and firmer rice texture, use 1 cup of water for every 1 cup of rice.
  • If your rice is dry and chewy after cooking, add 1/4 cup water while cooking the next time.
  • In case your rice turned out to be mushy and overcooked, reduce cooking time to 18 minutes and do a QPR after 5 mins NPR.

Check out this post to know how to cook medium grain brown Sona Masoori rice in the Instant Pot.

Recipe Notes

  • Use the same cup to measure both your rice and water. I have used a standard measuring cup here where 1 cup = 250 ml.
  • Washing rice properly is key to achieving fluffy rice.
  • You can cook brown basmati in the inner pot directly or using pot in pot method also.
  • While releasing the pressure after 10 minutes of natural pressure release, it is natural for the steam to be released for quite a while. Do not panic about this.
  • After you have released the pressure, wait for 10 minutes before fluffing the rice.
  • Once the rice has cooked, I recommend transferring it to another container or removing the inner pot from the Instant Pot. This prevents the rice from becoming dry and brittle.

Serving suggestions

Brown basmati rice pairs well with lentils and vegetable based curries as well. Serve this with one of these dishes-

A complete guide to cooking brown Basmati rice in the Instant Pot
Serve Instant Pot brown basmati with any lentils, vegetables or meat of your choice.

Shelf life, storage and freezing

One of the biggest reasons why I love brown basmati is because it is so meal-prep friendly. You can store brown basmati in the fridge for upto 4 days in an air tight container.

Freezing cooked basmati

Freeze cooked Basmati for up to 3 months easily. Simply allow the rice to cool completely. Transfer to freezer-safe bags or boxes, label and freeze.

While the texture does change a bit in case of regular frozen white rice, brown rice holds up well because it is a whole grain and is firmer.

How to reheat frozen Basmati rice?

Thaw frozen rice in the fridge overnight before reheating. You can follow any of these methods to reheat-

  • Reheat in the microwave. I recommend placing a glass of water along with the bowl of rice while reheating in the microwave. This helps prevent the rice from drying out.
  • Use the Instant Pot to steam the thawed rice.

Method

While I have used brown basmati rice for this recipe, you can use the same method to cook regular brown rice as well. 

Prep work

Place the rice in a colander. Wash the rice well until water runs clear. Set aside.

A complete guide to cooking brown Basmati rice in the Instant Pot

Pot in pot Brown Basmati

Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot of the Instant Pot.

Place a tall trivet or an egg rack in the inner pot. Now, place a stainless steel pot or a similar Instant pot compatible pot on the trivet. I am using a 50 oz pot here.

A complete guide to cooking brown Basmati rice in the Instant Pot

Add the washed rice to the pot. Pour 1.25 cups water, add the oil and salt (if using). Stir well using a ladle.

A complete guide to cooking brown Basmati rice in the Instant Pot

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.

Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.

When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.

A complete guide to cooking brown Basmati rice in the Instant Pot

Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle. Serve hot.

Cooking basmati in inner pot directly

Place the inner pot into the Instant Pot. Add the washed rice to the inner pot. Pour in the water along with salt and oil. Using a wooden ladle, stir to combine. 

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.

Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.

When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.

Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle.

Instant pot brown basmati served in a black bowl on a rustic platter.
A bowl of perfectly cooked fluffy brown basmati rice is nutritious and filling.

Instant pot brown basmati served in a black bowl on a rustic platter.
Print Recipe
5 from 1 vote

Instant Pot Brown Basmati Rice

A comprehensive guide to cooking brown basmati rice in the Instant Pot perfectly every single time.
Prep Time5 minutes
Cook Time22 minutes
Course: Sides
Cuisine: Asian, Indian, International
Servings: 4
Calories: 177kcal

Equipment

  • 1 set measuring cups and spoons
  • 1 Colander
  • 1 six quart Instant Pot
  • 1 ladle or spoon

Ingredients

  • 1 cup Brown basmati rice
  • 1.25 cups water
  • 1 tsp coconut oil
  • Salt to taste

Instructions

Prep work

  • Place the rice in a colander. Wash the rice well until water runs clear. Set aside.

Pot in pot Brown Basmati

  • Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot of the Instant Pot.
  • Place a tall trivet or an egg rack in the inner pot. Now, place a stainless steel pot or a similar Instant pot compatible pot on the trivet.
  • Add the washed rice to the pot. Pour 1.25 cups water, add the oil and salt (if using). Stir well using a ladle.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.
  • Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.
  • Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle. Serve hot.

Cooking basmati in inner pot directly

  • Place the inner pot into the Instant Pot. Add the washed rice to the inner pot. Pour in the water along with salt and oil. Using a wooden ladle, stir to combine.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.
  • Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.
  • Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle. Serve hot.

Notes

  • Use the same cup to measure both your rice and water. I have used a standard measuring cup here where 1 cup = 250 ml.
  • Washing rice properly is key to achieving fluffy rice.
  • You can cook brown basmati in the inner pot directly or using pot in pot method also.
  • While releasing the pressure after 10 minutes of natural pressure release, it is natural for the steam to be released for quite a while. Do not panic about this.
  • After you have released the pressure, wait for 10 minutes before fluffing the rice.
  • Once the rice has cooked, I recommend transferring it to another container or removing the inner pot from the Instant Pot. This prevents the rice from becoming dry and brittle.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 177kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 15mg | Iron: 0.4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Instant Pot Brownies

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These decadent brownies, made from scratch are so easy to put together in the Instant Pot. Whether you are looking for an easy dessert, a decadent treat or a last minute surprise for someone special, these fudgy, slightly gooey in the middle brownies are perfect.

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How to make Instant Pot brownies?
Level up your Instant Pot game with these decadent brownies

While I do love the convenience of turning to a boxed brownie mix and calling it a day, few things offer comfort and satisfaction as a brownie made from scratch.

There really is something about homemade brownies. They are decadent, gooey, dense and can be customized to our preferences. That is exactly why you need to make these from the scratch.

Now, let us get to the elephant in the room, shall we?

As someone who has been asked this umpteen times, I can almost always tell when this question comes up- “why in the Instant Pot?”

There, I caught ya. A penny for your thought if you are wondering the same as you read through this. Let me explain why it makes sense.

Why use the Instant Pot?

  • Making these chocolatey treats is so easy if you are on the road. Just carry your Instant Pot with you. 
  • Perhaps, your kitchen or your home is being renovated and your kids still want a treat. Voila, bring out the IP and get started.
  • You are short on counter space and can afford to have only the IP. 
  • Or you simply do not have an oven.
  • Worse yet. It is summer. Temperatures are cruel. And no one wants to turn on the oven.
  • Minimal effort, clean up and baby sitting is the agenda when you use IP for making these treats.
  • Last but not the least, there are some of us who love our IP too much that we cannot bear to not test every single recipe in it. Count me in!

Ingredients

This is a pretty straight forward recipe and calls for mostly easily available ingredients. The method is simple too.

  • Melted butter – a brownie is not a brownie unless it has butter.
  • Soft brown sugar – or use regular caster sugar.
  • Vanilla 
  • Eggs– I have used free range eggs here.
  • Unbleached all purpose flour– Use regular APF in a pinch. But your brownies will be lighter than these.
  • Cocoa powder– I have used Dutch process cocoa here.
  • Baking soda– for leavening.
  • Salt to balance the flavors.
  • Chocolate chips – I have used dark chocolate chips here but a mix of dark and milk chocolate chips or just milk chocolate chips also work.

Equipment

You will need-

  • a six quart Instant Pot
  • a regular 6″ cake pan or a springform pan (otherwise called a push pan because it has a loose bottom that can be pushed to remove the cake/ brownie after baking)
  • a tall trivet that is at least 3 inches high. 
  • measuring cups and spoons or a weighing scale.
  • aluminum foil

A note on tall trivet-

For this particular recipe, it is necessary that we position the brownie pan at least 2 inches above water. When the pan is too close to the water, the brownies do not rise as much.

My recommendation is that you use a tall trivet or an egg rack to achieve this. In case, you do not have either, then use an inverted bowl or plate placed over the trivet you have to elevate the pan.

When you do this, make sure you pick a sturdy bowl that can support the base of the brownie pan steadily.

Can we bake in the Instant Pot?

First things first, the Instant Pot is not an oven. An oven works using dry heat to cook things. Whereas, an instant pot relies on water or steam and pressure.

Essentially, when we make something like a cake or a brownie in the Instant Pot, we are steam baking or simply put, steaming it under pressure. 

Tomato Blues Success Tips 

Follow these tips to make the best non-cakey but fudgy brownies-

  • Measuring the ingredients correctly yields the best results. I recommend using a weighing scale.
  • The butter must be melted and at room temperature before mixing it with the sugar.
  • Brownies are thick, dense and fudgy. Please do not whip the eggs too much. When we do this, we do not get a dense texture. 
  • You may use a 7 inch round cake pan or springform pan in place of the 6 inch one. But your brownies wont rise as much and will be a tad flatter.
  • Unlike regular oven based brownie batter, this batter will be thick. Do not panic or attempt to make it thinner. We need the batter to be thick since we are going to steam bake as opposed to oven baking.
  • Covering the brownie pan snugly with foil is essential to achieve perfectly done brownies. The objective is to prevent moisture getting into the brownie pan.
  • Fill the pan only till 3/4th for best results.
  • While some people have had success with making these in the IP for upto 55 mins, I found that 45 mins is more than enough. However, this may differ if you are living in a high altitude place.
  • You can also bake these as brownie bites in an egg bite mold. Simply divide the batter equally into the grooves of an egg bite mold and continue with the same cooking settings.
  • If you do not have an egg bite mold, you may also use silicone cupcake liners.
Make the best homemade brownies in your Instant Pot with low effort.
Push that boxed brownie mix away. Make these brownies from scratch in the Instant Pot because it is worth it!

Serving suggestions

Honestly, nothing but a scoop of vanilla ice cream can complement a brownie better. But a little variety hurt no one, right?

  • Top these brownies with some chocolate ganache or even store bought frosting to make it fancy.
  • Serve them alongside some berries.
  • For a change, pair these with some chocolate ice cream and fruit of choice.

Recipe Notes

  • For a gooey centered brownie, do a quick release pressure as soon as the brownie has finished cooking. 
  • Whole wheat flour is a fantastic option if you are looking for a denser brownie. Simply substitute whole wheat flour in place of the unbleached APF.
  • Using a tall trivet is very important here. Please read my note on tall trivet in this post to know more.
  • You may be wondering why the cooking time is higher as opposed to oven baked brownies. It is because an Instant Pot steam bakes your brownie and does not bake it in dry heat. 

Method

Prep work

Gather all your ingredients, weigh them and set aside. 

Making the brownie batter

Melt the butter and allow it to come to room temperature. Whisk the melted butter well to smoothen lumps. 

To the melted butter, add the soft brown sugar and mix well using a balloon whisk. The mixture should be smooth and lump free.

step by step guide to making the best Instant pot brownies

Now, add the vanilla followed by the eggs. 

step by step guide to making the best Instant pot brownies

Whisk again until you achieve a smooth and glossy mixture. This took me 2 to 3 minutes and I did this by hand.

step by step guide to making the best Instant pot brownies

In a separate mixing bowl, add the flour, cocoa, baking soda and salt. Whisk thoroughly to evenly distribute the cocoa and soda bi carb into the flour.

Add 1/2 the chocolate chips to the flour mixture and toss well. The chocolate chips should be coated well with the flour mixture.

step by step guide to making the best Instant pot brownies

Now, tip in 1/2 the dry mixture into the wet mix. Gently mix using a folding movement until you see no streaks of flour.

step by step guide to making the best Instant pot brownies

When done, add the remaining dry mixture and gently fold till everything comes together and you see no streaks of flour.

Grease a 6 inch round cake pan generously with a knob of butter. You will need 1 tsp butter for this.

Transfer the batter to the greased pan and even out the top using a silicon spatula. Sprinkle the remaining chocolate chips on the top.

Tap the pan once or twice to get rid of any air bubbles and to even out the batter. Cover the pan snugly with a piece of foil.

step by step guide to making the best Instant pot browniesCooking the brownie in the IP

Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot. Now, place a tall trivet into the inner pot.

Place the brownie pan on the trivet. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.

Plug in the Instant Pot. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 45 mins.

Allow the cooking cycle to complete. When done, wait for 15 minutes of natural pressure release and then do a quick pressure release.

step by step guide to making the best Instant pot brownies

Let the brownie sit in the pan for 10 minutes before removing.

step by step guide to making the best Instant pot brownies

After 10 mins, gently transfer to a cooling rack, slice and serve.

Step by step guide to make brownies in Instant Pot
These steam baked brownies come together with minimal effort.

More Chocolate Treats

How to make Instant Pot brownies?
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Instant Pot Brownies

Decadent, gooey and fudgy brownies made from scratch in the Instant Pot
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American, International
Servings: 8
Calories: 317kcal

Equipment

  • 1 six quart Instant Pot
  • 1 set measuring cups and spoons or a weighing scale
  • 1 six inch round cake pan or a 6 inch springform pan (please refer blog post for more information)
  • 1 piece of aluminum foil
  • 1 Tall trivet

Ingredients

  • ½ cup butter melted 3.9 oz
  • ¾ cup brown sugar I have used soft brown sugar here
  • 2 eggs
  • 1 tsp Vanilla

Dry mixture-

  • ¾ cup unbleached all purpose flour 3.2 oz
  • ½ cup Dutch process Cocoa 1.3 oz
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup dark chocolate chips

For greasing the pan

  • 1 tsp butter

Instructions

Prep work

  • Gather all your ingredients, weigh them and set aside.

Making the brownie batter

  • Melt the butter and allow it to come to room temperature. Whisk the melted butter well to smoothen lumps.
  • To the melted butter, add the soft brown sugar and mix well using a balloon whisk. The mixture should be smooth and lump free.
  • Now, add the vanilla followed by the eggs. Whisk again until you achieve a smooth and glossy mixture. This took me 2 to 3 minutes and I did this by hand.
  • In a separate mixing bowl, add the flour, cocoa, baking soda and salt. Whisk thoroughly to evenly distribute the cocoa and soda bi carb into the flour.
  • Add 1/2 the chocolate chips to the flour mixture and toss well. The chocolate chips should be coated well with the flour mixture.
  • Now, tip in 1/2 the dry mixture into the wet mix. Gently mix using a folding movement until you see no streaks of flour.
  • When done, add the remaining dry mixture and gently fold till everything comes together and you see no streaks of flour.
  • Grease a 6 inch round cake pan generously with a knob of butter. You will need 1 tsp butter for this.
  • Transfer the batter to the greased pan and even out the top using a silicon spatula. Sprinkle the remaining chocolate chips on the top.
  • Tap the pan once or twice to get rid of any air bubbles and to even out the batter. Cover the pan snugly with a piece of foil.

Cooking the brownie in the Instant Pot

  • Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot. Now, place a tall trivet into the inner pot.
  • Place the brownie pan on the trivet. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Plug in the Instant Pot. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 45 mins.
  • Allow the cooking cycle to complete. When done, wait for 15 minutes of natural pressure release and then do a quick pressure release.
  • Let the brownie sit in the pan for 10 minutes before removing. After 10 mins, gently transfer to a cooling rack, slice and serve.

Notes

  • For a gooey centered brownie, do a quick release pressure as soon as the brownie has finished cooking. 
  • Whole wheat flour is a fantastic option if you are looking for a denser brownie. Simply substitute whole wheat flour in place of the unbleached APF.
  • Using a tall trivet is very important here. Please read my note on tall trivet in this post to know more.
  • You may be wondering why the cooking time is higher as opposed to oven baked brownies. It is because an Instant Pot steam bakes your brownie and does not bake it in dry heat.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 317kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 344mg | Potassium: 212mg | Fiber: 3g | Sugar: 24g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Creamy Lemon Orzo Pasta (Instant Pot)

By 1 Comment

Rest assured that this easy orzo pasta teeming with robust flavors from the veggies and zesty lemon will soon become your favorite one pot meal. Also called as Risoni, orzo is my present favorite pasta because its texture is so amazing.

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A close up of vegetable lemon orzo in a bowl.
Make this orzo pasta with robust flavors and delightful veggies for any meal.

Why you should make this?

  • With just 10 mins prep, this dish comes together in less than 30 mins.
  • You just need one pot to make this creamy pasta. No need to bring out that colander, y’all because we won’t be straining the orzo.
  • Even though it calls for basic stuff, it is quite fancy schmancy that you can make for any special occasion.
  • It is vegetarian friendly and can be made vegan as well.
  • Freezer friendly max- Leftovers can settle in the freezer and become another busy day’ meal in a wink.
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What is orzo?

To put it simply, orzo is a rice shaped pasta that resembles long grain rice varieties. Made from durum wheat semolina flour, this has a plump appearance after cooking.

Is orzo gluten free?

The similarities between rice and orzo end at their appearances. Even though orzo looks like rice, it is made from a kind of wheat flour.

So, obviously, it is not gluten free. Having said that, there are gluten-free orzo varieties available at the market, Personally, I have not used them and so, I can’t say much about it.

Are orzo and Risoni the same?

If you have ever searched for orzo, the chances are that you may have come across a bag labeled ‘Risoni. 

This rice like pasta has many names, one of which is Risoni, that translates to big rice in Italian. Other name includes Puntalette.

Literally meaning barley in Italian, this pasta is so versatile. You can use them in soups, salads and stews as well. Or simply, make this delicious orzo pasta.

Ingredients

  • Butter- helps keep grains separate in this recipe. Switch to olive oil for a vegan version.
  • Garlic and onions – for flavor.
  • Vegetables- I have used green peas, sweet corn and chopped baby spinach.
  • Mint leaves – for a fresh flavor burst. 
  • Seasonings- A mix of Italian herbs, chili flakes and pepper make this pasta perfect.
  • Orzo- While I love Barilla’s 1 lb orzo packs, Sainsbury’s is a great option too. (This is my personal recommendation and not sponsored)
  • Vegetable stock – Again, adds depth and flavor to this dish. 
  • Lemon juice- for that tang
  • Salt 
  • Feta cheese- for a creamy orzo. Skip this or use vegan feta for a vegan orzo pasta.

Why make Orzo in Instant Pot?

In one word, because it is like magic. Off late, I have been hooked to making one pot pasta dishes in my Instant Pot.

The process of cooking pasta in an electric pressure cooker is convenient, minimal effort and time. You simply add all the ingredients to your inner pot and let the thing work its magic.

Orzo, especially, is so forgiving. It cooks perfectly and transforms into plump tender bites. This is why you should make orzo in the Instant Pot.

Lastly, it is truly liberating because the dish washing gets cut by 1/2. In case you do not have an Instant Pot, please check the stove top instructions under ‘Method’ section.

Variations

While this version of orzo is my favorite, here are some variations that I have tried and had success with, as well.

  • Instead of fresh mint, you can also fresh sweet basil or parsley. 
  • Switch to ricotta or shredded parmesan instead of the feta.
  • Add other veggies like sliced baby Bella mushrooms or chopped carrots here. You can even stir in some roasted cherry tomatoes at the end.
  • You can also add other meat protein like chicken here if you aren’t keen on a vegetarian or vegan version.
  • Towards the end, for a herby flavor, stir in 2 tbsp Genovese pesto.

Shelf life, leftovers and freezing

  • In the fridge-Store leftover orzo in a covered air tight container in the fridge for up to 3 days.
  • Freezing- You can freeze orzo for up to 1 month. Allow the pasta to cool completely, divide into small portions, transfer to a freezer-safe bag/ box , label and freeze.
  • To thaw – leave in the fridge overnight and steam in the Instant Pot for 2 mins. Alternatively, you can add 1/2 cup boiling hot water and gently reheat in a saucepan over the stovetop.

Recipe Notes

  • I do not recommend cooking anything less than 1 cup of orzo in the Instant Pot. For cooking anything in the IP, you need a minimum of 1 cup fluid. Since reducing the orzo also means scaling down the liquid, it becomes a safety issue.
  • If you are using broth or stock to make this pasta, please be mindful of the salt. Since we will be adding cheese as well, keep an eye while adding the salt.
  • I recommend stirring in shredded parmesan or ricotta only after the orzo is cooked since the residual heat is sufficient for them to mix well into the pasta.
  • For an al-dente orzo, I recommend following the same orzo and liquid ratio. Softer pasta needs 6 mins cooking time followed by immediate quick pressure release.
  • The total time for this dish including the pressurizing time is 20 mins. ( 9 mins Saute mode- 5 mins for pressurising and 5 mins cooking time)
  • While doing a quick pressure release, stay away from the vent because pasta usually sputters water. 
  • After cooking, the orzo may look watery. Do not freak out. It will absorb the liquid as it cools and settle down.
  • After doing the quick pressure release, please do not switch to KEEP WARM MODE. Press CANCEL immediately to prevent the pasta from becoming dry at the bottom.

Serving Suggestions

Recently, I shared this recipe on my Instagram as a part of my Valentine’s day series. We love to make this a complete meal by pairing it with-

Air fryer sweet potatoes

Black bean and mango salad

Air fryer tofu

Instant Pot Orzo- FAQs

What is the ratio of orzo to liquid in the Instant Pot?

For this specific dish, I used 1 and 3/4 cups broth to cook 1 cup orzo. However, when I am just making orzo to toss into other dishes, I use 1.5 cups water for 1 cup orzo.

Why did I get the BURN signal?

In most cases, BURN signal pops up when the food gets stuck to the bottom of the Instant Pot. This happens because there is not enough liquid. Adding correct quantity of liquid is crucial to preventing BURN signal.

What to do if I get a BURN signal?

Do a quick pressure release, open the lid, add 1/2 cup more water or broth. Stir to deglaze the pot. Put the lid back on and continue cooking the dish.

More Pasta Recipes

Creamy lemony Instant Pot orzo pasta served in a brown bowl.
This lemony orzo with vegetables is a fresh and flavor packed one pot meal

Method

Prep work

Gather all your ingredients. Chop the veggies and measure your orzo and broth. Set aside.

Making orzo

Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE -NORMAL mode. Set the timer to 9 mins.

Add the butter to the inner pot and when it melts, tip in the chopped garlic. Saute the garlic till it begins to turn brown.

how to cook orzo in the Instant Pot?

Now, add the chopped onions, stir and saute them until soft.

how to cook orzo in the Instant Pot?

When done, add the fresh green peas, sweet corn kernels and chopped spinach. Stir to combine and cook till the spinach begins to wilt. .

Creamy risoni pasta in Instant pot - a step by step guide.

Now, add the fresh mint leaves along with the seasonings except salt. Mix well.

Creamy risoni pasta in Instant pot - a step by step guide.

Add in the orzo followed by the broth. Stir gently once or twice.

Creamy risoni pasta in Instant pot - a step by step guide.

Now, pour in the lemon juice and add salt if needed.

Instant Pot orzo - one pot pasta , a step by step tutorial

Finally, add the crumbled feta. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE to SEALING. 

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 mins. Wait for the cooking cycle to complete fully.

Instant Pot orzo - one pot pasta , a step by step tutorial

As soon as the cooking cycle is complete, PRESS CANCEL. We do not want the Instant Pot to switch to KEEP WARM mode here.

Now, do a quick pressure release carefully by turning the VALVE to VENTING. When done, open the lid and gently mix to combine. 

Instant Pot orzo - one pot pasta , a step by step tutorial

Serve hot with your favorite sides.

Stove top Lemony Orzo

  • Heat a heavy bottomed pan like a Dutch oven with butter. 
  • When the butter melts, add the garlic and allow it to become golden.
  • Now, add the onions and saute till its soft. 
  • Tip in the vegetables and seasonings. 
  • Add the broth next and allow it to come to a boil.
  • Now, add the orzo along with feta, mint and lemon juice.
  • Stir and cook covered on medium heat till the orzo is cooked through, absorbing all the liquid. This takes anywhere between 7 to 9 mins.
Making risoni in the Instant Pot is so easy.
Delicious cheesy lemon orzo pasta can be put together in less than 30 mins.
A close up of vegetable lemon orzo in a bowl.
Print Recipe
5 from 3 votes

Creamy Lemon Orzo Pasta

Make this delightfully flavorsome and tangy one pot lemon orzo in the Instant Pot in less than 30 mins.
Prep Time7 minutes
Cook Time14 minutes
Course: Main Course, Sides
Cuisine: American, Italian
Servings: 4
Calories: 287kcal

Equipment

  • 1 six quart Instant Pot
  • 1 set measuring cups and spoons

Ingredients

  • 20 grams butter
  • 1.5 tbsp chopped garlic
  • 1 cup finely chopped onions
  • ¾ cup green peas (I have used frozen fresh green peas)
  • 3/4 cup sweet corn (Both fresh and frozen corn work well)
  • 1 cup finely chopped spinach
  • ½ tsp Italian herbs
  • 1/2 tsp crushed black pepper
  • 1/2 tsp red chili flakes
  • 10 to 12 mint leaves
  • 1 cup orzo
  • 1.75 cups vegetable stock
  • 2 tbsp lemon juice
  • 1.75 oz feta (50 grams)

Instructions

Prep work

  • Gather all your ingredients. Chop the veggies and measure your orzo and broth. Set aside.

Making orzo

  • Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE -NORMAL mode. Set the timer to 9 mins.
  • Add the butter to the inner pot and when it melts, tip in the chopped garlic. Saute the garlic till it begins to turn brown.
  • Now, add the chopped onions, stir and saute them until soft. When done, add the fresh green peas, sweet corn kernels and chopped spinach.
  • Stir to combine and cook till the spinach begins to wilt. Now, add the fresh mint leaves along with the seasonings except salt. Mix well.
  • Add in the orzo followed by the broth. Stir gently once or twice.
  • Now, pour in the lemon juice and add the crumbled feta. Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 mins. Wait for the cooking cycle to complete fully.
  • As soon as the cooking cycle is complete, PRESS CANCEL. We do not want the Instant Pot to switch to KEEP WARM mode here.
  • Now, do a quick pressure release carefully by turning the VALVE to VENTING. When done, open the lid and gently mix to combine.
  • Serve hot with your favorite sides.

Stove top Lemony Orzo

  • Heat a heavy bottomed pan like a Dutch oven with butter.
  • When the butter melts, add the garlic and allow it to become golden.
  • Now, add the onions and saute till its soft.
  • Tip in the vegetables and seasonings.
  • Add the broth next and allow it to come to a boil.
  • Now, add the orzo along with feta, mint and lemon juice.
  • Stir and cook covered on medium heat till the orzo is cooked through, absorbing all the liquid. This takes anywhere between 7 to 9 mins.

Notes

  • I do not recommend cooking anything less than 1 cup of orzo in the Instant Pot. For cooking anything in the IP, you need a minimum of 1 cup fluid. Since reducing the orzo also means scaling down the liquid, it becomes a safety issue.
  • If you are using broth or stock to make this pasta, please be mindful of the salt. Since we will be adding cheese as well, keep an eye while adding the salt.
  • I recommend stirring in shredded parmesan or ricotta only after the orzo is cooked since the residual heat is sufficient for them to mix well into the pasta.
  • This orzo and liquid ratio is perfect for al-dente pasta. Softer pasta needs 6 mins cooking time followed by immediate quick pressure release.
  • The total time for this dish including the pressurizing time is 20 mins. ( 9 mins Saute mode- 5 mins for pressurising and 5 mins cooking time)
  • While doing a quick pressure release, stay away from the vent because pasta usually sputters water. 
  • After cooking, the orzo may look watery. Do not freak out. It will absorb the liquid as it cools and settle down.
  • After doing the quick pressure release, please do not switch to KEEP WARM MODE. Press CANCEL immediately to prevent the pasta from becoming dry at the bottom.

 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 287kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 607mg | Potassium: 380mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1547IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you find this post useful , please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

Follow us on FACEBOOK& INSTAGRAM for daily tidbits. 

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Easy One Pot Creamy Curry Pasta

By 3 Comments

This one pot pasta is a delightful marriage of Asian flavors and an Italian staple. Hearty, warming, filling and wholesome, this quick meal is definitely going to be a weeknight dinner regular. Simply put, I love meals like this healthy, dairy free, vegan friendly pasta meal.

Follow us on Pinterest for delicious pins. Join our Facebook group for more recipes, quick tips and hacks.

Vegetarian curry pasta with vegetables and chickpeas served in a bowl.
This one pot pasta is not just flavorsome but also rich in nutrients; thanks to the vegetables and chickpeas.

Pasta, in any form or shape, is bound to be a pantry staple in many homes. With kids around in the house, you can rest assured that there will be a bag of pasta lurking somewhere in that kitchen cabinet.

Effortless and convenient, I often resort to making pasta meals. When I do, I make sure that it is a nutritious meal. Simply because I do not want to prep another vegetable dish. 

You will love this plant based pasta because-

  • it is loaded with vegetables and chickpeas.
  • you can make this in less than 30 mins.
  • this is freezer-friendly and feeds a crowd conveniently.
  • all the ingredients in this recipe are almost always lying around in your pantry.
  • there are umpteen ways to whip up this delectable dish.
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Ingredients

Honestly, this recipe is a classic example of “how one thing led to another situation” in my kitchen.

No big story there but one day, I felt ravenous and these were all the things I had. Since then, this pasta has been on repeat every two weeks once.

  • Olive oil- you can use coconut oil as well.
  • Garlic and onions– I have used purple onions but white and yellow work at a pinch as well.
  • Ground spices- To bring out that typical curry flavor, we will use some curry powder along with ground turmeric and red chili powder over here. Feel free to use paprika if you want to tone down the heat a bit.
  • Peanut butter– This is going to give the pasta a delightfully creamy texture and mouth feel. Cashew and almond butters are fantastic substitutes.
  • Tomato ketchup – Curry usually has some acidic element in it. Since I did not want a pasta with an overwhelming tomato flavor, I chose to use ketchup. You can also use canned chopped tomatoes instead.
  • Vegetables- A combination of green beans, carrots, peas and baby corn make this a vibrant colorful dish. Use frozen veggies to cut down on prep time.
  • Chickpeas– Canned chickpeas are a blessing for every pantry. I find this an effortless and smart way to amp up the protein in any meal.
  • Pasta- While I have used Fusilli here, you can also use any short pasta like penne, macaroni or bowties. Spaghetti or linguine work as well.
  • Coconut milk – Regular canned coconut milk is going to be the base for our sauce here. Please do not use coconut cream.
  • Water- for cooking the pasta.
  • Lemon juice
  • Cilantro for garnish

Variations

  • Vegetarian friendly pasta- While this pasta is naturally vegan, you can easily make it vegetarian too. Use half and half instead of coconut milk for making this pasta here.
  • Add more protein- For non vegans, you can also toss in some sausage, chicken breast or fish with the pasta for more protein.
  • Other ways to amp up protein- Use different beans like kidney beans or butter beans instead of the chickpeas. You can also add some tofu instead of the chickpeas.
  • Toss in lentils- Just like canned chickpeas, canned lentils are a fine way to add more nutrients as well. Instead of the chickpeas, use canned green lentils here after draining and rinsing them.
  • Use a different combination of vegetables- try adding pumpkin, butternut, baby spinach, mushrooms, sweet corn, broccoli, asparagus or zucchini to the vegetable mix.
  • Switch the pasta – and use a different shape to make it more appetizing to kids. As mentioned before, short pasta like macaroni, penne or bowties and long ones like spaghetti work well.
  • Kid-friendly curry pasta- Not all kids enjoy spicy food. Some kids find it particularly difficult to appreciate it. To make this a kid-friendly pasta, use only 1/2 tsp each curry powder along with the ground turmeric here.
  • Other plant milk will also work equally well here. Unsweetened cashew milk and barista style oat milk are my recommendations.
  • Gluten free pasta can also be substituted here instead of regular pasta. My choice of GF pasta for this recipe is quinoa pasta.
  • You may also stir in 1/4 cup pesto along with the veggies for a different but refreshing taste. Personally, I prefer adding pesto Rosso but the regular basil pesto works too.

Thai style quick curry pasta

Thai food has taken the internet by storm like none other, in the last few years. A melange of pasta and Thai style ingredients are not uncommon.

While I wanted the curry flavors to shine in this recipe, sometimes I use 1 tbsp of Thai curry paste instead of all the ground spices in this recipe.

Red curry, green curry and yellow curry pastes are all great here. Panang curry paste and Massaman curry pastes are ideal for kids since they are less spicier.

I have come across recipes that use Japanese curry paste as well but personally, I haven’t tried that.

Leftovers, shelf life and freezing

Leftover curry pasta keeps well in the fridge for 3 days, when stored in a closed air tight container.

Reheat any leftovers in the microwave or even in the Instant Pot. 

How to reheat pasta in the Instant Pot?

  • Allow the pasta to sit at room temperature for 20 mins.
  • Insert the inner pot into the Instant Pot.
  • Add 1.5 cups water, plug in the Instant Pot and press SAUTE-NORMAL. Set the timer to 5 mins.
  • When the water starts boiling, place a tall trivet into the inner pot.
  • Transfer the leftover pasta to an Instant Pot safe container. Stainless steel and borosilicate glass works best.
  • Place the pasta container on the trivet.
  • Press CANCEL.
  • Fit the lid with the sealing ring, close the Instant Pot and turn VALVE to SEALING.
  • Press STEAM and set the timer to 3 mins.
  • When done, do a quick pressure release.
Freezing
  1. Allow any leftover pasta to cool down completely. When cooled, divide into small portions and transfer to freezer safe containers.
  2. Label and freeze for up to 2 months.
  3. Thaw frozen pasta in the fridge overnight.
  4. To reheat, transfer the pasta to a sauce pan along with 1 cup boiling hot water.
  5. Stir gently and reheat on low flame. Serve once heated through.

Recipe Notes

  1. Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
  2. For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
  3. You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
  4. When making pasta in the Instant Pot, please do not use high fat liquids like heavy cream or coconut cream as a cooking base. The chances of the BURN signal popping up are higher in this case.
  5. I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
  6. Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt. 
  7. Once you add the pasta and the liquid to the IP, do not stir. 
  8. You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
  9. The pasta may look watery as soon as you open the Instant Pot. But as time goes by and pasta cools down, it will settle down and come to the right consistency.
  10. Instant Pot is, for me, a convenient way to cook many things. But if you do not own one, then you can make this in a pan too. Please read the METHOD section for the details.
  11. Please note that the pasta to water ratio will be different if you are making this over the stovetop.

Instant Pot Pasta Water Ratio

What will be the correct quantity of liquid or water to add to Instant Pot pasta is a tricky question. As a rule of thumb, the liquid you add to your pasta must fully cover the pasta.

But sometimes, even this can give undercooked or overcooked pasta. Over the years, I have learned that the ratio that works best. 

For every pound of pasta you cook, you will need 4 cups water or liquid in the Instant Pot. Every 10 oz pasta needs 2.5 to 3 cups water or liquid.

Instant Pot Pasta Timings

The Instant Pot is an electric pressure cooker. It is not a device that quickens the cooking process, unlike what many people assume.

A nifty gadget that replaces many others in the kitchen, the Instant Pot is very similar to a stovetop pressure cooker but is more sophisticated.

When we cook pasta in the IP, we must factor in the time the IP takes to come to pressure. But here is a rough guide for pretty much any pasta.

  • Al dente pasta- 1/2 the cooking time mentioned on the package minus 1 minute. Example- if the package says cook for 10 mins, then the cooking time in the IP will be 5 minus 1 min which is 4 mins.
  • Soft pasta- 1/2 the cooking time mentioned on the package.
One pot healthy creamy curry pasta served in a black bowl.
This creamy coconut curry pasta loaded with veggies is just what you need for weeknight dinners.

Serving suggestions

While this is a complete wholesome meal on its own, sometimes I like to jazz it up by serving this with one of these dishes-

Air fryer sweet potatoes

Beet and arugula salad

Persian Shirazi Salad

Method

Prep work

Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

Instant Pot Pasta

Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.

When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.

Easy creamy curry pasta- a step by step tutorial

Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.

Easy creamy curry pasta- a step by step tutorial

At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.

Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.

Easy creamy curry pasta- a step by step tutorial

Now, add the vegetables along with the chickpeas.

How to make curry pasta in the Instant pot?

Stir well to combine.

How to make curry pasta in the Instant pot?

Tip in the pasta and spread it into an even layer.

How to make curry pasta in the Instant pot?

Add the coconut milk next followed by the water. DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.

Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.

Easy creamy curry pasta- a step by step tutorial

Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.

Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.

Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.

Easy creamy curry pasta- a step by step tutorial

Serve hot.

One pot curry pasta(stovetop)

  • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.
  • At this stage, add the onions and salt and saute the onions till pink and translucent.
  • Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.
  • To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.
  • Add 3 cups boiling hot water and stir well.
  • Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere
  • When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.
  • Stir the pasta for a few times in between, to ensure that it doesn’t stick to the bottom.
  • Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.
  • When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.
Hearty curry pasta served in a black bowl with a golden spoon.
Make this filling one pot curry pasta for lunch or dinner- either ways, its a winner.

Vegetarian curry pasta with vegetables and chickpeas served in a bowl.
Print Recipe
5 from 4 votes

Easy one pot creamy curry pasta

This effortless curry pasta is a delicious concoction of curry flavors and pasta in a creamy sauce, only you just need one pot to make this.
Prep Time10 minutes
Cook Time13 minutes
Course: Main Course, Mains
Cuisine: Fusion
Servings: 4
Calories: 675kcal

Equipment

  • 1 six quart Instant Pot
  • 1 Colander
  • 1 set measuring cups and spoons

Ingredients

  • 1.5 tbsp olive oil
  • 2 tbsp garlic finely chopped
  • 1 cup onions finely chopped
  • 1 tsp Kosher salt or adjust to taste
  • 1.5 tsp curry powder I have used McCormicks
  • 1 tsp red chili powder or use paprika
  • 1 tsp ground turmeric
  • 3 tbsp tomato ketchup
  • 3 tbsp creamy peanut butter
  • 1 can chickpeas I have used a 14 oz can here.
  • 1/2 cup diced carrots
  • 1/2 cup green peas frozen or fresh both work
  • 1/2 cup baby corn chopped into 1/2 inch pieces
  • 3/4 cup green beans chopped into 1 inch pieces
  • 10 oz fusilli pasta Pls refer blog post for more ideas
  • 14 oz coconut milk I have used canned regular coconut milk.
  • 1.5 cup water Use vegetable broth for more flavor.
  • 1.5 tbsp lemon juice freshly squeezed
  • 1.5 tbsp cilantro finely chopped

Instructions

Prep work

  • Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

Instant Pot Pasta

  • Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.
  • When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.
  • Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.
  • At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.
  • Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.
  • Now, add the vegetables along with the chickpeas. Stir well to combine.
  • Tip in the pasta and spread it into an even layer. Add the coconut milk next followed by the water.
  • DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.
  • Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.
  • Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.
  • Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.
  • Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.
  • Serve hot.

One pot curry pasta(stovetop)

  • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.
  • At this stage, add the onions and salt and saute the onions till pink and translucent.
  • Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.
  • To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.
  • Add 3 cups boiling hot water and stir well.
  • Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere
  • When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.
  • Stir the pasta for a few times in between, to ensure that it doesn't stick to the bottom.
  • Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.
  • When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.

Notes

  1. Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
  2. For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
  3. You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
  4. When making pasta in the Instant Pot, please do not use high fat liquids like heavy cream or coconut cream as a cooking base. The chances of the BURN signal popping up are higher in this case.
  5. I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
  6. Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt. 
  7. Once you add the pasta and the liquid to the IP, do not stir. 
  8. You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
  9. The pasta may look watery as soon as you open the Instant Pot. But as time goes by and pasta cools down, it will settle down and come to the right consistency.
  10. Instant Pot is, for me, a convenient way to cook many things. But if you do not own one, then you can make this in a pan too. Please read the METHOD section for the details.
  11. Please note that the pasta to water ratio will be different if you are making this over the stovetop.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 675kcal | Carbohydrates: 80g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 781mg | Potassium: 800mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3262IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 6mg
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Kerala Kadala Curry (Instant Pot & Stovetop)

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Kerala style Kadala Curry is a rustic South Indian style brown chickpeas curry. Usually served with hoppers, string hoppers or Dosa, this nutritious curry is naturally vegan and gluten-free.

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Kerala Kadala Curry; a brown chickpea curry served in a bowl
Naturally vegan and gluten free South Indian brown chickpeas curry is a nutritious treat for everyday

What is Kadala Curry?

Popular in Kerala, a southern Indian state, Kadala curry is a gravy made with brown chickpeas, coconut and other spices.

An everyday staple across many Kerala homes, this protein rich curry can be made in the Instant Pot or over the stovetop.

People living in Kerala refer to this curry as Varutharacha Kadala Curry, which means roasted, ground spices added and cooked with chickpeas.

As with any Indian recipe, there are so many versions of this recipe. Having grown up in a place that borders Kerala, I have had very generous Malayali neighbors who have shared their recipe with me.

Over the years, I have gone on to make slight changes here and there to tweak the recipe to my family’s liking. I am just sharing my version here.

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Why this recipe works?

  • Needs only pantry staples.
  • Nutritious with lots of protein.
  • Batch cooking and freezer friendly.
  • Requires minimal baby sitting.

Ingredients

To make this rustic brown chickpeas curry, we will first make a spice paste and then cook the chickpeas along with the spice paste.

For the spice paste, you will need-

  • Coconut oil– an absolute necessity here!
  • Whole spices like fennel, cinnamon and cloves
  • Ginger and garlic
  • Sliced onions– red, purple, white or yellow all work well.
  • Ground spices like red chili powder, ground coriander and ground turmeric
  • Chopped fresh tomatoes
  • Coconut – both fresh and unsweetened desiccated coconut work here.

For the curry, you will need-

  • Coconut oil – because all good things begin with this good fat source.
  • Mustard seeds and curry leaves
  • Chopped onions
  • Brown chickpeas that have been hydrated for 8 hours
  • Water
  • The ground spice paste

Variations

Kadala Curry with Coconut milk

While this recipe calls for making a spice paste that involves coconut, you can skip adding the coconut and make a simple version of this curry with just coconut milk.

To do this, make the spice paste without the coconut, cook the curry as instructed here under the METHOD section.

Once the curry has finished cooking, stir in 1 cup unsweetened coconut milk and mix well. Simmer on low heat for 1 minute. Finish with curry leaves and serve hot.

Kadala curry with white Chana

Replace the brown chickpeas with regular white chickpeas and follow the rest of the recipe to make a delicious Kadala Curry with white Chana aka chickpeas.

Other variations

  • Using the same spice paste as a base, you can make a similar style curry with other beans. Black eyed peas, pinto beans and butter beans work well in this case.
  • For a creamier curry, stir in 1/2 cup thick coconut milk towards the end. Once you add the coconut milk, do not simmer the curry further.
  • Sprouted brown chickpeas are a fantastic way to give this curry a nutrition upgrade. Use them just as you would, the hydrated chickpeas.

Dietary Specifications

Rich in protein and complex carbohydrates, this curry is my dream definition of healthy eating. Since it is naturally free from dairy, gluten, soy and nuts, it is safe to be served to mostly any crowd.

100 grams of brown chickpeas roughly has 8 grams of protein. 

Leftovers, freezing and shelf life

When stored in an air tight container, this curry keeps well for 3 days in the refrigerator.

How to freeze brown chickpeas curry?

Freeze any leftover curry for up to 2 months. Allow the curry to cool down completely. When cool, divide into 2 cup portions, transfer to freezer safe containers or bags, label and freeze.

Tomato Blues Tips For Success

  • Hydrating the chickpeas is key here to cook them evenly. I recommend hydrating them for at least 8 hours to uniform cooking.
  • Forgot to soak the chickpeas? Flash soak them in hot water for 4 hours.
  • For a quick curry, you may use canned brown chickpeas. Look for labels that read KALA CHANA IN BRINE in supermarket aisles.
  • When using canned Kala Chana (brown chickpeas), you do not have to hydrate them. Just add them in place of the hydrated chickpeas and cook on HIGH PRESSURE for 8 minutes and do a QPR.
  • If you do not have fresh coconut, feel free to add unsweetened shredded desiccated coconut. 
  • Since these chickpeas take a while to cook, I do not recommend making them on stovetop in an open pan.

Recipe Notes

  • Every 1 cup of brown chickpeas will yield 2 cups of hydrated chickpeas. This is after 8 hours of hydration (soaking).
  • You can make this curry in the Instant Pot or in a regular stove top pressure cooker.
  • The chickpeas won’t cook properly if they are not hydrated long enough or if they are old. 
  • Buy a fresh stock of brown chickpeas for easy, fast and uniform cooking.
  • For the spice paste, I have used chopped fresh coconut since I find it hard to grate the coconut. 1/3 cup of chopped fresh coconut pieces yields 1/2 cup grated fresh coconut.
  • If you can source grated fresh coconut, please use that. Both fresh and frozen work well here. You can also substitute this fresh coconut with 1/2 cup unsweetened shredded desiccated coconut.
  • Use a deep pressure pan that is at least 4 liters (5 quart ) in capacity to avoid spills.
A bowl of delicious South Indian style Kerala Kadala Curry served with hoppers and tea
Kerala Kadala Curry can be made in the Instant Pot or on stove top.

