2 Enticing Pressure Cooker Indian Recipes

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Pressure Cooker Indian Recipe

1. Indian Goat Curry

Ingredients

• 2 teaspoon ground red Chile pepper
• 1 or 2 cup vegetable oil
• 2 large onions
• 2 large tomatoes
• 2 tablespoons garlic paste
• 1 tablespoon ginger paste
• 1 or 2-pound goat meat
• 1 cup of water
• 1 potato
• 1 large carrot
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon of ground cumin
• 1 or 2 teaspoon ground turmeric
• 2 teaspoons salt

Directions

1. Heat the two tablespoons oil carefully in a pressure cooker toward the “Sear” option.
2. Combine onions; then cook it and stir it until golden brown smoothly, 12 to 16 minutes.
3. Then transfer the onions properly to a food processor; then scrape it into a paste.
4. Separate it to a bowl or dish.
5. Combine the garlic paste, ginger paste, and tomatoes in the food processor; then puree it until soft.
6. Heat the resting two tablespoons oil carefully in the pressure cooker applying the “Sear” option.
7. Add the onion paste; then cook and stirring it accurately, until browned, approximately 5 minutes.
8. Mix it in the tomato mixture.
9. Combine water, goat meat, carrot, potato, garam masala, cumin, coriander, turmeric, red Chile pepper, and salt.
10. Close the pressure cooker and adequately seal it according to the manufacturer’s directions.
11. Insert the timer for 40 minutes at colossal pressure.
12. Finally, release the pressure applying the natural-release system according to the manufacturer’s directions.

Nutrition Facts (For Per Serving): calories: 452; fat: 22.35 g; carbohydrates: 35.69 g; protein: 23.32 g; cholesterol: 69 mg; sodium: 635 mg.

 

2. Indian Beef Chili

Ingredients

• 1 or 2 cup green onions – chopped
• 1 tablespoon of vegetable oil
• 1 or 2-pound beef chuck
• Salt and ground black pepper
• 1 tablespoon of vegetable oil
• 1 onion
• 3 cloves garlic
• 2 tablespoons ancho Chile powder
• 2 teaspoons Spanish paprika
• 1 teaspoon of ground cumin
• 1 or 2 teaspoons ground black pepper
• 1 or 2 teaspoons of chipotle chili powder
• 1 or 2 teaspoons of cayenne pepper
• 1 or 2 teaspoons dried oregano
• 10-ounce tomatoes with green Chile peppers – diced
• 1 or 2 cups of the water
• 8 cups fresh cilantro – chopped

Directions

1. Heat the vegetable oil carefully in a medium skillet above medium-high temperature.
2. Then season the beef freely with the black pepper and the salt; put the meat properly in the heated skillet and then cook it until properly brown on each side, 6 to 8 minutes.
3. Then transfer it to a plate and set it aside.
4. After that, warm the vegetable oil carefully over a low temperature in a pressure cooker.
5. Then smoothly stir the garlic and onion into the cooker then cook it until nearly translucent properly, 6 to 10 minutes.
6. Stir in the paprika, cumin, chipotle chili powder, black pepper, ancho of chili powder, oregano, and cayenne pepper; cook it until fragrant spontaneously, 5 minutes.
7. Add in beef, water, and diced tomatoes; stir it to combine evenly.
8. Secure the pressure cooker lid carefully.
9. Then increase the temperature to top or high and provide full pressure.
10. After that, reduce the temperature to low to control the pressure; then cook it for 16 minutes.
11. Separate it from the stove and let it rest for 15 minutes.
12. Assure that the pressure is completely released and carefully separate the lid.
13. Finally, return the pressure cooker of the burner above high temperature.
14. Add in the corn chips and then take it to a boil; then cook it for 10 minutes.
15. Decorate it with the cilantro and the green onion.

Nutrition Facts (For Per Serving): calories: 335; fat: 21.36 g; carbohydrates: 39.65 g; protein: 18.25 g; cholesterol: 56 mg; sodium: 865 mg.