Serving suggestions

For a healthy, wholesome and filling meal, serve this curry with Puttu (steamed rice cakes), Kerala style Appam (hoppers) or Idiyappam (string hoppers)

Method

Prep work

Place the brown chickpeas in a colander and wash them twice. Transfer the washed chickpeas to a large mixing bowl.

Add 4 cups water to the bowl along with the chickpeas and allow it to hydrate for 8 hours.

After 8 hours, drain the chickpeas in a colander and rinse once under running water. Set aside.

Making the spice paste

Heat a pan with coconut oil. When the oil is hot, add the whole spices and wait for them to splutter.

how to make Instant pot Kerala Kadala Curry

As soon as the spices splutter, tip in the ginger and garlic. Saute till the garlic begins to brown. At this stage, add the sliced onions and saute them till they are soft and pink.

how to make Instant pot Kerala Kadala Curry

Now, add the ground spices along with the salt, stir to combine and cook on low heat for 30 seconds.

how to make Instant pot Kerala Kadala Curry

Immediately, tip in the chopped tomatoes, mix and continue to cook for 4 to 5 minutes on medium heat till the tomatoes are mushy.

how to make Instant pot Kerala Kadala Curry

Add the coconut at this point, combine and cook the mixture on medium heat for 1 to 2 minutes. When done, switch off the flame. Allow the mixture to cool.

how to make Instant pot Kerala Kadala Curry

Transfer this mixture to a high speed blender and grind in short bursts for 3 to 4 times. Then add 1/4 cup water and blend to slightly coarse paste. Set aside.

how to make Instant pot Kerala Kadala Curry

Instant Pot Kadala Curry

Insert the inner pot into the Instant Pot and add coconut oil to the inner pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.

Wait for the display to read HOT. When ready, add the mustard seeds followed by the curry leaves. Allow the mustard seeds to splutter.

how to make Instant pot Kerala Kadala Curry

Next, tip in the chopped onions and continue to saute them for 2 to 3 minutes until they turn pink and soft.

Tip in the drained hydrated chickpeas and toss well to combine. Add the water next and stir once.

how to make Instant pot Kerala Kadala Curry

Now, add the ground spice paste and mix everything well with a ladle, scraping the bottom of the pot to deglaze and scrape off any stuck bits.

how to make Instant pot Kerala Kadala Curry

Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

PRESS BEAN/CHILI MODE. The auto preset for this mode is HIGH PRESSURE for 30 minutes. This timing is perfect for making our chickpeas curry.

Allow the cooking cycle to complete. Once the cooking cycle has completed, wait for 15 minutes of NATURAL PRESSURE RELEASE.

After 15 minutes NPR, do a gradual and controlled QPR by turning the VALVE to VENTING. PRESS CANCEL.

how to make Instant pot Kerala Kadala Curry

Open the lid and stir to mix the curry well. Mash the chickpeas once or twice with the help of a potato masher. This will help in achieving a creamy texture.

Now, press SAUTE-NORMAL and set the timer to 2 minutes. Allow the curry to simmer under SAUTE mode for 2 minutes.

how to make Instant pot Kerala Kadala Curry

When done, garnish with some fresh curry leaves and serve hot.

Stovetop method

  • To make this curry on the stovetop, we will need a 4 liter deep pressure pan.
  • Follow the prep work and make the spice paste as instructed above.
  • Heat a deep pressure pan with coconut oil. Add mustard seeds and once they splutter, tip in the ginger and garlic.
  • Saute the ginger and garlic till the garlic begins to brown and add the chopped onions. Fry the onions on medium heat till pink and soft.
  • Add the drained chickpeas along with the water and ground paste. Mix well. Close the pressure cooker and put the weight on.
  • Cook on medium heat for 7 to 8 whistles. When done, switch off flame and allow the pressure to release naturally.
  • Once the pressure releases, open the lid and mash the chickpeas once or twice using a potato masher. Mix well.
  • Simmer on low heat for 2 minutes and finish with some fresh curry leaves. Serve hot.
South Indian style brown chickpeas curry served in a beige bowl
Serve this rustic brown chickpeas and coconut curry with hoppers or Dosa

South Indian style brown chickpeas curry served in a beige bowl
Print Recipe
5 from 1 vote

Kerala Kadala Curry

A rustic south Indian style brown chickpeas curry that uses coconut as a key ingredient. This curry can be made in the Instant Pot or on the stovetop.
Prep Time8 hours 15 minutes
Cook Time38 minutes
Course: Main Course, Mains
Cuisine: Kerala, South Indian
Servings: 6
Calories: 291kcal

Equipment

  • 1 high speed blender
  • 1 six quart Instant Pot or a stovetop pressure cooker
  • 1 set measuring cups and spoons
  • 1 Mixing bowl

Ingredients

For the chickpeas

  • 1 cup brown chickpeas
  • 4 cups water

For the spice paste

  • 1 tbsp coconut oil
  • 1 tsp fennel seeds
  • 1/2 inch cinnamon stick
  • 2 cloves
  • 1 green cardamom
  • 2 tbsp garlic grated
  • 1 tbsp ginger grated
  • 1 cup onions sliced thinly
  • 1.5 tsp red chili powder
  • 1.5 tsp ground coriander (Dhania powder)
  • 3/4 tsp ground turmeric
  • 1 tsp Kosher salt
  • 1 cup tomatoes chopped
  • 1/3 cup coconut (fresh coconut chopped into small pieces which equals 1/2 cup fresh grated coconut)
  • 1/4 cup water

For the curry

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 1 cup onions very finely chopped
  • 2 cups hydrated chickpeas
  • 1.5 cups water

For garnish

  • 10 curry leaves

Instructions

Prep work

  • Place the brown chickpeas in a colander and wash them twice. Transfer the washed chickpeas to a large mixing bowl.
  • Add 4 cups water to the bowl along with the chickpeas and allow it to hydrate for 8 hours.
  • After 8 hours, drain the chickpeas in a colander and rinse once under running water. Set aside.

Making the spice paste

  • Heat a pan with coconut oil. When the oil is hot, add the whole spices and wait for them to splutter.
  • As soon as the spices splutter, tip in the ginger and garlic. Saute till the garlic begins to brown.
  • At this stage, add the sliced onions and saute them till they are soft and pink. Now, add the ground spices along with the salt, stir to combine and cook on low heat for 30 seconds.
  • Immediately, tip in the chopped tomatoes, mix and continue to cook for 4 to 5 minutes on medium heat till the tomatoes are mushy.
  • Add the coconut at this point, combine and cook the mixture on medium heat for 1 to 2 minutes. When done, switch off the flame. Allow the mixture to cool.
  • Transfer this mixture to a high speed blender and grind in short bursts for 3 to 4 times. Then add 1/4 cup water and blend to slightly coarse paste. Set aside.

Instant Pot Kadala Curry

  • Insert the inner pot into the Instant Pot and add coconut oil to the inner pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.
  • Wait for the display to read HOT. When ready, add the mustard seeds followed by the curry leaves. Allow the mustard seeds to splutter.
  • Next, tip in the chopped onions and continue to saute them for 2 to 3 minutes until they turn pink and soft.
  • Tip in the drained hydrated chickpeas and toss well to combine. Add the water next and stir once.
  • Now, add the ground spice paste and mix everything well with a ladle, scraping the bottom of the pot to deglaze and remove any stuck chickpeas.
  • Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • PRESS BEAN/CHILI MODE. The auto preset for this mode is HIGH PRESSURE for 30 minutes. This timing is perfect for making our chickpeas curry.
  • Allow the cooking cycle to complete. Once the cooking cycle has completed, wait for 15 minutes of NATURAL PRESSURE RELEASE.
  • After 15 minutes NPR, do a gradual and controlled QPR by turning the VALVE to VENTING. PRESS CANCEL.
  • Open the lid and stir to mix the curry well. Mash the chickpeas once or twice with the help of a potato masher. This will help in achieving a creamy texture.
  • Now, press SAUTE-NORMAL and set the timer to 2 minutes. Allow the curry to simmer under SAUTE mode for 2 minutes.
  • When done, garnish with some fresh curry leaves and serve hot.

Stovetop method

  • To make this curry on the stovetop, we will need a 4 liter deep pressure pan.
  • Follow the prep work and make the spice paste as instructed above.
  • Heat a deep pressure pan with coconut oil. Add mustard seeds and once they splutter, tip in the ginger and garlic.
  • Saute the ginger and garlic till the garlic begins to brown and add the chopped onions. Fry the onions on medium heat till pink and soft.
  • Add the drained chickpeas along with the water and ground paste. Mix well. Close the pressure cooker and put the weight on.
  • Cook on medium heat for 7 to 8 whistles. When done, switch off flame and allow the pressure to release naturally.
  • Once the pressure releases, open the lid and mash the chickpeas once or twice using a potato masher. Mix well.
  • Simmer on low heat for 2 minutes and finish with some fresh curry leaves. Serve hot.

Video

Notes

  • Every 1 cup of brown chickpeas will yield 2 cups of hydrated chickpeas. This is after 8 hours of hydration (soaking).
  • You can make this curry in the Instant Pot or in a regular stove top pressure cooker.
  • The chickpeas won't cook properly if they are not hydrated long enough or if they are old. 
  • Buy a fresh stock of brown chickpeas for easy, fast and uniform cooking.
  • For the spice paste, I have used chopped fresh coconut since I find it hard to grate the coconut. 1/3 cup of chopped fresh coconut pieces yields 1/2 cup grated fresh coconut.
  • If you can source grated fresh coconut, please use that. Both fresh and frozen work well here. You can also substitute this fresh coconut with 1/2 cup unsweetened shredded desiccated coconut.
  • Use a deep pressure pan that is at least 4 liters (5 quart ) in capacity to avoid spills.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 291kcal | Carbohydrates: 42g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 428mg | Potassium: 601mg | Fiber: 8g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 84mg | Calcium: 142mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Easy Air Fryer Naan Bread Pizza

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This quick 15 min air fryer naan bread pizza will soon become your go-to snack. Every single time I make this, I ask myself only one question- why didn’t I think of naan bread and pizza before? That pack of mini naans is well worth the buy if you are making these.

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Quick and easy 15 minute air fryer naan pizza
This easy air fryer naan pizza is my family’s favorite snack

Why you will love this?

  • Easy and minimal effort – you don’t have to do anything but slather the sauce and chop some veggies.
  • Customizable– get your kids to choose their favorite toppings and assemble these on their own.
  • Personal pizzas for everyone– they are the right size and perfect for parties, gatherings and any fun occasion. 
  • Ideal for game day snacks or as a quick appetizer.
  • Makes for a winsome dinner or even a special lunchbox treat.
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Ingredients

In all honesty, my love for this pizza is huge only because this is not a ‘from the scratch’ recipe. Some days, I am all for easy shortcut meals that make everyone happy and that includes me.

  • Store bought naan bread– My favorite is Mission or Stonefire. This is not a sponsored post, peeps. I am just sharing my personal favorites here.
  • Olive oil – for toasting the Naans 
  • Your choice of canned pizza sauce- While I recommend a tomato and basil sauce, I don’t see why others wont work here.
  • Vegetables- I have used mushrooms, pitted olives, red bell peppers here. Feel free to use what you have on hand.
  • Shredded cheese – For me, a cheese blend of shredded mozzarella and cheddar works great. You can use just mozzarella as well.
  • Fresh herbs for garnish– Sweet basil for the win!

Variations

  • Breakfast pizza– Use a combination of pesto, mozzarella and veggies of your choice. My bet is on beef tomatoes and sweet basil with a grind of freshly cracked black pepper. 
  • Switch the naan to garlic naan for a flavor upgrade.
  • Alternatively, use other flatbreads like pita or tortilla. You can use even bagels or regular sourdough , because why not?
  • Use different sauces for a different kind of pizza every time. BBQ sauce, pesto, marinara, tomato and basil, alfredo or even any pasta sauce is great here.
  • Mozzarella is great guys! No doubt. But hey, a combination of cheese like gouda+ cheddar, Colby jack + mozzarella or just a tex-mex cheese mix is a fantastic +1 for this pizza.
  • Make it Margherita – for a quick and lazy version, just skip the veggies and use only marinara sauce, some good quality mozzarella, sliced tomatoes, freshly cracked pepper and a drizzle of olive oil. So good…
  • Use mini Naans for bite sized mini pizzas. These are great, especially when serving as an appetizer.

Leftovers- storage, shelf life and reheating

How to store leftover pizza?

Store any leftovers wrapped tightly in beeswax wraps or aluminum foil in the fridge. If using beeswax wrappers, wait for the pizza to cool down completely before wrapping.

Shelf life

These leftovers keep well in the fridge for 1 day. 

How to reheat leftover naan pizza in air fryer?

Preheat your air fryer at 350F (180C). Mine has an preset preheat function. If your air fryer does not have this, set it to preheat manually at 4 minutes. 

When done, place the leftover pizza slices in a single layer in the air fryer basket. Cook for 3 minutes. Serve hot.

FAQs

Can I make naan pizza in the air fryer oven?

Yes, you can make this recipe in a regular air fryer and in the air fryer oven.

Can we use frozen naan to make this pizza?

Frozen naan works beautifully here. Use them just as you would, regular naans.

Can naan pizzas be frozen?

These can be frozen easily. After you have assembled the pizzas, wrap them tightly using clingwrap or beeswax wrappers. Freeze till completely frozen.

How to cook frozen naan pizzas?

You do not have to thaw them. Instead, preheat your air fryer at 350 F (180C) for 4 minutes. Arrange the pizzas in a single layer and cook for 6 to 8 minutes or until the cheese has melted and the veggies are cooked.

How long to air fry?

If you are going to use thicker naans like the ones you get in Trader Joe’s, the pizzas need a good 6 to 8 mins for a crispy crust. Thin naans need just 4 to 5 mins.

How to make the crust crispy?

For those crispy edges, I recommend cooking them twice. First, we brush the naans with some water and pop them in the air fryer for 2 mins. The second round of cooking happens with all the other ingredients.

Serving suggestions

While this is mostly a quick snack that I serve for the 4 pm hunger pangs, I have also made this as an easy appetizer for gatherings. 

To make this a complete meal, serve this pizza with a healthy salad or a side of veggies. 

Here are some dishes that you can serve alongside this-

A slice of air fryer naan pizza up, close and center
Crispy on the edges and ooey gooey in the middle, this cheesy naan pizza is everyone’s favorite

Recipe Notes

  • While I made these in my Instant Vortex air fryer oven, you can make this in a regular air fryer or oven too.
  • If you cannot source ready made naans, you can make your own by using my vegan naan recipe.
  • Do not add too much sauce to the base. This makes the pizza soggy.
  • The vegetables should be sliced thinly since the cooking time is less here and thinly sliced veggies cook faster.
  • The Instant Vortex AF oven has the option to cook on three trays. If you choose to do this, the pizza on the topmost tray is most likely to overcook. So, I recommend switching the trays mid way through cooking.
  • If you are making this in a regular air fryer and your toppings start to blow upwards to the fan, then secure them with a toothpick or choose heavier toppings. 
  • The timings and temperature remain the same for both the air fryer oven and the conventional air fryer. 
  • Oven timings and settings- For making these in an oven, arrange the assembled pizzas in a single layer on a baking tray. Bake for 12 to 15 mins in a preheated oven at 400 F (200 C) until the cheese has completely melted and looks golden on the top.

Method

Preheat your air fryer to 350F (180C). Brush each of the naans with 1 tsp water on the top. Bake for 2 mins in the preheated air fryer.

Brush the toasted naans with 1 tsp olive oil.

step by step guide to make air fryer naan pizza

Now, spread the sauce evenly over the naans. Next, assemble the veggies in a single layer, taking care not to overstuff. 

step by step guide to make air fryer naan pizza

When you are done assembling the veggies, sprinkle the shredded cheese evenly on the veggies, ensuring that they are well covered in the cheese.

step by step guide to make air fryer naan pizza

Finish by sprinkling the pizza seasoning evenly over the pizza and add a garnish of sweet basil leaves.

Preheat your air fryer at 350F (180C). Place the naans in a single layer without any overlap on the trays (or in the air fryer basket).

Cook for 7 to 8 minutes until the cheese has completely melted and is golden on the top. Keep an eye at the half way mark and switch pans if you are using the air fryer oven.

step by step guide to make air fryer naan pizza

When done, remove and slice with a pizza cutter or a serrated knife. Serve hot.

A slice of cheesy naan pizza from the air fryer
This veggie loaded cheesy air fryer naan pizza is a kid friendly snack for any time
Quick and easy 15 minute air fryer naan pizza
Print Recipe
4.50 from 2 votes

Easy air fryer naan bread pizza

This quick and effortless snack with store bought naans and pizza sauce comes together in 15 minutes and is delicious
Prep Time5 minutes
Cook Time9 minutes
Course: Appetizer, Snacks
Cuisine: American, Fusion
Servings: 2 small pizzas
Calories: 634kcal

Equipment

  • 1 Air fryer or air fryer oven
  • 1 set measuring cups and spoons
  • 1 basting brush
  • 1 Pizza Cutter

Ingredients

  • 2 naans store bought are used here. (I have used Mission brand)
  • 2 tsp water
  • 2 tsp olive oil
  • 1/4 cup pizza sauce
  • 6 button mushrooms chopped into quarters
  • 1/4 cup bell peppers thinly sliced
  • 6 pitted olives halved (I have used jarred olives here)
  • 1 cup shredded cheddar and mozzarella
  • 1/2 tsp pizza seasoning
  • 6 basil leaves

Instructions

  • Preheat your air fryer to 350F (180C). Brush each of the naans with 1 tsp water on the top. Bake for 2 mins in the preheated air fryer.
  • Brush the toasted naans with 1 tsp olive oil. Now, spread the sauce evenly over the naans.
  • Next, assemble the veggies in a single layer, taking care not to overstuff.
  • When you are done assembling the veggies, sprinkle the shredded cheese evenly on the veggies, ensuring that they are well covered in the cheese.
  • Finish by sprinkling the pizza seasoning evenly over the pizza and add a garnish of sweet basil leaves.
  • Preheat your air fryer at 350F (180C). Place the naans in a single layer without any overlap on the trays (or in the air fryer basket).
  • Cook for 7 minutes until the cheese has completely melted and is golden on the top.
  • Keep an eye at the half way mark and switch pans if you are using the air fryer oven.
  • When done, remove and slice with a pizza cutter or a serrated knife. Serve hot.

Notes

  • While I made these in my Instant Vortex air fryer oven, you can make this in a regular air fryer or oven too.
  • If you cannot source ready made naans, you can make your own by using my vegan naan recipe.
  • Do not add too much sauce to the base. This makes the pizza soggy.
  • The vegetables should be sliced thinly since the cooking time is less here and thinly sliced veggies cook faster.
  • The Instant Vortex AF oven has the option to cook on three trays. If you choose to do this, the pizza on the topmost tray is most likely to overcook. So, I recommend switching the trays mid way through cooking.
  • If you are making this in a regular air fryer and your toppings start to blow upwards to the fan, then secure them with a toothpick or choose heavier toppings. 
  • The timings and temperature remain the same for both the air fryer oven and the conventional air fryer. 
  • Oven timings and settings- For making these in an oven, arrange the assembled pizzas in a single layer on a baking tray. Bake for 12 to 15 mins in a preheated oven at 400 F (200 C) until the cheese has completely melted and looks golden on the top.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 634kcal | Carbohydrates: 67g | Protein: 26g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 1290mg | Potassium: 336mg | Fiber: 4g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 27mg | Calcium: 215mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Healthy Vegan Stuffed Pepper Soup

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Say hello to this vegetarian and vegan friendly, hearty, warming and one pot stuffed pepper soup. Only, it is the unstuffed pepper soup that we all need for cold nights. 

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Vegan stuffed pepper soup ready to be served
Stuffed pepper soup is not just easy to make but also healthy and nourishing

Reason 123324221 to love my Instant Pot is because making soups in it is such a breeze. And this un-stuffed pepper soup is no exception. Truly a one pot delight, this comes together in 30 minutes.

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What is stuffed pepper soup?

Traditionally, stuffed peppers are made by stuffing peppers with ground beef or turkey or sausage and rice. This stuffed pepper soup is a deconstructed version of this but in this case, it is vegan and gluten-free.

Ingredients

  • Onions and garlic – White onions are what I have used but red or yellow ones work well too.
  • Green lentils – You can use canned pinto beans, kidney beans or whole brown lentils instead.
  • Jasmine rice- Brown rice and long grain Basmati are great substitutes here. 
  • Canned chopped tomatoes and tomato paste – If you do not have canned chopped tomatoes, use canned tomato soup. This stuffed pepper soup with tomato soup is a refreshing variation.
  • Chopped red bell peppers– While red bell peppers lend that vibrant red hue to this soup, they can be replaced with green and yellow peppers too.
  • Vegetable stock – I have used low sodium vegetable stock in this recipe. Anything works well.
  • Italian seasoning, smoked paprika- If you want to add more heat, feel free to switch the smoked paprika to cayenne.
  • Pepper and salt 
  • Parsley and sweet basil for garnish

Dietary Specifications

Vegan and gluten free naturally, this soup also does not have any soy or nuts. If you are concerned about the sodium levels, choose low sodium vegetable stock and canned tomatoes.

Un-stuffed pepper soup- FAQs

Can we freeze leftover pepper soup?

Yes. If you plan on freezing this soup, add the rice after reheating. When the soup is frozen with the rice added, the rice tends to become mushy after thawing.

Can I use brown rice instead of jasmine rice?

Brown rice will work well in this recipe. Increase the cooking time by 1 minute and proceed with the process as shared here.

Variations

If you want to switch things up a bit and bring about variations in this recipe, here are some things you can try.

  • Switch the jasmine rice to quinoa or brown rice.
  • Instead of the green lentils, use canned pinto beans or kidney beans. While using, drain and rinse them in a colander.
  • For a unique version, use orzo instead of rice or quinoa.
  • Many traditional pepper soups call for cheese. You can add 1/2 cup shredded parmesan or cheddar to this soup too. 
  • Cauliflower rice is a brilliant substitute for rice and lentils if you are looking for a keto-friendly or low carb soup.
  • To minimize prep time further, I recommend using frozen diced peppers instead of fresh. 
Vegan stuffed pepper soup ready to be served
Make this Instant Pot stuffed pepper soup a part of your weeknight meals because it really is that good.

Recipe Notes

  • You can make this soup in the Instant Pot, Dutch oven or in a crockpot also.
  • This soup is a bit thick, much like a stew. If you prefer your soup to be runny, then I recommend adding 1 more cup broth.
  • Soaking the rice and lentils helps reduce cooking time. Please do not skip this step. If you do not soak the rice and lentils, they won’t cook well.
  • For a spicier soup, add 1.5 tsp cayenne or regular red paprika along with the seasonings mentioned here. A fresh deseeded jalapeno added, while sautéing the onions and garlic, is also a good way to add heat.
  • If you plan to use cauliflower rice to this soup, then stir it in towards after the soup is done cooking. Press CANCEL, close the lid, turn the VALVE to SEALING and let the soup sit for 10 minutes undisturbed.
  • When switching the rice to quinoa, use the same soaking and cooking time.
  • For brown rice, the cooking time will be 6 minutes instead of 5 minutes. The rest of the procedure remains the same.
Vegan stuffed pepper soup ready to be served
Vegetarian stuffed pepper soup is a fantastic meal that is great for lunch & dinner

Method

Prep work

Place the rice and lentils in a colander and wash well. Soak them in 2 cups hot water for 30 minutes. While they soak, prep and assemble the remaining ingredients.

Making the soup

Insert the inner pot into the inner pot. Tip in the onions, chopped garlic.

Drain the soaked rice and lentils mixture. Add the drained rice and lentils along with the chopped red bell peppers and seasonings to the inner pot.

Now, add the canned diced tomatoes, tomato paste and vegetable stock and stir to combine. 

 

Finally, tip in the cayenne and mix well. Ensure that the sealing ring has been fitted properly into the Instant Pot lid.

Close the lid, turn the VALVE to SEALING. Plug in the Instant Pot and press PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes.

Wait for the cooking cycle to complete. When done, allow the pressure to release naturally for 5 minutes. After 5 minutes, do a gradual quick pressure release by turning the VALVE to SEALING.

Open the lid and stir the soup well. At this stage, if you find the soup too thick, feel free to add 1 cup broth and let the soup simmer for 2 to 3 mins on SAUTE mode -NORMAL for 2 minutes.

Finish with a garnish of finely chopped parsley and basil. Serve hot.

Crockpot stuffed pepper soup

Making this in your slow cooker or crockpot is so easy too. Simply follow the prep work. Then, add the ingredients to your crockpot. Stir well.

Cook covered on low for 6 hours or on high for 3 hours. When done, open, stir and garnish before serving. 

Vegan stuffed pepper soup ready to be served

Vegan stuffed pepper soup ready to be served
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Healthy vegetarian stuffed pepper soup

This easy and healthy stuffed pepper soup comes together effortlessly in the Instant Pot and makes for a filling dinner or lunch.
Prep Time30 minutes
Cook Time10 minutes
Course: Mains
Cuisine: American
Servings: 5
Calories: 156kcal

Equipment

  • 1 six quart Instant Pot
  • 1 slotted spoon/ladle
  • 1 set measuring cups and spoons

Ingredients

Rice and lentils

  • 1/4 cup Jasmine rice
  • 1/3 cup green lentils
  • 2 cups hot water

For the soup

  • 3 tbsp chopped garlic
  • 1 cup white onions finely chopped
  • 1 can chopped tomatoes (I have used a 14 oz can here)
  • 1 tbsp tomato paste
  • 3 cups red bell peppers chopped
  • 4 cups vegetable stock add 1 more cup broth if you prefer a thin soup (refer notes in the blog post)
  • 2 tsp Italian seasoning
  • 2 tsp ground black pepper
  • 2 tsp smoked paprika
  • 3/4 tsp cayenne
  • Salt to taste

For garnish

  • 2 tbsp parsley finely chopped
  • 2 tbsp sweet basil finely chopped

Instructions

Prep work

  • Place the rice and lentils in a colander and wash well. Soak them in 2 cups hot water for 30 minutes. While they soak, prep and assemble the remaining ingredients.

Making the soup

  • Insert the inner pot into the inner pot. Tip in the onions, chopped garlic.
  • Drain the soaked rice and lentils mixture. Add the drained rice and lentils along with the chopped red bell peppers and seasonings to the inner pot.
  • Now, add the canned diced tomatoes, tomato paste and vegetable stock and stir to combine.
  • Finally, tip in the cayenne and mix well. Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Close the lid, turn the VALVE to SEALING. Plug in the Instant Pot and press PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes.
  • Wait for the cooking cycle to complete. When done, allow the pressure to release naturally for 5 minutes. After 5 minutes, do a gradual quick pressure release by turning the VALVE to SEALING.
  • Open the lid and stir the soup well. At this stage, if you find the soup too thick, feel free to add 1 cup broth and let the soup simmer for 2 to 3 mins on SAUTE mode -NORMAL for 2 minutes.
  • Finish with a garnish of finely chopped parsley and basil. Serve hot.

Notes

  • You can make this soup in the Instant Pot, Dutch oven or in a crockpot also.
  • This soup is a bit thick, much like a stew. If you prefer your soup to be runny, then I recommend adding 1 more cup broth.
  • Soaking the rice and lentils helps reduce cooking time. Please do not skip this step. If you do not soak the rice and lentils, they won't cook well.
  • For a spicier soup, add 1.5 tsp cayenne or regular red paprika along with the seasonings mentioned here. A fresh deseeded jalapeno added, while sautéing the onions and garlic, is also a good way to add heat.
  • If you plan to use cauliflower rice to this soup, then stir it in towards after the soup is done cooking. Press CANCEL, close the lid, turn the VALVE to SEALING and let the soup sit for 10 minutes undisturbed.
  • When switching the rice to quinoa, use the same soaking and cooking time.
  • For brown rice, the cooking time will be 6 minutes instead of 5 minutes. The rest of the procedure remains the same.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 156kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 908mg | Potassium: 628mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4022IU | Vitamin C: 130mg | Calcium: 82mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Instant Pot Soups

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Basmati Rice in Instant Pot

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This post is a fail-proof guide for getting perfectly cooked fluffy Basmati rice in the Instant Pot. Cooking rice in the Instant Pot is a breeze, once you know the technique and get a hang of the rice:water ratio.

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Perfectly cooked basmati rice done in the instant pot
This fluffy basmati rice is cooked in the Instant Pot and is great with anything.

Mushy and overcooked rice is my pet peeve. When it happens to a Biryani or Pulao, my anxiety hits the roof. As a noob cook, I found cooking Basmati perfectly every single time a huge challenge.

Fast forward 12 years and here I am with a detailed guide on cooking fragrant white Basmati in the Instant Pot perfectly every single time. 

This post is my humble attempt to share all the things I have learned in the process of perfecting this recipe. Please do read the recipe notes for consistent results every single time.

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Ingredients

You only need two ingredients for this- basmati rice and water. 

Basmati rice– Using aged basmati rice will give you the best results. Since aged rice requires less water and cooks to a fluff with distinct, separate grains, I always prefer this.

My brand recommendations include Kohinoor and Dawat. Tilda and Aldi’s are great options too.

Please note that this is not a sponsored post and these views are based on my personal experience.

Variations

  • Add salt- Personally, I do not like adding salt to plain rice. But if you prefer, you may add kosher salt. For every 1 cup of rice, add up to 1 tsp salt.
  • Use broth instead of water for a more flavorsome rice. Chicken broth or vegetable stock are great options.
  • Herbs can make the rice more flavorful. You can add dried herbs like basil and rosemary for an aromatic rice.
  • Stir in some olive oil or butter for rich flavor. Use 1.5 tsp olive oil or melted butter for every 1 cup rice.

Storage, freezing and shelf life

Did you know that Basmati rice is fantastic meal prep material? Cooked basmati rice can be stored in the fridge for 3 days.

Allow the cooked rice to cool down fully. Spread the rice on a plate to help cool faster. Transfer cooled rice to an air tight container and refrigerate.

How to freeze Basmati rice?

You can also freeze Basmati rice. To freeze, divide completely cooled basmati rice into small portions and transfer to Ziploc or freezer safe bags. Label and freeze for 2 months.

To thaw, leave it overnight in the fridge. Reheat in the microwave or steam it in the Instant Pot for 2 minutes and do a quick pressure release.

Why should we soak Basmati before cooking?

Logically speaking, this variety of rice is quite quick to cook. Then, you may wonder- what is the need to soak the rice? Let me explain.

  • Soaking Basmati prior to cooking helps get rid of any starch. Starch makes rice clumpy. Hence, it is important to get rid of it as much as possible.
  • When you soak the rice, the grains tend to be longer and fluffier after cooking.

Basmati rice and water ratio

More often than not, rice and water ratio can be a hit or miss. A lot depends on the age, quality and nature of the rice. This is why this ratio can be a hit or miss.

Having said that, use the following ratios confidently for cooking plain basmati since I have tested them time and again with different brands and using different soaking times.

  • If you are cooking just 1 cup of rice ( 1 cup= 240 ml), you will need 1.25 cups water. (1 and 1/4 cups water)
  • When cooking 1.5 cups Basmati, you will need 2 cups water.
  • In case you are cooking more than 1.5 cups of Basmati, then use 1 cup of water for every 1 cup of rice. For example, 3 cups Basmati rice will need 3 cups water.

Tips for getting fluffy basmati every time

Making perfect rice is not just about cooking it. It also depends on how you handle the rice after it is cooked. Soaking time is another factor that alters cooking time and water ratio.

Here are some tips for perfect rice-

  • Wash the rice thoroughly until the water runs clear. This helps in removing the starch.
  • Use the same measuring cup for both rice and water for accurate and consistent results.
  • If you are cooking a small quantity of Basmati rice using the Instant Pot, then I recommend doing this using pot in pot method.
  • When using basmati in Pulao and biryani, do factor in the other liquid ingredients like yogurt and tomato puree while adding water. If you have any liquid ingredients in the recipe, the thumb rule is to use 1 cup water for every 1 cup rice.
  • Soak the rice in double the quantity of water.
  • After the rice has soaked, discard the water used for soaking.
  • Drain the soaked rice completely in a colander.
  • Measure fresh water and add it to the rice for cooking.
Perfectly cooked basmati rice done in the instant pot
Serve fluffy Instant Pot Basmati rice with any Dal, curry or vegetable.

Timings for cooking Basmati

As I mentioned earlier, soaking time plays a crucial role in deciding how long to cook Basmati. Here is what I follow- I soak for a minimum of 20 minutes. 

For every 10 minutes more of soaking time, I decrease the cooking time by 1 minute. If I happen to soak the rice for less than 20 minutes, then I pressure cook on high for 6 minutes and do a 10 min NPR.

Recipe Notes

  • Always rinse the rice 2 to 3 times to get rid of starch. This step helps in preventing the rice from clumping up.
  • Soak the Basmati rice in twice the quantity of water. For example, every 1 cup rice has to be soaked in 2 cups water.
  • Use a kitchen timer to prevent over soaking.
  • Pot in pot method works great for 1 to 1.5 cups Basmati rice.
  • If you are cooking more than 1.5 cups rice, then you can do it in the inner pot directly.
  • For al dente rice, use 1.25 cups water for every 1 cup of rice.
  • Softer grains of rice need 1.5 cups water for every 1 cup of rice.
  • If you happen to soak the rice for longer than 20 minutes, then you will need only 1 cup water for 1 cup rice.

No soak Basmati Rice in Instant Pot

Yes, you can cook perfect Basmati without prior soaking too. Here is how to do it-

  • Measure the rice and add it to a large bowl. 
  • Add water and rinse it well. Go in with your hands and gently rub the rice grains into the water. 
  • When done, strain the rice in a colander to get rid of any excess water.
  • Insert the inner pot into the Instant Pot. Add the strained rice along with 1.25 cups water for every 1 cup water. You may add salt at this stage, if you prefer. I do not add salt to my rice.
  • Using a spatula, mix everything up gently.
  • Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 6 minutes. 
  • Wait for the cooking cycle to complete.
  • When done, wait for 10 minutes before doing a quick pressure release.
  • Once the pressure releases fully, remove the inner pot from the Instant Pot and allow the rice to cool for a few minutes.
  • When the rice has cooled down a bit, fluff it using a fork or a silicone spatula.

Prep Work

If you are cooking a small quantity of basmati, then I highly recommend doing it using the pot in pot method.This method is ideal for cooking 1 to 1.5 cups of rice.

Follow these steps to prep the rice before cooking-

  • Measure the rice into a large bowl. Add water to this and rinse thoroughly. Rub the rice gently into the water using your hands to wash off starch.

Perfectly cooked basmati rice done in the instant pot

  • Drain the washed rice into a colander and strain to remove all the water used for washing. Now, add the washed rice to a bowl. Soak the rice in twice the quantity of water for 20 minutes.

Perfectly cooked basmati rice done in the instant pot

  • After 20 minutes, strain the soaked rice in a colander and get rid of any excess water. 

Perfectly cooked basmati rice done in the instant pot

Method 1-using pot in pot method

Insert the inner pot into the Instant Pot. Add 1.5 cups water. Place a tall trivet into the inner pot.

Perfectly cooked basmati rice done in the instant pot

Now, place a tall container on the trivet. Add the soaked and drained rice to the container. 

Perfectly cooked basmati rice done in the instant pot

Measure fresh water and add to the rice. Using a spatula, give it a gentle stir.

 

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the instant pot and turn the VALVE to SEALING. 

Perfectly cooked basmati rice done in the instant pot

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.

Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.

Open the lid and let the rice sit for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot to loosen up the rice. Fluff gently with a fork.

step by step guide to cook Basmati in Instant Pot

Method 2- Cooking directly in the inner pot

Cooking Basmati directly in the inner pot works beautifully if you are cooking more than 1.5 cups of rice. 

Insert the inner pot into the Instant Pot. Transfer the soaked and drained rice into the inner pot.

Measure fresh water according to the quantity of rice and add it to the inner pot. Add salt at this stage if you prefer. Gently stir everything.

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the instant pot and turn the VALVE to SEALING. 

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.

Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.

Open the lid and let the rice sit undisturbed for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot and fluff with a fork.

After cooking

  • Remove the pot of rice (pot in pot method) from the inner pot after fluffing the rice and set aside. This prevents rice from overcooking or drying out and becoming brittle.
  • If you have cooked the rice in the inner pot directly, then remove the inner pot from the Instant Pot as soon as you have done the quick pressure release. This prevents the rice from sticking to the bottom.
  • In case your rice looks undercooked, simply put the lid back on, turn the VALVE to SEALING and switch on the KEEP WARM mode for 10 minutes. The rice will get cooked in the residual heat.
  • Even after following this method, your rice is mushy, you can fix this by  reducing the water by 1/4 cup. For the next batch you cook, use only 1 cup water for 1 cup rice.
  • Do not stir the rice immediately after opening the lid. Grains break easily when they are hot. Instead, let the cooked rice cool down a bit and then fluff with a fork or a silicon spatula.
  • If you are cooking rice for a party or a get together, you can cook this ahead of time and let it cool by spreading it out on a large plate.
  • When the rice cools down fully, it may become sticky. In this case wet your hands and gently fluff it up using your fingers.
Perfectly cooked basmati rice done in the instant pot
Cooking Instant Pot Basmati rice is easy once you know the ratio of water to rice and timings.
Perfectly cooked basmati rice done in the instant pot
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Instant Pot Basmati Rice

A step by step fail safe guide to make perfect fluffy basmati rice in the Instant Pot every single time.
Prep Time20 minutes
Cook Time4 minutes
Course: Sides
Cuisine: Indian
Servings: 3
Calories: 225kcal

Equipment

  • 1 six quart Instant Pot
  • 1 Tall trivet
  • 1 tall stainless steel container ( 2 quart capacity)

Ingredients

  • 1 cup Basmati rice
  • 1.25 cups water
  • 1 tsp Kosher Salt or adjust to taste

Instructions

Prep Work

  • If you are cooking a small quantity of basmati, then I highly recommend doing it using the pot in pot method. This method is ideal for cooking 1 to 1.5 cups of rice.
  • Follow these steps to prep the rice before cooking-
  • Measure the rice into a large bowl. Add water to this and rinse thoroughly. Rub the rice gently into the water using your hands to wash off starch.
  • Drain the washed rice into a colander and strain to remove all the water used for washing. Now, add the washed rice to a bowl. Soak the rice in twice the quantity of water for 20 minutes.
  • After 20 minutes, strain the soaked rice in a colander and get rid of any excess water.

Method 1-using pot in pot method

  • Insert the inner pot into the Instant Pot. Add 1.5 cups water. Place a tall trivet into the inner pot.
  • Now, place a tall container on the trivet. Add the soaked and drained rice to the container. Measure fresh water and add to the rice. Using a spatula, give it a gentle stir.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the instant pot and turn the VALVE to SEALING.
  • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.
  • Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.
  • Open the lid and let the rice sit for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot and fluff with a fork.

Method 2- Cooking directly in the inner pot

  • Cooking Basmati in the inner pot works beautifully if you are cooking more than 1.5 cups of rice.
  • Insert the inner pot into the Instant Pot. Transfer the soaked and drained rice into the inner pot.
  • Measure fresh water according to the quantity of rice and add it to the inner pot. Add salt at this stage if you prefer. Gently stir everything.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the instant pot and turn the VALVE to SEALING.
  • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.
  • Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.
  • Open the lid and let the rice sit untouched for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot and fluff with a fork.

Notes

  • Always rinse the rice 2 to 3 times to get rid of starch. This step helps in preventing the rice from clumping up.
  • Soak the Basmati rice in twice the quantity of water. For example, every 1 cup rice has to be soaked in 2 cups water.
  • Use a kitchen timer to prevent over soaking.
  • Pot in pot method works great for 1 to 1.5 cups Basmati rice.
  • If you are cooking more than 1.5 cups rice, then you can do it in the inner pot directly.
  • For al dente rice, use 1.25 cups water for every 1 cup of rice.
  • Softer grains of rice need 1.5 cups water for every 1 cup of rice.
  • If you happen to soak the rice for longer than 20 minutes, then you will need only 1 cup water for 1 cup rice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 783mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.1g | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Serving suggestions

Plain basmati is so versatile and is a fabulous side that can be paired with so many curries and vegetables. Here are some recipes that go well with this rice.

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Go vegan for 30 days (Veganuary)

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It will be a brand new year in about a week. Let us begin this year with a splendid Veganuary, shall we?  As cliched as it may sound, I really am wondering how the past year flew by. Having said that, here’s wishing you all a healthful, joyful and prosperous New Year. 

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Easy vegan meal ideas for Veganuary
Try these easy vegan recipes and go vegan for 30 days during Veganuary

The idea of going vegan may be daunting to some and to some, it may be something less delicious and appealing. But believe me when I say that vegan food is definitely not boring.

Every year, I try and go vegan for a few days in a year. Being a yogurt lover, it is very challenging for me to do this round the year. This is my way of giving back to this environment. 

While eating plant based and vegan food comes with a lot of benefits, we should also not forget that it may be a privilege for some of us out there.

With them in mind, may I suggest that you all try going vegan for 30 days with me?

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What is Veganuary?

For the uninitiated, Veganuary is an annual event in which people are encouraged to go vegan for the month of January. Since 2014, this has become quite a trend where thousands of people take part.

Plant based vs vegan

Both these terms are used interchangeably very often. However, they are different in terms of ideologies and principles.

Eating a plant based diet means eating largely foods that are derived from plants. It is also avoiding refined or processed foods. 

Veganism, on the other hand, is adopting a lifestyle in which no animal products or animal derivatives are used. This includes leather, honey and silk too. 

Often people think these are similar. However, that is not the case. 

Meatless for 30 days

As someone who has been an avid vegetarian throughout her life, eating vegan food is not very intimidating, but for the yogurt part (ahem…). 

Vegan Indian food

Did you know that most vegetarian food in India can easily be made vegan-friendly? Try adding some Indian food to your meal plans this January. Since Indian food has lots of flavors and spices, your meals will be tasty and appetizing, as well.

30 meals for Veganuary

Worried that you may not be able to eat only plant based/ vegan food for all the 30 days? Never mind. Take small steps. You can always start with one vegan meal a day.

Here are some delicious vegan recipes that you can try through this month. Most of these are freezer-friendly and ideal for batch cooking. Win-win, right?

Instant Pot Vegan Meals

You all know how much I love my Instant Pot, right? Here are some easy meals that you can whip up in the beloved IP. These are all freezer-friendly too.

Easy sweet potato and chickpeas curry
This one pot sweet potato and chickpeas curry is free from oil. It tastes great with Naan, any flatbread or rice.
Check out this recipe
vegan sweet potato and chickpea curry serve in an asymmetrical bowl placed over a similar asymmetrical deep plate. Kept on a burlap mat against a black backrdrop. Cilantro leaves scattered by the side.
Classic Chana Masala
This popular Indian gravy made with chickpeas is a delight in every bite. Freezer-friendly and gluten-free, you can enjoy this on its own or with a side of Chapatis or Poori.
Check out this recipe
Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and a mint pilaf at the back ground. Cilantro strewn all over.
Creamy vegan Dal Makhani
This silky lentil based curry is a splendid addition to any dinner table. Not that you should enjoy it just for dinner, right?
Check out this recipe
instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.
Whole Masoor Dal
Simple, wholesome and hearty brown lentils cooked till soft and mushy. Enjoy this for any meal you prefer. My bet is on hot Parathas and this for breakfast.
Check out this recipe
Instant pot whole masoor dal served with airfryer cauliflower and steamed rice
Zucchini Kootu
A simple South Indian inspired stew, this one features zucchini, coconut milk and moong lentils. Light and refreshing on its own as a soup or delicious with any flatbread of your choice.
Check out this recipe
Instant pot zucchini Kootu served in a wooden bowl placed over a burlap mat. A serving spoon by the side. Curry leaves scattered at the back ground.

Vegan breakfast ideas

We rely on smoothies for breakfast mostly in our house. Here are some delicious breakfast ideas for you to explore-

10 vegan smoothies

Pink Chia Pudding 

Chia pudding with berry compote

Mango coconut overnight oats

Avocado toast

Vegan zucchini bread

Vegan Indian Meals

Like I mentioned earlier, you can easily make most Indian vegetarian dishes vegan. For instance, in many dishes, the only non-vegan component will be ghee.

You can swap ghee with any neutral vegetable oil and the dish will become vegan. The South Indian Pongal is a very good example for this.

Check out these delicious Indian recipes that are vegan-friendly

Paruppu Thogayal
This South Indian equivalent of Hummus uses lentils, coconut and spices to create a flavorsome relish. Tastes yum with hot rice and a drizzle of sesame oil.
Check out this recipe
traditional South Indian style Paruppu thogayal served in a white bowl placed over a wooden table. A tempering has been added to the Thogayal
Bisi Bele Bath
A medley of rice and lentils, this makes for a wholesome and filling meal. Serve this with potato chips and a light salad.
Check out this recipe
Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.
Lauki Sabzi
This simple curry uses bottle gourd, also referred to as opo squash. Healthy and nutritious, this pairs well with hot Rotis or Jeera rice.
Check out this recipe
Delicious north Indian style lauki sabzi served in a bowl
Mushroom pepper fry
A simple south Indian style stir fry with button mushrooms and pepper as the main spice.
Check out this recipe
South-Indian-style-mushroom-pepper-fry
Aloo Gobi
Two classics- potato and cauliflower cooked together with spices and an onion tomato base, this never goes out of fashion.
Check out this recipe
a-bowl-of-aloo-gobi-served-in-a-black-shallow-bowl

Easy vegan soups

Dinner spells soups for me. I can never tire of soups. Soups are a fabulous way to sneak in vegetables and proteins. Try some of vegan soups and you will fall in love with them.

Thai Noodle Soup
Packed with vegetables and flavors, this noodle soup is neither too heavy nor too light. Just perfect for busy weeknight dinners.
Check out this recipe
Instant pot vegan Thai noodle soup
Broccoli Almond Soup
This healthy soup uses pantry staples and no fancy ingredients. A fine example of simple stuff coming together to make something exemplary.
Check out this recipe
vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.
Vegan Cauliflower Soup
Creamy and nutrient dense, this velvet textured soup is a treat in every spoon, in every weather.
Check out this recipe
Instant pot cauliflower soup garnished with thyme and served in wooden bowls placed on a burlap mat.
Hearty Garbanzo Soup
Italian inspired chickpea soup that is almost like a stew. Makes for a filling meal. Serve with toasted bread and a colorful salad to make it a complete meal.
Check out this recipe
a-bowl-of-soup-made-with-canned-ganrbanzo-beans-and-orzo
Easy Vegetable Soup
Light and refreshing soup with plenty of vegetables. This recipe is a great way to use up fridge scraps.
Check out this recipe
A bowl of Instant Pot vegetable soup and some bread

Eat more veggies

Use this as a good excuse to load your plate with colorful vegetables. If you think of it, sneaking in vegetables to your diet is not so hard. Try one of these quick recipes.

Roasted broccoli with chili crisp

Air fryer roasted cherry tomatoes

Mexican style cauliflower

Persian Shirazi Salad

South Indian Beans Stir Fry

Some Carbs

What is a meal without some carbs, eh? Let’s all admit it. We need carbs to make us satiated. While I am all about having low carb meals once a while, I do rotate my carbs. Pick from one of these easy sides to serve with your mains.

Jeera rice

Brown Sona Masuri Rice

Thai Basil Fried Rice

Cilantro lime rice

Mushroom rice

Vegan Naan

Asian vegan recipes

Asian food is packed with flavors that come from the liberal use of spices and herbs. Without any doubt, these recipes are on my weekly menu rotation.

I hope you enjoy these plant-based and meatless meals during this Veganuary. If you find this post useful, please share it with your friends and family. 

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Vegan Black Bean Tortilla Soup (Instant Pot)

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This dairy-free black bean tortilla soup is quick, healthier and effortless to put together. Recipes that require minimal chopping always excite me and this one fits the bill perfectly. Use this as a base recipe and make many versions easily.

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a bowl of vegan tortilla soup with black beans
This dairy-free tortilla soup comes together in less than 30 mins.

Admittedly, the best thing about this soup is that it is packed with flavors and so forgiving in terms of ingredients. Even though I prefer making it in the Instant Pot, you can also make it on the stove.

Why you will love this recipe

  • Takes 30 minutes from scratch.
  • You can substitute ingredients with ingredients readily available in your pantry.
  • Freezes well and can be batch cooked. 
  • Is vegetarian and vegan friendly.
  • Makes a great substitute for taco Tuesdays during winters.
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Ingredients

In all likelihood, most ingredients you need for this soup are already in your pantry. I have also included substitutions wherever possible.

  • Olive oil
  • Garlic
  • Onions- While I prefer white, you may also use yellow or red ones.
  • Red bell pepper– orange or yellow peppers work as well.
  • Chipotle peppers in Adobo sauce– Use spicy salsa as a substitute.
  • Seasonings include taco seasoning, ground cumin and oregano. I do not recommend skipping any of these. If you do not have taco seasoning, use smoked paprika instead. 
  • Sweet corn kernels– Frozen ones are great for quick soups like these.
  • Canned black beans– replace with canned kidney beans or garbanzo beans, cooked green lentils or pinto beans in a pinch.
  • Canned crushed tomatoes– fire roasted tomatoes help bring out the flavor. You can also replace this with medium salsa or canned enchilada sauce. Scale back on the seasoning if you do this.
  • Vegetable stock– Feel free to use plain water mixed with 1 tbsp vegetable bouillon powder.
  • Tortillas– Where I live, I can only source white corn tortillas. You may also use the authentic yellow corn tortillas here.
  • Cilantro – brings out the flavor, is optional but highly recommended.
Vegan tortilla soup with black beans and corn
Dig into this bowl of hot black bean tortilla soup!

Variations

Soup Vegetables

Other veggies like carrots, butternut squash, chayote squash and zucchini can also be used in this recipe.

Vegetarian tortilla soup with rice

To make this a filling soup, you can add rice to this. Since we want to keep this a quick cooking soup, I recommend using long grain Basmati rice.

  • Wash 1/4 cup basmati rice and soak it in 2 cups water for 20 mins.
  • Add this to the soup along with the corn and black beans. Proceed with the rest of the recipe.

Healthy tortilla soup with quinoa

  • For a healthier low carb version, skip the oil. Turn off the Instant Pot. Insert the inner pot. Add all the ingredients to the inner pot one by one. Stir well.
  • Rinse 1/4 cup quinoa in a colander. Add this to the soup along with the other ingredients. Stir to combine. Continue to cook the soup as directed.

Gluten-free version

Use corn tortillas that are certified gluten-free to make this recipe celiac-friendly.

Other optional add ins

  • Add more veggies to make it healthier.
  • Use noodles instead of rice or quinoa. When  you add noodles, stir in cooked noodles once the soup has cooked completely.

Serving suggestions

Serve this with your choice of toppings. Usually, my family loves chopped avocados, jalapenos, tomato salsa, this pico de gallo and crispy tortilla strips as accompaniments.

While serving this soup, add some crushed air fried tortilla strips as a topping and squeeze some lime juice into it. 

Suggested toppings 

  • Sour cream, Greek Yogurt or Cream cheese (for non-vegan options)
  • Avocado or guacamole
  • Pico De Gallo
  • Air fryer tortilla strips
  • Jalapenos
  • Chopped red onions

Delicious tortilla soup with air fried tortilla strips and lime

Leftovers and Storage

  • This soup freezes beautifully. Allow the soup to cool completely. When cool, divide into 2 cup portions, transfer to freeze-safe bags, label and freeze for up to 3 months.
  • Thaw overnight in the fridge and reheat gently before serving. Serve with your choice of accompaniments.
  • Leftovers keep well in the fridge for up to 3 days, when stored in a clean airtight container.

Recipe Notes

  • This recipe can easily be doubled. But keep an eye on the Instant Pot max capacity when doubling this recipe.
  • Since I can only source canned Chipotle peppers, I have used this. You can also use canned smoked red jalapenos, Guajillo chilis or Ancho chilis as replacements.
  • In case you are using Guajillo Chilis or Ancho chilli, you will have to hydrate the peppers in hot water, grind to a smooth chilli paste and use it in this soup.
  • Add the tortilla only towards the end and not while the soup cooks in the Instant Pot. This will give a creamy tortilla soup since tortillas dissolve very quickly.
  • If you do not have an air fryer, you can deep fry the tortilla strips or skip the strips altogether.
  • Instructions for making this soup in the crockpot and on stove top are included under “METHOD”. 

More Instant Pot Vegan Soups

Method

Drain the black beans into a colander and rinse well. Set aside. Insert the inner pot into the Instant Pot and plug in. Press SAUTE MODE – NORMAL and set the timer to 7 minutes.

When the display reads hot, add the olive oil and wait for 30 seconds. Tip in the garlic and onions, combine well and saute until onions are soft and translucent.

step by step guide to make easy vegetarian tortilla soup

Now, add the chopped red bell peppers along with the Chipotle peppers in Adobo sauce. 

step by step guide to make tortilla soup with vegetables and black beans in the instant pot

Tip in the seasonings- taco seasoning, ground cumin, oregano, cayenne and salt. Mix and cook for 20 seconds.

step by step guide to make tortilla soup with vegetables and black beans in the instant pot

Immediately add the sweet corn and black beans. Stir well to combine. Saute for 1 minute.

step by step guide to make tortilla soup with vegetables and black beans in the instant pot

Now, add the canned crushed tomatoes and vegetable stock.

step by step guide to make tortilla soup with vegetables and black beans in the instant pot

Stir to deglaze the pot and scrape off any bits stuck to the bottom.

Add the maple syrup and stir well. PRESS CANCEL.

step by step guide to make vegan tortilla soup in the instant pot

 

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the IP and turn the valve to SEALING.

PRESS PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes. Allow the cooking cycle to complete.

Wait for the pressure to release naturally for 5 minutes. After 5 mins of NPR, press CANCEL. Do a graduated and controlled quick pressure release by turning the VALVE TO VENTING.

Using an immersion blender, blend this soup for 20 seconds. Now, add in a torn tortilla and stir to combine.

Press SAUTE MODE – NORMAL and set the timer to 2 mins. Allow the SAUTE CYCLE to complete. When done, garnish with finely chopped cilantro leaves.

step by step guide to make vegan tortilla soup in the instant pot

Air fryer tortilla strips

  • Place 5 tortillas in a stack, one above the other. Using a pizza cutter or a sharp paring knife, cut into thin strips. You can cut them into smaller pieces for easier handling.
  • Preheat your air fryer to 325F (160C). In the meanwhile, toss the tortilla strips with 1 tbsp olive oil.
  • Place the tortilla strips in the air fryer basket and air fry for 7 to 8 minutes until golden brown.

how to air fry tortilla strips

  • At the halfway mark (3 minutes), shake the basket well. Keep an eye on the strips after 5 mins to prevent burning.
  • When done, use as required in not just this soup but in all Mexican recipes that call for these.
  • Crush these air fried tortilla strips and add it as a topping to your soup along with a squeeze of lime juice. Serve hot.

Stove top instructions

  • Heat a 5 quart Dutch oven with olive oil. When the oil is hot, add the garlic and saute for 2 mins until it is a light brown.
  • Now, add the chopped onions, red bell peppers and Chipotle peppers. Stir well and continue to saute the onions till they are soft and translucent.
  • Tip in all the seasonings, mix well and cook on low heat for 20 to 30 seconds.
  • Now, add the black beans and sweet corn kernels, stir to mix and cook for 1 minute on medium heat.
  • Add the canned crushed tomatoes along with the vegetable stock and maple syrup next. Stir well to combine.
  • Simmer this mixture for 4 to 5 minutes on medium heat. When done, turn off the heat.
  • Blend the soup using an immersion blender for 20 seconds. We do this to make the soup creamy. Now, tear a tortilla into small strips and add it to the soup.
  • Stir to combine and return to the stove. Simmer for another 4 to 5 minutes until the soup has thickened.
  • Garnish with finely chopped cilantro leaves. Top with air fried tortilla strips and serve hot.

Slow cooker or Crockpot method

  • Add all the ingredients except the cilantro and air fried tortilla strips to your crockpot.
  • Cook on high heat for 3 hours. When done, garnish with fresh cilantro and air fried tortilla strips. Serve with toppings of your choice.
vegetarian black bean tortilla soup garnished with cilantro in a bowl
This Instant Pot vegan tortilla soup is a fabulous weeknight dinner

a bowl of vegan tortilla soup with black beans
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Vegan Black Bean Tortilla Soup

This vegan tortilla soup with black beans is the perfect quick and easy weeknight dinner.
Prep Time10 minutes
Cook Time30 minutes
Course: soups
Cuisine: Mexican
Servings: 4
Calories: 677kcal

Equipment

  • 1 six quart Instant Pot or a 5 quart Dutch oven
  • 1 Air fryer

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp chopped garlic 4 cloves garlic used here
  • 3/4 cup onions finely chopped
  • 3/4 cup red bell peppers finely chopped
  • 1 tbsp Chipotle peppers in Adobo sauce
  • 1 tsp ground cumin
  • Salt to taste
  • 1.5 tsp smoked paprika
  • 1 tsp oregano
  • 1 tbsp taco seasoning
  • 1 cup sweet corn I have used frozen here
  • 1 can black beans drained and rinsed ( I have used a 15oz can of black beans in this recipe)
  • 1 can crushed tomatoes 14oz can used here
  • 4 cups vegetable stock
  • 1 tbsp maple syrup optional
  • 1 corn tortilla torn
  • 2 tbsp cilantro finely chopped

For air fryer tortilla strips

  • 5 tortillas cut into strips
  • 1 tbsp olive oil

Instructions

  • Drain the black beans into a colander and rinse well. Set aside. Insert the inner pot into the Instant Pot and plug in. Press SAUTE MODE - NORMAL and set the timer to 7 minutes.
  • When the display reads hot, add the olive oil and wait for 30 seconds. Tip in the garlic and onions, combine well and saute until onions are soft and translucent.
  • Now, add the chopped red bell peppers along with the Chipotle peppers in Adobo sauce.
  • Tip in the seasonings- taco seasoning, ground cumin, oregano, cayenne and salt. Mix and cook for 20 seconds.
  • Immediately add the sweet corn and black beans. Stir well to combine. Saute for 1 minute.
  • Now, add the canned crushed tomatoes and vegetable stock. Stir to deglaze the pot and scrape off any bits stuck to the bottom.
  • Add the maple syrup and stir well. PRESS CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the IP and turn the valve to SEALING.
  • PRESS PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes. Allow the cooking cycle to complete.
  • Wait for the pressure to release naturally for 5 minutes. After 5 mins of NPR, press CANCEL. Do a graduated and controlled quick pressure release by turning the VALVE TO VENTING.
  • Using an immersion blender, blend this soup for 20 seconds. Now, add in a torn tortilla and stir to combine.
  • Press SAUTE MODE - NORMAL and set the timer to 2 mins. Allow the SAUTE CYCLE to complete. When done, garnish with finely chopped cilantro leaves.

Air fryer tortilla strips

  • Place 5 tortillas in a stack, one above the other. Using a pizza cutter or a sharp paring knife, cut into thin strips. You can cut them into smaller pieces for easier handling.
  • Preheat your air fryer to 325F (160C). In the meanwhile, toss the tortilla strips with 1 tbsp olive oil.
  • Place the tortilla strips in the air fryer basket and air fry for 7 to 8 minutes until golden brown.
  • At the halfway mark (3 minutes), shake the basket well. Keep an eye on the strips after 5 mins to prevent burning.
  • When done, use as required in not just this soup but in all Mexican recipes that call for these.
  • Crush these air fried tortilla strips and add it as a topping to your soup along with a squeeze of lime juice. Serve hot.

Notes

  • This recipe can easily be doubled. But keep an eye on the Instant Pot max capacity when doubling this recipe.
  • Since I can only source canned Chipotle peppers, I have used this. You can also use canned smoked red jalapenos, Guajillo chilis or Ancho chilis as replacements.
  • In case you are using Guajillo Chilis or Ancho chilli, you will have to hydrate the peppers in hot water, grind to a smooth chilli paste and use it in this soup.
  • Add the tortilla only towards the end and not while the soup cooks in the Instant Pot. This will give a creamy tortilla soup since tortillas dissolve very quickly.
  • If you do not have an air fryer, you can deep fry the tortilla strips or skip the strips altogether.
  • Instructions for making this soup in the crockpot and on stove top are included under "METHOD". 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 677kcal | Carbohydrates: 116g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 1421mg | Potassium: 2197mg | Fiber: 23g | Sugar: 18g | Vitamin A: 2140IU | Vitamin C: 52mg | Calcium: 262mg | Iron: 9mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Amla Juice (Nellika Juice)

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How do you start your day? At our house, we have this Amla juice, the first thing in the morning. Rich in nutrients, this Indian gooseberry is a superfood that has not yet gained its deserving glory, globally. In this post, I will share how to make Amla juice at home.

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Amla juice in a pitcher
Amla is an Indian superfood that has plenty of benefits

In my mom’s front yard, there used to be a gorgeous Indian Gooseberry tree. We have enjoyed hundreds of fruits from it. The tree is not there anymore but we will always cherish those memories.

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What is Amla?

What is Amla?
Some fresh Amla; Indian gooseberries

Amla or Amlaka is Indian gooseberry. This is not to be confused with gooseberry, whose scientific name is Physalis peruviana.

Often referred to as cape gooseberry, a gooseberry is orangish yellow whereas the Indian gooseberry is a pale green.

Indian gooseberry goes by many names. In Tamil, we call it Nellika or Nellikai. Its Telugu name is Usirikai. This wonder fruit is in season between September and December.

Benefits of Amla

I cannot stop raving about the benefits of this small fruit. Here are some pointers-

  • Promotes hair growth and helps maintain healthy hair.
  • Enhances liver health and prevents liver diseases.
  • Prevents cancer.
  • Helps build immunity since it is rich in Vitamin C.
  • Aids in regulating blood sugar levels.
  • Regulates cholesterol.
  • Has anti-ageing properties.
  • Useful in maintaining glowing and healthy skin.

How to eat?

In order to reap its complete benefits, you should eat one gooseberry everyday on empty stomach.

The moment you expose this fruit to heat, it loses all its nutrients, particularly vitamin C. So, the ideal way to eat it is in the uncooked form.

Best time to eat

It goes without saying that this is best eaten early in the morning. Please note that since it is a vitamin C rich fruit, this may cause acid reflux in some people.

Kindly test for a few days and decide whether to continue or not.

Different ways to include 

Indian gooseberry is not a lesser known fruit in India. We make pickles, chutney, rice and even Raita with this. But the flipside to all these recipes is that we cook the fruit. This means we lose all nutrients. 

This is the reason why the best way to enjoy all its nutrition benefits is to eat it raw or in the form of juice.

How to choose?

Look for fruits that are pale green and firm. Avoid those that have brown or black spots on them. I prefer picking fruits that are smaller.

If you live in the US or Europe, you may not be able to source fresh Indian gooseberries easily. In this case, look for it in the frozen section at the Indian store.

Nellika juice without blender
Making Amla juice at home is so easy

How many to eat in a day?

You can eat 1 to 2 gooseberries in a day. However, please note that any thing, no matter how good, should only be enjoyed in moderation. This applies to these too.

Side effects

While this fruit does not have any fatal side effects, kindly check with your doctor before consuming it if you 

  • are pregnant
  • have low blood sugar levels
  • suffer from acid reflux 

Variations

  • Make it sweet– simply combine chopped amla and water in a blender and blend to smooth. Stir in some honey and enjoy.
  • Use other herbs like mint or basil to give this juice a refreshing twist.
  • Add whisked low fat yogurt instead of water during the summers for a cooling morning drink.
  • Tip in 1 tsp chopped ginger and 1/2 tsp turmeric powder to make it more nutrient dense.

Recipe Notes

  • Use a sharp knife to chop the gooseberry. Try to slice as much flesh as possible.
  • Enjoy the juice immediately after making. 
  • When kept for a while, the juice may discolor. This is normal.
  • Adding curry leaves is optional but highly recommended, especially if you are looking at improving your hair health.
  • To reap the full benefits of this juice, please do not strain it after blending.
step by step guide to make Indian gooseberry juice
Drink a shot of this Amla juice daily for hair health

How to make Amla juice at home?

Prep Work

Wash the gooseberries and wipe dry. Similarly, wash the curry leaves well and dry them as well. Using a sharp paring knife, chop the fruits into small pieces, slicing away as much flesh as you can, from the pit.

Making Amlaka juice without juicer

You do not need any special equipment or juicer to make this juice. 

First, place the chopped gooseberry along with the curry leaves and water to a high speed blender.

step by step guide to make Nellika juice

Next, add the cumin powder and salt. Blend on high speed till completely smooth.

How to make nellika juice without juicer?

When done, transfer to a mixing bowl and add the lemon juice to this.

How to make Amla juice without juicer?

Stir well. Enjoy immediately.

how to make Amla juice for hair?
Drinking Amla juice can improve your health to a great extent

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Amla juice in a pitcher
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Amla Juice

This nutrient packed juice with Indian gooseberries aka Amla is so easy to make at home.
Prep Time10 minutes
Course: Beverage
Cuisine: Indian
Servings: 4
Calories: 20kcal

Equipment

  • 1 high speed blender

Ingredients

  • 5 Gooseberries
  • 1/4 cup curry leaves loosely packed
  • 1 cup water
  • 1 tsp roasted cumin powder
  • 1/2 tsp salt
  • 1.5 tbsp lemon juice freshly squeezed

Instructions

  • First, place the chopped gooseberry along with the curry leaves and water to a high speed blender.
  • Next, add the cumin powder and salt. Blend on high speed till completely smooth.
  • When done, transfer to a mixing bowl and add the lemon juice to this. Stir well. Enjoy immediately.

Video

Notes

  • Use a sharp knife to chop the gooseberry. Try to slice as much flesh as possible.
  • Enjoy the juice immediately after making. 
  • When kept for a while, the juice may discolor. This is normal.
  • Adding curry leaves is optional but highly recommended, especially if you are looking at improving your hair health.
  • To reap the full benefits of this juice, please do not strain it after blending.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 295mg | Potassium: 19mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1129IU | Vitamin C: 595mg | Calcium: 131mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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A beginner’s guide to Thai Herbs

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If you love Thai food, you should know that Thai herbs are the super stars in any Thai dish. Right from their different curries to stir fries, almost all recipes feature a generous use of fresh herbs.

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A platter featuring essential Thai herbs including galangal and lemongrass
A pictorial guide to identifying different herbs used in Thai cuisine

As a beginner or as someone who is new to Thai cuisine, it may be a bit confusing to identify these herbs. This post is a humble beginner’s guide to essential herbs used in Thai cooking.

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When I first began exploring this cuisine, I was thrilled to observe that it is very similar to Indian food. Some things like liberal use of coriander, green chilies and their fondness for spice struck a chord with me.

My move to Singapore made it so much easier to access these herbs very easily. Will you believe it if I tell you that these are available at our wet markets? And that I have a beautiful Thai Basil plant growing in my balcony?

It begins with a paste

All things Thai food begin with a fragrant paste. They have so many varieties including green curry, red curry and Tom Yum. To make this paste, they use a mortar and pestle.

While the traditional way of making these essential spice pastes is with the help of a mortar and pestle, it can be a hassle for beginners or people who are new to the concept.

In this case, take the short cut! and bring out that heavy duty blender. I do this all the time and it is such a blessing.

You can buy all these different pastes in any Asian supermarket or grocery store but the flipside is some may not be vegan friendly and they may also be expensive. 

The preservatives and additives are another story altogether. Which is why, it helps if we can make these on our own. And for this purpose, it is absolutely essential that we know how to identify and buy these herbs.

Chilli Padi rules!

Wondering what Chilli Padi is? Well, this is Bird’s eye chili in local jargon. No recipe is ever complete without these potent spice bombs.

Be very careful when using these peppers. They can be very spicy. Always begin with the lowest amount possible in a recipe and increase the number of chilis based on your tolerance levels.

There are two types of these bird’s eye chillis. Almost as tiny as half your little finger, they come in red and green colors.

Galangal

Amongst all the herbs, what piqued my interest the most is Galangal. Sometimes called as blue ginger, this medicinal root is related to the turmeric family.

A close up shot of Thai ginger or galangal
Galangal and ginger are so different in flavor and taste.

We call this as Sitharathai in Tamil. There are different types of galangal including lesser and greater galangal. While they all belong to the same family, they are all different in flavor and taste.

Difference between ginger and galangal

Is there a difference? Yes! Ginger is spicy, pungent and has a slight bitter aftertaste. On the other hand, galangal is sweet, has a piney fragrance and mild citrus notes.

Other names for this include Siamese ginger or Thai Ginger. Unlike ginger, this rhizome has a pinkish skin and its flesh is harder and more fibrous.

This citrusy rhizome is also popular in Indonesian and Vietnamese cuisine. In Indian culture, we use this to treat coughs, colds and indigestion.

Lemongrass

lemongrass is a common herb in Thai food
Fresh lemongrass ready to be added to Thai green curry paste

Of all the herbs here, this is my favorite. The first time I had a lemongrass experience was in my Masala Chai. This long hardy grass does belong to grass family.

Also known as barbed wire grass and Malabar grass, this has a prominent citrus flavor. While you can find both fresh and dried lemongrass easily, fresh ones are preferred while cooking Thai food.

Fresh lemongrass has a pronounced citrusy flavor with a hint of ginger. I love adding dried lemongrass stalks to my Chai and soups.

Lime leaves

a close up shot of makrut lime leaves
Lime leaves are a key ingredient in Thai cuisine

Also called as Makrut lime leaves, these thick and shiny dark green leaves are a key ingredient in making many Thai style curries and stir fries.

You can find fresh, frozen and dried lime leaves in the market. While it is considerably cheaper in Asian supermarkets, they may be more expensive in other places.

Before using these leaves, discard the rib that runs through the middle and thinly slice or chop them.

First, fold the leaf into half. Grasp the tip of the stem and pull the rib away from the leaf. Then using a sharp knife, chop or slice them.

In some places, you will find these labeled as Kaffir lime leaves. Both are the same.

Cilantro roots and stems

a close shot of cilantro, also called as coriander
Cilantro leaves, roots and stems are vital in Thai cuisine.

Indian, Mexican and Thai food use cilantro generously. What makes it interesting in Thai cuisine is that they use the roots and stems too.

Cilantro roots are packed with flavor and fragrance. Indispensable in Tom Yam soup, this is called as Pak Chee in Thai and plays a vital role in bringing alive many soups.

Before using cilantro roots, make sure to wash them thoroughly to get rid of any mud, sand and dirt.

Cilantro is also called coriander in India and many Asian countries. Only in the US, cilantro refers to the green leaves and coriander, the dried seeds.

Thai Basil

How does Thai basil look like?
Thai basil leaves have a purplish green stalk and withstand high heat better.

With a pronounced anise-like flavor, this vibrant green herb is what I will call the quintessential of Thai cuisine. Unlike Italian basil, these leaves withstand high temperature cooking.

Thai red curry and Thai green curry is unthinkable without these leaves that have purple stems and white flowers. Did you know that Thai basil is also referred to cinnamon basil, which is its literal translation in Vietnamese.

Thai basil vs Italian Basil

thai basil vs Italian basil
Thai basil leaves are narrow whereas Genovese basil leaves are rounder and shinier.

Italian basil, also called as Genovese basil and Thai basil both belong to the same family. But the similarity ends there, almost.

Genovese basil leaves are rounder and more delicate. They have verdant stems and do not withstand high heat easily. Thai basil leaves are narrow and have a slightly serrated edge. 

If you cannot source fresh Thai basil, find dried ones. While you can substitute Thai basil with Genovese basil, it simply will not give you the same punch in terms of taste and flavor.

To take it up a notch, you can add a sprig of mint and other herbs like cilantro.

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Ponnanganni Keerai Poriyal

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Ponnanganni is a nutrition dense local greens. Widely found in India and other Asian countries, this wonder green is rich in calcium and promotes eye health and healthy hair.

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Stir fried Ponnanganni served in an orange serving bowl
Stir frying Ponnanganni (Dwarf copperleaf) is a great way to include it in daily meals

Have you come across this variety of leafy greens? Where I live, we can spot them growing like weeds, along pathways. As it is loaded with nutrients, it is widely eaten in many Asian countries.

In this post, I will share how to make a delicious stir fry using these dwarf copperleaf spinach leaves. We call this as Ponanganni Keerai Poriyal in Tamil.

There is a similar version of this in Sri Lankan cuisine and it goes by the name ‘Vari’.

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What is Ponnanganni?

In English, it is called dwarf copperleaf. Known as Ponnaganti in Telugu, other names for this include Matsyaakshi, Gudari Saag, Water Amaranth, Sessile Joyweed and Honnagone (Kannada).

Known as Pucuk Kurmak in Malay, they cook this with fish in Malay cuisine. 

Types of Water Amaranth

There are two types of these leafy greens. Naatu Ponnanganni refers to locally grown Indian variety while Seemai Ponnanganni refers to those grown in foreign soil.

The Naatu Ponnanganni variety has green stalks and stems and is considered more nutritious than the Seemai variety. The latter has red stalks and reddish green leaves.

how to use alternanthera sessilis (Naatu Ponnanganni)

Benefits of Alternanthera Sessilis

These leaves are chock full of nutrients. Apart from the fact that they are rich in calcium and anti-oxidants, they are a fabulous cure for Asthma, hair fall and eye sight problems.

For lactating mothers, this helps in improving breastmilk secretion while people suffering from piles can include this in their diet and see a considerable improvement.

How to clean water amaranth?

First, separate the stalks in a bunch. Next, pick the leaves from the stalks by plucking them. Then, wash and dry the picked leaves.

how to clean and use alternanthera sessilis

Once dry, chop them finely using a sharp knife or shred them finely in a food processor.

how to use alternanthera sessilis

Make ahead and meal prep

These leaves are high maintenance, I admit. To cut down on the prep time during busy mornings, you can sort, pick and clean the leaves over the weekend.

Chop them after drying them fully and store in a fridge safe covered container. This keeps well for 3 days. 

Please note that the leaves should be completely dry before chopping. Or else, they will rot soon in the fridge.

Serving suggestions

  • Eat it mixed with rice and a drizzle of ghee or sesame oil.
  • Make it a part of an elaborate meal and serve this along side some Sambar, Rasam or even Kootu.
  • Enjoy this on its own with some Sundal and soup for a low calorie meal. 

Different ways to cook

  • Cook this like a Kootu, just like how you would cook regular spinach.
  • You can also add this to Adai or your regular Dosa and Chapati.
  • Make it into a Masiyal and enjoy it with ghee and hot rice.

Recipe Notes

  • To make this Poriyal, you can use both Naatu and Seemai Ponnanganni.
  • While cooking these leafy greens, they will release moisture. It is normal.
  • To minimize the leaves from releasing moisture, then make sure the leaves are fully dry before adding them to the pan.
  • You can add either coconut or onions. But I prefer adding both since it is very tasty.
  • Adding 3/4 tsp turmeric powder to this Poriyal not only enhances the color but also increases its nutritional value.

Method 

Prep work

Clean and chop the water amaranth leaves well. Set aside. Gather the remaining ingredients, chop the onions, grate the coconut and keep it ready.

Making the stir fry

Heat a pan with coconut oil. Pop the mustard seeds and add broken white urad dal along with dried red chilis.

How to cook Ponnanganni Keerai (dwarf copperleaf)

When the Urad dal begins to brown, add the chopped onions along with salt and mix well. Saute the onions till they are pink and soft.

How to cook Ponnanganni Keerai (dwarf copperleaf)

Now, add the chopped water amaranth leaves. Mix well. Cook on medium flame till the leaves are completely wilted and have reduced by 1/2 in volume.

How to cook Ponnanganni Keerai (dwarf copperleaf)

At this stage, tip in the grated coconut and mix well. Continue to cook for 2 minutes. When done, serve immediately.

How to cook Ponnanganni Keerai (dwarf copperleaf)

A delicious stir fry made with water amaranth leaves
Healthy stir fry with water amaranth- delicious with anything!

More South Indian Vegetables

Stir fried Ponnanganni served in an orange serving bowl
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5 from 2 votes

Ponnanganni Keerai Poriyal

This is a healthy stir fry made using dwarf copperleaf also known as water amaranth.
Prep Time20 minutes
Cook Time15 minutes
Course: Vegetables
Cuisine: South Indian, Tamil
Servings: 3
Calories: 150kcal

Equipment

  • 1 Frying Pan
  • 1 Spatula

Ingredients

  • 1 tbsp cold pressed coconut oil
  • 1 tsp mustard seeds
  • 1.5 tsp broken white Urad dal
  • 3 dry red chilis
  • Salt to taste
  • 1 cup onions finely chopped
  • 1 pound Water amaranth cleaned and chopped (refer blog post) (1 pound =450 grams)
  • 1/2 cup coconut freshly grated

Instructions

Prep work

  • Clean and chop the water amaranth leaves well. Set aside. Gather the remaining ingredients, chop the onions, grate the coconut and keep it ready.

Making Ponnanganni Keerai Poriyal

  • Heat a pan with coconut oil. Pop the mustard seeds and add broken white urad dal along with dried red chilis.
  • When the Urad dal begins to brown, add the chopped onions along with salt and mix well. Saute the onions till they are pink and soft.
  • Now, add the chopped water amaranth leaves. Mix well. Cook on medium flame till the leaves are completely wilted and have reduced by 1/2 in volume.
  • At this stage, tip in the grated coconut and mix well. Continue to cook for 2 minutes. When done, serve immediately.

Notes

  • To make this Poriyal, you can use both Naatu and Seemai Ponnanganni.
  • While cooking these leafy greens, they will release moisture. It is normal.
  • To minimize the leaves from releasing moisture, then make sure the leaves are fully dry before adding them to the pan.
  • You can add either coconut or onions. But I prefer adding both since it is very tasty.
  • Adding 3/4 tsp turmeric powder to this Poriyal not only enhances the color but also increases its nutritional value.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 150kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 614mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9659IU | Vitamin C: 88mg | Calcium: 135mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you find this post useful , please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

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Air fryer cinnamon rolls (from scratch)

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Soft and fluffy cinnamon rolls baked in the air fryer certainly make this world a better place. Imagine how dull a morning would be but for indulgent treats like these rolls? With the advent of the air fryer oven, baking these warm pillows of yum have become easier and more fun.

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soft cinnamon rolls from scratch baked in the air fryer oven recipes
These frosted cinnamon rolls are quick to make in the air fryer.

It has been raining in sheets this week. And I found baking these gorgeous cinnamon + brown butter slathered rolls to be the antidote to gloomy mornings.

While I usually do not frost them, this time, I went to town since my little girl is home. 

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Ingredients

This recipe is a three step process. The first one is to make the dough. Next, we make the filling while the dough proofs and finally, we whip up the frosting.

For the dough, you will need-
  • Warm milk – hot milk will kill the yeast while cold milk will not allow it to proof well.
  • Instant Yeast – I recommend this but active dry yeast will work too.
  • Sugar- use fine sugar for quicker dissolving.
  • Bread flour – swap with all purpose flour if you do not have bread flour.
  • Melted butter
Ingredients for filling-
  • Melted butter
  • Soft brown sugar- any other sugar does not work as well here.
  • Ground cinnamon
For the frosting-
  • Softened cream cheese
  • Melted butter
  • Vanilla
  • Milk
  • Powdered sugar 

Make ahead, shelf life and storage

In my humble opinion, these rolls should be declared as the official Christmas breakfast. Warm and fluffy, the earthy notes of cinnamon are a delight to look forward to.

Make these rolls 3 days ahead. However, frost them only just before serving. Store unfrosted rolls in a covered and air tight container in the fridge for up to 1 week.

Freezing

You can also freeze unfrosted rolls for up to 3 months. Place each roll on a baking sheet and wait for it to freeze fully. When done, transfer to a freezer safe bag, label and return to the freezer.

Thaw by popping it into the air fryer and defrost at 175C (345C) for 4 to 6 minutes. When warm, frost as desired and serve.

Variations

Vegan cinnamon rolls

Use unsweetened almond milk in place of dairy milk. Similarly, replace regular butter with vegan butter. Skip the frosting or use a simple nut milk and sugar glaze.

  • Make them into chocolate rolls– use Nutella or your favorite spread instead of the cinnamon filling.
  • You can also use other fillings like Biscoff spread instead of the one mentioned here.
  • For a kid-friendly fun version, add crushed Oreos along with the cinnamon butter mixture.
  • Use store bought pizza dough or biscuit dough instead of making it all from scratch for a quick and effortless version.
air fryer cinnamon rolls with frosting
A freshly baked batch of cinnamon rolls

Recipe Notes

  • Always test if your yeast is alive before baking bread. 
  • For successfully proofing the yeast, the milk has to be warm. 
  • Use a weighing scale to weigh all the ingredients for best results.
  • You can bake these rolls in a Ninja Foodi air fryer or any regular air fryer, air fryer oven or a traditional oven.
  • If you have a small air fryer, I suggest baking these in two batches.
  • For smaller air fryer baskets, a 7 inch round springform pan or cake pan will work well.
  • This recipe can be easily doubled or tripled.
  • For a smooth textured frosting, the cream cheese has to be softened and at room temperature.

Method

Proof the yeast

In a mixing bowl, add warm milk, instant yeast and sugar. Whisk well.

step by step guide to make air fryer cinnamon rolls

Let it sit for 20 minutes until frothy and bubbly on the surface.

Making the dough

To the bowl of your stand mixer, add the bread flour, melted butter, salt and the frothy yeast mixture.

step by step guide to make air fryer cinnamon rolls

Knead till you have a smooth, non sticky and soft dough. You can also do this by hand. When you knead by hand, you will have to do it for about 5 to 7 minutes from start to finish.

step by step guide to make air fryer cinnamon rolls

Proofing the dough

Grease a mixing bowl with a thin layer of melted butter. Place the dough ball in this. Cover with a shower cap. 

Allow the dough to double in volume by placing it in a warm place. This may take anywhere between 40 mins to 2 hours, depending on the weather.

How to proof bread dough in the Instant Pot?

Alternatively, you can proof the dough in the Instant Pot using YOGURT setting. This is especially useful if you are living in a cold place.

Insert the inner pot into the Instant Pot. Add 1 cup water to the pot. Place a trivet into the pot. Now, place bowl of dough on the trivet.

Proofing cinnamon roll dough in instant pot using yogurt setting

Cover with a transparent glass lid. I strongly recommend the INSTANT POT LID since this fits snugly. Plug in the IP, press YOGURT and set the timer to 1 hour. 

Allow the YOGURT cycle to complete. After 1 hour, you will see that the dough has doubled beautifully.

Rolling the dough

Punch the proofed dough down. Knead this for 1 to 2 minutes gently. 

step by step guide to make air fryer cinnamon rolls

Turn it onto a floured work surface. Now, roll the dough out into a 10 by 10 inch square. 

Making the filling

Combine brown sugar, ground cinnamon and melted butter in a mixing bowl until smooth. It should resemble a paste.

How to make cinnamon roll filling with brown sugar, butter and ground cinnamon?

Shaping the rolls

Spread the filling into an even layer, leaving an 1 inch gap around the edges. 

step by step guide to make air fryer cinnamon rolls
Roll the dough tightly into a log. Using a piece of thread, cut the log into 9 equal pieces.

step by step guide to make air fryer cinnamon rolls

Alternatively, you may also use a bench scraper or a sharp knife to cut the log of dough. Place each piece into a greased 8 by 8 inch square pan, leaving an inch gap between each piece.

step by step guide to make air fryer cinnamon rolls

Second proofing

Now, cover the pan with a shower cap. Allow this to rise for 20 minutes.

Preheating

Towards the end of the second rise, preheat your air fryer at 320 F (160C). If you are going to bake them in the oven, preheat your oven at 350 F (180C).

Instant Vortex Air Fryer Oven

You do not need to preheat the Instant Vortex Air Fryer oven since it works differently. Just when you are ready to bake, press BAKE, set the temperature at 320F (160C) and wait for the display to read ADD FOOD.

Proceed to place the rolls in the air fryer oven, set the timer to 8 minutes and wait for the cooking cycle to complete.

Air fryer instructions for cinnamon rolls

In case you are baking these rolls in a regular air fryer, you will need to bake the rolls in a 9 inch round springform pan.

If your air fryer basket is small, you can line it with parchment paper and place the rolls directly in them and bake.

Temperature and timings– Bake at 320 F (160C) for 8 minutes or until the rolls are golden on the top. Keep an eye on the rolls after 7 mins to prevent burning.

Oven instructions

These rolls can be baked in a preheated regular oven at 350F (180C) for 20 minutes or until the tops are golden.

Cream cheese frosting

While the rolls are baking, let’s make the frosting. To the bowl of your stand mixer, add softened cream cheese, melted butter, milk, vanilla and sugar.

step by step guide to make air fryer cinnamon rolls

Whip on medium high speed until soft peaks form. This takes about 7 mins. When done, let it sit in the fridge until ready to frost.

Cream cheese frosting for cinnamon rolls

Frosting 

For a uniform frosting, I recommend frosting these rolls while they are warm.

how to frost cinnamon rolls?

Spread an even layer of the cream cheese frosting over the rolls using a silicon spatula. Serve immediately.

air fryer cinnamon roll with cream cheese frosting
These soft and fluffy cinnamon rolls are perfect for breakfast

soft cinnamon rolls from scratch baked in the air fryer oven recipes
Print Recipe
5 from 1 vote

Air fryer cinnamon rolls

Soft and fluffy cinnamon rolls baked in the air fryer make for a fantastic holiday breakfast.
Prep Time30 minutes
Cook Time8 minutes
Proofing time1 hour 20 minutes
Course: Breads, Breakfast
Cuisine: American, International
Servings: 9 rolls
Calories: 361kcal

Equipment

  • 1 Mixing bowl
  • 1 Stand mixer You can also knead by hand.
  • 1 set measuring cups and spoons or a weighing scale
  • 1 Rolling Pin
  • 1 8 by 8 inch square baking pan
  • 1 Spatula

Ingredients

For the dough

  • 4.5 oz warm milk (1/2 cup +1 tbsp)
  • 2.25 tsp Instant Yeast
  • 3 tbsp fine sugar
  • 14 oz bread flour (1.75 cups)
  • 3 tbsp butter melted
  • 1/2 tsp salt

For the filling

  • 3 tbsp butter softened
  • 1/4 cup soft brown sugar
  • 2 tsp ground cinnamon

For the cream cheese frosting

  • 4 oz cream cheese softened
  • 2 tbsp powdered sugar
  • 2 tbsp milk
  • 2 tbsp melted butter
  • 1 tsp vanilla

Instructions

Proof the yeast

  • In a mixing bowl, add warm milk, instant yeast and sugar. Whisk well.
  • Let it sit for 20 minutes until frothy and bubbly on the surface.

Making the dough

  • To the bowl of your stand mixer, add the bread flour, melted butter, salt and the frothy yeast mixture.
  • Knead till you have a smooth, non sticky and soft dough. This takes 4 to 5 minutes.
  • You can also do this by hand. When you knead by hand, you will have to do it for about 5 to 7 minutes from start to finish.

Proofing the dough

  • Grease a mixing bowl with a thin layer of melted butter. Place the dough ball in this. Cover with a shower cap.
  • Allow the dough to double in volume by placing it in a warm place. This may take anywhere between 40 mins to 2 hours, depending on the weather.

How to proof bread dough in the Instant Pot?

  • Alternatively, you can proof the dough in the Instant Pot using YOGURT setting. This is especially useful if you are living in a cold place.
  • Insert the inner pot into the Instant Pot. Add 1 cup water to the pot. Place a trivet into the pot. Now, place bowl of dough on the trivet.
  • Cover with a transparent glass lid. I strongly recommend the INSTANT POT LID since this fits snugly. Plug in the IP, press YOGURT and set the timer to 1 hour.
  • Allow the YOGURT cycle to complete. After 1 hour, you will see that the dough has doubled beautifully.

Rolling the dough

  • Punch the proofed dough down. Knead this for 1 to 2 minutes gently.  Turn it onto a floured work surface. Now, roll the dough out into a 10 by 10 inch square.

Making the filling

  • Combine brown sugar, ground cinnamon and melted butter in a mixing bowl until smooth. It should resemble a paste.

Shaping the rolls

  • Spread the filling into an even layer, leaving an 1 inch gap around the edges.
  • Roll the dough tightly into a log. Using a piece of thread, cut the log into 9 equal pieces.
  • Place each piece into a greased 8 by 8 inch square pan, leaving an inch gap between each piece.

Second proofing

  • Now, cover the pan with a shower cap. Allow this to rise for 20 minutes.

Preheating

  • Towards the end of the second rise, preheat your air fryer at 320 F (160C).  If you are going to bake them in the oven, preheat your oven at 350 F (180C).

Instant Vortex Air Fryer Oven

  • When you are ready to bake, press BAKE, set the temperature at 320F (160C) and wait for the display to read ADD FOOD.
  • Proceed to place the rolls in the air fryer oven, set the timer to 8 minutes and wait for the cooking cycle to complete.

Air fryer instructions for cinnamon rolls

  • In case you are baking these rolls in a regular air fryer, you will need to bake the rolls in a 9 inch round springform pan.
  • If your air fryer basket is small, you can line it with parchment paper and place the rolls directly in them and bake.

Temperature and timings

  • Bake at 320 F (160C) for 8 minutes or until the rolls are golden on the top. Keep an eye on the rolls after 7 mins to prevent burning.

Oven instructions

  • These rolls can be baked in a preheated regular oven at 350F (180C) for 20 minutes or until the tops are golden.

Cream cheese frosting

  • To the bowl of your stand mixer, add softened cream cheese, melted butter, milk, vanilla and sugar.
  • Whip on medium high speed until soft peaks form. This takes about 7 mins. When done, let it sit in the fridge until ready to frost.

Frosting

  • Spread an even layer of the cream cheese frosting over the rolls, while warm. Serve immediately.

Notes

  • Always test if your yeast is alive before baking bread. 
  • For successfully proofing the yeast, the milk has to be warm. 
  • Use a weighing scale to weigh all the ingredients for best results.
  • You can bake these rolls in a Ninja Foodi air fryer or any regular air fryer, air fryer oven or a traditional oven.
  • If you have a small air fryer, I suggest baking these in two batches.
  • For smaller air fryer baskets, a 7 inch round springform pan or cake pan will work well.
  • This recipe can be easily doubled or tripled.
  • For a smooth textured frosting, the cream cheese has to be softened and at room temperature.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 361kcal | Carbohydrates: 47g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 260mg | Potassium: 129mg | Fiber: 2g | Sugar: 13g | Vitamin A: 511IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Air Fryer Recipes

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Air Fryer Molten Lava Cupcakes

By 9 Comments

These chocolate lava cakes baked in the air fryer are perfect to serve as individual desserts. Decadent and fudgy with a molten middle, this is a fantastic treat for any holiday party. Ready in just minutes, these eggless cakes are my go-to dessert for any gathering.

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decadent chocolate lava cake served with ice cream
Chocolate lava cakes with vanilla ice cream- an indulgent treat

First things first, these cakes are how I indulge myself. These perk me up on a long day and since they take less than 20 minutes to whip up, they make for an ideal dessert.

Before attempting this recipe, kindly read the recipe notes and then proceed for best results.

[feast_advanced_jump_to]

Ingredients

Like any cake recipe, this too has dry and wet components. Putting it in a nutshell, we will first mix all sorts of nice things like butter, coffee and such. Then we will combine our dry ingredients. Finally, we mix both and bake. Simple, right?

  • Butter- you will need melted butter for this recipe. Cold butter or solid butter will not work.
  • Brown sugar- soft brown sugar works perfectly well here. Feel free to substitute it with caster sugar.
  • Warm milk – this step is really important. Cold milk, room temperature milk or hot boiling milk will not give you the perfect results here.
  • Coffee powder- Use any instant coffee powder. Coffee powder really accentuates the chocolate flavor in any chocolate cake recipe.
  • Vanilla 
  • Whole wheat flour- These cakes are dense as is. So whole wheat flour works perfectly well here.
  • Cocoa – I have used Hershey’s cocoa here. But you can use any Dutch process cocoa.
  • Salt 
  • Baking powder
  • Couverture chocolate- Now, this is very important to use couverture chocolate here. You cannot use candy bars like Hershey’s or Cadbury. Simply because we need baking chocolate to achieve that molten middle.

Make ahead, shelf life and storage

You can make these ahead of time since they keep well in the fridge for up to 5 days. Keep them covered or store them in an air tight container to prevent them from drying out on the top.

Freeze chocolate lava cakes by placing them on a baking sheet and waiting for each individual cake to completely freeze. Once frozen, transfer to freezer safe bags, label and freeze upto 2 months. 

Thaw in the air fryer by defrosting or reheating at 350F (180C) for 2 mins.

Please note that the cakes lose their molten lava texture in the middle after refrigeration or freezing.

Choco lava cake with vanilla ice cream served on a plate with chocolate dusting
Eggless molten lava cake with vanilla ice cream for dessert

Recipe Notes

  • This recipe makes 3 small cakes. I have used 4 oz ramekins for this recipe. 
  • If you are making this for a gathering, you can use disposable muffin liners.
  • You can easily double this recipe. I have not attempted tripling the quantity here. In case you do, please share your thoughts in the comments.
  • For getting that consistency and texture right, the milk has to be warm. This is crucial.
  • All purpose flour will also work instead of whole wheat flour in this. The result with a lighter crumb that is equally delicious.
  • Couverture chocolate gives the best results as far as the molten middle goes. 
  • The timing matters big time for getting that gooey middle. You will have to bake it for exactly 6 mins in the air fryer. No more and no less.

Serving suggestions

  • Serve this with some berry compote and vanilla ice cream.
  • Pair it with some raspberries or strawberries.
  • Dust with some icing sugar and serve as is.

Method

Prep work

Combine melted butter and cocoa powder in a bowl till it resembles a thin paste. Coat your ramekins thoroughly with this paste. Take care to coat the bottom and the edges evenly without any gaps.

Making the wet mixture

To a mixing bowl, add melted butter and sugar. Whisk well until you get a smooth paste.

how to make chocolate lava cake in the air fryer or air fryer oven?

Now, add the warm milk and whisk well. 

how to make chocolate lava cake in the air fryer or air fryer oven?

Tip in the coffee powder. Whisk rapidly until it is frothy. You can use an electric egg beater for this purpose. Even a coffee frother will work well here. Tip in the vanilla, mix well and set aside.

how to make chocolate lava cake in the air fryer or air fryer oven?

Making the dry mixture

In another mixing bowl, add the flour and cocoa. Tip in the baking powder along with salt. Using a balloon whisk, mix well until the ingredients are well incorporated.

how to make chocolate lava cake in the air fryer or air fryer oven?

Alternatively, you can sieve everything together into the bowl using a fine mesh sieve.

Making the batter

Add 1/2 the dry mixture into the wet mixture and mix well using a balloon whisk.

how to make chocolate lava cake in the air fryer or air fryer oven?

Now, add the remaining dry mixture and continue to whisk until you see no streaks of raw flour anywhere. Do not over mix. Whisk with a gentle hand until it is all just combined.

Preheating air fryer or air fryer oven

Preheat your air fryer at 370F (185C). 

If your air fryer has a preset preheat function, you can use that. Or, you can manually preheat for 5 minutes at 370F.

In the Instant Pot Vortex Air Fryer oven, press BAKE and set the temperature to 185 C (370F) and hit START. 

The display will read ADD FOOD when it reaches the optimal temperature for baking.

Filling the ramekins

Fill the greased ramekins with 2 tbsp of the batter. Now, place 2 tbsp of the couverture chocolate.

how to make chocolate lava cake in the air fryer or air fryer oven?

I have used chocolate chips but you can also use couverture chocolate bars. Chop them into small chunks or squares and place 2 to 3 of these in the middle.

Cover the chocolate with 2 tbsp batter. Spread evenly. If you are left with more batter after this, divide it equally among the three ramekins.

how to make chocolate lava cake in the air fryer or air fryer oven?

Baking

Place in the preheated air fryer and bake for 6 minutes. The tops should look set and the edges should be fully cooked.

Check for doneness by inserting a toothpick around the sides. It should come out with a few moist crumbs. Once baked, serve immediately.

molten lava cupcake topped with vanilla ice cream
Delicious pairing of eggless chocolate lava cake with vanilla ice cream

Explore More Desserts

decadent chocolate lava cake served with ice cream
Print Recipe
5 from 1 vote

Chocolate Lava Cake

Decadent and delicious chocolate treats with a gooey molten middle. These are perfect for any holiday party.
Prep Time10 minutes
Cook Time6 minutes
Course: Dessert
Cuisine: American, International
Servings: 3
Calories: 502kcal

Equipment

  • 1 Air fryer or air fryer oven

Ingredients

Dry ingredients

  • 1/3 cup brown sugar
  • 1/2 cup whole wheat flour (2.15 oz)
  • 1/4 cup cocoa powder (1 oz)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp coffee powder
  • 4 oz couverture chocolate chips

Wet ingredients

  • 2 tbsp butter melted
  • 1/2 cup warm milk
  • 1 tsp vanilla

For greasing the ramekins

  • 2 tsp melted butter
  • 1/2 tsp cocoa powder

Instructions

Prep work

  • Combine melted butter and cocoa powder in a bowl till it resembles a thin paste. Coat your ramekins thoroughly with this paste. Take care to coat the bottom and the edges evenly without any gaps.

Making the wet mixture

  • To a mixing bowl, add melted butter and sugar. Whisk well until you get a smooth paste.
  • Now, add the warm milk with coffee powder. Whisk rapidly until it is frothy. You can use an electric egg beater for this purpose. Even a coffee frother will work well here.
  • Tip in the vanilla, mix well and set aside.

Making the dry mixture

  • In another mixing bowl, add the flour and cocoa. Tip in the baking powder along with salt. Using a balloon whisk, mix well until the ingredients are well incorporated.
  • Alternatively, you can sieve everything together into the bowl using a fine mesh sieve.
  • Making the batter
  • Add 1/2 the dry mixture into the wet mixture and mix well using a balloon whisk.
  • Now, add the remaining dry mixture and continue to whisk until you see no streaks of raw flour anywhere. Do not over mix. Whisk with a gentle hand until it is all just combined.

Preheating air fryer or air fryer oven

  • Preheat your air fryer at 370F (185C).
  • If your air fryer has a preset preheat function, you can use that. Or, you can manually preheat for 5 minutes at 370F.
  • In the Instant Pot Vortex Air Fryer oven, press BAKE and set the temperature to 185 C (370F) and hit START.
  • The display will read ADD FOOD when it reaches the optimal temperature for baking.

Filling the ramekins

  • Fill the greased ramekins with 2 tbsp of the batter. Now, place 2 tbsp of the couverture chocolate.
  • I have used chocolate chips but you can also use couverture chocolate bars. Chop them into small chunks or squares and place 2 to 3 of these in the middle.
  • Cover the chocolate with 2 tbsp batter. Spread evenly. If you are left with more batter after this, divide it equally among the three ramekins.

Baking

  • Place in the preheated air fryer and bake for 6 minutes. The tops should look set and the edges should be fully cooked.
  • Check for doneness by inserting a toothpick around the sides. It should come out with a few moist crumbs. Once baked, serve immediately.

Notes

  • This recipe makes 3 small cakes. I have used 4 oz ramekins for this recipe. 
  • If you are making this for a gathering, you can use disposable muffin liners.
  • You can easily double this recipe. I have not attempted tripling the quantity here. In case you do, please share your thoughts in the comments.
  • For getting that consistency and texture right, the milk has to be warm. This is crucial.
  • All purpose flour will also work instead of whole wheat flour in this. The result with a lighter crumb that is equally delicious.
  • Couverture chocolate gives the best results as far as the molten middle goes. 
  • The timing matters big time for getting that gooey middle. You will have to bake it for exactly 6 mins in the air fryer. No more and no less.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 502kcal | Carbohydrates: 66g | Protein: 9g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 411mg | Potassium: 528mg | Fiber: 6g | Sugar: 39g | Vitamin A: 388IU | Vitamin C: 0.2mg | Calcium: 244mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you find this post useful , please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday. 

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Maple Cinnamon Granola (Air fryer & Oven)

By Leave a Comment

This maple and cinnamon flavored granola is just the perfect edible gifts, this festive season. Warm, nutty and crunchy, granola has always been my weakness. Lately, I have taken to whipping up small batches at a moment’s notice in my air fryer oven. 

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some homemade granola in a jar
Some granola all ready for breakfast and Christmas gifting

My new Instant Pot Vortex Air Fryer Oven is a keeper! Slightly bigger than a regular air fryer but smaller than the traditional oven, this gadget is the newest cool in my kitchen.

Ever since I got it, I have been making different flavors of granola in it and the process is simple and fuss-free.

Coming to the recipe itself, you will love this because-

  • it has no added preservatives and additives.
  • you can decide how much sugar goes into it.
  • the nuts and dried fruit can be customized according to your preferences.
  • store bought granola costs a bomb but making it at home is so much more economical.
  • it makes for a fabulous gift. Aren’t food gifts the best?
[feast_advanced_jump_to]

Ingredients

As someone who loves all the flavors of Christmas time, I wanted this to reflect that mood. So this one has got warm and earthy cinnamon and vanilla for flavors. You will need these for this recipe-

  • Rolled oats- traditional rolled oats are the best. I love Bob’s Red Mill! (This is my personal preference and this post is not sponsored)
  • Seeds– a combination of pumpkin, flax and chia. You can also use hemp hearts and sunflower seeds.
  • Pecans and almonds– Since I wanted this to be Christmassy and all that, I added pecans. You can also add walnuts instead. Or just use only almonds.
  • Coconut – because the flavor is incredible. You will need unsweetened desiccated coconut flakes for this.
  • Maple syrup 
  • Molasses- I have just used medium molasses here. Please do not use blackstrap molasses here since it has a pronounced bitter taste.
  • Cinnamon
  • Almond butter – use any other nut butter you have on hand if you do not have this.
  • Vanilla 
  • Coconut oil – for flavor and to crisp up the granola. I recommend using virgin coconut oil.
  • Dried cranberries – add a wonderful element of tartness and chewiness to this recipe. You can use raisins instead.

Dietary specifications

Largely free from refined sugars, this recipe is also naturally vegan and gluten-free. You can keep it nut free by choosing to not use any nuts and switching the almond butter to some seed butter.

Shelf life and storage

Store cooled granola in an air tight container at room temperature for up to 3 weeks. You can also make a large batch and freeze them for upto 3 months.

Freezing granola

To freeze this, place in a Ziploc bag or a similar freezer-safe bag. Squeeze all the air out before sealing. Label and freeze. I recommend freezing in small portions for easier handling.

Thaw at room temperature and if you prefer a crispy, warm granola, reheat it in a preheated air fryer at 300F for 2 to 3 mins.

Homemade Granola- a great edible gift

Pack cooled granola in small mason jars. I use 8oz jars for this purpose. Label them, add a hand written note, wrap them and gift them during the festive season.

You can also check out this Chocolate Chia Granola if you are looking for more flavor ideas.

Recipe Notes

  • You can make this recipe in an air fryer, air fryer oven or a regular oven. Read the ‘Method’ column for more details.
  • For making a bigger batch, I suggest using the oven since its easier and more convenient.
  • If you are making this in the air fryer, half the recipe if your air fryer basket is small. I have a 5 quart air fryer and was able to bake the entire batch in one go.
  • Add the pecans 3 to 4 minutes before the baking time comes to a finish. This will minimize burning. Nuts like pecans and walnuts burn when baked for a longer duration.
  • I recommend lining the air fryer basket with parchment paper for easy transfer and clean up.
  • Allow the granola to cool completely before storing. This helps in crisping up the granola.
  • Do not add the dried fruit while baking. You will end up with burned dried fruit.
  • Spread the mixture evenly into a thin layer to achieve an even crispy texture.
Vegan maple cinnamon granola
This granola with maple and cinnamon flavors is just perfect for Christmas gifting

Method

Prep Work

Gather all the ingredients and assemble. Make sure all the ingredients are at room temperature.

Tossing the oats, nuts and seeds

In a large mixing bowl, add the rolled oats, pumpkin seeds, chia seeds, flax seeds and almonds. Toss well and set aside.

How to make granola in the air fryer oven and regular oven?

Combining the liquids

To a saucepan, add the maple syrup, almond butter, coconut oil and molasses along with the vanilla.

How to make granola in the air fryer oven and regular oven?

Heat this mixture on medium heat, whisking gently until everything is well incorporated and you have a smooth mixture. Let it cool for a few minutes until it is warm to touch.

How to make granola in the air fryer oven and regular oven?

Preheating

  • If you are making this in the oven, preheat the oven to 275F (135C).

Air fryer granola

We will have to preheat the air fryer to make this recipe. If your air fryer comes with a preset preheat function, allow it to preheat at 300F (150C). 

Alternatively, set your air fryer to preheat manually at 300F for 5 minutes.

Instant Pot Vortex Air Fryer Oven

Choose the BAKE Option and set the timer to 10 minutes. Wait for the display to read ADD FOOD. This is when the air fryer oven has reached the ideal temperature for baking.

Adding the liquid mixture to the oats mixture

Pour in the maple syrup mixture to the oats mixture. Add the ground cinnamon. Toss well using a spatula, making sure that the mixture coats the dry ingredients evenly and thoroughly.

How to make granola in the air fryer oven and regular oven?

How to bake/ air fry?

Oven

  • Spread the mixture into a single layer that is 1 inch thick, on a parchment lined baking sheet. I used a 10 inch by 15 inch baking pan.
  • Bake in the preheated oven at 300F for 30 minutes.
  • At the halfway mark, add in the pecans, rotate the pan, break down the granola pieces using a fork and gently toss it all up.
  • Continue baking for the remaining time.
  • The granola will be soft immediately after baking but will crisp up as it cools down.
  • After it is completely cool, tip in the dried cranberries and mix well.

Air fryer and air fryer oven

  • Line the air fryer basket/ air fryer oven tray with parchment paper.
  • Spread the mixture into a 1 inch thick layer on the parchment paper.
  • Bake in the preheated air fryer at 300F for 20 to 23 minutes.
  • At the half way mark (10 to 11 minutes), shake the basket and continue to bake.
  • When there are five minutes left for the baking to complete, add the pecans and toss well. Continue to finish baking.
  • The granola will be soft immediately after baking but will crisp up as it cools down.

How to make granola in the air fryer oven and regular oven?

 

  • After it is completely cool, tip in the dried cranberries and mix well.
easy vegan granola done in the air fryer and ovem
A fresh batch of maple cinnamon granola

Explore More Breakfast Ideas

some homemade granola in a jar
Print Recipe
5 from 1 vote

Maple Cinnamon Granola

This easy vegan maple and cinnamon flavored granola is a chock full of all good things like coconut flakes, dried cranberries and nuts. Can be made in the oven, air fryer and air fryer oven
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American, International
Servings: 8
Calories: 226kcal

Equipment

  • 1 Mixing bowl
  • 1 Saucepan
  • 1 Baking sheet
  • Parchment paper
  • 1 set of measuring cups and spoons
  • 1 air fryer/ air fryer oven/ regular oven

Ingredients

Dry ingredients

  • 2 cups old fashioned rolled oats
  • 2 tbsp unsweetened desiccated coconut flakes
  • 2 tbsp pumpkin seeds
  • 1 tbsp chia seeds
  • 1/8 cup almonds
  • 1/4 cup pecans
  • 3/4 tsp ground cinnamon
  • 3 tbsp dried cranberries

Wet ingredients

  • 2 tbsp maple syrup
  • 1 tbsp coconut oil in melted state
  • 2 tbsp molasses
  • 2 tbsp almond butter

Instructions

Prep Work

  • Gather all the ingredients and assemble. Make sure all the ingredients are at room temperature.

Tossing the oats, nuts and seeds

  • In a large mixing bowl, add the rolled oats, pumpkin seeds, chia seeds, flax seeds and almonds. Toss well and set aside.

Combining the liquids

  • To a saucepan, add the maple syrup, almond butter, coconut oil and molasses along with the vanilla and ground cinnamon.
  • Heat this mixture on medium heat, whisking gently until everything is well incorporated and you have a smooth mixture. Let it cool for a few minutes until it is warm to touch.

Preheating

  • If you are making this in the oven, preheat the oven to 275F (135C).

Air fryer granola

  • We will have to preheat the air fryer to make this recipe. If your air fryer comes with a preset preheat function, allow it to preheat at 300F (150C).
  • Alternatively, set your air fryer to preheat manually at 300F for 5 minutes.

Instant Pot Vortex Air Fryer Oven

  • Choose the BAKE Option and set the timer to 10 minutes. Wait for the display to read ADD FOOD. This is when the air fryer oven has reached the ideal temperature for baking.
  • Adding the liquid mixture to the oats mixture
  • Pour in the maple syrup mixture to the oats mixture. Toss well using a spatula, making sure that the mixture coats the dry ingredients evenly and thoroughly.

How to bake/ air fry?

    Oven

    • Spread the mixture into a single layer that is 1 inch thick, on a parchment lined baking sheet. I used a 10 inch by 15 inch baking pan.
    • Bake in the preheated oven at 300F for 30 minutes.
    • At the halfway mark, add in the pecans, rotate the pan, break down the granola pieces using a fork and gently toss it all up.
    • Continue baking for the remaining time.
    • The granola will be soft immediately after baking but will crisp up as it cools down.
    • After it is completely cool, tip in the dried cranberries and mix well.

    Air fryer and air fryer oven

    • Line the air fryer basket/ air fryer oven tray with parchment paper.
    • Spread the mixture into a 1 inch thick layer on the parchment paper.
    • Bake in the preheated air fryer at 300F for 20 to 23 minutes.
    • At the half way mark (10 to 11 minutes), shake the basket and continue to bake.
    • When there are five minutes left for the baking to complete, add the pecans and toss well. Continue to finish baking.
    • The granola will be soft immediately after baking but will crisp up as it cools down.
    • After it is completely cool, tip in the dried cranberries and mix well.

    Notes

    • You can make this recipe in an air fryer, air fryer oven or a regular oven. Read the ‘Method’ column for more details.
    • For making a bigger batch, I suggest using the oven since its easier and more convenient.
    • If you are making this in the air fryer, half the recipe if your air fryer basket is small. I have a 5 quart air fryer and was able to bake the entire batch in one go.
    • Add the pecans 3 to 4 minutes before the baking time comes to a finish. This will minimize burning. Nuts like pecans and walnuts burn when baked for a longer duration.
    • I recommend lining the air fryer basket with parchment paper for easy transfer and clean up.
    • Allow the granola to cool completely before storing. This helps in crisping up the granola.
    • Do not add the dried fruit while baking. You will end up with burned dried fruit.
    • Spread the mixture evenly into a thin layer to achieve an even crispy texture.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 226kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 5mg | Potassium: 253mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you find this post useful , please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

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    Vegan Thai Noodle Soup (Instant Pot)

    By 2 Comments

    This easy vegan Thai Noodle soup is sheer comfort on a cold night. Honestly, tell me what is there to not like about a bowl of warm noodle soup with Thai flavors? Plus, it takes less than 20 minutes to make. Win-win, right?

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    Instant pot vegan Thai noodle soup
    This easy Noodle soup with Asian flavors takes less than 20 minutes to whip up

    These days, I am all up for easy weeknight dinners. My bet is always on a quick Chili or some soup. Since my daughter is still adjusting to the concept of soup as dinner, I always find ways to make it appetizing for her.

    This Thai inspired soup is one such humble attempt. There are many recipes out there that call for using curry paste. But not all of us have access to that kind of stuff.

    So, I chose to keep this soup very simple. It does not use curry paste but it does call for Thai herbs like lemon grass and lime leaves. Please read the “Ingredients” column for substitute ideas.

    [feast_advanced_jump_to]

    Ingredients

    For making this soup, we will need noodles, lots of veggies, some herbs and spices along with coconut milk. Most ingredients are available easily. I have added substitutes for those that may be hard to come by.

    • Asian sesame oil or any neutral flavored vegetable oil. I love coconut oil too!
    • Shallots, garlic and green Chili. 
    • Vegetables– Carrots, baby corn, snap peas, Bok Choy, mushrooms is what I used. You can also use seasonal produce like zucchini, butternut squash, pumpkin, asparagus and green beans. Even peas, cauliflower and spinach work well here.
    • Tofu– The regular firm tofu is my choice. I do not recommend using silken tofu because they disintegrate easily in this soup.
    • Noodles- You can use ramen noodles here. Soba noodles also work well here. Use rice noodles for a gluten-free version.
    • Herbs– Lemon grass, lime leaves and Thai basil lend their Asian flavors to this soup. You can use dried versions of all these herbs. If you are using dried herbs, you will need 1 tsp dried lemon grass, 3 lime leaves and 3/4 tsp crushed dried Thai basil.
    • Light soy sauce – you just need a splash of it. Swap with Tamari if you want a gluten free version of this soup.
    • Curry powder- Use any curry powder that you have on hand.
    • Coconut sugar or raw cane sugar 
    • Coconut milk- All hail canned coconut milk! Truly, the convenience they bring is unparalleled. You will need thin coconut milk for this recipe. If you have thick coconut milk, dilute it by mixing 1 part coconut milk and 2 parts water.
    • Lime juice
    • Ground white pepper and salt to taste

    Make ahead, shelf life and storage

    Leftovers keep well in the fridge for 2 days when stored in a clean and air tight container. Before serving, allow the soup to come to room temperature.

    Since the noodles tend to absorb the liquids as they sit in the fridge, I recommend adding 1 cup of coconut milk to it and then reheating them gently.

    This soup tastes best when made and served fresh. So, I do not recommend making this ahead of time.

    A bowl of delicious Thai coconut noodle soup
    Vegetarian friendly Thai noodle soup is a brilliant one pot dinner

    Dietary Specifications

    This recipe for Thai inspired noodle soup is naturally vegan and nut-free. You can make it gluten free by swapping the noodles with rice noodles and the soy with Tamari. 

    Recipe Notes

    • Chop all the vegetables into evenly sized pieces for uniform cooking.
    • Use only thin coconut milk for this recipe. Thick coconut milk causes the BURN signal to pop up and the result is undercooked noodles.
    • If you simmer the coconut milk on high heat or for a longer duration, it tends to curdle. So, always keep the heat on low, especially if you are making this on stove top.
    • Once the cooking process is complete, do a Quick Pressure Release without the slightest delay to avoid overcooked and mushy noodles.
    • This recipe is made in the Instant Pot. Please note that if you change the variety of noodles, the timings will also differ. 

    Please take note of the timings I have shared here for different variety of noodles-

    1. Ramen Noodles- 1 minute – High Pressure followed by QPR.
    2. Indian Hakka Noodles- 4 minutes – High Pressure followed by QPR
    3. Soba Noodles- 2 minutes- High Pressure followed by QPR
    4. Rice Noodles- 1 minute – High Pressure followed by QPR

    Variations

    • Stir in 2 tbsp peanut butter or almond butter for a creamier version of this soup.
    • Add 1 tsp miso paste for an enhanced Umami factor.
    • If you cannot find all the herbs mentioned in the ingredients, substitute with 1.5 tbsp canned Thai green curry paste. Please note that when you do so, the soup will be a pale green.
    • To make this a low carb soup, skip the noodles entirely and make it with just the vegetables.
    • You can also red curry paste instead of green curry paste here. 

    A bowl of delicious Thai coconut noodle soup

    Method

    Prep work

    First, measure the noodles and set aside. I recommend using a weighing scale for precise results. 

    Next, gather, clean and prep the remaining fresh vegetables and herbs. Similarly, assemble the remaining ingredients before you get started.

    Instant Pot Thai Noodle Soup 

    Insert the inner pot into the Instant Pot and plug in. Press SAUTE- NORMAL and set the timer to 8 minutes.

    When the display reads hot, add the oil and after 30 seconds, tip in the shallots, green chili and garlic. Saute till shallots turn pink and garlic begins to brown.

    step by step guide to make easy vegan Thai noodle soup in instant pot

    Tip in the lemon grass stalks and lime leaves. Saute for 20 to 30 seconds.

    step by step guide to make easy vegan Thai noodle soup in instant pot

    Spread the noodles evenly over this. If your noodles are long, break them into shorter sticks and spread them evenly into a uniform layer. 

    step by step guide to make easy vegan Thai noodle soup in instant pot

    Next, add the veggies and tofu and arrange them into a single uniform layer. Now, top this with the basil leaves.

    Pour in 13 oz of thin coconut milk. DO NOT STIR.

    step by step guide to make easy vegan Thai noodle soup in instant pot

    Tip in the curry powder, lime juice, soy sauce, coconut sugar, ground white pepper. 

    PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Now, close the Instant Pot and turn the VALVE to SEALING.

    PRESS PRESSURE COOK-HIGH PRESSURE and set the timer to 2 minutes. Allow the cooking cycle to complete. Once done, do a QUICK PRESSURE RELEASE immediately without any delay. Press CANCEL.

    step by step guide to make easy vegan Thai noodle soup in instant pot

    Open the lid, add in the remaining 1 cup of coconut milk (8 oz). Stir gently. Let the soup sit for 2 minutes before serving.

    step by step guide to make easy vegan Thai noodle soup in instant pot

    Garnish with chopped cilantro or more fresh Thai basil leaves if desired before serving.

    Stove top instructions

    Cook noodles according to package instructions. Drain in a colander and set aside.

    Heat a 5 quart Dutch oven or a similar heavy bottomed pan with sesame oil. Tip in the shallots, garlic and lemon grass along with the green chilis.

    When the shallots are pink and the garlic begins to brown, add the veggies along with the lime leaves,  soy sauce, curry powder, coconut sugar, salt and ground white pepper.

    Add the basil leaves and stir to combine. Continue to saute the vegetables on medium heat till they are fork tender.

    To the pan, add the coconut milk along with lime juice. Stir once and reduce the heat to the lowest.

    Now, add the cooked noodles and stir gently. Simmer for 4 to 5 minutes on low flame till the noodles have warmed through.

    Some hearty noodle soup with Thai flavors
    This hearty Thai Noodle soup with coconut milk is the ultimate bowl of comfort

    Instant pot vegan Thai noodle soup
    Print Recipe
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    Easy Thai Noodle Soup

    This easy Thai Noodle soup is flavorful, vegan and comes together in 20 minutes, making it perfect for weeknight dinners.
    Prep Time10 minutes
    Cook Time10 minutes
    Course: Main Course, Soup, soups
    Cuisine: Asian, Thai
    Servings: 4
    Calories: 319kcal

    Equipment

    • 1 chopping board
    • 1 set of knives
    • 1 set measuring cups and spoons
    • 1 six quart Instant Pot

    Ingredients

    • 1 tbsp Asian sesame oil or virgin coconut oil
    • 12 shallots peeled and sliced
    • 3 garlic cloves peeled and chopped roughly
    • 2 green chilies slit
    • 4 fresh lime leaves torn
    • 2 inches lemon grass chopped roughly
    • 8 oz Soba Noodles any variety will work. Pls refer the blog post for other noodle varieties.
    • 10 Button mushrooms both brown and white work
    • 1 Bok Choy chopped
    • 2 oz chopped carrots
    • 2 oz baby corns sliced
    • 1 oz snap peas chopped roughly
    • 3 oz firm tofu chopped into small cubes
    • 10 Thai basil leaves
    • 1 tbsp light soy sauce
    • 21 oz thin coconut milk divided (please read instructions)
    • 1.25 tsp curry powder
    • 1 tbsp coconut sugar
    • 1.25 tsp ground white pepper
    • Salt to taste
    • 2 tbsp lime juice

    Instructions

    Prep work

    • First, measure the noodles and set aside. I recommend using a weighing scale for precise results.
    • Next, gather, clean and prep the remaining fresh vegetables and herbs. Similarly, assemble the remaining ingredients before you get started.

    Instant Pot Thai Noodle Soup

    • Insert the inner pot into the Instant Pot and plug in. Press SAUTE- NORMAL and set the timer to 8 minutes.
    • When the display reads hot, add the oil and after 30 seconds, tip in the shallots, green chili and garlic. Saute till shallots turn pink and garlic begins to brown.
    • Tip in the lemon grass stalks and lime leaves. Saute for 20 to 30 seconds.
    • Spread the noodles evenly over this. If your noodles are long, break them into shorter sticks and spread them evenly into a uniform layer.
    • Next, add the veggies and tofu and arrange them into a single uniform layer. Now, top this with the basil leaves.
    • Pour in 13 oz of thin coconut milk. DO NOT STIR.
    • Tip in the curry powder, lime juice, soy sauce, coconut sugar, ground white pepper.
    • PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Now, close the Instant Pot and turn the VALVE to SEALING.
    • PRESS PRESSURE COOK-HIGH PRESSURE and set the timer to 2 minutes. Allow the cooking cycle to complete. Once done, do a QUICK PRESSURE RELEASE immediately without any delay. Press CANCEL.
    • Open the lid, add in the remaining 1 cup of coconut milk (8 oz). Stir gently. Let the soup sit for 2 minutes before serving.
    • Garnish with chopped cilantro or more fresh Thai basil leaves if desired before serving.

    Stove top instructions

    • Cook noodles according to package instructions. Drain in a colander and set aside.
    • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with sesame oil. Tip in the shallots, garlic and lemon grass along with the green chilis.
    • When the shallots are pink and the garlic begins to brown, add the veggies along with the lime leaves,  soy sauce, curry powder, coconut sugar, salt and ground white pepper.
    • Add the basil leaves and stir to combine. Continue to saute the vegetables on medium heat till they are fork tender.
    • To the pan, add the coconut milk along with lime juice. Stir once and reduce the heat to the lowest.
    • Now, add the cooked noodles and stir gently. Simmer for 4 to 5 minutes on low flame till the noodles have warmed through.

    Video

    Notes

    • Chop all the vegetables into evenly sized pieces for uniform cooking.
    • Use only thin coconut milk for this recipe. Thick coconut milk causes the BURN signal to pop up and the result is undercooked noodles.
    • If you simmer the coconut milk on high heat or for a longer duration, it tends to curdle. So, always keep the heat on low, especially if you are making this on stove top.
    • Once the cooking process is complete, do a Quick Pressure Release without the slightest delay to avoid overcooked and mushy noodles.
    • This recipe is made in the Instant Pot. Please note that if you change the variety of noodles, the timings will also differ. 
    Please take note of the timings I have shared here for different variety of noodles-
    1. Ramen Noodles- 1 minute - High Pressure followed by QPR.
    2. Indian Hakka Noodles- 4 minutes - High Pressure followed by QPR
    3. Soba Noodles- 2 minutes- High Pressure followed by QPR
    4. Rice Noodles- 1 minute - High Pressure followed by QPR

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 319kcal | Carbohydrates: 36g | Protein: 10g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 617mg | Potassium: 1088mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11931IU | Vitamin C: 114mg | Calcium: 299mg | Iron: 4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Asian Inspired Recipes

    If you find this post useful , please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

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    Easy Veg Manchurian

    By 5 Comments

    Veg Manchurian is an Indo Chinese style dish that is quite popular. Let us say that this dish with fried rice or noodles is everyone’s favorite. In this post, I will walk you through how to make this famous Indo Chinese street food recipe, step by step.

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    Easy veg manchurian without deep frying
    Veg Manchurian and fried rice is always a fantastic combination.

    Why this recipe works

    • Versatile- you can make this in so many ways.
    • Healthier- check out the air fryer version and Aape pan method.
    • Naturally vegan.
    • This has no added preservatives or artificial colors.

    What is Manchurian?

    To put it simply, this is a fusion dish that has flavors from India and China. Slightly sweet, spicy and tangy, this Umami packed dish has several avatars.

    Gobi Manchurian is the most sought after in this list. Other varieties feature chicken, eggs or even seafood. 

    You will see two versions of this dish in many Indo-Chinese restaurant menus. One is a dry version and the other is where they dunk deep fried vegetable balls in a sweet and sour sauce.

    [feast_advanced_jump_to]

    Ingredients

    The key vegetable to making the deep fried vegetable balls for this dish is cabbage. Other than this, you can also use chopped bell peppers, very finely chopped cabbage, beans, spring onions and carrots.

    This dish involves two components. One is the vegetable balls and the other is the sauce. To make the veggie balls, you will need-

    • Corn starch
    • Plain flour 
    • Ground white pepper and salt
    • Ginger garlic paste
    • Shredded cabbage, carrots and spring onions
    • Finely chopped onions
    • Water for mixing all this up to a batter.

    For the sauce, we will need

    • Good quality Asian sesame oil or any neutral flavored vegetable oil will also work.
    • Finely chopped garlic and ginger- The ginger is the most important flavor factor here. But do not add more than mentioned here since it can become overpowering.
    • Onions and bell peppers- Traditionally, they use green peppers but you can do an assortment of colored peppers too.
    • Light soy sauce – I prefer this since it is mild and doesn’t overpower the dish.
    • Red chili sauce- for heat.
    • Vinegar- for a tangy taste that will balance the umami and the heat.
    • Brown sugar – to round off all the flavors.
    • Corn starch slurry – a combination of corn starch and water to thicken the sauce.
    • Water for adjusting the consistency.
    • Salt and pepper
    • Chopped spring onion greens for garnish.

    Dietary Specifications

    While this dish is naturally vegan and free from nuts, it is not free from gluten or soy. To make this soy free, please swap soy sauce with Tamari or liquid Aminos.

    I have not had luck in replicating this dish with the same taste when I tried it with a gluten-free flour. If you do, please share it here in the comments.

    Make ahead, shelf life and storage

    In my opinion, this dish is best enjoyed when it is made fresh and served hot.

    When made ahead of time, the vegetable balls lose their texture and the veggies lose their crunch as a result of sitting in the sauce for too long.

    Leftovers keep well for 2 days when stored in a clean and covered air tight container in the fridge. Reheat on medium heat and serve hot.

    You can spruce it up by garnishing with some chopped spring onion greens before serving.

    A bowl of veg manchurian and fried rice can never go wrong
    A hearty meal of fried rice and Manchurian

    Serving suggestions

    Trust me when I tell “ditch the take out’, y’all. For a typical eating out experience but with food made at home, serve this dish with our restaurant style fried rice, Thai basil fried rice or Singapore Noodles.

    Variations

    Air fryer veg Manchurian

    One reason why many hesitate making this often at home is because it involves deep frying. But you can make this in the air fryer too. 

    Preheat your air fryer at 190 C (375 F). Shape the dough into small balls. Place them in the air fryer basket, 1 inch apart. Spray them with oil. Air fry for 12 minutes until golden brown, shaking them up at the halfway mark.

    Dry veg Manchurian 

    Some people like me prefer the dry version of this dish. While the sauce is delicious and all that, there is nothing like a deep fried appetizer to get the party going.

    Prepare the vegetable balls as per the instructions in the recipe card of this post. Heat a pan with sesame oil. Tip in the minced ginger and garlic.

    Allow the garlic to brown and when done, crank up the heat, tip in the onions and bell peppers. Saute them till the peppers begin to blister.

    Add all the sauces along with vinegar, salt and sugar. Stir well. Now, tip in the prepared vegetable balls and combine well, making sure that the saucy mixture coat the balls thoroughly.

    Finish with a garnish of finely chopped spring onion greens. 

    Gluten free Manchurian

    Use mashed potatoes or mashed cooked rice instead of the flour for a gluten free version of this recipe. Please note that the taste and texture of this version will be different.

    Other variations

    • Use 2 or 3 green chilis for a spicier version. 
    • For kid friendly version, tone down the pepper and red chili sauce by 1/2.
    • Add shredded cauliflower and bell peppers along with the other veggies mentioned here. 

    Recipe Notes

    1. The vegetables must be shredded finely. This will help in shaping the vegetable balls better. I recommend using a food processor for best results.
    2. If you are using cauliflower and bell peppers for the vegetable balls,  do not add more 2 tbsp of each. 
    3. In case you are adding cauliflower and bell peppers to the vegetable balls, you will need to add 2 tbsp more flour and 1 tsp more corn starch as well.
    4. After combining the vegetables and the flour +spices, allow the mixture to sit for 20 minutes. This will help draw water out from the vegetables. Begin mixing it into a dough after this happens to prevent adding too much water to the dough.
    5. For the air fryer and deep fried version, you will need a stiff vegetable ball dough. The Aape pan version needs a slightly loose dough. 
    6. While frying the balls in hot oil, fry on low heat to ensure even cooking.
    7. Before adding corn starch slurry to the gravy, make sure it is lump free. This will ensure that the gravy is also smooth and glossy.
    8. Saute the onions and bell peppers for the sauce on high heat to retain the crunch.

    vegetable manchurian in gravy served with fried rice

    Method

    Making the vegetable balls

    In a mixing bowl, place the corn starch, flour, ground white pepper, salt and ginger garlic paste.

    step by step guide to make veg manchurian

    To this, add the shredded cabbage and carrots along with very finely chopped onions. Using your hands, mix everything up, ensuring that the flour mixture coats the veggies evenly.

    Let this sit for 20 minutes. During this process, the veggies will release water. After 20 minutes, add water by the tbsp and mix into a slightly stiff dough.

    step by step guide to make veg manchurian

    You should be able to shape the dough into small balls, the size of a tiny lime.

    Heat an Aape pan or an Aebleskiver pan with 1.5 tsp oil in each groove. A Japanese Takoyaki pan will also work here.

    Place each shaped ball into the groove and fry them on low heat till the bottom of the ball is golden. Now, flip and continue to fry the other side. When done, drain and set aside.

    step by step guide to make veg manchurian

    Alternatively, you may also deep fry these shaped balls. To deep fry them, heat a frying pan with 1.5 cups oil.

    The oil should not be smoking hot. When you drop a small piece of the dough, it should come floating to the surface immediately. This is the right temperature.

    Drop in the shaped balls gently and fry on medium heat until golden. Do not overcrowd the pan by adding too many balls at once.

    Fry them in batches of 4 to 5 for best results.

    Making Manchurian sauce

    Heat a wok with sesame oil. Add the minced ginger and garlic. Allow the garlic to become golden brown.

    Now, add the onions and chopped bell peppers. Crank up the heat and fry till the peppers are blistered. 

    step by step guide to make veg manchurian

    In a small bowl, combine all the sauces along with the vinegar, salt, pepper and sugar. Stir well. Tip this into the wok and combine well.

    step by step guide to make veg manchurian

    Make a corn starch slurry by combining 2 tbsp corn starch and 4 tbsp water. Add 1 cup water to the wok along with the corn starch. 

    Stir well to combine to make sure that the sauce does not become lumpy.

    step by step guide to make veg manchurian

    Simmer this till the sauce mixture is all smooth and glossy. This takes roughly 3 to 4 minutes on medium heat.

    step by step guide to make veg manchurian

    Add in the fried Manchurian balls and gently mix. Simmer on low heat for 2 to 3 minutes.

    step by step guide to make veg manchurian

    Finish with a garnish of finely chopped spring onion greens.

    Veg manchurian balls in a gravy served in a black bowl
    Manchurian balls, crunchy bell peppers and onions in a delicious Indo Chinese gravy

     

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    Easy veg manchurian without deep frying
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    Veg Manchurian

    This popular Indo Chinese style appetizer features deep fried vegetable balls in a sweet and sour sauce. A hit every time when paired with fried rice.
    Prep Time15 minutes
    Cook Time30 minutes
    Resting Time20 minutes
    Course: Appetizer
    Cuisine: Indo Chinese
    Servings: 4
    Calories: 248kcal

    Equipment

    • 1 Aape pan Refer 'Method' in blog post
    • 1 Wok
    • 1 Spatula
    • 1 ladle
    • 1 Mixing bowl
    • 1 set measuring spoons and cups

    Ingredients

    For the vegetable balls

    • 1/2 cup unbleached all purpose flour
    • 1/4 cup corn starch
    • 1.5 tsp ground white pepper
    • 1.5 tbsp ginger garlic paste
    • Salt to taste
    • 1 cup shredded cabbage
    • 1/2 cup shredded carrots
    • 3/4 cup onions finely chopped
    • 2 to 3 tbsp water for making the dough
    • 3 tbsp vegetable oil for frying in an Aape pan. (please refer 'Method" in blog post for deep frying instructions)

    For the Manchurian sauce

    • 1.5 tbsp Asian sesame oil
    • 2 tbsp grated garlic
    • 1 tbsp minced ginger
    • 1 cup onions cubed into bite sized pieces
    • 1 cup green bell peppers chopped into bite sized cubes
    • 2 tbsp red chili sauce
    • 1.5 tbsp light soy sauce
    • 1 tbsp rice vinegar
    • 2 tbsp brown sugar
    • 2 tsp ground white pepper
    • 1.5 cups water

    For the corn starch slurry

    • 2 tbsp corn starch
    • 6 tbsp water

    For garnish

    • 3 tbsp spring onion greens finely chopped

    Instructions

    Making the vegetable balls

    • In a mixing bowl, place the corn starch, flour, ground white pepper, salt and ginger garlic paste.
    • To this, add the shredded cabbage and carrots along with very finely chopped onions. Using your hands, mix everything up, ensuring that the flour mixture coats the veggies evenly.
    • Let this sit for 20 minutes. During this process, the veggies will release water. After 20 minutes, add water by the tbsp and mix into a slightly stiff dough.
    • You should be able to shape the dough into small balls, the size of a tiny lime.
    • Heat an Aape pan or an Aebleskiver pan with 1.5 tsp oil in each groove. A Japanese Takoyaki pan will also work here.
    • Place each shaped ball into the groove and fry them on low heat till the bottom of the ball is golden. Now, flip and continue to fry the other side. When done, drain and set aside.

    Making Manchurian sauce

    • Heat a wok with sesame oil. Add the minced ginger and garlic. Allow the garlic to become golden brown.
    • Now, add the onions and chopped bell peppers. Crank up the heat and fry till the peppers are blistered.
    • In a small bowl, combine all the sauces along with the vinegar, salt, pepper and sugar. Stir well. Tip this into the wok and combine well.
    • Make a corn starch slurry by combining 2 tbsp corn starch and 4 tbsp water. Add 1 cup water to the wok along with the corn starch.
    • Stir well to combine to make sure that the sauce does not become lumpy.
    • Simmer this till the sauce mixture is all smooth and glossy. This takes roughly 3 to 4 minutes on medium heat.
    • Add in the fried Manchurian balls and gently mix. Simmer on low heat for 2 to 3 minutes. Finish with a garnish of finely chopped spring onion greens.

    Notes

    1. The vegetables must be shredded finely. This will help in shaping the vegetable balls better. I recommend using a food processor for best results.
    2. If you are using cauliflower and bell peppers for the vegetable balls,  do not add more 2 tbsp of each. 
    3. In case you are adding cauliflower and bell peppers to the vegetable balls, you will need to add 2 tbsp more flour and 1 tsp more corn starch as well.
    4. After combining the vegetables and the flour +spices, allow the mixture to sit for 20 minutes. This will help draw water out from the vegetables. Begin mixing it into a dough after this happens to prevent adding too much water to the dough.
    5. For the air fryer and deep fried version, you will need a stiff vegetable ball dough. The Aape pan version needs a slightly loose dough. 
    6. While frying the balls in hot oil, fry on low heat to ensure even cooking.
    7. Before adding corn starch slurry to the gravy, make sure it is lump free. This will ensure that the gravy is also smooth and glossy.
    8. Saute the onions and bell peppers for the sauce on high heat to retain the crunch.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 248kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 508mg | Potassium: 353mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2926IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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    Masala Toast Sandwich

    By Leave a Comment

    Breakfast is a sacred ritual in my house. Come weekend, my family looks forward to a delicious treat and this Masala toast sandwich is a winner, every single time. For me, this is a recipe that stirs up so much nostalgia.

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    Masala toast sandwich served on a plate
    Our delicious weekend breakfast featuring Masala toast and Chai

    As a scrawny college kid who survived on unpalatable meals from the hostel’s kitchens, this toast used to be my treat from the small, non-descript Iyengar Bakery. 

    The moment I strolled past this hole-in-the-wall shop, I used to be enticed by the aroma of freshly baked goodies.

    This toast was a regular there and at a princely sum of just 5 bucks, it has kept me happy, many a days. 

    [feast_advanced_jump_to]

    Ingredients

    With just some easily available pantry staples and a handful of veggies, this recipe comes together very easily. Assembling this is a fun activity for kids.

    There are two blocks to this recipe. The first one involves making the filling and the other is the toast itself.

    For the filling, you will need-
    • Oil – use any neutral flavored vegetable oil or even butter or ghee.
    • Whole spices– Typical Indian spices like mustard and fennel with some broken white Urad Dal make up the tempering here.
    • Ginger garlic paste 
    • Onions
    • Ground spices including red chili powder, ground coriander and turmeric.
    • Veggies – I have used carrots, tomatoes and red bell peppers. You can also use green bell pepper, green peas or even beets.
    • Ketchup- for that special iconic Bakery taste.
    • Fresh coriander in plenty to give this recipe a flavor boost.
    Other ingredients that we will use here include-
    • Bread- I prefer using whole wheat or even a sourdough loaf. For the original Iyengar Bakery taste, I recommend using commercial white bread.
    • Butter or ghee for toasting. Oil will work too but the flavor hits different when we use butter/ghee.

    Variations

    • Make this into a stuffed sandwich and grill it on a grill pan. 
    • Use other veggies like grated cabbage, sweet corn, shredded beets or a mix of colorful peppers in the filling.
    • Top this open sandwich with some mashed avocado or chickpeas for some extra protein.
    • Use this on different breads ranging from Pita to Naans or even the Indian Pav. 
    • Grate some cheese on top and bake this in a preheated oven at 180 C for 5 to 6 minutes until the cheese has melted and the bread has toasted up.
    • To make this a vegan recipe, use vegan butter for toasting.

    Recipe Notes

    • When making the filling, ensure that the veggies are shredded finely. This helps in quick cooking.
    • The filling should be cooked to a complete mush. It should be spreadable.
    • Do not add more filling than mentioned here. 
    • While toasting the bread, the flame should be on low. 
    • To prevent sticking to the surface, use a well seasoned cast iron or iron pan to toast the bread. Smear the pan’s surface with ghee or butter before toasting.
    • For that OG bakery taste, we have to toast the bread on both sides.

    Delicious Masala Sandwich; a perfect weekend breakfast

    Make ahead, shelf life and storage

    The filling can be made up to 3 days before. Store this in a clean and air tight container in the fridge. You can use this whenever required and toast up some bread over the week.

    Serving suggestions

    • Make it a wholesome breakfast with some smoothie on the side.
    • Pack this as lunch along with a light salad. It is filling and nutritious.

    Method

    Making the filling
    Steps 1 and 2

    Heat a pan with oil. Add the whole spices (mustard seeds, fennel seeds, urad dal) along with minced ginger. Allow the spices to splutter.

    step by step guide to make Masala toast

    Steps 3 and 4

    Now, add the finely chopped onions and saute them till they are pink and soft. 

    step by step guide to make Masala toast

    Steps 5 and 6

    At this stage, add all the ground spices and ketchup along with salt, mix well and cook on low flame for 30 seconds.

    step by step guide to make Masala toast

    Steps 7 and 8

    Tip in the shredded vegetables along with tomatoes. Add 2 tbsp water and mix well. Cook covered on medium flame till the mixture is completely mushy. 

    step by step guide to make Masala sandwich

    Steps 9 and 10

    Once done, garnish with finely chopped cilantro leaves, mix gently and allow this to cool.

    step by step guide to make Iyengar Bakery toast

    Assembling the toast
    Steps 11 and 12

    On each slice of bread, spread 1 to 1.5 tbsp of the prepared filling using a spoon.

    step by step guide to make open masala bread toast

    Steps 13 and 14

    Heat a cast iron pan with 1 tsp ghee or butter. Place the toast, filling side up on the pan.

    step by step guide to make Masala toast

    Cook on medium heat until the bread is golden on the bottom. Using a sharp spatula, flip to toast the filling side. Cook the other side for 30 to 40 seconds. Remove from pan and serve hot.

    Some masala sandwich toast with Chai
    Masala Toast and Masala Chai are a match made in heaven

    More Breakfast Recipes

    Masala toast sandwich served on a plate
    Print Recipe
    No ratings yet

    Masala Toast Sandwich

    Easy and effortless open toast sandwich with an Indian inspired filling that has onions, tomatoes and veggies
    Prep Time15 minutes
    Cook Time20 minutes
    Course: Breakfast
    Cuisine: Indian
    Servings: 10 slices
    Calories: 126kcal

    Equipment

    • 1 Frying Pan
    • 1 chopping board
    • 1 set of knives
    • 1 cast iron gridle
    • 1 Spatula

    Ingredients

    For the filling

    • 1 tbsp peanut oil or any neutral flavored vegetable oil
    • 1 tsp mustard seeds
    • 1 tsp fennel seeds
    • 1 tsp cumin seeds
    • 1 tsp White urad dal
    • 1/2 tsp ginger minced
    • 10 curry leaves chopped
    • 2 green chilis chopped
    • 3/4 cup finely chopped onions
    • 1/2 tsp garlic paste
    • 1 tbsp ketchup
    • 3/4 tsp turmeric powder
    • 3/4 tsp red chili powder
    • 3/4 tsp ground coriander
    • Salt to taste
    • 1/2 cup shredded carrots
    • 1/2 cup finely chopped red bell peppers
    • 3/4 cup finely chopped tomatoes
    • 2 tbsp water
    • 2 tbsp finely chopped cilantro

    For the toast

    • 10 slices whole wheat bread
    • 2 tbsp butter (divided) for toasting

    Instructions

    Making the filling

    • Heat a pan with oil. Add the whole spices (mustard seeds, fennel seeds, urad dal) along with minced ginger. Allow the spices to splutter.
    • Now, add the finely chopped onions and saute them till they are pink and soft.
    • At this stage, add all the ground spices and ketchup along with salt, mix well and cook on low flame for 30 seconds.
    • Tip in the shredded vegetables along with tomatoes. Add 2 tbsp water and mix well. Cook covered on medium flame till the mixture is completely mushy.
    • Once done, garnish with finely chopped cilantro leaves, mix gently and allow this to cool.

    Assembling the toast

    • On each slice of bread, spread 1 to 1.5 tbsp of the prepared filling using a spoon.
    • Heat a cast iron pan with 1 tsp ghee or butter. Place the toast, filling side up on the pan.
    • Cook on medium heat until the bread is golden on the bottom. Using a sharp spatula, flip to toast the filling side. Cook the other side for 30 to 40 seconds. Remove from pan and serve hot.

    Notes

    • When making the filling, ensure that the veggies are shredded finely. This helps in quick cooking.
    • The filling should be cooked to a complete mush. It should be spreadable.
    • Do not add more filling than mentioned here. 
    • While toasting the bread, the flame should be on low. 
    • To prevent sticking to the surface, use a well seasoned cast iron or iron pan to toast the bread. Smear the pan’s surface with ghee or butter before toasting.
    • For that OG bakery taste, we have to toast the bread on both sides.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 126kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 197mg | Potassium: 175mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1565IU | Vitamin C: 34mg | Calcium: 65mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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    How to steam in the Instant Pot?

    By Leave a Comment

    This post is a comprehensive guide on how to use the Instant Pot as a steamer. Undoubtedly, the Instant Pot is a magic device. Having made millions of lives easier, this nifty kitchen appliance is something that I cannot do without.

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    This is a guide to use the steam function in Instant Pot
    A comprehensive guide to use Instant Pot as a steamer

    Steaming is just one of those many functions of this gadget. You can use your Instant Pot or any brand of electric pressure cooker as a steamer effectively.

    When I posted a videos of Idli being steamed on my Instagram stories, a number of my followers reached out to ask me about the know-hows of this process.

    In line with that, this guide is a humble attempt on how to use the STEAM function in your IP, its pros and shortcomings.

    [feast_advanced_jump_to]

    Why the Instant Pot is a great steamer?

    1. Steam large quantities of food- But for the 3 quart model, the larger models are all wonderful for steaming a big batch of dumplings or Idlis or pretty much anything!
    2. Minimal dish washing- You can reuse the inner pot to cook other things since we will just be adding water to it while steaming. I steam veggies and then cook dal in it right after that. 
    3. No fancy gadgets needed- Yep. You read that right. All you need is a colander that can fit in to your inner pot or that can sit snugly over the inner pot.
    4. Minimal baby sitting- when you use a kitchen timer and a transparent glass lid, it is so easy to gauge if your dish is done. 

    What can be steamed?

    1. Vegetables and fruits- I love my sturdy 6 quart for this reason! Steaming veggies has never been easier. Baby food has never been this fuss-free.
    2. Idlis- While this may seem a bit unconventional to my trusted South Indian readers, believe me. Your IP is brilliant because it can steam at least 20 Idlis in one go. 
    3. Dumplings and pretty much anything else that can be steamed in a conventional steamer.
    4. Tofu and sprouts
    5. Last but not the least, I have even used this to steam my Mochi dough. Because I am that cool mom who wants to maximize the utilitarian value of any gadget I own. Lol

    How does the STEAM PRESET work?

    By default, this is a preset that is set to 10 minutes on low pressure. So, what does this mean? This setting is ideal for any thing that is suitable for steaming.

    Since the Instant Pot takes lesser time to come to pressure in this function, there is no overcooking of food, making this a blessing for quick steaming.

    Technically, you can use the IP as a steamer in different ways. Let me explain. Before we begin, there are some things worth noting-

    Add sufficient water

    Always add enough water to the inner pot before steaming. In fact, this is true for other modes of cooking in the IP as well. Since it is highly unsafe, please do not cook without sufficient water in your IP or any electric pressure cooker.

    Allow the water to boil

    After adding the water to the inner pot, turn on the SAUTE MODE-NORMAL and set the timer to 5 MINUTES. Wait for the water to begin boiling. Begin the steaming process only after the water has started to boil.

    This is a guide to use the steam function in Instant Pot
    You can steam in an electric pressure cooker without a steaming basket too!

    Steamer baskets

    Invest in good quality food grade stainless steel steamer baskets for this purpose.

    To make life easier, I recommend buying a steamer basket that comes with a divider insert. 

    Safety precautions

    During the process, it is natural for the pressure valve to rise up. As soon as the STEAMING is complete, please wait for the pressure valve to fall down before opening the lid. 

    Instant Pot Steam Venting or Sealing

    The Steam preset in Instant Pot is set to 10 minutes. You can adjust this to 15 minutes maximum and 3 minutes minimum. Your VENT should be in the SEALING position when using this preset mode.

    How to steam in Instant Pot without STEAM button?

    Not all IP models are the same and there are a few in the market that come without an inbuilt STEAM function.

    In this case, leverage the SAUTE function and convert the IP into a steamer.

    • Simply pour 1 to 2 cups of water to your inner pot, place a trivet in and your steamer basket over the trivet.
    • Now, close the IP with a clear glass lid that fits snugly.
    • Press SAUTE MODE-NORMAL and set the TIMER to however long you prefer. Wait for the cooking cycle to complete.
    • In the event that you are using the Instant Pot lid, do not panic or worry if you find that the pressure valve has risen during the process. It is absolutely normal. It will fall down within a few minutes after the SAUTE cycle is complete.
    • When the valve has fallen down, open the lid and enjoy your steamed delicacies.
    • In case you have used a snug fitting glass lid, then you can simply open the lid as soon as the SAUTE cycle is complete.

    How to steam without steamer basket?

    Well, while this is not the ideal case, there are times when we do not have that steamer basket or you just popped it into the dishwasher.

    Use a colander for steaming

    Worry not. I got you covered. Our good old colanders make fantastic steaming baskets. Place your vegetables in the colander. Your colander containing the veggies will go over the trivet. 

    And that is all that you need to do. Here are some things that I have learned in my experience while following this method-

    1. Make sure your colander does not touch the walls of the inner pot. When it does, you will find it difficult to remove it.
    2. Both the netted colanders and the ones with holes work but my preference is the netted ones.

    Or steam using a trivet or an egg rack

    Say you don’t have a steamer basket or a colander. Then what? Another nifty trick is to use a tall trivet or an egg rack. Here is a list of things that you can steam using the tall trivet or an egg rack-

    1. Potatoes
    2. Broccoli, cauliflower and vegetables that have been cut into big pieces.
    3. Butternut squash and pumpkin
    4. Whole sweet potatoes
    5. Eggs ( I love Kopitiam style soft boiled eggs)
    6. You can even steam Idlis in this method. Pour Idli batter into small cups or silicon muffin liners. Place these filled cups over the trivet and you are good to go. Follow the same to steam dumplings as well.

    How to steam Idli in the Instant Pot?

    Honestly, this was supposed to be an exclusive post on just steaming Idlis. After much debating and deliberating inside my head, I decided that I will add all the nitty gritty with regard to steaming. After all, why stop at Idlis, right?

    Here’s how you do it-

    Prep work

    If your Idli batter is in the fridge, allow it to come to room temperature for a few minutes.

    Steps 1 and 2

    Insert the inner pot into the Instant Pot. Add 1 to 1.5 cups water. Plug in the IP, press SAUTE MODE-NORMAL and set the timer to 6 minutes. 

    While the water is getting ready to boil, grease your Idli plates with sesame oil or ghee. Fill each groove with batter till it is 3/4th full.

    Step by step guide to steam South Indian Idli in Instant Pot
    steaming Idlis in the Instant Pot is so easy

    Steps 3 and 4

    Insert an empty Idli plate at the bottom of your Idli plate stand. Carefully, stack your filled Idli plates one over the other.

    Check if the water has begun boiling. You should be able to spot some steam rising up.

    When the water is ready, press CANCEL. Place the filled Idli plates into the inner pot.

    Step by step guide to steam South Indian Idli in Instant Pot

    Steps 5 and 6

    Cover with a clear pot lid. If you do not have a clear pot lid, ensure that the sealing ring has been fitted properly into the Instant Pot lid. Now, close the Instant pot with the lid.

    TURN THE VALVE TO VENTING. Your VALVE SHOULD NOT BE TURNED TO SEALING. This is very important. You do not want to pressure cook your Idlis. 

    Start a kitchen timer to 9 minutes. For every batch of 12 Idlis, I recommend a steaming time of 9 minutes. When the 9 minutes are up, wait for the pin to drop before attempting to open the lid.

    While this is happening, the pin will raise up just like how it does when the IP pressure cooks. This is completely normal.

    Step by step guide to steam South Indian Idli in Instant Pot

    As soon as the pin drops, open the lid. Wait for 2 to 3 minutes before removing the steamed Idlis from the IP.

    Step by step guide to steam South Indian Idli in Instant Pot

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    We have over 40 recipes! Click here!!

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    Pudina Thogayal ( Puthina Thuvaiyal)

    By 1 Comment

    This post is a step by step guide to make the best and most flavorful Thogayal using fresh mint leaves. For this easy South Indian style accompaniment, we just need less than 6 ingredients. Serve this delicious Thuvaiyal with hot rice and a drizzle of sesame oil.

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    Some tasty thogayal with fresh mint leaves
    Freshly ground Thogayal with mint leaves; a fabulous accompaniment with rice

    Every single time I make this, I am amazed at how simple things can come together to make such a medley of flavors.

    Whenever I do not have substantial veggies in the fridge, I resort to making some of this and serve it with hot rice and Appalam.

    On days when I feel fancy-schmancy, I also whip up a quick Raita and a crispy potato fry. Like I mentioned in the beginning, you just need pantry staples for this recipe.

    [feast_advanced_jump_to]

    Ingredients

    • Sesame oil or any neutral flavored vegetable oil to saute all the ingredients. 
    • Urad Dal- You will need whole white Urad dal to make this dish. Broken white Urad also works equally well here but the flavor that you get when you use the whole Urad is quite something.
    • Tamarind– is what will make or break your Thogayal. Use the amount mentioned here to make the best Mint Thogaiyal.
    • Dry red chilis- Ideally, they use only dried red chilis to make any variety of Thuvaiyal. Perhaps the need to eliminate fresh produce is what prompted this. Green chilis will not work here. 
    • Mint leaves– Find the freshest green bunch of mint for this recipe. Believe me, those wilted leaves with brown edges just do not make the cut.
    • Salt to taste
    • Water for grinding– Unlike a regular chutney, a Thogayal is on the thicker side. Please add water by the tablespoon while grinding to achieve the correct consistency.

    Shelf life and storage

    This Thogayal keeps well in the fridge for 5 days when stored in a clean and air tight container. Always use a dry spoon to handle condiments like these and pickles.

    Moisture in the spoon or in any form causes molding and fungal growth. For this reason, it is always better to use dry spoons and clean containers for storing.

    Nutritional information

    Not only is this heirloom recipe naturally rich in flavor but also in nutrition. Apart from this, it also caters to so many dietary specifications.

    This is naturally vegan and is also free from gluten, nuts and soy. All these factors make it an ideal dish for a crowd.

    Pro Tips

    • Mint leaves tend to have an underlying bitterness. To mask this taste, we add tamarind. This is why tamarind is what will make or break your Thogayal.
    • From my experience, I have learned that when you do not saute the mint leaves for long enough, they tend to have a bitter aftertaste. To prevent this from happening. It is very important to saute the leaves till they are wilted.
    • Use tamarind paste instead of tamarind for a quick version. You will need 2 tbsp tamarind paste for this recipe.
    • Adjust the chilis as per your spice tolerance levels. If you are serving it to small kids, cut down the number of chilis by half or use Kashmiri chilis instead.
    • Saute the Urad dal only on low heat to avoid burning. If you increase the heat while sauteing the dal, it may brown unevenly. This, in turn, will spoil the taste and flavor.
    • While grinding, first pulse the mixture a few times. Then add water by the tablespoon. This will give you the correct texture.
    • Personally, I do not prefer to add any tempering (tadka) to this dish. However, you can do it if you prefer. Please read the variations to know how to temper this dish.

    Variations

    While this is my go-to version, here are some variations that I make. Each one of them is unique and worth a try.

    • Add coconut- while the original recipe here does not call for fresh coconut, I have used it to increase the volume. Coconut also gives a great flavor. A word of caution- skip the coconut during summer or when packing for lunch box as it tends to spoil the Thogayal quickly.
    • Use a combination of coriander and mint to make Kothamalli Pudina Thogayal. Follow the same recipe but add 1 tightly packed cup of finely chopped fresh coriander leaves along with the mint leaves. You can also use the stalks. Great way to use kitchen scraps!
    • Tip in some finely chopped raw onions after grinding. This adds a unique crunch and flavor to this dish.
    • Add a tempering– heat a pan with 1 tbsp sesame oil. Crackle 1 tsp mustard seeds and add 1 tsp urad dal and chana dal each. When the dals begin to brown, transfer the tempering to the Thogayal.

    Serving Suggestions

    While the best way to enjoy this aromatic south Indian accompaniment is to mix it with hot rice, it also makes a great pair with these meals-

    Method

    Prep work

    Pick and sort the mint leaves well. Place them in a colander and wash them to get rid of any residual mud. When done, spin it in a salad spinner or air dry to get rid of any moisture.

    Steps 1 and 2

    Heat a pan with sesame oil. When the oil has heated up, add the whole white Urad dal. Reduce the flame to the lowest heat. Saute until the dal begins to change color to a light brown.

    step by step tutorial to make Pudina thuvayal

    Steps 3 and 4

    At this point, add tamarind and fry till dal completely becomes golden. You need to do this on very low flame, taking care not to burn the Dal. 

    step by step tutorial to make Pudina thuvayal

    Steps 5 and 6

    Once the dal is golden, add the dry red chilies and fry till they become plump.

    step by step tutorial to make Pudina thuvayal

    Steps 7 and 8

    Now, add the mint leaves and saute them till they are fully wilted. You will see that the mint leaves reduce in volume as they wilt in the heat.

    step by step tutorial to make Pudina thuvayal

    When done, transfer to a high speed blender and add salt. Allow this mixture to cool down completely.

    Steps 9 and 10

    After the mixture is cool, pulse the mixture a couple of times to break down the chilis to smaller pieces.

    Step by step guide to make Pudina Thogayal

    Step 11 and 12

    Now, add 2 to 3 tbsp and blend to a slightly coarse paste. You may add 1 to 2 tbsp more water if you find it difficult to blend.

    Step by step guide to make Pudina Thogayal

    Transfer the ground Thogayal to a clean and air tight container. Use as required.

    A bowl of freshly made mint thogayal
    Pudina Thogayal made without coconut; a lifesaver when there are no veggies.

    Some tasty thogayal with fresh mint leaves
    Print Recipe
    5 from 3 votes

    Pudina Thogayal

    Easy South Indian style accompaniment made with Urad dal and mint leaves as the main ingredients.
    Prep Time15 minutes
    Cook Time10 minutes
    Course: Accompaniment
    Cuisine: South Indian
    Servings: 4
    Calories: 96kcal

    Equipment

    • 1 Frying Pan
    • 1 ladle
    • 1 Blender

    Ingredients

    • 1 tbsp cold pressed sesame oil
    • 1/4 cup Whole white urad dal
    • 10 grams tamarind or 2 tbsp tamarind paste
    • 12 dry red chilis
    • 2 cups mint leaves tightly packed
    • 1.5 tsp salt or to taste
    • 4 tbsp water Please refer pro tips in the blog post for more information.

    Instructions

    • Prep work
    • Pick and sort the mint leaves well. Place them in a colander and wash them to get rid of any residual mud. When done, spin it in a salad spinner or air dry to get rid of any moisture.
    • Heat a pan with sesame oil. When the oil has heated up, add the whole white Urad dal. Reduce the flame to the lowest heat. Saute until the dal begins to change color to a light brown.
    • At this point, add tamarind and fry till dal completely becomes golden. You need to do this on very low flame, taking care not to burn the Dal.
    • Once the dal is golden, add the dry red chilies and fry till they become plump.
    • Now, add the mint leaves and saute them till they are fully wilted. You will see that the mint leaves reduce in volume as they wilt in the heat.
    • When done, transfer to a high speed blender and add salt. Allow this mixture to cool down completely.
    • After the mixture is cool, pulse the mixture a couple of times to break down the chilis to smaller pieces.
    • Now, add 2 to 3 tbsp and blend to a slightly coarse paste. You may add 1 to 2 tbsp more water if you find it difficult to blend.
    • Transfer the ground Thogayal to a clean and air tight container. Use as required.

    Notes

    • Mint leaves tend to have an underlying bitterness. To mask this taste, we add tamarind. This is why tamarind is what will make or break your Thogayal.
    • From my experience, I have learned that when you do not saute the mint leaves for long enough, they tend to have a bitter aftertaste. To prevent this from happening. It is very important to saute the leaves till they are wilted.
    • Use tamarind paste instead of tamarind for a quick version. You will need 2 tbsp tamarind paste for this recipe.
    • Adjust the chilis as per your spice tolerance levels. If you are serving it to small kids, cut down the number of chilis by half or use Kashmiri chilis instead.
    • Saute the Urad dal only on low heat to avoid burning. If you increase the heat while sauteing the dal, it may brown unevenly. This, in turn, will spoil the taste and flavor.
    • While grinding, first pulse the mixture a few times. Then add water by the tablespoon. This will give you the correct texture.
    • Personally, I do not prefer to add any tempering (tadka) to this dish. However, you can do it if you prefer. Please read the variations to know how to temper this dish.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 96kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 883mg | Potassium: 172mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1354IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

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    Explore More South Indian Food

    Beetroot & Feta Salad with Walnuts

    By Leave a Comment

    Beet and feta salad with crunchy walnuts is a robust salad with all healthy and colorful elements. This is a fantastic combination of sweet, tangy, salty and crunchy with nutrition packed ingredients. With just a few tweaks, you can easily make this a delicious vegan meal too.

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    a plate of beet and feta cheese salad
    This beetroot, feta and walnut salad makes for a healthy meal

    In my eyes, a salad is the best way to celebrate seasonal produce. Winter, for me, is the season that screams nature and produce. My husband often mocks me for thinking that winter is synonymous to vegetables and fruits.

    Loaded with nutrition packed ingredients like pear, beets and walnuts, this salad is a true celebration of winter’s finest.

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    Why this recipe is a must-try?

    • Uses seasonal produce. 
    • At best, this is such an easy throw everything together kind of a salad. You don’t have to chop mounds of veggies or fruit.
    • Makes for a filling meal when paired with some toast or a smoothie.
    • Looks very pretty and is also economical. ( Check tips to make this budget-friendly)
    • Naturally gluten-free, you can also make this salad a vegan salad

    Ingredients

    For this colorful recipe, we will use a simple balsamic dressing along with other fresh components. Here is a quick overview.

    • Beets- You can use both red or golden beets for this recipe. Cooking beets in the Instant Pot will help you cut down on the prep time.
    • Pears– I love Packham pears. Juicy, firm and just the right amount of sweet, these are perfect for salads.
    • Onions- Red onions are best in this salad. Considering that this is a salad that has too many sweet elements, we need the crunch and pungency to balance this.
    • Walnuts- Definitely not everyone’s favorite nut but packed with nutrients like copper, folic acid and Vitamin B6, this dish is an amazing stealthy way to get those walnuts in. Other nuts that will work here are pecans and almonds.
    • Feta cheese– This is my favorite cheese, ever. Resembling Paneer in texture, this tangy and salty cheese is a fine addition to winter and summer salads, alike.
    • Arugula (Rocket)- Crisp, slightly pungent and peppery, these add a beautiful spicy element to this salad. I strongly recommend that you do not use any other salad greens other than these here.

    Please refer to our healthy balsamic vinaigrette recipe to know how I make the dressing for this salad.

    Nutrition Information

    Since we will add feta cheese to this salad, it is not a vegan recipe, originally. However, this salad is naturally gluten-free. It is also free from soy.

    Variations

    Vegan -friendly

    To make this a vegan salad, skip the feta cheese or use vegan feta. Another option is to use silken tofu.

    Nut-free

    Simply skip the walnuts and add in some roasted chickpeas for the crunch. Delicious twist, this! 

    Other than this, try one of these to give this dish a refreshing twist, every time you make it-

    • Toss in some citrus for some zing. Think mandarin segments or if you are brave enough, add some pomelo. You will need 1/2 cup of mandarin orange segments for this recipe.
    • Keep the dressing simple. Toss all the fresh produce with the cheese and nuts together in a bowl with a drizzle of olive oil. Finish with a crack of black pepper and salt.
    • Switch the pears with apples. Granny Smith apples are great when paired with beets and other elements here.
    • Make it OMEGA rich by including 1 tbsp each flax seeds, chia seeds, sunflower seeds and pumpkin seeds. Toast the seeds for a pleasant crunch.
    • For a different flavor profile, add some shaved fennel here. You will need 1/4 cup of shaved fennel for this.

    Pro Tips

    • Cut down prep time by buying canned beets instead of cooking them from scratch.
    • Make this salad budget-friendly- switch the feta to some ricotta or cottage cheese. Skip the walnuts and add some toasted almonds instead.

    Recipe Notes

    • I do not recommend making this salad ahead of time. Pears discolor, just like apples. For this reason, put this together just before you sit down to eat.
    • To cut down on prep and hands on time, you can make the dressing ahead of time and refrigerate. 
    • Wash the rocket leaves and give them a good spin in the salad spinner. This will help get rid of any remnant moisture. No soggy salad, ever!
    • Toast the walnuts until fragrant. Yes, this is an extra step. But toasted walnuts are another level of amaze.
    • You can also use our sweet and spicy pecans in this salad instead of walnuts.
    colorful and healthy beetroot salad with feta and walnuts
    Delicious salad featuring winter produce like beets and pears

    Method

    Step 1

    Make the dressing by following this Balsamic Vinaigrette dressing recipe.

    Step 2

    Cook the beets in the Instant Pot. Prep the remaining ingredients while the beets get cooked.

    When the beets are done, allow them to cool. Chop the cooled beets into 1 inch cubes. Set aside.

    Crumble the feta and keep it ready. Core the pears and slice them thinly.

    Step 3

    Toast the walnuts in a preheated air fryer at 180 C (350 F) for 2 to 3 minutes. Alternatively, you can do this in a preheated cast iron skillet on very low heat for 3 to 4 minutes.

    Step 4

    Place the rocket, sliced onions, sliced pears, chopped beets, walnuts and feta in a large mixing bowl.

    Drizzle 1/2 cup of the dressing over the assembled ingredients.

    Toss together gently using a pair of salad servers.

    Dig in.

    delicious winter salad with beets, pears, feta and walnuts

    delicious winter salad with beets, pears, feta and walnuts
    Print Recipe
    5 from 1 vote

    Beet, Feta cheese and Walnut Salad

    This vibrant and colorful salad features winter produce and packs a punch in terms of taste and flavors.
    Prep Time10 minutes
    Cook Time40 minutes
    Course: Salads
    Cuisine: American, International
    Servings: 3
    Calories: 351kcal

    Equipment

    • 1 Mixing bowl
    • 1 Sharp paring knife
    • 1 chopping board

    Ingredients

    • 8 oz Packham pears cored and thinly sliced
    • 5 oz fresh rocket leaves (arugula)
    • 1/2 cup Instant Pot beets cooked in the instant pot
    • 1/3 cup toasted walnuts
    • 2 oz feta crumbled
    • 1/3 cup red onions thinly sliced

    Dressing

    Instructions

    • Make the dressing by following the Balsamic Vinaigrette dressing recipe. Refrigerate till ready to use.
    • Cook the beets in the Instant Pot. Prep the remaining ingredients while the beets get cooked.
    • When the beets are done, allow them to cool. Chop the cooled beets into 1 inch cubes. Set aside.
    • Crumble the feta and keep it ready. Core the pears and slice them thinly.
    • Toast the walnuts in a preheated air fryer at 180 C (350 F) for 2 to 3 minutes. Alternatively, you can do this in a preheated cast iron skillet on very low heat for 3 to 4 minutes.
    • Place the rocket, sliced onions, sliced pears, chopped beets, walnuts and feta in a large mixing bowl.
    • Drizzle 1/2 cup of the dressing over the assembled ingredients.
    • Toss together gently using a pair of salad servers.
    • Dig in.

    Notes

    • I do not recommend making this salad ahead of time. Pears discolor, just like apples. For this reason, put this together just before you sit down to eat.
    • To cut down on prep and hands on time, you can make the dressing ahead of time and refrigerate. 
    • Wash the rocket leaves and give them a good spin in the salad spinner. This will help get rid of any remnant moisture. No soggy salad, ever!
    • Toast the walnuts until fragrant. Yes, this is an extra step. But toasted walnuts are another level of amaze.
    • You can also use our sweet and spicy pecans in this salad instead of walnuts.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 351kcal | Carbohydrates: 22g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 602mg | Potassium: 431mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1230IU | Vitamin C: 13mg | Calcium: 200mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Some Salad Inspiration

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

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    Instant Pot Beets (2 ways)

    By Leave a Comment

    This post is a step by step guide on how to cook beets in the Instant Pot or in an electric pressure cooker. Beets or beetroots are rich in nutrients and taste delicious too. We eat beets almost every other week. Our favorite dish featuring beetroot is beetroot Thoran, a south Indian stir fry. And I find that Instant Pot beets reduces my prep time by half. 

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    Instant Pot Beetroot
    Cooking beetroot in the Instant Pot is so easy

    Technically, this is a how-to guide. I will not call it a recipe because it is a detailed tutorial on cooking these gorgeous vegetables.

    While the process is fairly straight forward, sometimes the timings can differ based on the size of the beets. So I recommend that you read the whole post for consistent results.

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    Ingredients

    We just need two ingredients for this.

    • Beetroot– You can cook both golden and red beets using this method. Please read the recipe notes for better understanding on timings.
    • Water– No pressure cooker based recipe should be attempted without water for safety reasons. We will need 2 cups water for this recipe.

    Pressure cooker beets without steamer basket

    Let me be honest. The steamer basket and I are not great friends. Having said that, I love my trivet and my egg rack.

    Since we will be cooking beets whole, you do not need a steamer basket here. Instead, an egg rack or a tall trivet will do its job nicely.

    Beets – Instant Pot vs Roasting

    Both are very different cooking techniques. They will yield different results in texture and taste, definitely.

    While cooking beetroot in the Instant Pot is essentially cooking under high pressure in the presence of moisture (steam/water) here, roasting involves cooking them in a dry heated up environment, like that of an oven.

    Pressure cooked beets are great in salads, smoothies, Raita or stir-fries. Whereas, roasted beets work well in salads mostly.

    One advantage to roasting beets is that you can add flavors while you roast them. But this may not be easy while pressure cooking.

    Instant Pot Cubed Beets

    If you ask me, I won’t bother cubing beets and then pressure cooking them. Let me explain.

    It is simply because it is so much easier and effortless to cube them once they are cooked. 

    But if you want to reduce the cooking and standing time, then I recommend that you peel and cube the beets before pressure cooking.

    To cook cubed beets in the Instant Pot, follow these steps-

    1. Wash and scrub the beets thoroughly to get rid of any mud.
    2. Slice off the tops and roots, if any.
    3. Peel the beets and cut them into 1 inch cubes.
    4. Insert the inner pot into the Instant Pot.
    5. Add 2 cups water. Place a trivet into the pot.
    6. Place the cubed beets in a steamer basket.
    7. Plug in the Instant Pot.
    8. Ensure that the sealing ring has been fitted properly into the lid and close the Instant Pot.
    9. Turn the VALVE TO SEALING.
    10. Press STEAM and set the timer to 12 minutes.
    11. Wait for the steaming cycle to complete.
    12. When done, wait for 10 minutes of NATURAL PRESSURE RELEASE. After 10 mins, do a controlled and gradual quick pressure release.
    13. Open and season as you prefer. Enjoy.

    How to cook whole beets in the Instant Pot?

    Wash and scrub the beets well to get rid of any mud. This step is very important here since we are not going to peel the beets for this method.

    Trim the leaves, tops and roots of the beets. Insert the inner pot into the Instant Pot and add 2 cups water to the inner pot.

    easy fail safe way to cook beets in instant pot

    Place an egg rack or a tall trivet into the inner pot and arrange the beets on the egg rack.

     

    Ensure that the sealing ring has been fitted correctly into the Instant Pot. Close the Instant Pot and TURN THE VALVE TO SEALING.

    Press PRESSURE COOK-HIGH PRESSURE and set the timer to 25 minutes. Wait for the pressure cooking cycle to complete.

    Once done, wait for 10 minutes of NATURAL PRESSURE RELEASE. Press CANCEL. After 10 minutes, do a controlled, gradual quick pressure release. 

    easy fail safe way to cook beets in instant pot

    Open the lid and allow the cooked beets to cool down. To peel them, gently rub the beets between your fingers or use a paper towel to scrub the peel away.

    Slice them or cube them as desired and use it as per your requirements.

    Instant Pot Beets
    Perfectly pressure cooked beets ready to be tossed into a salad.

    Recipe Notes

    Timings-

    The most crucial part of this process is the timing. If your beets are large in size, they take a long time to cook. Smaller ones cook fairly quickly. Follow these timings for different beet sizes-

    1. Small beets  – High Pressure for 10 minutes followed by 10 minutes NPR.
    2. Medium beets – High Pressure for 15 minutes followed by 10 minutes NPR.
    3. Large beets – High Pressure for 25 minutes followed by 10 minutes NPR.

    Serving Suggestions

    Rich in antioxidants and nutrients, beets can be used in so many ways. Steamed till perfection, you can use them in many ways. Here are some ways in which I use them-

    1. Beetroot Raita
    2. Beet salad
    3. Beet Thoran

    You can also serve them just as a side with some seasonings of your choice. We love eating these with a drizzle of olive oil and a sprinkle of salt and pepper.

    More Instant Pot Recipes

    Instant Pot Beetroot
    Print Recipe
    5 from 1 vote

    Instant Pot Beets

    A step by step guide to cook beets in the Instant Pot
    Prep Time10 minutes
    Cook Time25 minutes
    Course: Sides, Vegetables
    Cuisine: International
    Servings: 4 beets
    Calories: 35kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 tall trivet or egg rack
    • 1 knife

    Ingredients

    • 4 beets about 6 oz each
    • 2 cups water

    Instructions

    Instant Pot Cubed Beets

    • Wash and scrub the beets thoroughly to get rid of any mud.
    • Slice off the tops and roots, if any.
    • Peel the beets and cut them into 1 inch cubes.
    • Insert the inner pot into the Instant Pot.
    • Add 2 cups water. Place a trivet into the pot.
    • Place the cubed beets in a steamer basket.
    • Plug in the Instant Pot.
    • Ensure that the sealing ring has been fitted properly into the lid and close the Instant Pot.
    • Turn the VALVE TO SEALING.
    • Press STEAM and set the timer to 12 minutes.
    • Wait for the steaming cycle to complete.
    • When done, wait for 10 minutes of NATURAL PRESSURE RELEASE. After 10 mins, do a controlled and gradual quick pressure release.
    • Open and season as you prefer. Enjoy.

    How to cook whole beets in the Instant Pot?

    • Wash and scrub the beets well to get rid of any mud. This step is very important here since we are not going to peel the beets for this method.
    • Trim the leaves, tops and roots of the beets. Insert the inner pot into the Instant Pot and add 2 cups water to the inner pot.
    • Place an egg rack or a tall trivet into the inner pot and arrange the beets on the egg rack.
    • Ensure that the sealing ring has been fitted correctly into the Instant Pot. Close the Instant Pot and TURN THE VALVE TO SEALING.
    • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 25 minutes. Wait for the pressure cooking cycle to complete.
    • Once done, wait for 10 minutes of NATURAL PRESSURE RELEASE. Press CANCEL. After 10 minutes, do a controlled, gradual quick pressure release.
    • Open the lid and allow the cooked beets to cool down. To peel them, gently rub the beets between your fingers or use a paper towel to scrub the peel away.
    • Slice them or cube them as desired and use it as per your requirements.

    Notes

    Timings-

    The most crucial part of this process is the timing. If your beets are large in size, they take a long time to cook. Smaller ones cook fairly quickly. Follow these timings for different beet sizes-
    1. Small beets  – High Pressure for 10 minutes followed by 10 minutes NPR.
    2. Medium beets – High Pressure for 15 minutes followed by 10 minutes NPR.
    3. Large beets – High Pressure for 25 minutes followed by 10 minutes NPR.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 70mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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    Healthy Balsamic Vinaigrette

    By 2 Comments

    If you get your dressing right, your salads can never be boring. This easy balsamic vinaigrette with pantry staples and no added nasties like preservatives, is my go-to salad dressing. In my opinion, everyone needs a dressing that is all-purpose. And this vinaigrette with the goodness of balsamic vinegar hits all the sweet spots.

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    Homemade balsamic vinaigrette
    Some balsamic vinaigrette with salad veggies

    Because this is such a simple, no-brainer recipe, I recommend that you put this together just before serving the salad. If you are keen on a make-ahead version, check that out under the ‘VARIATIONS’ column.

    [feast_advanced_jump_to]

    For me, a salad dressing should be a combination of something sweet, sour, pungent and spicy. And they should be put together in the right ratios, for the salad to actually shine through.

    In that context, this healthy vinaigrette is just what you need. Here’s why-

    • It’s versatile– You can use it in many salads.
    • Has only vegan ingredients.
    • Can be made with or without Dijon mustard.
    • You can customize it based on what you have in the pantry.
    • It’s fresh, tangy, flavor-packed and remarkably yum.

    Balsamic glaze vs vinaigrette

    Before I share the recipe, here is a little context. Balsamic vinegar is a flavor packed vinegar that is very popular in Italian cuisine.

    Made with crushed grapes, it is acidic with sweet notes. We can use this in different ways in everyday cooking.

    A balsamic glaze involves just one ingredient- the vinegar itself. For making this, we cook down the vinegar till it is thick and syrupy.

    However, a vinaigrette is a salad dressing that involves no cooking. In this, we simply emulsify the vinegar with other ingredients.

    In conclusion, a balsamic glaze is very different from vinaigrette. They are not the same, even though both use balsamic.

    Ingredients-

    • Balsamic vinegar- Use good quality balsamic vinegar because this is what makes the dressing stellar.
    • Maple syrup– While I prefer maple syrup for the sweetness element, you can also use agave nectar or honey (not vegan) equally well here.
    • Dijon mustard- A little bit goes a long way. Don’t add more than what is mentioned here. As it is sharp and pungent, it can easily overpower the rest of the ingredients. You may also use brown mustard in place of yellow.
    • Shallots– for some crunch and sweet bite.
    • Garlic powder– for flavor and aroma.
    • Salt and pepper
    • Oregano

    Variations

    No mustard version

    While the authentic balsamic vinaigrette uses mustard in most cases, you may want to make a version that has no mustard.

    Yes, it is possible. If you are allergic to mustard or simply not a fan of the taste, you can make some vinaigrette without Dijon mustard.

    To make this vinaigrette without mustard, simply skip it and proceed with the recipe. It is that simple.

    Make ahead vinaigrette

    Like I mentioned in the beginning, I recommend that you put this together just before serving. However, if you are keen on making it ahead of time, here is what to do.

    1. Skip the shallots. Since shallots are a breeding ground for bacteria, I do not recommend adding them and refrigerating the dressing. Even though the vinegar will act as a preservative, I will not risk it.
    2. To a mixing bowl, add the vinegar, mustard, maple syrup, salt and pepper. Stir everything well using a whisk until it is combined.
    3. Now, slowly add in the olive oil and continue to whisk vigorously until the mixture is thoroughly emulsified.
    4. Add in the garlic powder and oregano.
    5. Mix well.
    6. Store in a Mason jar with the lid on, in the fridge for a week.

    Five ingredient basic vinaigrette

    To make the most basic version of this dressing, simply combine good quality balsamic, olive oil, mustard along with salt and pepper.

    Whisk thoroughly to emulsify. Alternatively, you can place all the ingredients in a salad dressing shaker or a small Mason jar. Shake the jar vigorously.

    Store this for up to 10 days in the fridge in a sterilized Mason jar with the lid on. Use as required.

    No added sugars version

    Aged balsamic vinegar is naturally sweet. Technically, you don’t need any added sugars like honey, maple syrup or agave for this dressing.

    To make this a healthier, sugar free dressing, skip the maple syrup and proceed with the recipe.

    No oil Balsamic dressing

    Did I surprise you with this one? Yes, this is possible. And I love this version. You can use this as a dip, marinade or as a sauce for stir-frying. 

    Combine 6 tbsp Balsamic vinegar, 3 tbsp Dijon mustard and 2 tbsp maple syrup along with 1 tsp nutritional yeast, 1 tsp dried oregano, 1/2 tsp sea salt and 1 tsp freshly cracked black pepper in a 12 oz mason jar.

    Screw the lid on and shake the jar vigorously until all the ingredients are well-incorporated.

    Recipe Notes

    1. Use high-quality balsamic. You want to look for aged balsamic vinegar that comes in small bottles. The ones that come in large cans are more acidic and can alter the taste completely.
    2. My personal favorite Balsamic is Aged Balsamic from Modena. It is expensive but worth the spend.
    3. Adding shallots and garlic powder is optional.
    4. You can also add Italian seasoning mix or other dried herbs like thyme, basil along with the dried oregano.
    5. There are two ways to make a vinaigrette. The first one is where we place all the ingredients in a jar and shake it rapidly until all the ingredients are well-incorporated. The second one is the emulsification method. I prefer the first since it is easier.
    6. You can also make the same vinaigrette with other types of vinegar. Apple cider vinegar and red wine vinegar are great options. When using ACV, you may see some separation. Just shake it all up a few times and you will be good to go.
    7. This recipe can easily be doubled or tripled. Use a measuring cup to measure all your ingredients for best results.
    Vegan friendly balsamic vinaigrette
    My all salad friendly balsamic vinaigrette

    How to store?

    Store the vinaigrette in a clean and sterilized mason jar, with the lid on, in the refrigerator. This keeps well for 8 to 10 days in the fridge. Always use clean and dry spoons while handling this.

    Method

    Prep work

    Peel and mince shallots. Measure out all the ingredients.

    How to make this vinaigrette?

    Shake the jar method

    This recipe makes 3/4 cup of vinaigrette. Since we want a lot of moving space while we shake the jar, I recommend using a bigger Mason jar. This allows better incorporation.

    Place all the ingredients in a 12 oz mason jar. Shake the jar rapidly until all the ingredients are well incorporated.

    Use a sterilized jar to do this. That way, you can use the same mason jar for storing the dressing as well.

    Emulsification method

    Place the mustard, maple syrup and balsamic in a mixing bowl. Use a whisk to mix it all up. Now, slowly pour in the extra virgin olive oil, while rapidly whisking the mixture using a balloon whisk.

    Continue to whisk the mixture until it is thoroughly emulsified. Once done, add the minced shallots, salt, pepper and oregano. Whisk a few times to mix them all up.

    Blender method

    Choose a small blender jar for doing this. Easy clean-up and better mixing.

    Try this for a quick vinaigrette. Place all the ingredients except the minced shallots in a blender jar.

    Blend everything on high speed for 1 minute. When done, stir in the minced shallots. Transfer to a sterile Mason jar and refrigerate.

    a small bowl of balsamic vinaigrette
    Some balsamic vinaigrette dressing ready to go into a salad

    Homemade balsamic vinaigrette
    Print Recipe
    5 from 1 vote

    Healthy Balsamic Vinaigrette

    This is your go-to vinaigrette for salads. Versatile, easy and flavorsome, you can use this dressing in almost any salad.
    Prep Time10 minutes
    Course: Salad Dressing
    Cuisine: International, Italian
    Servings: 1 serving
    Calories: 639kcal

    Equipment

    • 1 12 oz Mason jar or a large mixing bowl
    • 1 Balloon whisk

    Ingredients

    • 1/2 cup Balsamic Vinegar refer recipe notes
    • 1/4 cup Extra virgin olive oil
    • 2 tsp Dijon mustard
    • 1 tsp Maple syrup
    • 1 tbsp minced shallots
    • 1 tsp garlic powder
    • 1 tsp freshly cracked black pepper
    • 1/2 tsp dried oregano
    • 1/2 tsp Sea salt or to taste

    Instructions

    Shake the jar method

    • Since we want a lot of moving space while we shake the jar, I recommend using a bigger Mason jar. This allows better incorporation.
    • Place all the ingredients in a 12 oz mason jar.
    • Shake the jar rapidly until all the ingredients are well incorporated.

    Emulsification method

    • Place the mustard, maple syrup and balsamic in a mixing bowl.
    • Use a whisk to mix it all up.
    • Now, slowly pour in the extra virgin olive oil, while rapidly whisking the mixture using a balloon whisk.
    • Continue to whisk the mixture until it is thoroughly emulsified.
    • Once done, add the minced shallots, salt, pepper and oregano.
    • Whisk a few times to mix them all up.

    Blender method

    • Choose a small blender jar for doing this.
    • Try this for a quick vinaigrette. Place all the ingredients except the minced shallots in a blender jar.
    • Blend everything on high speed for 1 minute.
    • When done, stir in the minced shallots.
    • Transfer to a sterile Mason jar and refrigerate.

    Notes

    1. Use high-quality balsamic. You want to look for aged balsamic vinegar that comes in small bottles. The ones that come in large cans are more acidic and can alter the taste completely.
    2. My personal favorite Balsamic is Aged Balsamic from Modena. It is expensive but worth the spend.
    3. Adding shallots and garlic powder is optional.
    4. You can also add Italian seasoning mix or other dried herbs like thyme, basil along with the dried oregano.
    5. There are two ways to make a vinaigrette. The first one is where we place all the ingredients in a jar and shake it rapidly until all the ingredients are well-incorporated. The second one is the emulsification method. I prefer the first since it is easier.
    6. You can also make the same vinaigrette with other types of vinegar. Apple cider vinegar and red wine vinegar are great options. When using ACV, you may see some separation. Just shake it all up a few times and you will be good to go.
    7. This recipe can easily be doubled or tripled. Use a measuring cup to measure all your ingredients for best results.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 639kcal | Carbohydrates: 33g | Protein: 2g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 1307mg | Potassium: 283mg | Fiber: 2g | Sugar: 24g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Some Salad Inspiration

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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    Instant Pot Vegetable Soup (No Potato)

    By Leave a Comment

    This easy vegan friendly vegetable soup is something that you must try this winter. It is light, nutritious and tasty. And here is the good part- this healthy soup takes just 15 minutes to put together. Honestly, it is almost as simple as dump everything into the Instant Pot, sit back and relax.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    A bowl of Instant Pot vegetable soup and some bread
    Some Instant Pot vegetable soup that has no potatoes but lots of goodness.

    May it be winter or any other season, my family loves soups for dinner. My little one loves hearty soups like these. A lot of texture and flavor, apparently. Here is why you should try this flavorsome soup-

    • Vegan friendly.
    • Gluten free recipe.
    • Lots of veggies. Lots of colors.
    • You can make this a low calorie soup in the blink of an eye.
    • Batch-cooking and freezer friendly meal.
    • Above all, you can make this in less than 15 minutes.
    [feast_advanced_jump_to]

    You probably have all of the ingredients needed for this soup. While most of them are pantry staples, the veggies and herbs can be adjusted based on what you have on hand. 

    Most vegetable soup recipes call for using tomato. But this one uses no form of tomatoes. Delicious, nevertheless.

    Ingredients

    • Olive oil – for sautéing the vegetables.
    • Ginger and garlic– for flavor and Umami.
    • Onions- I have used white onions but purple or red ones work really well too.
    • Lime leaves and lemon grass- for an Asian twist. If you cannot source lime leaves, use lime zest. Substitute fresh lemon grass stalks with 1/2 tsp dried lemon grass.
    • Bell pepper- for the crunch and flavor.
    • Vegetables- like carrots, corn, beans, celery, leeks, spring onions and cabbage. 
    • Water or broth- I ran out of broth the day I made and shot this. But trust me, using vegetable broth makes this recipe incredibly yum.
    • Salt and pepper
    • Corn starch slurry- to thicken the soup.
    • Cilantro-for garnish. Use parsley if you think cilantro feels like soap or you just don’t have it on hand.

    As a person who experiments with food, I prefer recipes to be adaptable or easily customizable based on local produce. So here are some variations for this recipe.

    Variations

    • More Asian twists- Stir in some white miso and soy sauce for a pronounced Umami factor. You will need 1 tsp white miso and 1 tbsp light soy sauce for this recipe.
    • Great for clearing out fridge scraps- I love this soup because it is so versatile. Feel free to add vegetables like cauliflower, mushrooms, asparagus, zucchini, squash, broccoli or Bok Choy to this recipe. 
    • Different ways to season- bored of pepper as seasoning? Try lime and chili seasoning for a change.
    • Stir in some cooked pasta- short pasta like elbow, orzo, Rotelle and Ziti work well here. I will not recommend cooking the pasta along with the soup because the timings will vary to a great extent.
    • Include some beans like cooked chickpeas or navy beans for more protein in the soup.
    • Add some tomatoes, if you must. This is a tomato-free soup. However, you can add 3/4 cup canned crushed tomatoes if you desire to this soup. In case you are adding tomatoes, you can skip the corn starch slurry.
    • Use frozen vegetables instead of fresh ones to cut down on prep time. This hack has saved me hours of standing in the kitchen. Economical and easy to find, frozen veggies are a must have in everyone’s pantry.

    Low calorie soup with vegetables (detox version)

    Counting calories? Fret not. I have you covered. You can make this soup without any oil.

    Insert your inner pot into the Instant Pot. DO NOT PLUG IT IN. Simply dump the ginger, garlic, onions, bell pepper, lime leaves, lemon grass, salt, veggies and water along with ground pepper. 

    Stir well to combine, scraping down any vegetable bits stuck to the sides of the pot. 

    Now, close the Instant Pot and turn the VALVE to SEALING. Plug in, press PRESSURE COOK- HIGH PRESSURE and set the timer to 2 minutes.

    Allow cooking cycle to complete. Wait for 10 minutes NATURAL PRESSURE RELEASE. When done, open, stir well, finish with cilantro and serve hot.

    Serving suggestions

    Initially, my daughter never took to soups. It took me a while to figure out that she didn’t find it interesting enough. Over the years, I have learned how to make soup exciting. 

    Here is how-

    • Add some croutons as toppings. Kids love it! Use gluten free bread croutons if you are looking for a GF option.
    • Or garnish with some spiced roasted chickpeas– more protein and texture.
    • Roasted nuts like almonds or cashews work fabulously as toppings too.
    • Try popped quinoa in different flavors as toppings, for a guilt-free treat.
    delicious vegan vegetable soup served with sliced bread
    Some hearty vegetable soup with fresh bread

    Shelf life, freezing and storage

    This soup keeps well in the fridge for 3 days, when stored in a clean air tight container. To reheat, bring to room temperature and gently heat in a sauce pan till hot.

    Freeze leftover soup in 1.5 cup portions after it has completely cooled down. Frozen vegetable soup keeps well for 2 months.

    Thaw overnight in the fridge. Transfer to a sauce pan and reheat on gentle flame. Alternatively, you can microwave thawed soup on high power for 1 to 2 minutes.

    Never refreeze after thawing any frozen food.

    Recipe Notes

    1. The pressure cooking time for this soup is just 2 minutes because we want the veggies to have that crunch but still be cooked. Please do not increase the cooking time.
    2. Fish out and discard the lime leaves and lemon grass before serving. I recommend this, especially if you are serving it to kids.
    3. If you find the soup too thick, add 1/2 cup more water to adjust the consistency.

    More Instant Pot Soups

    Method

    Prep work

    Chop all the vegetables. Gather the remaining ingredients and set aside.

    Insert the inner pot into the Instant Pot. Plug in and press SAUTE-NORMAL and set the timer to 8 minutes.

    Steps 1 and 2

    When the display reads HOT, add the olive oil. After 30 seconds, tip in the garlic and ginger.

    Step by step guide to make vegetable soup in the instant pot

    Steps 3 and 4

    Now, add the onions and stir to combine. Cook till onions are soft and translucent.

    Step by step guide to make vegetable soup in the instant pot

    Steps 5 and 6

    At this stage, add the lime leaves and lemon grass. Give a quick stir and tip in the finely chopped bell peppers.

    Step by step guide to make vegetable soup in the instant pot

    Steps 7 and 8

    Saute for 30 to 40 seconds and immediately, add the remaining chopped vegetables ( carrots, beans, corn, cabbage, celery, leek, spring onions or any other vegetables you use). 

    Step by step guide to make vegetable soup in the instant pot

    Steps 9 and 10

    Stir well to combine. Add water and salt. Mix well.

    Step by step guide to make vegetable soup in the instant pot

    Steps 11 and 12

    Finish with ground pepper. Press CANCEL.

    Ensure that the sealing has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.

    Press PRESSURE COOK- HIGH PRESSURE and set the timer to 2 minutes. Wait for the cooking cycle to be complete.

    When cooking cycle has completed, do a QUICK PRESSURE RELEASE after 5 minutes of NATURAL PRESSURE RELEASE.

    All this means is that you don’t do anything for the first 5 minutes after the cooking cycle has completed. When 5 minutes are up, turn the VALVE to VENTING carefully.

    Step by step guide to make vegetable soup in the instant pot

    Steps 13 and 14

    Open the lid and give everything a stir. Add the corn starch slurry and mix well. Press SAUTE- NORMAL and set the timer to 3 minutes. 

    You will see that the soup begins to thicken as it simmers in SAUTE mode. Wait for the SAUTE cycle to complete.

    Step by step guide to make vegetable soup in the instant pot

    When done, finish with finely chopped cilantro. Serve hot.

    A bowl of nutritious soup with lots of fresh veggies
    Chock full of vegetables and flavor, this vegetable soup is a winter winner

    A bowl of Instant Pot vegetable soup and some bread
    Print Recipe
    5 from 1 vote

    Instant Pot Vegetable Soup

    Healthy, hearty and packed with flavors, this easy soup is a fantastic meal for weeknights or a busy workday lunch.
    Prep Time10 minutes
    Cook Time13 minutes
    Course: Main Course, Mains, soups
    Cuisine: International
    Servings: 6
    Calories: 83kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 chopping board
    • 1 set of knives
    • 1 set of measuring cups and spoons

    Ingredients

    • 1 tbsp olive oil
    • 1 tsp minced ginger
    • 2 tsp finely chopped garlic
    • 1/2 cup finely chopped onions
    • 2 lime leaves
    • 2 inches lemon grass stalks
    • 1/4 cup finely chopped red bell peppers
    • 1 cup diced carrots
    • 1 cup shredded Beijing cabbage or Napa cabbage
    • 1 cup sweet corn kernels
    • 1 cup chopped green beans
    • 1/2 cup chopped celery
    • 1/4 cup chopped leeks
    • 2 tbsp chopped spring onion whites
    • Salt to taste
    • 4 cups water
    • 2 tsp ground white pepper
    • 1.5 tbsp corn starch
    • 1/4 cup water
    • 2 tbsp finely chopped cilantro

    Instructions

    Prep work

    • Chop all the vegetables. Gather the remaining ingredients and set aside.

    How to make Instant Pot Vegetable Soup?

    • Insert the inner pot into the Instant Pot. Plug in and press SAUTE-NORMAL and set the timer to 8 minutes.
    • When the display reads HOT, add the olive oil. After 30 seconds, tip in the garlic and ginger.
    • Now, add the onions and stir to combine. Cook till onions are soft and translucent.
    • At this stage, add the lime leaves and lemon grass. Give a quick stir and tip in the finely chopped bell peppers.
    • Saute for 30 to 40 seconds and immediately, add the remaining chopped vegetables ( carrots, beans, corn, cabbage, celery, leek, spring onions or any other vegetables you use).
    • Stir well to combine. Add water and salt. Mix well. Finish with ground pepper. Press CANCEL.
    • Ensure that the sealing has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.
    • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 2 minutes. Wait for the cooking cycle to be complete.
    • When cooking cycle has completed, do a QUICK PRESSURE RELEASE after 5 minutes of NATURAL PRESSURE RELEASE.
    • All this means is that you don't do anything for the first 5 minutes after the cooking cycle has completed. When 5 minutes are up, turn the VALVE to VENTING carefully.
    • Open the lid and give everything a stir. Add the corn starch slurry and mix well. Press SAUTE- NORMAL and set the timer to 3 minutes.
    • You will see that the soup begins to thicken as it simmers in SAUTE mode. Wait for the SAUTE cycle to complete.
    • When done, finish with finely chopped cilantro. Serve hot.

    Video

    Notes

    1. The pressure cooking time for this soup is just 2 minutes because we want the veggies to have that crunch but still be cooked. Please do not increase the cooking time.
    2. Fish out and discard the lime leaves and lemon grass before serving. I recommend this, especially if you are serving it to kids.
    3. If you find the soup too thick, add 1/2 cup more water to adjust the consistency.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 83kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 39mg | Potassium: 277mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4070IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday. 

    Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

    Lauki Sabzi ( Easy Bottle Gourd Curry)

    By Leave a Comment

    Meet Lauki, the Indian superfood that is so under-rated. Have you ever heard of this humble vegetable before? Also called as bottle gourd, it has many names and plenty of health benefits. Packed with nutrients, this traditional North Indian style bottle gourd curry is so easy to put together. 

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    Delicious north Indian style lauki sabzi served in a bowl
    Lauki Sabzi- light on the stomach and nutritious
    [feast_advanced_jump_to]

    I am always on the look out for easy week night meals and this one fits the bill perfectly. Even though this is a summer vegetable in India, I make this very often all year round since it is packed with nutrients.

    Made with minimal spices and the regular onion tomato gravy base, this recipe is a family favorite. My husband enjoys a bowl of this without any rice or Rotis. I love it that way too.

    What is Lauki or bottle gourd?

    A very popular summer vegetable in India, this gourd has so many names. In the west, people call it calabash or Opo squash. In India, as with all vegetables, this one has so many names.

    It goes by Lauki, Doodhi, Doodhia or Giya in the northern states. In Telugu, they call it as Sorakaya or Anapakaya. Tamil speaking people call it Sorakai or Chorakkai.  

    The common English name in India is bottle gourd. I am guessing it is because of its long slender shape like that of a bottle.

    Benefits of bottle gourd/ Opo squash

    • Weight loss- this is a fiber rich vegetable. It helps you feel fuller for a longer time because of its high fiber content, thereby, making it an ideal vegetable for weight loss.
    • For acidity- As it is alkaline in nature, bottle gourd is ideal if you are prone to acidity issues.
    • Rich in water- Calabash is rich in water. This makes it great when you have an upset stomach, indigestion or urinary infections.
    • Low sodium content- Naturally low in sodium, this gourd is just what you need if you have hypertension or high blood cholestrol.
    • Ideal when you are sick-because it is very light on the stomach and easy to digest.

    How to choose Lauki?

    If you are a first timer with this vegetable, here are some tips to help you choose the right kind of bottle gourd.

    • Pick gourds that are light or pale green in color. A darker green indicates mature gourds.
    • The vegetable should feel light in weight when you lift it. 
    • When you feel the gourd, it should be firm and not squishy.
    • Avoid gourds that feel mushy, squishy or with brown spots on them.
    • Go for those that are long and slender as opposed to the ones that are stout and short. 

    Prepping Doodhi for cooking

    Let me admit. I love this vegetable because it is so easy to prep for my usual weeknight meal rotation. We are a small family and need about 1 lb. of this.

    In under 15 minutes, my chopping work is done and dusted. Here is how to prep bottle gourd.

    • Wash the bottle gourd well. Pat dry.
    • Slice the tops off.
    • Use a peeler and peel the skin off completely.
    • Cut the gourd into two vertical halves. I recommend using a short and sharp paring knife for this.
    • At this point, if you spot large seeds in the gourd, scoop them out with a melon baller or a sharp spoon.
    • Now, cut each half into two halves vertically again.
    • Chop the four long pieces into 1 inch pieces.
    • Precut bottle gourd can be stored in the fridge for 2 days. Use a dry sealed container to store this. You may spot some discoloration but this does not affect its edibility.

    Expert Tips

    • Bitter bottle gourd– some gourds that are very mature tend to be bitter. Always taste a small piece of the gourd before cooking to ensure that it is not bitter.
    • While you can peel this vegetable with either a knife or a peeler, I prefer the latter. A peeler does the job neatly with minimal wastage. 
    • This curry is a bit watery just like Turai Ki Sabzi. Since Lauki naturally has lots of water, we require very little water to cook this. Do not add too much water while cooking.

    Shelf life, storage and make-ahead

    This curry keeps well in the fridge for 4 days when stored in a clean and covered air tight container. 

    Freeze leftovers in 1 cup portions. I recommend freezing in freezer safe silicon bags. Thaw at room temperature for 1 hour. Reheat gently by transferring to a sauce pan.

    Never refreeze thawed food. This is a big health risk.

    Variations

    • Satvic ( No onion & garlic)- Skip the onions and garlic in this recipe. Use only the tomatoes and ginger along with the other spices and churn out a delicious Satvik version of this recipe.
    • Add some lemon juice at the end for a refreshing tangy flavor and taste.
    • Use green chilis and skip the red chili powder. The heat from the green chilis give a different taste and flavor altogether.
    • Garam Masala is a great spice blend to add to this recipe. While I have not used it, you can use 3/4 tsp of this as well.
    • Use this recipe as a base recipe and try other squash or gourd instead of bottle gourd.

    Recipe Notes

    1. This recipe can be made on the stove top using a regular pressure cooker or in the Instant pot. 
    2. The Instant Pot version is my choice because I cook rice along with the curry using the Pot in Pot method. So it becomes an easy one pot meal for us.
    3. While this curry is traditionally made with ghee, I have used oil. Feel free to use ghee. The taste is remarkably good.
    4. When cooking this vegetable in an open pan, we do not need much water since Doodhi releases a lot of water and this itself is sufficient to help cook them. However, it is very unsafe to cook without enough liquid in a pressure cooker or the Instant Pot. Which is why we will use 1 cup water for this version.
    5. It is important to use the water mentioned in this recipe to prevent the BURN Signal from popping up, while cooking it in the Instant Pot.
    6. You can find instructions for both Instant Pot and regular stovetop pressure cooker methods in the METHOD section.

    Serving suggestions

    One of the biggest reasons why this recipe is a keeper is because you can eat it with rice or any flatbread of your choice.

    You can serve this with some Jeera rice or just plain rice. Or mop up this flavorsome curry with some Chapatis or Lachcha Parathas or Phulkas.

    Method

    Prep work

    Chop the gourd and set aside. Finish chopping the remaining veggies and assemble all the ingredients.

    Insert the inner pot into the Instant Pot. Plug in, press SAUTE MODE on NORMAL and set the timer to 8 minutes.

    Steps 1 and 2

    When the display reads HOT, add the oil. After 1 minute, tip in the cumin seeds and allow them to crackle.

    Now, add the onions and ginger and garlic paste.

    Step by step tutorial to make north Indian bottle gourd curry

    Steps 3 and 4

    Mix well and saute till the onions are pink and soft.

    Immediately tip in the red chili powder, coriander powder and turmeric powder.

    Step by step tutorial to make north Indian bottle gourd curry

    Stir to combine and cook this mixture for 30 seconds.

    Steps 5 and 6

    Add the chopped tomatoes next and stir to combine. Continue to cook till the tomatoes are mushy.

    Step by step tutorial to make north Indian bottle gourd curry

    Steps 7 and 8

    When done, add the chopped Lauki pieces. 

    Step by step tutorial to make north Indian bottle gourd curry

    Steps 9 and 10

    Toss them well to combine. Pour in 1 cup water and stir to deglaze the pot.

    step by step tutorial to make pressure cooker doodhi sabzi

    PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot. Turn the VALVE to SEALING.

    Now, press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 Minutes. Wait for the cooking cycle to complete.

    Steps 11 and 12

    Once the cooking cycle is complete, allow the pressure to release naturally. It can take between 20 to 25 minutes for natural pressure release.

    Open the lid when the pressure releases fully. Gently mash the bottle gourd with the help of a ladle, if you prefer.

    step by step tutorial to make pressure cooker doodhi sabzi

    Finish with a generous amount of finely chopped coriander leaves.

    Pressure cooker bottle gourd sabzi

    Heat a deep, heavy bottomed pressure cooker or pan with 1 tbsp oil. Add the cumin seeds and when they crackle, tip in the ginger garlic paste and onions.

    Saute till the onions are soft and pink. Now, add the spice powder and mix well. Cook on low heat for 30 seconds.

    Tip in the finely chopped tomatoes, combine and cook till tomatoes are fully mushy. 

    Add the chopped bottle gourd pieces next and stir to combine. Add 3/4 cup water and mix well to scrape off any spices stuck to the sides and bottom of the cooker.

    Close the cooker with the lid. Put the weight on and cook for 3 whistles on medium heat.

    Wait for the pressure to release naturally. When done, open the lid, mash the Lauki pieces gently with a ladle.

    Finish with chopped coriander leaves.

    Delicious and healthy bottle gourd vegetable curry served in a bowl
    Fiber rich and healthy bottle gourd curry

    If you like simple everyday curries that are ideal for the weeknight rotation, then do check out these recipes too.

    Delicious north Indian style lauki sabzi served in a bowl
    Print Recipe
    5 from 1 vote

    Lauki Sabzi

    Easy weeknight curry with bottle gourd. Cooked with minimal spices in an onion tomato gravy base, this light and nutritious curry is great with Rotis or rice.
    Prep Time12 minutes
    Cook Time18 minutes
    Course: Main Course, Mains
    Cuisine: Indian, North Indian
    Servings: 6
    Calories: 54kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 ladle
    • 1 set measuring cups and spoons
    • 1 knife
    • 1 chopping board

    Ingredients

    • 1 tbsp peanut oil or ghee (refer recipe notes)
    • 1 tsp cumin seeds
    • 1.5 tsp ginger garlic paste
    • 1 cup finely chopped onions
    • Salt adjust to taste
    • 1 tsp turmeric powder
    • 1.5 tsp ground coriander
    • 1.25 tsp red chili powder
    • 3/4 cup finely chopped tomatoes
    • 1.5 pounds Bottle gourd peeled and chopped
    • 1 cup water
    • 2 tbsp finely chopped cilantro

    Instructions

    Prep work

    • Chop the gourd and set aside. Finish chopping the remaining veggies and assemble all the ingredients.

    Instant Pot Bottle Gourd Curry

    • Insert the inner pot into the Instant Pot. Plug in, press SAUTE MODE on NORMAL and set the timer to 8 minutes.
    • When the display reads HOT, add the oil. After 1 minute, tip in the cumin seeds and allow them to crackle.
    • Now, add the onions and ginger and garlic paste. Mix well and saute till the onions are pink and soft.
    • Immediately tip in the red chili powder, coriander powder and turmeric powder. Stir to combine and cook this mixture for 30 seconds.
    • Add the chopped tomatoes next and stir to combine. Continue to cook till the tomatoes are mushy.
    • When done, add the chopped Lauki pieces and toss them well to combine. Pour in 1 cup water and stir to deglaze the pot.
    • PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot. Turn the VALVE to SEALING.
    • Now, press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 Minutes. Wait for the cooking cycle to complete. Once the cooking cycle is complete, allow the pressure to release naturally.
    • It can take between 20 to 25 minutes for natural pressure release. Open the lid when the pressure releases fully.
    • Gently mash the bottle gourd with the help of a ladle, if you prefer. Finish with a generous amount of finely chopped coriander leaves.

    Video

    Notes

    1. This recipe can be made on the stove top using a regular pressure cooker or in the Instant pot. 
    2. The Instant Pot version is my choice because I cook rice along with the curry using the Pot in Pot method. So it becomes an easy one pot meal for us.
    3. While this curry is traditionally made with ghee, I have used oil. Feel free to use ghee. The taste is remarkably good.
    4. When cooking this vegetable in an open pan, we do not need much water since Doodhi releases a lot of water and this itself is sufficient to help cook them. However, it is very unsafe to cook without enough liquid in a pressure cooker or the Instant Pot. Which is why we will use 1 cup water for this version.
    5. It is important to use the water mentioned in this recipe to prevent the BURN Signal from popping up, while cooking it in the Instant Pot.
    6. You can find instructions for both Instant Pot and regular stovetop pressure cooker methods in the METHOD section. Refer blog post.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday. 

    Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

    Mushroom Pepper Fry

    By Leave a Comment

    Mushrooms and pepper are a match made in heaven. A sprinkle of freshly ground pepper is all that it takes to make these Umami packed nutrition powerhouses, a flavor bomb.

    This semi dry dish is packed with flavors and is heaven with just about anything. Needless to say, I love anything mushrooms.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    South-Indian-style-mushroom-pepper-fry
    Spicy mushroom pepper fry with a garnish of fresh curry leaves

    Even as a kid, I was hooked to mushrooms. Their umami always appealed to my taste buds. My standard order in any Indian restaurant used to be Chili Mushroom and fried rice. 

    It was a no brainer for me to incorporate them into my routine meals when I started cooking on my own. Unfortunately for me, the husband is not a big fan.

    While I do not make mushrooms that often, when I do, I make sure that they are nothing short of amazing. Which brings me back to this amazing recipe.

    My school bestie taught me how to make this dish and I have not changed even a single thing in her recipe. She is my first culinary Guru. I will always be grateful to her for teaching me this and several other gems.

    [feast_advanced_jump_to]

    Ingredients

    For making this recipe, you will need basic ingredients. Chances are that they are already in your pantry, especially if you are into South Indian food. 

    • Oil – Peanut oil is what I recommend here but you can also use any neutral flavored vegetable oil.
    • Whole spices for tempering- Mustard seeds, cumin seeds, fennel seeds and dry red chilies.
    • Curry leaves – make this dish exemplary and are an absolute must.
    • Garlic and onions- for flavor, aroma and volume.
    • Ground spices- turmeric, red paprika, ground coriander, ground pepper will be giving this dish heat and flavor.
    • Mushrooms- I prefer using white button mushrooms or brown mushrooms or a mix of both for this. Cremini or Baby Bella mushrooms work well here.

    Variations

    Although this recipe uses mushrooms as its star ingredient, you can also add other vegetables or protein to the dish to make it wholesome.

    Here are some ideas-

    1. Bell peppers or capsicum- slice them thinly and add them just 5 minutes before the mushrooms will be done cooking.
    2. Soy chunks or Textured vegetable protein- these are meaty and pair beautifully with mushrooms.
    3. Chickpeas- toss in some cooked chickpeas along with the mushrooms. More protein, more texture!

    Use this recipe as a template recipe and recreate it with tofu, paneer or baby corns. All of these versions are so good!

    Dietary Specifications

    With less than 100 calories in every cup of this easy mushroom Sabzi, this dish is a winner because it checks so many boxes. Apart from being vegan, it is also free from nuts, gluten and soy.

    Shelf life and storage

    You can store leftovers in an air tight covered container in the fridge for 3 days. If you plan on freezing leftovers, divide into small portions, label and freeze for upto 1 month.

    While it is not recommended to freeze raw mushrooms, cooked mushrooms are okay to be frozen. Thaw at room temperature for 1 hour, gently reheat in a skillet and serve.

    Please do not refreeze after thawing as it poses health risks.

    Recipe Notes

    1. For cleaning your mushrooms, place them in a colander. Wash them under running water. Wipe them dry with a tissue paper. When done, allow them to dry completely before cooking.
    2. I used a small coffee grinder to grind my pepper corns. You can use white or black pepper here, however, black pepper is recommended.
    3. To make this fry, I have used a mix of brown and white button mushrooms. 
    4. While I add the mushroom stalks too, you can skip them if you prefer.
    5. Slice the mushrooms thinly. This helps in faster cooking.
    6. Mushrooms are 90% water. For this reason, allow them to cook fully before adding salt. If you add salt before the mushrooms are cooked, they will become mushy since the salt makes them release more moisture.
    7. There are different versions to this recipe. Some involve marinating and deep frying the mushrooms. But I prefer this version since it is low in oil.
    8. In the video for this recipe, I have used ground white pepper since that is what I had on the day I shot the video.

    Serving suggestions

    We love eating this as an appetizer. You can also serve this as a side dish for breads or with rice. Some dishes that taste great with this recipe include

    Vegan Naan

    Vegetable Pulao

    Garlic Kulcha

    If you have leftovers, you can use it as a topping on toasts or omelets. It is a great stuffing for sandwiches and dosa too.

    spicy-mushroom-fry-with-black-pepper
    Mushrooms pan fried with South Indian spices like black pepper and fresh curry leaves

    More Mushroom Recipes

    Method

    Prep work

    Wash, wipe and dry the mushrooms. While they dry, chop and assemble the other ingredients. When the mushrooms are dry, slice them thinly.

    How to make south Indian mushroom pepper fry?

    Steps 1 and 2

    Heat a pan with peanut oil. When the oil has heated up, add the mustard seeds, fennel seeds, cumin seeds, dry red chilis and curry leaves.

    how-to-make-south-Indian-style-mushroom-pepper-fry

    Steps 3 and 4

    Allow the spices to crackle and add the finely chopped garlic. Wait for the garlic to begin to brown. Now, add the finely chopped onions and stir to combine. Saute the onions till they are pink and translucent.

    how-to-make-south-Indian-style-mushroom-pepper-fry

    Steps 5 and 6

    At this stage, add the ground spices and mix well. Cook this mixture for 20 to 30 seconds on low heat, taking care not to burn it.

    how-to-make-south-Indian-style-mushroom-pepper-fry

    Steps 7 and 8

    Tip in the sliced mushrooms next and toss well to ensure that spices, garlic and onions are well incorporated with the mushrooms.

    how-to-make-south-Indian-style-mushroom-pepper-fry

     

    Step 9 and 10

    As the mushrooms cook, they will begin to release water. Allow them to cook in this water till they are reduced by half in volume. Cook further on medium heat until all the moisture has dried out.

    The whole process takes anywhere between 7 to 8 minutes, depending on the pan size and the heat.

    how-to-make-south-Indian-style-mushroom-pepper-fry

    Steps 11 and 12

    When done, finish with fresh curry leaves. Serve hot.

    how-to-make-south-Indian-style-mushroom-pepper-fry

    vegan-friendly-south-Indian-style-mushroom-masala
    Serve this flavorsome mushroom fry as an appetizer or as an accompaniment

    South-Indian-style-mushroom-pepper-fry
    Print Recipe
    5 from 1 vote

    Mushroom Pepper Fry

    This easy and quick mushroom pepper fry is a flavor bomb, replete with black pepper and curry leaves.
    Prep Time20 minutes
    Cook Time15 minutes
    Course: Appetizer, Mains
    Cuisine: South Indian
    Servings: 5
    Calories: 67kcal

    Equipment

    • 1 Frying Pan
    • 1 slotted spoon
    • 1 chopping board
    • 1 set of measuring cups and spoons
    • 1 knife

    Ingredients

    • 2 tsp peanut oil
    • 1 tsp mustard seeds
    • 1 tsp fennel seeds
    • 1 tsp cumin seeds
    • 2 dry red chilies
    • 12 curry leaves
    • 5 garlic cloves peeled and chopped
    • 1 cup onions thinly sliced
    • 3/4 tsp freshly ground black pepper powder or ground white pepper (refer notes)
    • 1 tsp ground turmeric
    • 1 tsp ground coriander
    • 1 tsp red chili powder
    • 12 oz mushrooms sliced thinly (350g in weight)

    For garnish

    • 10 curry leaves

    Instructions

    • Heat a pan with peanut oil. When the oil has heated up, add the mustard seeds, fennel seeds, cumin seeds, dry red chilis and curry leaves.
    • Allow the spices to crackle and add the finely chopped garlic. Wait for the garlic to begin to brown.
    • Now, add the finely chopped onions and stir to combine. Saute the onions till they are pink and translucent.
    • At this stage, add the ground spices and mix well. Cook this mixture for 20 to 30 seconds on low heat, taking care not to burn it.
    • Tip in the sliced mushrooms next and toss well to ensure that spices, garlic and onions are well incorporated with the mushrooms.
    • As the mushrooms cook, they will begin to release water. Allow them to cook in this water till they are reduced by half in volume. Cook further on medium heat until all the moisture has dried out.
    • The whole process takes anywhere between 7 to 8 minutes, depending on the pan size and the heat.
    • When done, finish with fresh curry leaves. Serve hot.

    Notes

    1. For cleaning your mushrooms, place them in a colander. Wash them under running water. Wipe them dry with a tissue paper. When done, allow them to dry completely before cooking.
    2. I used a small coffee grinder to grind my pepper corns. You can use white or black pepper here, however, black pepper is recommended.
    3. To make this fry, I have used a mix of brown and white button mushrooms. 
    4. While I add the mushroom stalks too, you can skip them if you prefer.
    5. Slice the mushrooms thinly. This helps in faster cooking.
    6. Mushrooms are 90% water. For this reason, allow them to cook fully before adding salt. If you add salt before the mushrooms are cooked, they will become mushy since the salt makes them release more moisture.
    7. There are different versions to this recipe. Some involve marinating and deep frying the mushrooms. But I prefer this version since it is low in oil.
    8. In the video for this recipe, I have used ground white pepper since that is what I had on the day I shot the video.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 392mg | Fiber: 4g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 92mg | Calcium: 78mg | Iron: 9mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday. 

    Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

    Zafrani Pulao- Indian style saffron rice

    By Leave a Comment

    Meet saffron rice or Zafrani Pulao, a side that you can serve in style for all your holiday gatherings. Subtly flavored and loaded with nuts, this rice is a classic example of less is more. This easy pilaf can easily be made vegan-friendly as well.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    fragrant and aromatic basmati rice pilaf with saffron, nuts and raisins
    Zafrani Pulao; Indian style saffron rice served with a garnishing of nuts

    A classic example of less is more, this delicately flavored rice is a stellar side that pairs well with so many curries ranging from Chana Masala to some rich Shahi Paneer.

    What is Zafrani Pulao?

    Inspired by the Persian saffron rice, this dish features long grain basmati rice, nuts, saffron, dried fruit and whole spices. Unlike the regular pilaf which uses onions and vegetables, this rice relies only on saffron and spices for flavor.

    Served during Diwali and Eid, this tantalizingly delicious rice is not only packed with flavors but also quick and easy to make.

    Truly a royal recipe, some believe that this has its origins in Hyderabad, a bustling town in Andhra Pradhesh, India. It is not uncommon to see this labeled as Hyderabadi Zafrani Pulao in some hotels.

    [feast_advanced_jump_to]

    This saffron rice 

    • is kid friendly since it is low on spice.
    • pairs well with so many curries and dal, making it the perfect side for holiday gatherings.
    • comes together in less than 30 minutes.
    • is fabulous for parties since the recipe can be doubled or tripled in a pinch.
    • can be made vegan-friendly as well.

    Ingredients

    • Saffron- For making this dish, we will soak the saffron in warm water for a few minutes. This step brings out its flavors in full. Use Kashmiri saffron for the best saffron rice ever.
    • Ghee- This recipe begins and ends with ghee. With a nutty aroma and a mild richness, ghee just cannot be replaced with olive oil or any other oil.
    • Whole spices- Life would be so boring without spices. The usual suspects, bay leaf, cumin, cloves and cinnamon, enliven this rice with all their different but unique aroma and flavor.
    • Nuts and dried fruit- I have used only cashews and raisins here. Pistachios and almonds are a good addition too. You can also add dried cherries or cranberries for a pop of color.
    • Basmati rice- Long grained and fragrant, this rice cultivar is the most ideal for this recipe and many more Asian dishes like Biryani. Since it is low in starch, it is perfect for making dishes like this where the rice grains are separate and fluffy. Other rice varieties tend to have lot of starch, which make them clump and so, they are not suitable here.
    • Water- It is unheard of to use broth to cook rice in India. So, I went with water. However, vegetable broth instead of water is great here too.
    • Salt for seasoning.

    What to serve it with?

    I recommend serving this with a rich curry or dal. Make it a complete menu by adding some Naans, a light salad and a delicious dessert like this carrot kheer.

    Garnish the rice with some toppings for added flavor and taste-

    • Fried onions or Birista
    • Roasted almonds, cashews and pistachios
    • Dried cranberries and cherries
    • Pomegranate arils

    Here are some mains that pair well with this rice-

    Recipe Notes

    1. I have used water to infuse my saffron but you can also use almond milk or cashew milk or even regular dairy milk for this purpose.
    2. Soak the rice for just 20 minutes if you are making this in the Instant Pot.
    3. Roast the nuts and raisins, drain and keep them aside. Add them to the rice after it is cooked. This way, the nuts will still be crunchy.
    4. Traditionally, some sugar is added to this recipe. I went with adding just 1 tbsp since I am not a fan of sweet rice dishes. You can add more if you prefer. You can also add 1 tbsp condensed milk for a rich, creamy pilaf.

    Vegan saffron rice

    Follow the same recipe but use any neutral flavored oil instead of ghee to make the rice. For infusing the saffron, use warmed up almond milk or cashew milk.

    Dietary specifications

    Naturally gluten free and vegetarian-friendly, this dish is loaded with nuts and raisins. If you are serving it at a gathering, please be sure to mention allergens to your guests.

    Method

    Prep work

    Soak the saffron in 2 tbsp warm water for 20 to 30 minutes.

    Place the Basmati rice in a colander and wash well. Drain well. Transfer to a mixing bowl, add water and let it soak for 20 minutes.

    Start a kitchen timer to keep an eye on the soaking time. Meanwhile, prep and gather the remaining ingredients.

    Using the Instant Pot

    Steps 1 and 2

    Insert the inner pot into the Instant Pot. Plug in the Instant Pot. Press SAUTE-NORMAL and set the timer to 10 minutes.

    Add the ghee and wait for it to melt fully. 

    How to make saffron rice in the instant pot?

    Steps 3 and 4

    When the display reads HOT, add the cashews and wait for them to begin to brown. 

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Steps 5 and 6

    Now, add the raisins and fry them till are plump.

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Steps 7 and 8

    Immediately drain and set aside.

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Steps 9 and 10

    To the remaining ghee in the inner pot, add the whole spices and wait for them to crackle. 

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Steps 11 and 12

    Drain the rice in a colander and add it to the pot after the spices have crackled. Now, add the saffron infused water along with the water and the milk.

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Steps 13 and 14

    Stir in the rose water and sugar along with the salt. Stir to combine. Press CANCEL.

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Steps 15 and 16

    Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.

    Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes. Allow the cooking cycle to complete fully.

    When the cooking cycle is complete, wait for 5 minutes of Natural Pressure release. In simple words, do not do anything for 5 minutes after the cooking cycle is complete.

    After 4 minutes of NPR, do a quick pressure release by turning the VALVE to VENTING.

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Open the lid, add the fried cashews and raisins. Using a fork, gently fluff the rice up, taking care not to break the grains.

    step-by-step-tutorial-to-make-Zafrani-pulao-Indian-style-saffron-rice

    Serve with mains of your choice.

    Stove top version

    Heat a heavy bottomed pan with ghee. I prefer using my 5 quart Dutch Oven for this. Add the cashews and fry till they are golden.

    Drain and tip in the raisins. Fry till they are plump. Once done, drain and set aside.

    To the remaining ghee in the pan, add the whole spices and allow them to crackle. When they crackle, add 1.5 cups water and saffron infusion along with salt, sugar and rose water. 

    Stir to combine and allow this water to begin to boil. When the water comes to a boil, drain the soaked rice and add it to the pot.

    Mix gently and allow the rice to cook till its 80% done.

    At this stage, switch off the flame. Cover and let it stand for 10 to 15 minutes. 

    After 10 to 15 minutes, open, add the fried nuts and raisins and gently mix using a fork. 

    Serve hot.

    Subtly flavored pilaf with saffron flavors, nuts and raisins
    Delicious Indian style saffron rice served with naans, raw onions and limes

    More Instant Pot Rice Recipes

    I love my Instant Pot for making soups and rice dishes. Being gluten-free, rice is a staple in my house. Here are some rice recipes made in the Instant Pot. Please check them out if you are interested.

    Vegetable Biryani

    Spinach Pulao

    Vegetable Pulao

    fragrant and aromatic basmati rice pilaf with saffron, nuts and raisins
    Print Recipe
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    Zafrani Pulao- Indian style saffron rice

    This fragrant Pilaf uses saffron as the main flavoring ingredient. Made with long grained Basmati rice, nuts and milk, this easy side is perfect for holidays and gatherings.
    Prep Time20 minutes
    Cook Time13 minutes
    Pressure release time5 minutes
    Course: Sides
    Cuisine: Indian, North Indian
    Servings: 4
    Calories: 291kcal

    Equipment

    • 1 six quart Instant Pot or a 5 quart Dutch oven or a similar heavy bottomed pan

    Ingredients

    For infusing saffron

    • 1 tsp crushed saffron
    • 2 tbsp warm water or milk

    For the Basmati

    • 1 cup Basmati rice
    • 2 cups water for soaking

    For the rice

    • 1.5 tbsp ghee
    • 12 cashews broken into halves
    • 2 tbsp raisins both black and golden work
    • 2 bay leaves
    • 3 cloves
    • 3 green cardamoms
    • 1 mace
    • 1/2 inch cinnamon stick
    • 1/2 tsp caraway seeds
    • 1 tsp cumin seeds
    • 1/8 cup whole milk
    • 1.25 cups water
    • 1 tbsp sugar
    • 1 tsp rose water
    • 1 tsp salt or to taste

    Instructions

    Prep work

    • Soak the saffron in 2 tbsp warm water for 20 to 30 minutes.
    • Place the Basmati rice in a colander and wash well. Drain well. Transfer to a mixing bowl, add water and let it soak for 20 minutes.
    • Start a kitchen timer to keep an eye on the soaking time. Meanwhile, prep and gather the remaining ingredients.

    Using the Instant Pot

    • Insert the inner pot into the Instant Pot. Plug in the Instant Pot. Press SAUTE-NORMAL and set the timer to 10 minutes.
    • Add the ghee and wait for it to melt fully. When the display reads HOT, add the cashews and fry till they are golden. Drain and set aside.
    • Now, add the raisins and fry them till are plump. Immediately drain and set aside.
    • To the remaining ghee in the inner pot, add the whole spices and wait for them to crackle. Drain the rice in a colander and add it to the pot after the spices have crackled.
    • Now, add the saffron infused water along with the water and the milk. Stir in the rose water and sugar along with the salt. Stir to combine. Press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
    • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes. Allow the cooking cycle to complete fully.
    • When the cooking cycle is complete, wait for 5 minutes of Natural Pressure release. In simple words, do not do anything for 5 minutes after the cooking cycle is complete.
    • After 5 minutes of NPR, do a quick pressure release by turning the VALVE to VENTING.
    • Open the lid, add the fried cashews and raisins. Using a fork, gently fluff the rice up, taking care not to break the grains.
    • Serve with mains of your choice.

    Stove top version

    • Heat a heavy bottomed pan with ghee. I prefer using my 5 quart Dutch Oven for this. Add the cashews and fry till they are golden. Drain and tip in the raisins. Fry till they are plump. Once done, drain and set aside.
    • To the remaining ghee in the pan, add the whole spices and allow them to crackle. When they crackle, add 1.5 cups water and saffron infusion along with salt, sugar and rose water.
    • Stir to combine and allow this water to begin to boil. When the water comes to a boil, drain the soaked rice and add it to the pot. Mix gently and allow the rice to cook till its 80% done.
    • At this stage, switch off the flame. Cover and let it stand for 10 to 15 minutes.
    • After 10 to 15 minutes, open, add the fried nuts and raisins and gently mix using a fork.
    • Serve hot.

    Notes

    1. I have used water to infuse my saffron but you can also use almond milk or cashew milk or even regular dairy milk for this purpose.
    2. Soak the rice for just 20 minutes if you are making this in the Instant Pot.
    3. Roast the nuts and raisins, drain and keep them aside. Add them to the rice after it is cooked. This way, the nuts will still be crunchy.
    4. Traditionally, some sugar is added to this recipe. I went with adding just 1 tbsp since I am not a fan of sweet rice dishes. You can add more if you prefer. You can also add 1 tbsp condensed milk for a rich, creamy pilaf.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 291kcal | Carbohydrates: 49g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 601mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday. 

    Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

    Easy Instant Pot Pumpkin Soup

    By 2 Comments

    Full of fall flavors, this easy Instant Pot pumpkin soup comes together in a jiffy and is comfort in every spoon. Come winter, soups are big in our house and I treasure my Instant Pot because whipping up soups in it is a breeze. This recipe is no exception. 

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    creamy-vegan-pumpkin-soup-with-a-swirl-of-coconut-milk
    Bowls of nourishing pumpkin soup with a swirl of coconut milk and grinds of black pepper

    What is there to not like about a bowl of soup? Honestly, it is the ultimate definition of soul food during the cold days for me. Not that soups are only for summer because then cold cucumber soup won’t be a thing, will it?

    [feast_advanced_jump_to]

    Warm, nourishing, slightly sweet, tangy and mildly spicy, this soup is perfect for all people. With seasonal veggies, minimal oil and dairy-free ingredients, it also is perfect as a low calorie dinner.

    Ingredients

    • Olive oil– Light or extra virgin olive oil, both work well in this soup.
    • Onions, ginger and garlic- form the base, lend flavor and body. I have used white onions here. You can also add 2 to 3 peeled shallots for extra flavor.
    • Carrots- are great with pumpkin and give a beautiful color.
    • Apple- I have used Granny Smith variety here since it is sour. Sweet apples are not for this soup and I suggest that you use something tart like Pink Lady or Braeburn varieties if you cannot source Granny Smith
    • Low sodium vegetable broth– or any regular vegetable broth. Chicken broth is also an option for people who are not particular about vegan soup.
    • Aromatics and spices– For this creamy soup, we will use a combination of curry powder, smoked paprika, ground cinnamon, ground turmeric and salt.
    • Coconut milk- Choosing regular coconut milk is best for this soup since it makes it creamy and smooth. But if you are worried about the calories, please feel free to use lite or low fat coconut milk. 
    • Seasonings- Freshly ground pepper 
    • Herbs- fresh parsley for garnish
    • Freshly squeezed lime juice– to balance the sweet flavors of this soup.

    Best Pumpkins For Soup

    By far, sugar pumpkins or pie pumpkins are the best bet for soups. They are pulpy, not too fibrous and meld into a velvety smooth textured puree after cooking. 

    A good rule of thumb is to choose hard shelled pumpkins with no white spots on them. I prefer choosing small baking pumpkins that are not more than 2 lb.

    Every pound of fresh pumpkin yield 1 to 1.5 cups of pumpkin puree. Use this as a rough guide to double or triple this recipe.

    For the best tasting soup, avoid softer varieties because these make the soup watery.

    Dietary specifications

    Wholesome and packed with nutrients, this recipe is naturally vegan and gluten free. In addition to that, this soup is nut-free, soy-free and whole-30 friendly. 

    Just remember to check if your canned coconut milk has any added sulfites or other ingredients that are not whole-30.

    Recipe FAQ’s

    Can I use pumpkin puree instead of fresh pumpkin here?

    Absolutely! You will need 1 cup of canned pumpkin puree for every 1 pound of peeled and cut pumpkin.

    Will adding coconut milk curdle the soup?

    Since non-dairy milks work differently, you should not heat them at high temperatures for long duration. The same rule applies to coconut milk. This is why we will stir in the milk after the soup is cooked and blended.

    Can I use any other milk instead of coconut milk?

    Sure thing. Almond milk and cashew milk are great in this recipe but if you use either of them, this won’t be nut-free. Dairy milk like whole milk or evaporated milk are also wonderful in this recipe.

    If I reheat the soup after the coconut milk has been added, will it curdle or separate?

    There are two things to remember while reheating soups using non-dairy milk. Allow the soup to come to room temperature. Going from too cold to too hot in a short time will definitely curdle the soup. Always reheat on low flame.

    Is this soup batch-cooking friendly? Can I double or triple it?

    Yes! In a pinch. Soups are my favorite meals and for a very good reason. You can double or triple the ingredients for this recipe in no time at all.

    Will I have to increase the Instant Pot cooking time if I am doubling or tripling this recipe?

    You do not have to increase the cooking time. Because the Instant Pot adjusts the time it takes to come to pressure depending on the quantity of ingredients used, the cooking time remains unchanged.
    Simply put, the more the ingredients, the longer the time to build pressure.

    Can I make this recipe in the crockpot or on the stovetop?

    Definitely doable. Please check out the METHOD section to know how this can be cooked in the crockpot (slow-cooker) or on the stovetop.

    bowls-of-pumpkin-soup-with-bread
    Delicious vegan pumpkin soup with a swirl of coconut milk

    Variations

    Use this recipe as a template recipe to make soups with other fall vegetables. The same recipe will work well with these vegetables too-

    1. Acorn squash + zucchini + carrots
    2. Butternut squash + sweet potato
    3. Kabocha squash + carrots

    Other aromatics and seasonings which will work here include ground ginger, ground cinnamon and ground nutmeg.

    Add fresh or dried herbs for more aroma and flavor. Sage, basil and parsley are fantastic with pumpkin or other squash varieties.

    With Roasted Pumpkin 

    For a different flavored soup, chop the pumpkin and roast it in the air fryer or in the oven with spices and seasonings.

    Preheat oven to 200 C (400 F). Toss the chopped pumpkin cubes with 1 tbsp olive oil, salt and pepper. Use dried herbs like basil, sage or parsley along with pepper flakes if you prefer.

    Spread the pumpkin cubes in a single layer and roast for 40 minutes or until the cubes are soft on the inside and brown around the edges.

    Alternatively, you can air fry the pumpkin cubes at 200 C (400F) for 20 to 30 minutes. I recommend preheating the air fryer before you begin roasting for better results.

    After the pumpkin has been roasted, use it in place of the fresh pumpkin in this recipe.

    Recipe Notes

    1. Chop all your vegetables into even sized pieces. This ensures quick and even cooking.
    2. When doubling or tripling the recipe, please be mindful of the maximum capacity indicated in the Instant Pot inner pot. Please exercise more caution if using a 3 quart model.
    3. Cooking with liquids in the Instant Pot needs utmost care and attention since hot liquids tend to spew out while doing a quick pressure release.
    4. While performing a quick pressure release, do it slowly and in a controlled manner. Wear gloves to protect your hands from the steam.
    5. The immersion blender is the best 20$ investment I have ever made in my kitchen. It is perfect for blending soups, sauces and small batch smoothies. Use one for quick and effortless blending.
    6. Pick a super sour apple for making this soup. Using sweet apples will make the soup very sweet too since pumpkins and carrots already are sweetish.
    7. Please note that this recipe calls for coconut milk and not coconut cream. Both are different. So, be sure to check the label before buying or using.
    8. After adding the coconut milk to the soup, simmer for just 1 minute and immediately press CANCEL. Do not simmer the soup on high heat for a long time after adding the coconut milk.
    9. Adjust the consistency of the soup by adding more water if you find it too thick.

    Freezing, shelf life and storage

    One of the biggest reasons why I adore soup making is because it is so batch-cooking friendly. And yes, it is also freezer-friendly. This recipe is no exception.

    Freeze leftover soup in 1 cup portions in freezer-safe bags or boxes. Don’t forget to label them with the date.

    Frozen soup keeps well in the freezer for up to 3 months. Thaw overnight in the fridge, transfer to a saucepan and reheat gently on low heat. 

    Leftover soup keeps well in the fridge for 1 week when stored in a clean, air-tight container. Bring soup to room temperature before reheating. You can also reheat it in the microwave on medium power.

    Serving suggestions

    The perfect holiday dish, we love eating this as a part of daily meals too. For a complete fall experience, serve this soup with fall-friendly salads or sandwiches.

    Add some toppings to make this more interesting. Here are some topping ideas-

    1. Roasted pepitas (pumpkin seeds) or almonds
    2. Croutons
    3. Crushed potato chips or tortilla chips or pita chips
    4. Roasted veggies like cauliflower, carrots, asparagus or zucchini
    5. Hemp hearts, flax seeds or sunflower seeds
    6. Spicy quinoa pops
    7. Roasted chickpeas

    Method

    Prep work

    Peel and cube the pumpkins. Similarly, prep the carrots and apples. Chop the onions and garlic. Assemble the remaining ingredients before beginning on the soup.

    Using Instant Pot 

    Steps 1 and 2

    Insert the inner pot into the Instant Pot. Plug in and press SAUTE- NORMAL. Set the timer to 9 minutes. Wait for the display to read HOT.

    When ready, add olive oil and allow it to heat up for a minute. Now, add the garlic and ginger. Fry till garlic begins to brown.

    step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

    Steps 3 and 4

    Tip in the sliced white onions, give a quick stir and cook till the onions are soft and translucent.

    Once done, add the spice powders (curry powder, ground cinnamon, red paprika, smoked sweet paprika, turmeric) along with the salt.

    step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

    Steps 5 and 6

    Stir to combine and cook this mixture for 30 seconds.

    Next, add the chopped carrots, peeled and cored Granny smith apple along with the pumpkin cubes. Toss well so that the veggies are coated well with the spices.

    step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

    Steps 7 and 8

    Add the vegetable broth and stir to deglaze the pot. Press CANCEL.

    step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

    Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING.

    Press PRESSURE COOK-HIGH PRESSURE and set the TIMER to 15 minutes. Wait for the cooking cycle to complete fully.

    After the cooking cycle is complete, PRESS CANCEL. Now, do a controlled and gradual quick pressure release by slowly turning the VALVE to VENTING. 

    Steps 9 and 10

    Open the lid and gently stir the mixture once or twice. At this point, the pumpkin and carrots will be still be chunky. Using an immersion blender, blend the mixture to a smooth puree.

    step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

    Steps 11 and 12

    After blending, add the full fat coconut milk. Stir to combine. Press SAUTE-NORMAL and set the timer for 1 minute. Allow the soup to simmer through the SAUTE cycle.

    step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

    When done, transfer to individual serving bowls. Add some coconut milk on top and gently make swirls using a tooth pick.

    Finish with more freshly cracked pepper and fresh parsley if desired. Squeeze in the lime juice. Serve hot.

    Crockpot (slow cooker version)

    Add all the ingredients except the coconut milk to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.

    When done, stir in the coconut milk and blend till smooth and creamy, using an immersion blender.

    Stovetop version

    Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. Tip in the garlic and fry till it begins to brown.

    Now, add the sliced white onions and salt. Mix well and saute till the onions are soft. 

    Add the spice powders next and mix well. Cook on low heat for 30 to 40 seconds. Next, add the pumpkins, carrots and green apple. Stir to combine, so that the spices coat the veggies well.

    Tip in 3 cups of vegetable broth and stir well. Continue to simmer the mixture for 30 minutes or until the veggies are cooked till soft.

    Using an immersion blender, blend the cooked mixture till smooth. Stir in the coconut milk and simmer on low heat for 1 to 2 minutes.

    Finish with freshly cracked pepper and parsley. 

    creamy-vegan-soup-with-pumpkin-apple-carrot
    Delightful soup with pumpkin, apples and carrots for colder days

    Video

    More Soup Recipes

    creamy-vegan-pumpkin-soup-with-a-swirl-of-coconut-milk
    Print Recipe
    5 from 2 votes

    Instant Pot Pumpkin Soup

    This easy Instant Pot pumpkin soup is gluten-free and dairy free. Can easily be doubled or tripled.
    Prep Time15 minutes
    Cook Time25 minutes
    Course: Main Course, Mains
    Cuisine: American, International
    Servings: 6
    Calories: 177kcal

    Equipment

    • 1 6 quart Instant Pot or a similar capacity crockpot or pan (Refer method section in blog post_
    • 1 Immersion blender
    • 1 set of measuring spoons and cups

    Ingredients

    • 1 tbsp olive oil
    • 5 garlic cloves peeled and chopped finely
    • 1.5 tsp chopped and peeled ginger
    • 8 oz white onions sliced thinly
    • 2 tsp curry powder
    • 1 tsp red paprika
    • 1 tsp smoked sweet paprika
    • 1 tsp ground turmeric
    • 3/4 tsp ground cinnamon
    • 2 tsp Salt or to taste
    • 1.5 pounds peeled and cubed sugar pumpkin
    • 5 oz peeled and chopped carrots
    • 4 oz peeled, cored and chopped Granny Smith Apple
    • 2 cups vegetable broth

    For finishing

    • 1 cup full fat coconut milk

    For garnish

    • 1 tbsp freshly cracked black pepper
    • 2 tbsp fresh parsley
    • 2 tbsp freshly squeezed lime juice

    Instructions

    • Insert the inner pot into the Instant Pot. Plug in and press SAUTE- NORMAL. Set the timer to 9 minutes. Wait for the display to read HOT.
    • When ready, add olive oil and allow it to heat up for a minute. Now, add the garlic and fry till garlic begins to brown.
    • Tip in the sliced white onions, give a quick stir and cook till the onions are soft and translucent.
    • Once done, add the spice powders (curry powder, smoked sweet paprika, turmeric) along with the salt. Stir to combine and cook this mixture for 30 seconds.
    • Next, add the chopped carrots, peeled and cored Granny smith apple along with the pumpkin cubes. Toss well so that the veggies are coated well with the spices.
    • Add the vegetable broth and stir to deglaze the pot. Press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING.
    • Press PRESSURE COOK-HIGH PRESSURE and set the TIMER to 15 minutes. Wait for the cooking cycle to complete fully.
    • After the cooking cycle is complete, PRESS CANCEL. Now, do a controlled and gradual quick pressure release by slowly turning the VALVE to VENTING.
    • Open the lid and gently stir the mixture once or twice. At this point, the pumpkin and carrots will be still be chunky.
    • Using an immersion blender, blend the mixture to a smooth puree. After blending, add the full fat coconut milk. Stir to combine.
    • Press SAUTE-NORMAL and set the timer for 1 minute. Allow the soup to simmer through the SAUTE cycle.
    • When done, transfer to individual serving bowls. Add some coconut milk on top and gently make swirls using a tooth pick.
    • Finish with more freshly cracked pepper and fresh parsley if desired. Squeeze in the lime juice. Serve hot.

    Notes

    1. Chop all your vegetables into even sized pieces. This ensures quick and even cooking.
    2. When doubling or tripling the recipe, please be mindful of the maximum capacity indicated in the Instant Pot inner pot. Please exercise more caution if using a 3 quart model.
    3. Cooking with liquids in the Instant Pot needs utmost care and attention since hot liquids tend to spew out while doing a quick pressure release.
    4. While performing a quick pressure release, do it slowly and in a controlled manner. Wear gloves to protect your hands from the steam.
    5. The immersion blender is the best 20$ investment I have ever made in my kitchen. It is perfect for blending soups, sauces and small batch smoothies. Use one for quick and effortless blending.
    6. Pick a super sour apple for making this soup. Using sweet apples will make the soup very sweet too since pumpkins and carrots already are sweetish.
    7. Please note that this recipe calls for coconut milk and not coconut cream. Both are different. So, be sure to check the label before buying or using.
    8. After adding the coconut milk to the soup, simmer for just 1 minute and immediately press CANCEL. Do not simmer the soup on high heat for a long time after adding the coconut milk.
    9. Adjust the consistency of the soup by adding more water if you find it too thick.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 177kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 1115mg | Potassium: 693mg | Fiber: 3g | Sugar: 9g | Vitamin A: 14234IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 3mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Fall Recipes

    If you are looking for more fall recipes, then check out our butternut chili, spiced pecans or spaghetti squash Pad Thai

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    Vegetarian Taco Pasta (Instant Pot)

    By 2 Comments

    Who doesn’t love some tacos? Why not put an Italian spin on it and make some vegetarian taco pasta? I won’t lie. We love Instant Pot pasta in our house. My daughter requests this dish very often, especially when she knows I am making some guacamole. In this post, I will share how to make this dish in the Instant Pot step by step.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    vegetarian-taco-pasta-served-with-guacamole-topping
    Some yummy taco pasta served with fresh cilantro and guacamole as toppings

    Usually, this pasta has ground lean beef or some sort of meat. But today, I will be sharing a vegetarian friendly version that can be easily made vegan as well.

    Why this recipe works-

    1. A wholesome meal- this has beans, veggies and pasta, making it a complete nutritious meal.
    2. Quick to make- you can rustle this up in under 30 minutes. 
    3. Vegan friendly – skip the cheese in this recipe and you have a vegan dish.
    4. Kids and adults adore this- I pack this for my little one’s lunch very often and the lunchbox always comes back clean. The same can be said for my husband too.
    5. Spicy and flavor packed- Tacos means flavors, right? Packed with spices and flavors, this pasta is so yum!
    6. Customizable- You can tweak this recipe according to your dietary needs. Gluten free pasta also works well here.

    Ingredients

    We just need basic pantry ingredients like pasta, salsa, beans, veggies, spices and seasonings to make this dish. 

    Taco seasoning

    What makes or breaks this dish is the taco seasoning you use. My favorite is the one from Trader Joe’s. When I cannot source this, I use the good old El Paso Taco seasoning.

    Both are amazing in terms of flavor and are just right when it comes to spice levels. This post is not sponsored by either brands and is just a personal recommendation.

    Veggies

    Since we love mushrooms, I chose to use mushrooms along with carrots, corn and bell peppers in this recipe. White button mushrooms or brown mushrooms are great for this.

    Mushrooms have a meaty flavor and are a great substitute for meat in this vegetarian pasta dish.

    Beans

    Canned beans are my best friends in the pantry. That one ingredient that always features in my grocery list is canned beans. For this pasta, I have used canned black beans that have been drained and rinsed.

    You can also canned pinto beans or kidney beans. Whatever bean you choose to use, drain the beans in a colander, rinse and allow all the water to drain fully before using it in the pasta.

    Instant Pot Pasta- Expert Tips

    If you are new to cooking pasta in the Instant Pot, it can be a bit unnerving because you cannot see how well it has cooked. Here are some tips for making pasta in the Instant Pot.

    1. Use the right amount of liquid– Make sure that the pasta is covered completely in the liquid you choose to cook. 
    2. Shape and size of the pasta is a big factor in determining the cooking time and the quantity of liquid needed. Different pasta shapes need different cooking time and level of water.
    3. Basic thumb rule for timings – for cooking any regular pasta al dente, the timing is half the time mentioned on the packaging minus 1 minute. The same rule applies for gluten free pasta too.
    4. For cooking whole wheat pasta, the timing is half the time mentioned on the packaging plus 1 minute. From my experience, whole wheat pasta remains a tad undercooked when we follow the half the time – 1 minute rule.
    5. If you prefer a well cooked pasta, the timing is half the time mentioned on the packaging.
    6. To avoid overcooking the pasta, do a quick pressure release immediately after the cooking cycle is complete.
    7. Stir in the cheese only towards the end. 

    Dietary Specifications

    For the most part, this recipe is largely vegetarian. If you want to make it vegan, I recommend skipping the cheese or adding vegan cheese. 

    Make this dish gluten-free by using gluten free pasta or lentil pasta. Please note that this recipe is also free from nuts and soy.

    Serving suggestions

    While this dish in itself is a complete meal, you can make it more inviting by adding toppings or serving it alongside another appetizer.

    1. Add a scoop of guacamole. The tangy dip makes the pasta creamy and refreshingly tangy. It also helps balance the heat from the salsa.
    2. Sprinkle the dish with some crumbled tortilla chips. The crunch is a nice mouthfeel along with the soft pasta.
    3. Serve this with a light salad like this Persian Shirazi Salad or this Apple and cucumber salad.
    4. Make this a filling meal by pairing it with soup. I recommend this light cauliflower soup.
    5. You can also chopped avocado tossed in lime juice as a topping instead of guacamole.

    Recipe Notes

    1. Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
    2. You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
    3. I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
    4. My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
    5. For a typical Mexican flavor, add lots of fresh cilantro at the end.
    6. Using vegetable broth adds depth and makes the dish aromatic.
    7. After adding the salsa, avoid stirring. This helps prevent BURN signal.
    8. If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.
    easy-vegetarian-taco-pasta-served-in-a-white-bowl-with-guacamole
    Some Instant Pot Vegetarian taco pasta with cilantro garnish and a scoop of guacamole.

    How to reheat leftover pasta?

    • Store leftover pasta in an air tight container in the fridge for up to 3 days.
    • To reheat pasta, microwave in small batches on medium power for 3 to 4 minutes.
    • You can reheat the pasta in a skillet over the stovetop too. Add the leftover pasta to a skillet with 2 to 3 tbsp water or broth. Combine and reheat on medium flame until heated through. Stir often to avoid burning or the pasta sticking to the bottom.
    • If the pasta has become dry, add a splash of broth or water to loosen it up a bit.

    More Ideas For Pasta

    Method

    Prep work

    Drain the canned black beans in a colander and rinse under running water once. Set aside.

    Wash and chop the veggies and gather the remaining ingredients. 

    Instant Pot Taco Pasta

    Steps 1 and 2

    Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes. Add finely chopped garlic and wait for it to begin to brown.

    step-by-step-tutorial-to-make-taco-pasta-in-instant-pot

    Steps 3 and 4

    Now, tip in the finely chopped onions and stir to combine. Saute the onions till they are soft and translucent.

    Steps 5 and 6

    Add the bell peppers next and saute for 20 to 30 seconds.

     

    Steps 7 and 8

    Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft. 

    step-by-step-tutorial-to-make-taco-pasta-in-instant-pot

    Steps 9 and 10

    Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.

    step-by-step-tutorial-to-make-instant-pot-taco-pasta

    Steps 11 and 12

    Pour in the broth and stir to combine.

    step-by-step-tutorial-to-make-instant-pot-taco-pasta

    Steps 13 and 14

    Add in the pasta. Stir once or twice. Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.

    step-by-step-tutorial-to-make-instant-pot-taco-pasta

     

    Steps 15 and 16

    Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.

    Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)

    I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.

    Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.

    instant-pot-vegetarian-taco-pasta-after-4-minutes-of-pressure-cooking

    Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.

    Serve with toppings of your choice.

    Stovetop Taco Pasta

    Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.

    Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.

    Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.

    Pour in the broth next and allow it to come to a boil.

    Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta take anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.

    Serve hot with toppings of your choice.

    taco-pasta-with-beans-and-vegetables-served-in-a-white-bowl
    Delicious pasta with black beans, mushrooms and other veggies

    vegetarian-taco-pasta-served-with-guacamole-topping
    Print Recipe
    5 from 1 vote

    Vegetarian Taco Pasta

    This vegetable and black bean spicy taco pasta uses store bought salsa sauce and is a quick fix meal. Make this on the stovetop or in the Instant Pot.
    Prep Time10 minutes
    Cook Time13 minutes
    Course: Main Course, Mains
    Cuisine: American, Mexican
    Servings: 6
    Calories: 758kcal

    Equipment

    • 1 6 quart Instant Pot or a 5 qt Dutch oven or a similar heavy bottomed pan

    Ingredients

    • 1.5 tbsp olive oil
    • 1 tbsp garlic chopped
    • 3/4 cup finely chopped onions
    • 2 tsp taco seasoning
    • 1 tsp sweet paprika
    • 3/4 tsp cumin powder
    • 1/2 cup chopped red bell peppers
    • 1/2 cup corn frozen or fresh both work
    • 1 cup sliced white button mushrooms
    • 1 can black beans drained and rinsed (14 oz can used here)
    • 2 cups vegetable stock Low sodium stock used here
    • 8 oz Spirali or other short pasta like elbow, bowtie or shell
    • 1 cup medium salsa

    For stirring in in the end

    • 1/4 cup shredded mozzarella
    • 1/4 cup shredded sharp cheddar

    For Garnishing

    • 1/4 cup chopped cilantro

    Toppings

    • 1/2 cup guacamole
    • 4 oz tortilla chips

    Instructions

    Prep work

    • Drain the canned black beans in a colander and rinse under running water once. Set aside.
    • Wash and chop the veggies and gather the remaining ingredients.

    Instant Pot Taco Pasta

    • Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes.
    • Add finely chopped garlic and wait for it to begin to brown. Now, tip in the finely chopped onions and stir to combine.
    • Saute the onions till they are soft and translucent. Add the bell peppers next and saute for 20 to 30 seconds.
    • Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft.
    • Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.
    • Pour in the broth and add in the pasta. Stir once or twice.
    • Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.
    • Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
    • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)
    • I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.
    • Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.
    • Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.
    • Serve with toppings of your choice.

    Stovetop Taco Pasta

    • Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.
    • Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.
    • Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.
    • Pour in the broth next and allow it to come to a boil.
    • Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta takes anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.
    • Serve hot with toppings of your choice.

    Notes

    1. Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
    2. You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
    3. I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
    4. My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
    5. For a typical Mexican flavor, add lots of fresh cilantro at the end.
    6. Using vegetable broth adds depth and makes the dish aromatic.
    7. After adding the salsa, avoid stirring. This helps prevent BURN signal.
    8. If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.
    9. Refer the blog post for more information of pasta cooking time.
     
     

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 758kcal | Carbohydrates: 97g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 750mg | Potassium: 1533mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 21mg | Calcium: 209mg | Iron: 5mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

    Quick & Easy Garbanzo Bean Soup

    By Leave a Comment

    This super quick, easy and hearty garbanzo bean soup is bound to become your favorite dinner, come fall. For me, this soup is like a squishy hug from my grandma. It is comforting, nourishing, filling and healthy. For this soup, we will be using canned garbanzo beans (chickpeas), lots of fresh vegetables, some good old pasta and plenty of Italian flavors.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    a-bowl-of-soup-made-with-canned-ganrbanzo-beans-and-orzo
    Comforting and nourishing one pot garbanzo bean soup with a touch of fresh basil

    Why this easy chickpea soup is a must try?

    With all those Italian flavors, this incredibly effortless soup checks so many boxes.

    1. Vegetarian and vegan friendly- you can add some cheese to make it creamy and extra delicious.
    2. Uses canned chickpeas which makes it a quick meal- While I do love cooking with dried chickpeas, canned chickpeas is such a winner when you want to speed up the cooking process. You only need less than 30 minutes to make this recipe.
    3. Batch-cooking and freezer-friendly- This hearty Italian style soup is ideal for freezing. Stock your freezer with the leftovers and you have some easy weeknight meals. We also love this for work lunches since you can easily reheat this in a microwave and eat it on the go.
    4. Easily feeds a crowd- This one pot wonderful soup can be doubled or tripled in a moment. And that makes it perfect for a large family or for unexpected dinner guests.
    5. One pot meal – Really, do we need to wash a million dishes? 
    6. Can be customized easily- You can make so many variations to this recipe. Add your favorite toppings, skip or add more veggies, change the bean or the pasta. 
    [feast_advanced_jump_to]

    Chickpeas is a very popular ingredient in so many cuisines. This plump whitish bean is packed with protein and so versatile, which makes it an absolute buy at the grocery store.

    If you are someone who cooks with a lot of chickpeas (like me), then I recommend buying them at the bulk bin because this is so much cheaper and economical. 

    Also called as garbanzo beans in the west, canned chickpeas or canned garbanzo beans are available in bulk too. Costco is your best bet 🙂 Do share in the comments if you have other places to stock up on this.

    Ingredients for one pot chickpea soup

    The base for this soup is a tangy tomato broth. To make this a light but filling meal, I have added pasta to the soup. Here is what you will need-

    1. Olive oil– good quality extra virgin olive oil for bringing out the best Italian flavors possible.
    2. Onions and garlic– to add flavor and body.
    3. Vegetables like green beans, carrots and spinach are what make this soup nourishing. 
    4. Celery is an absolute must here because it lends a nice bite and a sharpish flavor too.
    5. Canned diced tomatoes- I have used the ones that have basil and garlic added to them but you can use regular ones as well. For this recipe, I used a 14 oz can.
    6. Vegetable stock makes this a deliciously fragrant soup. While you can use plain water, I recommend stock for best results. 
    7. Orzo– This is my new found love. I have taken to this short pasta recently. My bet for this soup is on whole wheat orzo. Any short pasta like Cavatelli, Orecchiette, short elbow pasta or Ditalini pasta also works well here.
    8. Spices and seasonings- Salt, freshly cracked pepper and dried herbs like oregano and thyme are what we will use here.

    Storage, shelf life and freezing

    Our easy protein rich chickpeas soup keeps well in the fridge for 3 days. To reheat, transfer to a sauce pan and gently reheat over medium heat. Store leftovers in a covered air tight container.

    Freezing tips for freezing Italian chickpea soup

    1. Skip the pasta or the carbs– if you plan on freezing this soup, then omit the pasta or any carbs. Pasta or carbs do not freeze well. So, make the soup without adding the pasta if you plan to freeze this. After thawing the soup, add pasta cooked to al dente to the soup, gently reheat and serve.
    2. Allow the soup to cool down completely before freezing. Do not freeze soup when it is hot.
    3. Leave at least 1 inch headspace in the container. Do not fill the container to the brim since liquids like soup expand when frozen. I recommend freezing 2 cup portions in freezer-safe silicon bags. 
    4. Thaw soup in the fridge overnight. Reheat in a saucepan over medium heat, stir in the cooked pasta and serve hot. Since we usually eat soups for dinner, I tend to leave the frozen soup in the fridge through the day. That way, it is ready for dinner.
    5. Never ever refreeze thawed frozen food. This is highly unhygienic and poses a health hazard.

    Variations

    1. Grate in some cheese- My daughter loves some parmesan but I am partial to sharp cheddar. You can also add some parmesan rinds to your soup.
    2. Throw in more veggies– Bell peppers, cauliflower, sweet corn, butternut squash, zucchini and baby potatoes are all fantastic in this soup.
    3. Switch the carbs- You can use any short pasta of your choice or brown rice or even quinoa in this soup. 
    4. Add lots of fresh herbs– for a refreshing twist to this soup. I love adding fresh parsley along with the basil.
    5. Blend it up – and make it a super creamy soup. Psst..this is a great way to get kids to eat the veggies and chickpeas.
    6. Try different spices and herbs– You can also use bay leaf, paprika, dried rosemary and pepper flakes.
    7. Use a different bean or a mix- because why not? A combination of canned white beans and garbanzo work wonderfully well here.
    8. For a low carb version, skip the pasta fully and make the recipe as is.
    9. Add more toppings – to make it interesting. Croutons, herby crackers, potato chips, crispy roasted chickpeas, or even tortilla chips (maybe a Mexican and Italian fusion, here?) are so good.

    Recipe Notes

    1. This soup is a spin off of the Italian style Pasta e Ceci , which is a rustic stew with loads of veggies and pasta. But this is not the authentic version since authentic versions use wine and cheese.
    2. You can make this soup in the Instant pot or on the stove top. Either way, all we need is one pot. Please refer to the Method section for more details.
    3. Since we are wary of salt, I have used low sodium vegetable stock to make this recipe. You can also use vegetarian bouillon cubes for this soup. Combine 2 vegetarian bouillon cubes with 2 cups hot water and use this in place of the stock.
    4. If you want a cheesy flavor to this soup, add 2 tsp nutritional yeast flakes to this vegan chickpea soup recipe.
    5. Add the baby spinach only at the end after the soup is cooked. We do not want to over cook the spinach here.
    6. Do not forget to stir everything up after you add the broth. This helps in deglazing and preventing BURN signal in the Instant Pot.
    7. For stovetop cooking, I recommend making this soup in a heavy bottomed pan like a Dutch oven. I love my trusted 5 quart Dutch oven for this.
    8. We love herbs like fresh basil in our soups. If you cannot source fresh herbs, use dried ones. A word of caution here- dried herbs are more potent than fresh ones. So use only 1/3 of the recommended amount of fresh herbs. This applies to most recipes. For example, if 1 tbsp chopped fresh basil is called for in a recipe, you will need one 1 tsp of dried basil.
    9. Since this soup is thick like a stew, I added a cup of water to adjust the consistency and make it soupy. You can skip this step if you prefer it to be thick.
    a-bowl-of-delicious-Italian-vegan-chickpea-soup-placed-over-a-burlap-mat
    A big bowl of hearty chickpea soup served with freshly baked bread

    Serving suggestions

    If I am not adding pasta to my soup, I serve this with some of my no knead focaccia or cheesy pull apart bread. We also love eating a salad alongside this to make it a wholesome meal.

    Our favorite salads with this soupy stew are this Persian Shirazi salad, smashed cucumber salad or this apple and cucumber salad.

    Love chickpeas?

    If you enjoy chickpeas, then here are some more recipes using these beans. Try one of these recipes and let us know how it turned out to be in the comments. 

    Method

    How to make chickpeas soup with pasta in the Instant Pot?

    Insert the inner pot into the Instant Pot. Plug in the Instant pot and press SAUTE-NORMAL. Set the timer to 8 minutes.

    Steps 1 and 2

    When the display reads HOT, add the extra virgin olive oil. Once the oil is hot, add the chopped garlic and saute till it begins to brown.

    instant-pot-chickpeas-soup-how-to-make

    Steps 3 and 4

    Now, add the finely chopped onions and fry till onions are pink and translucent. Immediately, tip in the chopped green beans, diced carrots and chopped celery.

    instant-pot-chickpeas-soup-how-to-make

    Steps 5 and 6

    Stir to mix. Drain the canned chickpeas in a colander, rinse once and add them to the inner pot. Now, add the orzo.

    instant-pot-chickpeas-soup-how-to-make

    Steps 7 and 8

    Next, add the fresh basil and canned diced tomatoes.

    instant-pot-chickpeas-soup-how-to-make

    Steps 9 and 10

    Pour the broth over this mixture. Stir once or twice to combine.

    instant-pot-chickpeas-soup-how-to-make

    Steps 11 and 12

    Addthe dried oregano, dried parsley, dried thyme and dried oregano. Stir well to combine.

    instant-pot-chickpeas-soup-how-to-make

    Tip in the salt and freshly cracked pepper. Stir once. PRESS CANCEL.

    Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.

    Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 minutes. Wait for the cooking cycle to complete. Once the cooking cycle has completed, press CANCEL and do a controlled quick pressure release by turning the VALVE to VENTING.

    Steps 13 and 14

    Open the lid and add the baby spinach leaves. Stir to combine.

    how-to-make-Italian-vegan-garbanzo-bean-and-pasta-soup-in-instant-pot

    Steps 15 and 16

    Press SAUTE MODE-NORMAL and set the timer to 2 minutes. Add 1 cup water to adjust the consistency. Allow the soup to simmer through the SAUTE cycle. When done, garnish with fresh basil and parsley.

    how-to-make-Italian-vegan-garbanzo-bean-and-pasta-soup-in-instant-pot

    Serve hot with preferred toppings.

    Stovetop soup

    Heat a heavy bottomed 5 quart pan (such as a Dutch oven) with 1 tablespoon olive oil. Add the garlic and when it begins to brown, add the onions.

    Saute the onions till they are pink and soft. Tip in the chopped veggies and drained chickpeas. Stir to combine.

    Add the canned diced tomatoes along with the broth, dried herbs, spices and salt. Mix well and allow this to come to a boil.

    When ready, add the orzo and 1 cup hot boiling water, stir well and cook till the pasta is al dente. This takes roughly 8 to 10 minutes. Please refer the package for more information on cooking time.

    Once the pasta has cooked, garnish with fresh basil and parsley. Serve hot with toppings of your choice.

    easy-chickpeas-soup-with-canned-chickpeas
    One pot garbanzo bean soup served in a bowl

    a-bowl-of-soup-made-with-canned-ganrbanzo-beans-and-orzo
    Print Recipe
    4.50 from 6 votes

    Quick & Easy Garbanzo Bean Soup

    This hearty, comforting and nutritious soup with chickpeas and short pasta is ready in under 30 minutes and is a fabulous weeknight fall meal.
    Prep Time10 minutes
    Cook Time16 minutes
    Course: Main Course, Mains
    Cuisine: Italian, Mediterranean
    Servings: 6
    Calories: 154kcal

    Equipment

    • 1 6 qt Instant Pot or a similar capacity heavy bottomed pan for stove top cooking
    • 1 sharp knife
    • 1 chopping board

    Ingredients

    • 1 tbsp extra virgin olive oil
    • 1 cup finely chopped onions
    • 2 garlic cloves peeled and chopped finely
    • 3/4 cup diced carrots
    • 3/4 cup sliced celery
    • 1/2 cup chopped green beans
    • 1 can canned chickpeas Drain chickpeas and use in soup. (15 oz can used here)
    • 1 can diced tomatoes 14 oz can used here
    • 1/4 cup orzo
    • 2 tbsp fresh basil torn roughly
    • 2 cup vegetable stock
    • 1 tsp dried oregano
    • 1/2 tsp dried thyme
    • 1 tsp dried parsley
    • 3 tsp cracked black pepper or adjust to taste
    • Kosher salt to taste
    • 1 cup fresh baby spinach
    • 1 cup water to adjust consistency

    For finishing

    • 1 tbsp fresh parsley chopped
    • 1 tbsp fresh basil chopped

    Instructions

    Instant Pot Soup

    • Insert the inner pot into the Instant Pot. Plug in the Instant pot and press SAUTE-NORMAL. Set the timer to 8 minutes.
    • When the display reads HOT, add the extra virgin olive oil. Once the oil is hot, add the chopped garlic and saute till it begins to brown.
    • Now, add the finely chopped onions and fry till onions are pink and translucent.
    • Immediately, tip in the chopped green beans, diced carrots and chopped celery. Stir to mix.
    • Drain the canned chickpeas in a colander, rinse once and add them to the inner pot. Now, add the orzo.
    • Add the fresh basil followed by the canned diced tomatoes.
    • Pour the stock over this mixture. Stir once or twice to deglaze the pot and combine everything well.
    • Add the dried oregano, dried parsley, dried thyme and dried oregano. Stir well to combine.
    • Tip in the salt and freshly cracked pepper. Stir once. PRESS CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
    • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 minutes. Wait for the cooking cycle to complete. Once the cooking cycle has completed, press CANCEL and do a controlled quick pressure release by turning the VALVE to VENTING.
    • Open the lid and add the baby spinach leaves. Stir to combine.
    • Press SAUTE MODE-NORMAL and set the timer to 2 minutes. Add 1 cup water to adjust the consistency. Allow the soup to simmer through the SAUTE cycle. When done, garnish with fresh basil and parsley.
    • Serve hot with preferred toppings.

    Stovetop soup

    • Heat a heavy bottomed 5 quart pan (such as a Dutch oven) with 1 tbsp olive oil. Add the garlic and when it begins to brown, add the onions.
    • Saute the onions till they are pink and soft. Tip in the chopped veggies and drained chickpeas. Stir to combine.
    • Add the canned diced tomatoes along with the broth, dried herbs, spices and salt. Mix well and allow this to come to a boil.
    • When ready, add the orzo, stir well and cook till the pasta is al dente. This takes roughly 8 to 10 minutes. Please refer the package for more information on cooking time.
    • Once the pasta has cooked, garnish with fresh basil and parsley. Serve hot with toppings of your choice.

    Notes

    1. This soup is a spin off of the Italian style Pasta e Ceci , which is a rustic stew with loads of veggies and pasta. But this is not the authentic version since authentic versions use wine and cheese.
    2. You can make this soup in the Instant pot or on the stove top. Either way, all we need is one pot. Please refer to the Method section for more details.
    3. Since we are wary of salt, I have used low sodium vegetable stock to make this recipe. You can also use vegetarian bouillon cubes for this soup. Combine 2 vegetarian bouillon cubes with 2 cups hot water and use this in place of the stock.
    4. If you want a cheesy flavor to this soup, add 2 tsp nutritional yeast flakes to this vegan chickpea soup recipe.
    5. Add the baby spinach only at the end after the soup is cooked. We do not want to over cook the spinach here.
    6. Do not forget to stir everything up after you add the broth. This helps in deglazing and preventing BURN signal in the Instant Pot.
    7. For stovetop cooking, I recommend making this soup in a heavy bottomed pan like a Dutch oven. I love my trusted 5 quart Dutch oven for this.
    8. We love herbs like fresh basil in our soups. If you cannot source fresh herbs, use dried ones. A word of caution here- dried herbs are more potent than fresh ones. So use only 1/3 of the recommended amount of fresh herbs. This applies to most recipes. For example, if 1 tbsp chopped fresh basil is called for in a recipe, you will need one 1 tsp of dried basil.
    9. Since this soup is thick like a stew, I added a cup of water to adjust the consistency and make it soupy. You can skip this step if you prefer it to be thick.
    10.  
     

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 154kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 560mg | Potassium: 451mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3644IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

    Easy Paneer Biryani

    By Leave a Comment

    Does Paneer Biryani even need an introduction? While Biryani is mostly made with meat, this recipe uses Paneer, an Indian cottage cheese, whole spices, flavorful long grained basmati rice and all the usual suspects. Rich, filling and indulgent, this dish is just what you need for those potluck parties or small gatherings.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    a-bowl-of-paneer-biryani-served-in-a-white-platter-with-onion-raita-and-cutlery-by-the-side
    Easy pressure cooker paneer biryani served with onion raita

    While I do enjoy making Vegetable Dum Biryani once in a while, it is definitely not on the cards when I m in a rush or just want to have an indulgent meal but not ready for the hard work.

    That is exactly why this biryani is my favorite recipe. In this post, I will share how to make this dish in the Instant pot and on the stove top.

    [feast_advanced_jump_to]

    Ingredients

    Let’s break down this recipe into two blocks. The first block involves marinating paneer. The second one is combining the marinated paneer and rice.

    For marinating paneer-

    1. Thick yogurt- We need good quality fresh thick yogurt for this recipe. Before adding all the ingredients, whisk the yogurt until smooth.
    2. Spices– Basic spices are all we need here. Red chili powder, Garam Masala, Coriander powder, turmeric powder and salt does the trick.
    3. Ginger garlic paste– lends a wonderful flavor.
    4. Kewra or screw pine water– this is a special flavoring ingredient that adds a restaurant style touch to this recipe. It is optional but highly recommended. You can find this is most Indian grocery stores.
    5. Ghee– improves the flavor and fragrance of the marinade.
    6. Salt to taste.

    For the Biryani-

    ingredients-for-paneer-biryani
    Ingredients needed for making paneer biryani
    1. Oil and ghee – a combination of both helps keep the grains of rice separate and fluffy even after the biryani cools down.
    2. Whole spices– no biryani is complete without whole spices. Bay leaves, mace, cloves, cinnamon and green cardamom are an absolute must to make a splendid biryani.
    3. Onions– is a must for this biryani.
    4. Basmati rice– Since we are cooking this in the pressure cooker, do not soak the rice for more time than mentioned here.
    5. Water– to cook the biryani
    6. Mint leaves and cilantro leaves– for enhancing the flavor.
    7. Saffron infused milk– to make this a rich and indulgent dish.
    8. Nuts and raisins– to add some crunch, texture and a hint of sweet.

    Make ahead, shelf life and storage

    This biryani tastes best when eaten right after making. Leftovers keep well in the fridge for 1 day. I have not tested beyond this.

    Allow the biryani to come to room temperature for a few minutes. Reheat leftovers by steaming in the Instant pot or a regular steamer for 5 to 6 minutes.

    Serving suggestions

    We love biryani with Raita. To make this a wholesome meal, serve this with 

    Dal ,

    Some Jodhpuri Aloo,

    This refreshing Persian salad

    and 

    A creamy Makhana Kheer.

    Dietary Specifications

    While this biryani is not vegan or free from dairy, it is gluten-free and soy-free. Since the star ingredient of this recipe is Paneer, I do not recommend switching it with tofu.

    However, you can follow the same recipe with cooked baby potatoes. Pressure cook baby potatoes till fork tender. Peel.

    Marinate the baby potatoes and proceed to make Biryani. To make this a vegan Biryani, use cashew yogurt instead of dairy yogurt and only oil to make this dish.

    some-one-pot-paneer-biryani-served-in-a-shallow-white-plate

    Recipe Notes

    1. Use thick yogurt for marinating the paneer. Plain unsweetened Greek yogurt also works well here.
    2. You can use store bought or homemade paneer over here. If you are using frozen paneer, thaw the paneer in hot water. Once soft, drain it in a colander and pat dry. Use the paneer only after draining and patting it dry.
    3. Do not sauté the marinated paneer for a long time. This will make the paneer rubbery and chewy.
    4. Soak the rice only for 20 minutes and not longer than mentioned here.
    5. If you are making this recipe in a stove top pressure cooker, cook for just one whistle and immediately release the pressure by lifting up the weight. Let the biryani sit for 10 minutes before opening the lid.
    6. Using Kewra water (screw pine water) is optional but recommended.
    7. Follow the rice and water proportion to the T as mentioned here for a perfectly fluffy biryani.
    8. To make this dish richer, you can also add caramelized onions or golden fried onions as a topping.

    Method

    Prep work

    Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.

    Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is our saffron infused milk.

    While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.

    Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.

    Instant Pot Paneer Biryani

    Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.

    Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).

    When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.

    Now, add the marinated paneer. Stir well to combine. Cook for just 1 minute.

    Add the mint leaves next and fry for 30 seconds.

    Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, 1tbsp freshly squeezed lemon juice, 

    Tip in the Kewra water and the saffron infused milk.

    Stir to combine and deglaze the pot. Press CANCEL.

    Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.

    Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. 

    While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.

    When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.

    Open the lid, add the fried cashews, raisins and more fresh mint and cilantro.

    Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.

    Pressure cooker Paneer Biryani

    Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.

    Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.

    Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.

    Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.

    Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.

    Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.

    easy-pressure-cooker-paneer-biryani-served-in-a-white-bowl
    Pressure cooker paneer biryani garnished with nuts, raisins, fresh mint and cilantro.

    More Biryani Recipes

    a-bowl-of-paneer-biryani-served-in-a-white-platter-with-onion-raita-and-cutlery-by-the-side
    Print Recipe
    5 from 1 vote

    Easy Paneer Biryani

    Paneer Biryani is a delicious and indulgent one pot Biryani. Make this fuss free recipe in the Instant pot or pressure cooker and serve with some chilled raita.
    Prep Time20 minutes
    Cook Time12 minutes
    Standing time5 minutes
    Course: Main Course, Mains, Sides
    Cuisine: Indian, North Indian
    Servings: 4
    Calories: 487kcal

    Equipment

    • 1 6 quart Instant Pot or 3 liter pressure cooker
    • 1 Mixing bowl
    • 1 set measuring spoons and cups

    Ingredients

    For the Paneer marinade

    • 1/2 cup thick yogurt 1 cup = 240 ml
    • 1 tsp red chilli powder
    • 3/4 tsp turmeric powder
    • 1 tsp garam masala
    • 3/4 tsp coriander powder
    • Salt to taste
    • 1 tsp ginger garlic paste
    • 1 tsp ghee
    • 200 grams Paneer cut into cubes (200 grams= 7 oz)

    For the saffron infused milk

    For the biryani

    • 1 tbsp oil
    • 1 tbsp melted ghee
    • 1 bay leaf
    • 2 cloves
    • 2 green cardamoms
    • 1 star anise
    • 1 mace
    • 1/2 inch cinnamon stick
    • 1 cup finely chopped onions
    • 20 fresh mint leaves
    • 2 tbsp finely chopped cilantro leaves
    • 1 cup Basmati rice soaked in 1 cup water for 20 minutes
    • 1 cup water
    • Salt to taste
    • 1 tsp Screw pine water or use food grade rose water

    For garnish

    • 10 fresh mint leaves
    • 1 tbsp finely chopped cilantro leaves
    • 1 tsp ghee
    • 1 tbsp chopped cashews
    • 1 tbsp raisins

    Instructions

    Prep work

    • Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.
    • Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is the saffron infused milk.
    • While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.
    • Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.

    Instant Pot Paneer Biryani

    • Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.
    • Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).
    • When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.
    • Now, add the marinated paneer along with the mint leaves. Stir well to combine. Cook for just 1 minute.
    • Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, Kewra water and the saffron infused milk.
    • Stir to combine and deglaze the pot to avoid any burning. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
    • Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete.
    • While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.
    • When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
    • Open the lid, add the fried cashews, raisins and more fresh mint and cilantro. Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.

    Pressure cooker Paneer Biryani

    • Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.
    • Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.
    • Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.
    • Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.
    • Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.
    • Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 487kcal | Carbohydrates: 51g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 52mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 8mg | Calcium: 345mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

    Aloo Gobi (Potato & Cauliflower Curry)

    By 3 Comments

    Aloo Gobi is a popular Indian curry made using potatoes and cauliflower. Now, that combination is quite hard to resist, isn’t it? This mildly spicy curry is perfect for weeknight dinners and lazy weekend meals. We also love ordering this when we are eating out. Our favorite combination is Dal, Jeera rice and this flavor packed curry. In this post, I will share how to make this curry and some variations too.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    a-bowl-of-aloo-gobi-served-in-a-black-shallow-bowl
    Delicious Indian potato and cauliflower curry garnished with cilantro.

    My favorite vegetable, as a kid, was cauliflower. Adulthood kind of changes so many things. Today, I eat all vegetables and do not have a preferences. I digress. Coming back to the recipe, no one likes soggy cauliflower.

    When I made this curry a few times in my initial days, I often ended up with soggy cauliflower that had lost its bite. Ew.. such a put off, I tell ya. Over the years, as my repertoire expanded and my experience handling this veggie increased, I have figured out how to get it right. 

    So, let’s get started making this classic curry that is everyone’s favorite. Be sure to read my recipe notes and tips to make the best Aloo Gobi ever.

    To get this dish right, it is crucial to cook the veggies till they are tender and cooked but not soggy. 

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    Why this recipe works-

    1. This is such a versatile curry that everyone loves.
    2. It is a naturally vegan and gluten-free recipe. It is amazing that most Indian food can be made vegan-friendly in a moment’s notice without any fancy ingredients. This recipe is a great example for that.
    3. You can serve it with anything and everything! Think Naan, Pita, Jeera rice, everyday Phulkas or even just plain steamed rice.
    4. Easily serves a crowd and you can double or triple the recipe in a pinch.
    5. You can tweak the cooking method according to your convenience. I will come to that in just a moment.

    Ingredients

    1. Potatoes- I personally prefer russet potatoes. If anything, choose starchy potatoes because they complement the cauliflower beautifully.
    2. Cauliflower- Use fresh cauliflower. Trim the stalks and separate out the florets to bite sized pieces to ensure even cooking.
    3. Oil- While my preference is peanut oil, any neutral flavored vegetable oil works well. No EVOO or coconut oil, please!
    4. Whole spices- Cumin seeds and crushed dried Kasuri Methi are what we need today. No curry is complete without cumin. Kasuri Methi is dried fenugreek leaves. This lends a unique flavor and aroma to the curry. While I highly recommend it, skip this if you cannot source it.
    5. Onions and tomatoes- Give body, volume and flavor to this recipe.
    6. Ginger garlic paste- Prevents gas and flatulence that is usually the case when someone eats potatoes and cauliflowers.
    7. Spice powders– Red chili powder, garam masala, coriander powder, Aamchur powder and turmeric powder are what we will use for this recipe.
    8. Tomato ketchup– My secret ingredient that takes this recipe up a notch and makes it very similar to the ones you eat at a restaurant.
    9. Cilantro- Yes…lots of fresh cilantro to make this a stellar curry.

    Dietary specifications

    This cauliflower and potato curry is naturally vegan and free from gluten. It is also free from nuts, soy and sesame. When using tomato ketchup, make sure it is gluten-free and check for other allergens.

    Make-ahead, shelf life and storage

    You can make this dish 3 days ahead of time. Keep refrigerated in a clean and covered air-tight container. Allow it to come to room temperature for 20 minutes.

    Microwave on medium power for 3 to 4 minutes or reheat gently in a frying pan. Serve hot.

    Frequently asked questions

    What is the best potato for making this dish?

    Use starchy potatoes like Yukon Gold, Idaho or Russet for this recipe. They are perfect for pan frying and meld well with the gravy base.

    What is Aamchur powder?

    Aamchur powder is ground dried mango. This is a tangy spice blend that is used in many Punjabi and Gujarati dishes. You can finish this curry with a squeeze of lemon juice if you do not have this spice powder.

    What to do with leftover curry?

    This dish is so versatile! Use leftovers to stuff into sandwiches, pita breads or toss it with some rice and make a Masala Bath spin off. This curry works well in tacos or quesadillas too.

    Can I freeze this?

    Yes, Aloo Gobi freezes very well and does not lose its texture after freezing. You can freeze this curry for 3 months.

    How to freeze?

    To freeze this Indian potato and cauliflower curry, divide into 1.5 cup portions, place in a freezer safe bag, label and freeze. Thaw overnight in the fridge, reheat gently and serve. Do not refreeze after thawing.

    Can I make this in the air fryer?

    Yes! Please read the Air fryer method section to know how to make this curry in the air fryer or in the oven for a tray bake version.

    easy-aloo-gobi-recipe

    Recipe Notes

    1. Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
    2. The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes. 
    3. Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants deep fry the veggies. But I prefer pan frying to cut down on the calories.
    4. Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
    5. Do not add salt to the cauliflower and potatoes while pan-frying them. Adding salt releases moisture which in turn will lead to over cooking the veggies.
    6. You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
    7. Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
    8. If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
    9. If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done. 
    10. Tomato paste is a good substitute for the tomatoes. Use 2 tbsp tomato paste for this recipe. But you will have a slightly drier version of this curry.
    11. Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.
    12. I am in the process of testing this recipe in the Instant Pot. I will definitely share the method once I have perfected the recipe.

    Variations

    1. No onion and garlic version– Skip the ginger garlic paste and onions. Instead, use 2 tsp finely minced ginger and 1.25 cups finely chopped tomatoes for the gravy base for a onion and garlic free version of this dish.
    2. No tomato version– Usually, the restaurant version of this recipe has tomatoes. If you want a dry curry or simply do not have tomatoes, skip the tomatoes and the ketchup completely. This version is great as a quesadilla filling or a taco filling.
    3. Steamed version- If you want to make a curry that is low in oil and not greasy, then you can parboil the cauliflowers and potatoes till tender. Drain them fully and use them in this recipe. Or you can steam the veggies for 10 minutes and use them in the curry.
    4. Add some cubed bell peppers (capsicum) while sauteeing the onions for a different flavor. Or stir in some green peas just five minutes before finishing the curry.
    5. If you want a runny curry, much like this Chana Masala, I recommend adding 1 cup of coconut milk to the curry towards the end and simmering it on low heat for 1 to 2 minutes. Finish with a generous garnish of cilantro and a squeeze of lemon juice. 
    6. When making this dish in the air fryer or in the oven, make sure to mix the cauliflower and potatoes well. The spices and the oil must coat the veggies evenly.

    Air fryer Aloo Gobi

    To make this in the air fryer, preheat the air fryer to 204C (400F). Add the cauliflower florets, onions, cumin seeds, ginger garlic paste, spice powders, tomatoes and potatoes to mixing bowl. Skip the ketchup in this version.

    Drizzle oil over this and toss well to combine. Spray oil on the inside of the air fryer basket. Arrange the cauliflower mixture in a single layer without overcrowding the pan.

    Air fry for 12 to 15 minutes, shaking the basket at the half way mark (6 to 7 mins). Once done, garnish with cilantro and finish with a squeeze of lemon juice.

    Aloo Gobi Tray Bake (Oven roasted)

    If you do not have an air fryer, you can make this in the oven too. Preheat your oven to 400f (204C). Line a baking dish with parchment. The clean up is easier this way. 

    Arrange the cauliflower potato mixture in a single layer on the baking tray without any overlaps.

    Bake for 20 minutes, tossing the veggies at the half way mark (10 minutes) or until the potatoes and cauliflowers are golden and roasted.

    a-bowl-of-aloo-gobi-curry

    Serving Suggestions

    You will love this dish with 

    1. Jeera rice
    2. Soft and fluffy naans
    3. Dal Tadka and steamed rice
    4. Lachcha Paratha
    5. Roti

    Method

    Prep work

    Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.

    Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

    Fry the cauliflower and potatoes

    Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil. I have used a 4.5 quart Dutch oven here.

    Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.

    When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

    Making the curry

    Add oil to the pan. Crackle the cumin seeds.

    When done, add finely chopped onions and stir to combine.

    Add ginger garlic paste, mix well and continue to cook till onions are pink and soft. We are not going to brown or caramelize the onions here.

    Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.

    Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.

    Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.

    Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.

    Once done, finish with cilantro leaves. Stir once and serve hot.

    More Cauliflower Recipes

    a-bowl-of-aloo-gobi-served-in-a-black-shallow-bowl
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    5 from 1 vote

    Aloo Gobi

    Aloo Gobi, Indian style potato and cauliflower curry, is a fantastic dish to serve with Naan or rice. This naturally vegan curry can easily be doubled and is freezer-friendly.
    Prep Time10 minutes
    Cook Time30 minutes
    Course: Main Course, Mains
    Cuisine: Indian, North Indian, Punjabi
    Servings: 5
    Calories: 167kcal

    Equipment

    • 1 heavy bottomed frying pan such as a cast iron skillet or dutch oven
    • 1 Slotted ladle
    • 1 chopping board
    • 1 sharp chef's knife

    Ingredients

    For frying the potatoes and cauliflowers

    • 2 tbsp oil
    • 10.5 oz Cauliflower florets
    • 10 oz diced potatoes

    For the curry

    • 1 tbsp oil
    • 1.5 tsp cumin seeds
    • 1 cup finely chopped onions
    • 1.5 tsp ginger garlic paste
    • 1 tsp red chilli powder
    • 1.25 tsp coriander powder
    • 1 tsp turmeric powder
    • 3/4 tsp Garam masala
    • Kosher salt to taste
    • 3/4 tsp Aamchur powder
    • 3/4 cup finely chopped fresh tomatoes
    • 1.5 tbsp Tomato ketchup
    • 1.5 tsp Kasuri Methi
    • 3 tbsp finely chopped cilantro

    Instructions

    Prep work

    • Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.
    • Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

    Fry the cauliflower and potatoes

    • Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil.
    • Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.
    • When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

    Making the curry

    • Add oil to the pan. Crackle the cumin seeds.
    • When done, add finely chopped onions and stir to combine. Add ginger garlic paste, mix well and continue to cook till onions are pink and soft..
    • Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.
    • Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.
    • Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.
    • Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.
    • Once done, finish with cilantro leaves. Stir once and serve hot.

    Notes

    1. Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
    2. The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes. 
    3. Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants do this too. But I prefer pan frying to cut down on the calories.
    4. Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
    5. Do not add salt to the cauliflower and potatoes while pan-frying them. 
    6. You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
    7. Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
    8. If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
    9. If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done. 
    10. Tomato paste is a good substitute for the tomatoes. But you will have a slightly drier version of this curry.
    11. Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 72mg | Potassium: 563mg | Fiber: 3g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

    Crispy Air Fryer Tofu

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    Making the perfect crispy air fryer tofu is so easy. This protein packed appetizer can be made quickly and is perfect for meal prep too. Easy, effortless and quick, you can use this dish to make nutritious meals or serve this as a starter with a spicy dipping sauce.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    air-fryer-tofu-served-with-a-spicy-dipping-sauce
    Crispy air fried tofu with spicy sauce
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    My recipe is an Asian spin. We have all the Umami, great flavors and high nutrition in this easy dish. Before we begin, let us address a few doubts that come up frequently.

    What is tofu?

    They make tofu with soy beans. Also known as bean curd, this is high in protein. The process of making tofu begins by coagulating soy milk and then pressing the resultant curds. In many south east Asian countries, this is a staple food.

    Types of tofu

    If you are a first time tofu buyer, then the varieties out there may overwhelm you. Allow me to explain the different types of tofu you may come across in an Asian store or even at a supermarket.

    Extra firm tofu

    Tofu can be firm, soft, silken or extra firm in texture. Extra firm tofu is very dense and has minimal moisture/ water content. This is great for stir fries, pan fried tofu and in dishes like this recipe.

    Silken tofu

    Then, we have the silken tofu. Silken tofu is made differently. Unlike firm tofu that is pressed to squeeze out all the water, silken tofu is just soy milk coagulated and allowed to set on its own till firm. As a result, this variety is silkier and has lot more water than regular firm tofu.

    How to buy tofu?

    The choice of your tofu will depend on what you plan to cook with it.

    Choose extra firm or firm tofu for stir fries, scrambled tofu, to toss into curry bases or for any recipe that calls for pan-frying the tofu.

    You can use silken tofu to make puddings, sauces, dips and even in baking. It is a fantastic egg replacement. Try this vegan ranch sauce which uses silken tofu as the base to begin with.

    Should you press tofu?

    This is the biggest doubt most beginner cooks have. Let’s get this out of the way, shall we? The short answer is yes and no. Here is why-

    Before we get into the debate, let us try and understand why we should press tofu. Tofu has a lot of water even after all the pressing it goes through. It is like a block of sponge that can absorb a lot of liquid.

    Now, when we press out the excess water, we essentially dry out the tofu. Drier the tofu, the more marinade it absorbs. The end result is a flavorful meaty dish. 

    You should press your tofu if are marinating it. Otherwise, I really will not bother because it is just one extra step. Extra firm and firm tofu do well without pressing in curry recipes.

    If you are planning to pan fry the tofu to achieve a crisp outer crust, then I recommend that you press it. Moisture does not do any good during pan-frying and alters the texture completely. So, yes, go ahead and press that tofu.

    Should you invest in a tofu press?

    My family loves tofu. I make this air fryer recipe so many times in a month. And I also tend to use tofu in fried rice or curry recipes too. So, I find a tofu press very useful and effective. 

    Invest in a tofu press if you eat it at least thrice a week. Otherwise, I think some  heavy books and a mortar and pestle will give you equally good results.

    How to press tofu?

    Using heavy weights

    Open the tofu and wash it once under running water. Pat dry using a lint-free kitchen towel. Line a deep dish with some kitchen towels. Place the tofu block over the towels. Cover the tofu with a few kitchen towels on the top as well.

    Now, place a heavy wooden chopping board or a similar flat but heavy object. Place a mortar and pestle over this. And allow the tofu to release all the water. This will take sometime between 20 minutes to 1 hour, depending on how firm the tofu is.

    By blotting them with paper towels

    If you forgot to press your tofu, then you can cut them as per your recipe requirements. Place the cut tofu pieces over a layer of paper towels. Now, using another paper towel, blot them down by pressing over the cut tofu.

    Using a tofu press

    Here is also a picture of tofu being pressed using a tofu press. Tofu press come in different models. I bought mine from a small store near home. But you can check out Amazon for different models.

    how to press tofu using a tofu press?

    How long to press tofu?

    The longer you press your tofu, the more water you draw out. Ideally, anywhere between 20 minutes to 40 minutes is recommended. But you do not need to press longer if you are not trying to achieve a crispy tofu.

    For recipes like this tofu that is air fried, I recommend that you press the tofu for 15 minutes before you begin cooking.

    Can you press tofu ahead of time and store it?

    You can press tofu ahead of time and store it in the fridge only when you are going to use it up the same day.

    Ingredients

    Here is a list of all the stuff you need to make this recipe-

    1. Tofu– I have used extra firm tofu for making this recipe and recommend this highly.
    2. Cornstarch– for blotting out any excess moisture in the tofu and giving us that crispy outside.
    3. Asian sesame oil– you have to try this if you have not. Using sesame oil gives the tofu a nutty flavor that is brilliant with the other aromatics used in this recipe.
    4. Sesame seeds- lend a nice little bite.
    5. Soy sauce– for a nice Asian flavor kick.
    6. Garlic powder – I can never imagine tofu without garlic.
    7. Salt and pepper.
    8. Scallions and Thai basil for garnishing.

    Make ahead, shelf life and storage

    This dish is best enjoyed right after making it. The tofu loses its crispy texture as it cools down. 

    Store leftover tofu in an air tight container in the fridge. Before serving, allow it to come to room temperature by setting out on the counter for 20 minutes. Reheat in the air fryer for 2 to 3 minutes at 350C. You can store crispy tofu in the fridge for 3 days.

    Recipe Notes

    1. Please refer the ‘how to press tofu?’ section for more information on pressing tofu.
    2. Cut the tofu into even sized squares for evenly crisp tofu.
    3. Tossing the cubes in cornstarch helps it becoming crispy. 
    4. Preheating the air fryer helps in preventing the tofu from becoming leathery and chewy.

    Serving suggestions

    Tofu is a rich protein source. While this is a fantastic appetizer, you can also use this in these ways-

    1. As a filling in wraps. Add lettuce, thinly sliced onions, cucumbers and carrots along with some Chili crisp and make an Asian inspired wrap.
    2. In tacos, use this instead of beef or chicken or beans. Add a dumpling sauce as a topping and finish with a garnish of finely chopped cilantro.
    3. Make Buddha bowls using this along with some Thai Basil fried rice and some steamed edamame.
    4. Toss these tofu cubes into noodles, stir fries or fried rice for added protein.

    Variations

    1. Use a combination of soy and red chilli sauce along with garlic for a different flavor.
    2. You can also 1/2 tsp finely minced ginger along with the rest of the ingredients.
    3. Make an Indian version by tossing the tofu in Chaat Masala, red paprika and salt. Use regular vegetable oil for coating the tofu in the spice mixture.
    4. Try Mexican style tofu by using Chipotle seasoning and ground cumin. 

    air fried tofu served in an asymmetric rimmed bowl with red chili sauce. chopsticks on the bowl.

    Method

    Prep work

    Press the tofu by placing the tofu block over a layer of paper towels. Place a layer of paper towels over the block. Now, add a heavy object like a cast iron skillet or mortar and pestle over the tofu.

    how to press tofu using a tofu press?

    After 15 minutes, discard the paper towels. Chop up the tofu into 1.5 inch squares. Place the chopped tofu squares in a mixing bowl.

    Steps 3 & 4

    Sprinkle corn starch over it and using a silicon spatula, gently toss. Make sure the cornstarch has coated the tofu evenly.

    tossing-tofu-in-cornstarch

    Steps 5 and 6 

    Add the sesame oil, soy sauce, salt, pepper, sesame seeds and garlic powder to the tofu. Toss well. Let this sit for 10 minutes.

    adding-marinade-ingredients-for-crispy-air-fried-tofu

    Preheating the air fryer

    While the tofu is marinating, preheat the air fryer at 375F for 4 minutes. I have a preset function and so I use this. If you do not have a preset Preheat function, then set the timings and temperature manually and preheat.

    Steps 7 and 8

    Arrange the marinated tofu in a single layer in the air fryer basket. Make sure there are no overlaps.

    how-to-arrange-tofu-in-air-fryer-basket

    Steps 9 and 10

    Air fry for 12 to 14 minutes until the tofu has crisped up on the outside. Toss the tofu gently around the halfway cooking mark ( 6 to 7 minutes) and continue to cook for the remaining time.

    When done, garnish the tofu with chopped scallions and Thai basil leaves. Serve immediately.

    easy-crisp-tofu-with-chili-sauce
    Air fried crispy tofu garnished with scallions and Thai basil

    More Air Fryer Recipes

    air fried tofu served in an asymmetric rimmed bowl with red chili sauce. chopsticks by the bowl
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    Crispy Air Fryer Tofu

    This crispy air fryer tofu is packed with Asian flavors and vegan-friendly. It is a fantastic appetizer or a great stuffing for tacos and wraps too.
    Prep Time25 minutes
    Cook Time14 minutes
    Course: Appetizer, Starter
    Cuisine: Asian
    Servings: 5
    Calories: 97kcal

    Equipment

    • 1 Mixing bowl
    • 1 heavy weight object or a tofu press (read blog post for more details)
    • 1 set of measuring spoons and bowls
    • 1 Air fryer

    Ingredients

    • 16 oz block extra firm tofu
    • 1.5 tbsp cornstarch
    • 1 tbsp Asian sesame oil
    • 2 tbsp Soy sauce
    • 1.5 tsp sesame seeds
    • 1.5 tsp garlic powder
    • 1.5 tsp ground white pepper
    • Salt to taste

    For garnish

    • 1 tbsp finely chopped scallions
    • 1 tsp finely chopped Thai basil

    Instructions

    Prep work

    • Press the tofu by placing the tofu block over a layer of paper towels.
    • Place a layer of paper towels over the block.
    • Now, add a heavy object like a cast iron skillet or mortar and pestle over the tofu.
    • After 15 minutes, discard the paper towels.
    • Chop up the tofu into 1.5 inch squares. Place the chopped tofu squares in a mixing bowl.
    • Sprinkle corn starch over it and using a silicon spatula, gently toss. Make sure the cornstarch has coated the tofu evenly.

    Marinating the tofu

    • Add the sesame oil, soy sauce, salt, pepper, sesame seeds and garlic powder to the tofu. Toss well. Let this sit for 10 minutes.
    • Preheating the air fryer
    • While the tofu is marinating, preheat the air fryer at 375F for 4 minutes.
    • Arrange the marinated tofu in a single layer in the air fryer basket. Make sure there are no overlaps.
    • Air fry for 12 to 14 minutes until the tofu has crisped up on the outside. Toss the tofu gently around the halfway cooking mark ( 6 to 7 minutes) and continue to cook for the remaining time.
    • When done, garnish the tofu with chopped scallions and Thai basil leaves. Serve immediately.

    Notes

    1. Please refer the ‘how to press tofu?’ section for more information on pressing tofu.
    2. Cut the tofu into even sized squares for evenly crisp tofu.
    3. Tossing the cubes in cornstarch helps it becoming crispy. 
    4. Preheating the air fryer helps in preventing the tofu from becoming leathery and chewy.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 97kcal | Carbohydrates: 6g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 460mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

    Aviyal – Kerala Avial Recipe

    By 2 Comments

    Avial or Aviyal is a Kerala style dish featuring a medley of vegetables in a coconut and yogurt sauce. This is a classic Onam Sadya recipe and has no onion and garlic in most cases. We use vegetables that are common in rural areas to make this creamy curry. My family loves to eat this dish with hot rice and fried Poppadums.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

    Why I marvel at Indian cuisine, especially South Indian food, is that simple stuff always come together and make this flavor bomb of a dish. This dish that originates in Kerala is one such example.

    History

    Here is a little Avial trivia for you- People believe that this dish came together when Bheema, one of the Pandava brothers, was employed as a cook in King Virata’s palace. He had unexpected guests and was short on vegetables. So he combined whatever was on hand and this scrumptious dish was born.

    Although it is a Kerala dish, it is quite popular in Tamil Nadu as well. In fact, in TN, we eat this with Adai, a lentil crepe. 

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    Ingredients

    There are very few ingredients that you will need to make this recipe. But each one of them can make or break this dish. I do not recommend skipping or switching any of them. The only changes that can be made freely are omitting or including veggies of your choice.

    There are two parts involved in making this dish. One is cooking the vegetables. The second is where we make the coconut paste. 

    Vegetables for Kerala Avial

     For making this recipe, we will need vegetables that are common in the rural areas. This dish is quite the example of ‘eat local’ principle. Usually, we use a combination of root veggies, some kind of green beans and squash.

    Root veggies

    Yam, taro root, carrots and Chinese yam are commonly used. Carrots are a very recent inclusion, though.

    Green beans

    When I say green beans, I am referring to a variety of green beans available in India. We have yard long beans, field beans, regular green beans, the French beans, winged beans and cluster beans. Choose any two of these. My recommendations include cluster beans (Kothavarangai) and field beans ( Avarakkai)

    Squash 

    Winter melon or ash gourd is an absolute must for making this recipe. There is something soothing and comforting about this slightly bland but juicy vegetable.

    It absorbs all the flavors like a sponge and when you bite into one of those soft and juicy bits, it is an explosion of coconut, tangy yogurt and spice in your mouth.

    If you are feeling adventurous, you can also add chayote squash. For people in the west, zucchini or even butternut is a great option. You can also look for frozen winter melon in Indian grocery stores.

    Other vegetables

    Now, if you want to make a stellar Avial, then you should also include drumsticks and unripe plantains. Like every Indian recipe, this one also has several versions. 

    I believe every household has its own combination of veggies they prefer. In our house, my mom and MIL add eggplants, unripe green tomatoes and raw mangoes. I admit, I love this combination.

    Spice paste

    1. Grated fresh coconut- this recipe thrives on coconut. If you do not have coconut, please do not attempt making this. While freshly grated coconut is preferred, you can also use frozen grated coconut. Make sure you thaw it before using. Desiccated coconut is a strict no.
    2. Cumin seeds– Lend a wonderful flavor and aroma to this dish.
    3. Green chilis– for heat.
    4. Coconut oil– because you can and must make this dish only with coconut oil to fully justify the recipe and your efforts. 
    5. Water to adjust the consistency.
    6. Turmeric powder– for flavor and color

    Yogurt or curd

    We will finish off this dish by adding sour yogurt that has been whisked smoothly. There are two versions of Avial. Some prefer adding yogurt and some don’t.

    Since I grew up around people from Palakkad, they tend to add yogurt and I have adopted their version. 

    Variations

    Avial without curd

    As a rule of thumb, some souring agent is added to this dish. If you do not have curd on hand, then follow the recipe and skip adding the curd. You can also add tamarind juice instead.

    In case you want to make this recipe with tamarind juice, then boil the tamarind juice with salt until the raw smell goes away. Add the cooked veggies to this. Now, stir in the coconut paste. Finish with a drizzle of coconut oil.

    Adding turmeric 

    Just like how adding yogurt is not followed everywhere in Kerala, the same thing applies for turmeric too. Some people add ground turmeric while some don’t.

    So, don’t be surprised if you are served white Avial somewhere. And you can also choose to skip it if desired.

    Make ahead, meal prep and shelf life

    I love this dish when everything has been cooked fresh. But sometimes, life happens and we may not have the luxury of time. If, for any reason, you want to make this ahead, here is what you can do.

    Freezing veggies

    Cook the veggies, let them cool fully and spread them in a single layer on a baking sheet. Freeze. Once the veggies are fully frozen, transfer to a freezer safe bag or box, label as ‘mixed veggies for Aviyal’ with date. 

    Whenever you want to make this, thaw the veggies at room temperature for 20 minutes. Steam in a steamer for 10 minutes. Then add the coconut paste, salt and yogurt. Mix well. Finish with coconut oil.

    Leftover Avial keeps well in the fridge for 2 days. Bring to room temperature and serve. I do not recommend reheating this curry since there is yogurt added to it.

    Recipe Notes

    Chopping veggies

    Chop the veggies into even sized pieces. By doing this, the veggies cook evenly and faster. To reduce cooking time, I prefer peeling taro roots, yam and unripe plantains and chopping them into smaller pieces as well.

    Do not add the taro root and yam without washing them thoroughly and peeling them. The peel has lots of mud usually and washing and peeling is mandatory.

    This dish usually features veggies that have been cut into bite size chunks. Do not chop the veggies finely. Finely chopped veggies tend to over cook and lose shape.

    Spice paste

    Skip adding water while grinding the coconut paste and use yogurt instead. Add 1 tbsp coconut oil while grinding this paste for a creamy base. Traditionally, yogurt and coconut oil are not added while grinding but this is something that I have done for a while now and we love it.

    Add salt while cooking the vegetables. If you want to adjust the salt, add salt only after the dish has cooled down fully. Adding salt while the dish is hot will make it release water. The result will be a watered down Aviyal.

    Other things to note-

    1. Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
    2. If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
    3. This dish has to be made in coconut oil. No other oil will give you that real Avial feel. 
    4. There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.

    Dietary specifications

    This vegetarian curry is naturally gluten free. It is also free from soy and nuts. If you are serving this to a crowd, please check for allergies to yam and other veggies.

    Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

    Method

    In this post, I will share how to make this dish in the Instant pot and on the stove top. Both methods are simple and easy.

    Prep work

    Wash, peel and chop the taro roots, yam and unripe plantains. Dunk all of them in a bowl of water. If you are using eggplants, remove the stalks, quarter them and add them to the water as well. Chop the remaining veggies evenly into bite sized pieces. Set aside.

    Make the coconut paste

    To a blender, add the fresh coconut, cumin seeds, green chillies, 1 tbsp yogurt and 1 tbsp coconut oil. Blend to a slightly coarse paste. Set aside.

    Instant Pot Aviyal

    Drain the taro, yam, plantains and eggplants in a colander. Insert the inner pot into the Instant Pot.

    Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer. 

    how to make instant pot avial?

    Add turmeric and salt along with 1 cup water. Stir once.

    how to make instant pot avial?

    Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.

    Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.

    When done, allow the dish to cool down fully.

    Stir in the coconut paste along with the whisked yogurt. Mix well.

    how to make instant pot avial?

    Finish with a drizzle of coconut oil and tip in the curry leaves.

    how to make instant pot avial?

    Stove top method

    To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies. Add turmeric and salt to the water.

    Now add the chopped veggies. Stir to mix well.

    Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.

    When done, drain the water used for cooking the veggies. Reserve the water for making dal or Rasam or even Sambar. 

    Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste. Mix gently using a wooden spoon, taking care not to break the veggies in the process.

    Now, allow the mixture to fully cool down. When cool, stir in the yogurt.

    Finish with a drizzle of coconut oil and add the curry leaves.

    Serve at room temperature.

    Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

    Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.
    Print Recipe
    5 from 1 vote

    Aviyal

    This classic mixed vegetable curry from Kerala has a robust coconut based spice paste and tastes great with hot rice or even Rotis and Dosas.
    Prep Time30 minutes
    Cook Time20 minutes
    Cooling time20 minutes
    Course: Main Course, Mains
    Cuisine: Kerala, South Indian
    Servings: 8
    Calories: 188kcal

    Equipment

    • 1 Heavy bottomed 5 quart pan such as a Dutch oven or a 6 qt Instant Pot ( Refer instructions for stove top and instant pot method)
    • 1 Blender
    • 1 mixing spoon
    • 1 Whisk
    • 1 set of measuring cups and spoons

    Ingredients

    Vegetables

    • 70 grams taro roots peeled and chopped into thick roundels
    • 80 grams yam peeled and chopped into even sized pieces
    • 1/2 cup peeled and chopped carrots
    • 50 grams green beans
    • 50 grams field beans
    • 50 grams cluster beans
    • 2 drumsticks (moringa) chopped into even sized pieces
    • 1/2 cup peeled and chopped unripe plantain
    • 1/4 cup chopped raw mango
    • 50 grams purple eggplants stalks removed and quartered
    • 300 grams winter melon peeled and chopped
    • 1 tsp turmeric powder
    • 5 to 6 cups water
    • salt to taste

    Spice paste

    • 1.5 cups fresh coconut grated (1 cup =240 ml)
    • 2 tsp cumin seeds
    • 4 to 5 green chilis
    • 1 tbsp coconut oil
    • 1 tbsp sour yogurt

    For finishing

    • 3/4 cup whisked sour yogurt
    • 3 tbsp cold pressed coconut oil
    • 25 curry leaves

    Instructions

    Prep work

    • Wash, peel and chop the taro roots, yam and unripe plantains.
    • Dunk all of them in a bowl of water to prevent them from discoloring.
    • If you are using eggplants, remove the stalks, quarter them and add them to the water as well.
    • Chop the remaining veggies evenly into bite sized pieces. Set aside.

    Make the coconut paste

    • To a blender, add the fresh coconut, cumin seeds, green chillies, yogurt and coconut oil.
    • Blend to a slightly coarse paste. Set aside.

    Instant Pot Aviyal

    • Drain the taro, yam, plantains and eggplants in a colander.
    • Insert the inner pot into the Instant Pot.
    • Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer.
    • Add turmeric and salt along with 1 cup water. Stir once.
    • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.
    • Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.
    • When done, allow the dish to cool down fully.
    • Stir in the coconut paste along with the whisked yogurt. Mix well.
    • Finish with a drizzle of coconut oil and tip in the curry leaves.

    Stove top method

    • To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies.
    • Add turmeric and salt to the water.
    • Now add the chopped veggies. Stir to mix well.
    • Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.
    • When done, drain the water used for cooking the veggies.
    • Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste.
    • Mix gently using a wooden spoon, taking care not to break the veggies in the process.
    • Now, allow the mixture to fully cool down. When cool, stir in the yogurt.
    • Finish with a drizzle of coconut oil and add the curry leaves.
    • Serve at room temperature.

    Notes

    1. Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
    2. If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
    3. This dish has to be made in coconut oil. No other oil will give you that real Avial feel. 
    4. There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.
    5. Please refer the ‘Recipe Notes’ column in the blog post for more useful tips and tricks.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 365mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1754IU | Vitamin C: 77mg | Calcium: 89mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Explore More Kerala Recipes

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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    Zucchini Spaghetti – Vegan & GF

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    Zucchini spaghetti tossed in a creamy vegan sauce is a fantastic way to amp up your vegetable intake. The star of this gluten-free recipe is zoodles. The sauce is almost similar to alfredo but sans all the heavy cream. Herby, fresh and mildly spiced, this makes for a delightful meal during summers.

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    vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

    Ever since I bought a spiralizer, my daughter has taken to spiralizing everything. She has subjected almost all veggies to this torture. And cucumbers and zucchini are her favorite. 

    You can also make the same recipe using regular spaghetti or gluten free noodles. It tastes equally delicious.

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    How to make zoodles without a spiralizer?

    You can make zoodles without a spiralizer too. Use a julienne peeler to peel the zucchini into thin long strips. Or use a julienne blade attachment on a Mandoline.

    If you don’t have either of these, then slice the zucchini lengthwise into thin slices. Try and slice them as thinly as possible. Now using a sharp paring knife, make cuts across the length on the thin zucchini slices to make zoodles.

    How to use zoodles?

    Here are some creative ways to use zoodles-

    1. The first option is obviously this very recipe in which we will be tossing zoodles in a creamy vegan sauce.
    2. You can also toss them in pesto sauce or some homemade pasta sauce.
    3. Use them as a stuffing for Asian style spring rolls instead of the regular rice noodles.
    4. Make a quick Aglio Olio style spaghetti by tossing the zoodles in a pan with EVOO, garlic and chili flakes. Finish with red chili flakes. 

    Low carb pasta

    This dish is ideal for people who are trying to follow a low carb diet. A cup of zoodles has roughly 33 calories as against regular pasta that has roughly 250 calories in a cup. 

    While this recipe is high in fat, it can definitely be eaten in small portions by people who are trying to adopt a low carb high fat diet.

    Ingredients

    1. Zucchini – pick firm but tender zucchinis that are not very stout at the bottom. The ones that are stout at the bottom are mature gourds that are fibrous and are not suited for this recipe.
    2. Raw Cashews– Soak the cashews in hot water. This helps in achieving a smooth and creamy texture in the sauce.
    3. Olive oil– EVOO is the best for this recipe although a light olive oil will also work here.
    4. Garlic and onions– These are the base ingredients which will give flavor and body to the sauce. I recommend using white onions for this recipe.
    5. Herbs– A combination of parsley and mint make this gluten-free dish flavorsome and refreshing.
    6. Lemon zest– Adds citrussy notes and elevates the taste of the entire dish.
    7. Unsweetened almond milk– While I prefer almond milk because it is light and nutty, you can also use unsweetened oat milk in this recipe. Unsweetened cashew milk is also great here.
    8. Lemon juice– Cashews and lemon juice are amazing together. And this recipe is proof of that. The acidic lemon juice cuts through all the creaminess and gives a pleasant mouth feel to this recipe.
    9. Salt and pepper as required.
    10. Water for soaking.

     

    Variations

    1. Use other vegetable noodles in place of the zoodles in this recipe. You can also use butternut squash or sweet potato noodles. You will have to steam sweet potato noodles before using them since they are not suited for eating raw.
    2. Not a fan of zoodles or other spiralized vegetables? No problem. Use gluten free pasta or even regular pasta (if you are not keen on GF) or spaghetti in this recipe. 
    3. Other herbs like sage and thyme also work well in this recipe. 
    4. For a different flavor, season this with salt, pepper and Italian mixed herbs.
    5. You can add a dash of tamari to the sauce for some Umami in this recipe.
    6. Toss in some stir fried veggies along with the zucchini for a wholesome and filling meal. Stir fried green beans, sun dried tomatoes, sautéed mushrooms are all great additions to this pasta.

    Shelf life and storage

    This pasta is best enjoyed fresh. Toss the zoodles with the sauce just a few minutes before serving. If you want to prep this ahead, you can make the zoodles and keep it refrigerated in a covered air tight container.

    Zoodles keeps well in the fridge for a day or two at the max. The sauce can also be made ahead and stored in a clean and dry sterilized mason jar. Just before eating, allow the sauce and zoodles to come to room temperature. Toss together and serve.

    Dietary Specifications

    This easy spaghetti recipe is vegan and gluten-free. It is also free from soy. Since we use almond milk here, it is not nut-free. If you are looking for a nut-free option, then use unsweetened oat or coconut milk here.

    vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

    Recipe Notes

    1. It is very important to soak the cashews to achieve a creamy sauce.
    2. Use a wooden spoon or salad mixing spoons to toss the zoodles into the sauce to prevent the zoodles from breaking.

    Method

    Prep work

    Steps 1 and 2

    Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

    Making the sauce

    Steps 3 and 4

    Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.

    Steps 5 and 6

    Now, add the finely chopped white onions.

    Steps 7 and 8

    Add salt and pepper.

    Steps 9 and 10

    Mix well. Continue to cook till the onions are soft and translucent. Tip in the herbs next.

    Steps 11 and 12

    Saute till the herbs are wilted. Add the lemon zest next and stir once to combine.

    Steps 13 and 14

    Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.

    Steps 15 and 16

    Transfer the sautéed mixture to a blender. Drain the soaked  cashews and add them to the blender. Add the lemon juice to this.

    Blend to a smooth and creamy sauce.

    Tossing the zoodles in the sauce

    Steps 17 and 18

    Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.

    Finish with a few grinds of whole black pepper and garnish with parsley before serving.

    vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

    vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.
    Print Recipe
    5 from 1 vote

    Zucchini Spaghetti

    Zucchini spaghetti is fresh, herby and delicious. These gluten free zoodles tossed in a creamy vegan sauce make for a fabulous light meal.
    Prep Time30 minutes
    Cook Time10 minutes
    Course: Main Course, Mains
    Cuisine: American, International
    Servings: 4 people
    Calories: 241kcal

    Equipment

    • 1 Mixing bowl
    • 1 Blender
    • 1 set measuring cups and spoons
    • 1 spiralizer (Read blog post to know how to make zoodles without spiralizer)
    • 1 pair of tongs or mixing spoons

    Ingredients

    For the zoodles

    • 450 grams zucchini (1 lb approximately)

    For the sauce

    • 1/2 cup raw cashews
    • 1/2 cup hot water
    • 3 tbsp olive oil
    • 5 garlic cloves peeled and chopped roughly
    • 1 cup finely chopped white onions
    • 2 tsp coarsely crushed black pepper
    • salt to taste
    • 3 tbsp chopped parsley
    • 15 fresh mint leaves
    • 2 tbsp lemon zest
    • 1 cup unsweetened almond milk
    • 2 tbsp lemon juice freshly squeezed

    Instructions

    Prep work

    • Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

    Making the sauce

    • Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.
    • Now, add the finely chopped white onions along with salt and pepper.
    • Mix well. Continue to cook till the onions are soft and translucent.
    • Tip in the herbs and saute till they are wilted.
    • Add the lemon zest next and stir once to combine.
    • Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.
    • Transfer the sautéed mixture to a blender. Drain the soaked  cashews and add them to the blender. Add the lemon juice to this.
    • Blend to a smooth and creamy sauce.

    Tossing the zoodles in the sauce

    • Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.
    • Finish with a few grinds of whole black pepper and garnish with parsley before serving.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 241kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 99mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 647IU | Vitamin C: 37mg | Calcium: 140mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops