25 LOW

CARB
Indian Recipes

Archana Mundhe
of Ministry of Curry
 SOUPS
Chicken Mulligatawny Soup 4
Lemon Coriander Soup 5
Chicken Cilantro Soup 6

MAIN DISHES
Spicy Tofu Lettuce Wraps 8
Tandoori Chicken Lettuce Wraps 9
Cauliflower Rice Chicken Biryani 10
Mushroom Masala 11
Palak Paneer 12
Paneer Butter Masala 13
Green Bean Curry 14
Chicken Tikka Kebab 15
Achari Chicken 16
Chicken Korma 17
Chicken Tikka Masala 18
Whole Tandoori Chicken 19
Baked Salmon with Fresh Herb Chutney 20
Spicy Malabar Shrimp Curry 21
Salmon Tikka Masala 22

SIDES
Turmeric Cauliflower Rice 24
Lemon Cauliflower Rice 25
Flavor Bomb Cabbage Salad 26
Kakdi Koshimbir 27
Beet and Cucumber Raita 28

DESSERTS
Ricotta Cheesecake with Rose 30
Mango Lassi Popsicles 31

Click on the symbol on the bottom left of each page to return to the table of contents.
 INTRODUCTION
What is your favorite thing about Indian
recipes? Is it the smell that fills your home as it
cooks? Or perhaps it’s the rich and creamy
sauces mixed with the bold spice of the curries
and the crunch of fresh vegetables.

Indian food is undeniably delicious. It doesn’t

take much effort to create a low-carb menu
with these foods.

Aromatic Indian dishes are naturally low in carbs. Anyone on the keto
diet (or another low-carb diet) can enjoy these recipes by simply serving
them with low-carb sides. At its most basic level, most authentic Indian
recipes are made with ingredients that are already high in healthy fats
(like ghee), protein (like chicken), and low in carbs.

One of the most wonderful things about Indian

recipes is that you don’t need flour or other carbs
to make it a filling meal. So many of these dishes
are incredibly filling because they are made with
lean proteins and healthy fats from ingredients
like ghee, coconut and nuts. Plus, you can’t deny
the mouthwatering flavors of your favorite curries.
They are all in this book.

I organized a list of rich and flavorful recipes that are abundant in taste
and low in carbs. As you flip through the recipes, you’ll find soups and
enough flavorful main dishes to create a low-carb menu for two weeks.

These recipes include one-pot meals, soups, and curries that you can
serve with low-carb sides and salads to make an entire meal that is
fantastically low in carbs, high in healthy fats, and packed with protein.

1
 INTRODUCTION
Indian food is traditionally served with rice and bread. When you are
on a low-carb diet, you just need to replace white or brown rice with
cauliflower rice. There are also lots of low-carb flatbreads and tortillas
you can buy to substitute the traditional breads. I have tried mission
foods low carb tortillas, available in most grocery stores, and Siete foods
grain-free tortillas available in Whole Foods. Both of them have a
delightful texture and taste perfect with all of my recipes.

If you aren’t sure which low-carb sides to serve with these recipes, I also
have 2 tantalizing cauliflower recipes that will pair perfectly with all of
the main dishes. Plus I also shared some of my favorite salad recipes
that you can enjoy for lunch or whenever a snack craving hits you.

Since spicy Indian food always leaves me craving something sweet,

there are 2 low-carb desserts in this book as well. My ricotta cheesecake
and mango lassi popsicles are refreshing and surprisingly filling.

This is the perfect opportunity to jump-start your healthy journey

while exploring new foods and recipes. You just might find something
new that becomes a favorite!

2
SOUPS
 VEGETARIAN MULLIGATAWNY SOUP
INGREDIENTS
1 tablespoon oil
½ cup yellow onion finely diced
1 tablespoon garlic minced
½ cup celery sticks thinly sliced
½ cup apple diced
½ cup carrots peeled and sliced
2 cups cauliflower cut into small inch
florets
⅓ cup masoor dal rinsed and drained
2 cups low sodium vegetable broth
1 teaspoon garam masala
¼ teaspoon ground turmeric
1 teaspoon black pepper
1 teaspoon kosher salt
¾ cup coconut milk unsweetened
¼ cup cilantro chopped

PREP TIME: 10 MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS SERVINGS: 4

INSTRUCTIONS
1. Set the Instant Pot to saute mode and heat oil. Add onion, garlic, and celery. Saute
for a minute
2. Add apple, carrots, cauliflower, and masoor dal. Add salt, black pepper, turmeric
and garam masala. Add the broth and give a quick stir. Pressure cook for 6 minutes
followed by 5 mins of natural pressure release or you can do a full natural pressure
release
3. Using a hand blender, blend the soup. If you like hearty texture blend only for 10
seconds. If you like it creamy, blender for a minute
4. Stir in coconut milk. Garnish with cilantro and serve hot

NOTES
Stovetop Recipe:
1. In a heavy bottomed pot or a dutch oven heat oil. Add onion, garlic, and celery.
Sauté for a minute
2. Add apple, carrots, cauliflower, and masoor dal. Add salt, black pepper, turmeric,
and garam masala. Add the broth and give a quick stir. Cook covered on medium
heat for 30 minutes are until all the veggies are cooked soft
3. Using a hand blender, blend the soup. If you like hearty texture blend only for 10
seconds. If you like it creamy, blender for a minute
4. Stir in coconut milk. Garnish with cilantro and serve hot

4
LEMON CORIANDER SOUP WITH TOFU
INGREDIENTS
2 tablespoons oil divided
2 tablespoons ginger grated
2 tablespoons garlic minced
3 to 6 green chilies sliced, or 1 to 2
jalapeños
1 cup cilantro stems roughly chopped
12 black peppercorns
4 cups low sodium vegetable broth
1 cup green cabbage thinly sliced
1 cup carrots julienned
12 oz extra firm tofu cubed or cubed and
baked
3 tablespoon corn starch
1 cup of water
¼ teaspoon fresh ground pepper
½ cup cilantro chopped
1 lemon

PREP TIME: 10 MINS COOK TIME: 20 MINS TOTAL TIME: 30 MINS SERVINGS: 4

INSTRUCTIONS
1. Turn Instant Pot to Sauté mode and heat half of the oil. Add garlic, green chilies,
half of the ginger and cilantro stems. Mix well and cook for 2 minutes. Add black
peppercorns, broth and give a quick stir. Close Instant Pot with pressure valve to
sealing. Pressure cook for 8 minutes followed by quick release or Natural Pressure
Release
2. Open Instant Pot. Take a large bowl and strain the broth. Squeeze out any juices by
gently pressing the stems in the strainer. Discard the stems from the strainer.
Reserve the broth
3. Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to
sauté mode. Add the remaining oil, cabbage, carrots, and remaining ginger. Mix well
4. Add baked tofu. Mix the corn starch in water and add to the soup
5. Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground
pepper, salt to taste, 2 tablespoons lemon juice and chopped cilantro. Enjoy hot

NOTES
Stovetop Recipe:
1. In a large pot heat oil on medium. Add garlic, green chilies, half of the ginger and
cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, broth and
give a quick stir. Allow the broth to boil for 15 minutes on medium-low heat
partially covered.
2. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing
the stems in the strainer. Discard the stems from the strainer. Reserve the broth
3. Rinse and dry the Pot used to make the broth. Add the remaining oil, cabbage,
carrots, and remaining ginger and sauté on medium heat for 3 to 4 minutes
4. Add baked tofu. Mix the corn starch in water and add to the soup
5. Bring the soup to a gentle boil. Add fresh ground pepper, salt to taste, 2
tablespoons lemon juice, and chopped cilantro. Enjoy hot

5
 INSTANT POT CHICKEN CILANTRO SOUP
INGREDIENTS
2 tablespoons oil divided
1 tablespoon garlic minced
3 to 6 green chilies sliced (1 to 3
jalapeño)
2 tablespoons grated ginger divided
1 cup cilantro stems roughly chopped
1 pound chicken breasts
12 black peppercorns
1 teaspoon salt
2 cups low sodium chicken broth we used
better than bouillon
1 cup cabbage thinly sliced
1 cup carrots julienned
3 tablespoons corn starch or arrowroot
powder mixed in 1 cup of water
¼ teaspoon fresh ground pepper optional
½ cup cilantro chopped
2 tablespoons lemon juice

PREP TIME: 10 MINS COOK TIME: 20 MINS TOTAL TIME: 30 MINS SERVINGS: 6

INSTRUCTIONS
1. Turn Instant Pot to Saute(more) mode and heat 1 tablespoon oil. Add garlic, green
chilies, 1 tablespoon ginger, and cilantro stems. Mix well.
2. Add chicken breasts, black peppercorn, salt, 2 cups of water, and 2 cups of broth.
Give a quick stir and close Instant Pot with pressure valve to sealing.
3. Pressure Cook for 10 minutes followed by Natural Pressure Release.
4. Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork
and keep aside.
5. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing
the stems in the strainer. Discard the stems from the strainer. Reserve the broth.
6. Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to
sauté mode. Add the remaining oil, cabbage, carrots, and remaining ginger. Mix
well.
7. Add shredded chicken, reserved broth, and corn starch water.
8. Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground
pepper, lemon juice, and chopped cilantro. Enjoy hot!

NOTES
Variations
Adjust the corn starch or arrowroot powder, to the textures you prefer.
Adjust green chilies and fresh ginger to take the spice level up or down.
Go ahead and double up on cilantro if you have extra

6
MAIN DISHES
 SPICY TOFU LETTUCE WRAPS
INGREDIENTS
2 tablespoons oil
1 medium yellow onion finely diced
½ tablespoon ginger grated
½ tablespoon garlic minced
1 plum tomato diced
2 to 3 tablespoons Shan Keema seasoning
mix
1 teaspoon kosher salt
14 ounces extra firm tofu
½ cup cilantro chopped
Cucumber Raita:
1 cup plain greek yogurt
2 to 3 Persian cucumbers
¼ teaspoon salt
¼ teaspoon ground cumin
1 tablespoon cilantro finely chopped
To Serve:
1 head Boston lettuce or iceberg lettuce
rinsed and pat dried
1 cup red cabbage thinly sliced
1 cup carrots thinly sliced
½ cup cilantro chopped
1 lime cut into wedges

PREP TIME: 15 MINS COOK TIME: 15 MINS TOTAL TIME: 30 MINS SERVINGS: 4

INSTRUCTIONS
1. Heat oil in a medium pan. Add onions and cook for 4 to 5 minutes on medium-high
heat stirring frequently. Place a lid on the pan to speed up cooking. Add ginger and
garlic cook for a minute. Add tomatoes and mix well. Cook for 2 to 3 minutes or
until tomatoes become soft. Add 2 tablespoons of Shan spice mix. Tip – You can add
more spice seasoning in the end after mixing in the tofu for a spicier keema. Lower
the heat.
2. Stir in tofu and break it in with a spatula so that it's ground and crumbly. Add salt
and cook for 1 to 2 minutes. Turn the heat off. Garnish with cilantro.
3. To make the raita, whisk yogurt in a medium bowl. Peel and grate the cucumbers.
Add grated cucumber to the yogurt. Sprinkle salt and cumin. Mix well. Garnish with
cilantro, keep chilled in the refrigerator until ready to be served.
To serve:
1. Cut the bottom stem of the lettuce so the leaves can be easily separated. If using
iceberg lettuce, it is ok if each leaf gets broken into 3 to 4 pieces. Just layer 2 to 3
over each other to form a cup. Add 2 to 3 spoons of tofu keema on the lettuce cups.
Garnish with purple cabbage, carrots, and cilantro. Add a squeeze of lime. Add a
spoonful of raita and serve.

8
 TANDOORI CHICKEN LETTUCE WRAPS
INGREDIENTS
Marinate:
1½ pounds chicken breasts or thighs
skinless and boneless
2 teaspoons kosher salt
1 tablespoon lemon juice
2 tablespoons plain yogurt
2 teaspoons Kashmiri red chili powder
1 teaspoon garam masala
¼ teaspoon ground turmeric
2 teaspoons ginger grated
2 teaspoons garlic minced
1 tablespoon oil for basting
Raita:
1 cup plain Greek yogurt
2 to 3 Persian cucumbers
¼ teaspoon salt
¼ teaspoon ground cumin
1 tablespoon cilantro finely chopped
To Serve:
1 head Boston lettuce or iceberg lettuce
1 medium red onion thinly sliced

PREP TIME: 20 MINS COOK TIME: 25 MINS TOTAL TIME: 45 MINS SERVINGS: 4

INSTRUCTIONS
1. Pat dry the chicken with a paper towel. Make 3 to 4 small horizontal slits to each
chicken piece. Apply salt and lemon juice to the chicken. Mix yogurt, red chili
powder, garam masala, turmeric, ginger, and garlic. Apply evenly to the chicken
and allow to marinate for 20 minutes or refrigerate if marinating ahead of time.
2. Add 1 cup of water to the Instant Pot insert. Place the trivet in the Instant Pot.
Carefully place the marinated chicken over the trivet. Baste the chicken with oil.
3. Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 8
minutes followed by 10-minute natural pressure release.
4. While the chicken is cooking, make the Raita - Whisk the yogurt in a medium bowl.
Peel and grate the cucumbers. Add grated cucumber to the yogurt. Sprinkle salt and
cumin. Mix well. Garnish with cilantro, keep chilled in the refrigerator until ready
to be served.
5. Open the Instant Pot. Take the chicken and the trivet out. Optional Step - Broil
Chicken in a preheated oven or grill for 5 minutes. Cut chicken into 1-inch pieces
and keep aside.
To serve:
1. Carefully remove 10 to 12 whole lettuce leaves from the head of the lettuce. Take 1
lettuce leaf, place 4 to 5 pieces of chicken in the center of the leaf. Pour 1 to 2
tablespoon raita over the chicken and top with sliced onions.

9
 CAULIFLOWER RICE CHICKEN BIRYANI
INGREDIENTS
Marinade
1½ pounds chicken breasts or thighs cut
into 2-inch pieces
1 teaspoon garam masala
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons Kashmiri red chili powder
½ teaspoon ground turmeric
¼ cup fresh mint
¼ cup fresh cilantro
1 tablespoon lemon juice
2 tablespoons yogurt
1½ teaspoons kosher salt
Cauliflower Rice
¼ cup ghee
1 large yellow onion thinly sliced
1 teaspoon shah jeera regular cumin seed
also works
1 Indian bay leaf
1 large cauliflower head
1 teaspoon kosher salt
1 pinch saffron optional
1 tablespoon warm milk optional

PREP TIME: 20 MINS COOK TIME: 40 MINS MARINATE TIME: 20 MINS

TOTAL TIME: 80 MINS SERVINGS: 4

INSTRUCTIONS
1. In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder,
turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and
mix well to coat the chicken with the marinade. Allow the chicken to marinate for
20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set
aside.
2. To make the cauliflower rice, add cauliflower florets to the food processor and
pulse until the cauliflower is riced. Fill only 1/3 of the food processor at a time and
make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower. You will
have about 6 cups of riced cauliflower.
3. Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium-high
heat until they turn golden brown and start to caramelize. Takes about 10 to 15
minutes. You can use a lid to speed the process, just remember to stir every 2 to 3
minutes. Take half of the onions out and reserve.
4. Add remaining ghee, add cumin seeds and bay leaf in the ghee. Saute for a minute.
Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until
chicken is fully cooked.
5. Add riced cauliflower and salt and gently mix everything together. Cook covered on
low-medium heat for 10 minutes. Stir everything together, spread the reserved
caramelized onions on top, saffron bloomed in milk, and garnish with mint and
cilantro. Enjoy hot with raita and squeeze of fresh lemon.

10
 MUSHROOM MASALA
INGREDIENTS
1 pound white mushrooms rinsed, dried,
and sliced
2 tablespoons ghee or neutral oil for a
vegan version
1 large yellow onion finely chopped
2 teaspoons ginger grated
2 teaspoons garlic grated
¾ cup tomato puree or 2 fresh ripe red
tomatoes pureed
½ teaspoon ground turmeric
½ to 1 tablespoon Kashmiri red chili
powder or any other mild red chili
powder
½ to 1 teaspoon garam masala
1 teaspoon kosher salt
⅓ cup cashews
1 tablespoon dried fenugreek leaves
cilantro leaves chopped for garnish

PREP TIME: 10 MINS COOK TIME: 20 MINS TOTAL TIME: 30 MINS SERVINGS: 4

INSTRUCTIONS
1. Soak cashews in ½ cup warm water for 10 mins and set aside. Drain all the water
and blend the cashews with ¼ cup of water to make smooth paste and reserve.
2. Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to
4 minutes with a glass lid on, stirring a few times. Add ginger and garlic paste,
cook for 30 seconds. Turn the Instant Pot off.
3. Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms.
Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close
the Instant Pot, set on manual/pressure cook(Hi) for 4 minutes followed by Quick
Release.
4. Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and
serve with basmati rice and parathas. For a low carb option, serve the mushroom
masala over caulifower rice. Add a side of Indian cucumber salald for a delicious
meal.

NOTES
To cook this recipe on the stovetop, follow the recipe using a medium-sized pot.
Instead of pressure cooking simply add an extra 1/2 cup of water along with the
mushrooms and then cook covered on medium heat for 10 to 15 minutes, or until
the mushrooms are cooked through.

11
 INSTANT POT PALAK PANEER
INGREDIENTS
1 pound spinach baby spinach works the
best, or use chopped frozen
2 cups paneer cubed
2 tablespoons ghee
1 teaspoon cumin seeds
1 medium yellow onion chopped fine
1 to 2 teaspoons hot green chili minced
1 teaspoon garlic minced
1 teaspoon ginger grated
15 raw cashews
¼ cup milk
1 teaspoon garam masala
1 teaspoon kosher salt

PREP TIME: 5 MINS COOK TIME: 10 MINS TOTAL TIME: 15 MINS SERVINGS: 4

INSTRUCTIONS
1. Add cashews to milk and blend together to make a smooth paste. Keep aside. Note:
Double up milk and cashews if your blender blades are not low and if the paste
does not turn out smooth. Making a larger portion can help with bigger blender
jars and you can freeze the extra for next time.
2. Turn the Instant Pot to saute mode and heat ghee. Add cumin seeds, ginger, garlic
and green chili. Saute for a minute. Add onions and cook for 2 minutes stirring a
few times. Add chopped spinach, salt, and 1 cup of water. Close Instant Pot with
pressure valve to sealing.
3. For frozen spinach – Pressure cook for 1 minute
4. For fresh spinach – Pressure cook for 0 minutes
5. Quick release and turn off the Instant Pot
6. Add ½ cup of water(optional) and blend to make smooth paste using immersion
blender. Add cashew paste, garam masala and paneer. Gently stir everything
together and cook on sauté mode for 2 minutes or until heated through. Serve hot
with rice or parathas. For a low carb option serve with caulilfower rice

NOTES
PRO tips to keep the palak paneer looking green and fresh:
Quick-release as soon as the pressure cooking cycle completes
Turn off the keep warm button as you do the quick release
Make sure that the Instant Pot is turned off as you are puree with the immersion
blender. Take the inside pot out on a hot plate while pureeing so you can tilt the pot
and avoid splattering
Return the inner pot back to the Instant Pot housing, add cashew paste, garam
masala, and paneer. Cook on sauté for 1 to 2 minutes only or until the gravy comes to
a gentle boil
Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid
overcooking the spinach
Note: If you wash the fresh spinach, remember to pat dry any excess moisture

12
 PANEER BUTTER MASALA
INGREDIENTS
2 tablespoons ghee
1 large yellow onion finely diced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 teaspoons Kashmiri red chili powder or
another mild red chili powder
1½ teaspoons kosher salt
½ teaspoon ground turmeric
1 cup canned tomato puree
½ cup of water
1 pound cubed paneer in ½-inch cubes
½ cup heavy cream see Note
2 tablespoons tomato paste
2 tablespoons dried fenugreek leaves
optional
2 teaspoons sugar
1 teaspoon garam masala
½ cup chopped fresh cilantro

PREP TIME: 10 MINS COOK TIME: 20 MINS TOTAL TIME: 30 MINS SERVINGS: 6

INSTRUCTIONS
1. Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion,
ginger, garlic, chile powder, salt, and turmeric and sauté until aromatic, about 1
minute. Add the tomato puree and water and stir to combine. Layer over the garam
masala, but do not mix.
2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to
reset the cooking program, then select the Pressure Cook or Manual setting and set
the cooking time for 8 minutes on high pressure.
3. Perform a quick release by moving the Pressure Release Valve to Venting. Open the
pot and blend the sauce to a smooth consistency using an immersion blender. Stir
in the paneer, cream, tomato paste, fenugreek leaves, and sugar. Select the high
Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes.
Press the Cancel button to turn off the Instant Pot. Garnish with cilantro & serve.

NOTES
There is no good substitute for fenugreek leaves. So if you don’t have them, just skip
You can also use fresh tomatoes instead of tomato puree. Simply puree ripe tomatoes
in a blender
Heavy cream can be substituted with unsweetened coconut cream or cashew cream. See
my Dum aloo recipe to see how to make quick 5-minute homemade cashew cream
You can substitute ghee with any neutral oil or butter if you like
To make this dish vegan, use tofu instead of paneer and use the above ghee and cream
substitutes
Do not pressure cook Paneer as it can make it chewy. Simply allow the paneer cubes to
soak in the hot sauce for 5 to 10 mins

13
 GREEN BEAN CURRY
INGREDIENTS
1½ tablespoons oil
1 teaspoon cumin seeds
½ teaspoon ground turmeric
1 teaspoon Kashmiri red chili powder or
a mild variety
2 teaspoons ground coriander
1½ teaspoons kosher salt
1 pound green beans trimmed & cut into
1-inch pieces, about 3 cups
1 medium potato peeled and cut into ½
inch cubes
¼ cup of water
½ lemon
¼ cup cilantro finely chopped

PREP TIME: 15 MINS COOK TIME: 15 MINS TOTAL TIME: 30 MINS SERVINGS: 4

INSTRUCTIONS
1. Turn the Instant Pot to saute mode and heat oil. Add cumin seeds and allow them
to sizzle. Add turmeric and mix well. Add green beans, salt and mix well. Add water
and mix well. Add potatoes, layer over red chili powder, coriander. Do not mix.
2. Pressure cook for 2 minutes followed by quick release. Open the Instant Pot and
squeeze lemon juice. Mix well, garnish with cilantro and enjoy with hot rotis.

NOTES
Stovetop recipe:
1. Heat oil in a medium pan. Add cumin seeds and allow them to sizzle. Add turmeric and
mix well. Add green beans, salt and mix well. Add 1/2 cup water and mix well. Add
potatoes, red chili powder, and coriander.
2. Mix well and cook covered on medium heat for 5 to 7 mins or until the green beans are
tender cooked but still have a bite to them. If you like the beans to be soft cooked,
continue cooking for additional 5 mins.

14
 CHICKEN TIKKA KEBAB
INGREDIENTS
1½ pounds chicken breasts pat dried and
cut into 1½ inch pieces
2 cups mixed peppers cut into 1½-inch
pieces
1 medium red onion cut into 1½-inch
cubes
Marinade:
½ cup plain yogurt
1½ teaspoons kosher salt
1 teaspoon green chili
2 tablespoons garlic paste
1 teaspoon ginger paste
2 teaspoons cornstarch
1 teaspoon ground white pepper
½ teaspoon garam masala
1 tablespoon oil
½ tablespoon lemon juice
Mint Cilantro Chutney
½ cup cilantro
¼ cup mint leaves
2 tablespoons unsweetened coconut
frozen or dry
1 garlic clove
½ teaspoon cumin seeds
1 to 2 small green chiles
1 tablespoon lemon juice
1 teaspoon kosher salt
1 teaspoon sugar

PREP TIME: 15 MINS COOK TIME: 15 MINS MARINATE TIME: 4 HRS

TOTAL TIME: 4 HRS 30 MINS SERVINGS: 4

INSTRUCTIONS
1. In a medium bowl, add all the ingredients for the marinade and mix well. Add
chicken and coat well. Allow to marinate for at least 4 hours or overnight in the
refrigerator.
2. Thread the marinated chicken, peppers, and onions in the skewers and lightly
brush the skewers on all sides with oil. Next use one of the 3 cooking methods:
a. Airfryer - Brush the air fryer basket with oil and place the chicken skewers in
the basket. Set the temperature to 400 degrees F and cook time for 15 minutes.
b. Oven - To make Chicken Tikka Kebob in the oven place the skewers on a baking
tray lined with parchment paper. Preheat the oven to 400 degrees F and bake for
15 minutes. Broil for 5 minutes to get the char marks.
c. Outdoor Grill - To make Chicken Tikka Kebob on an outdoor grill, soak the
wooden skewers in water for an hour. This prevents the skewers from burning.
Then thread the chicken and veggies on the skewers and brush with oil. Preheat
the grill at 400 degrees and grill the chicken skewers on aluminum foil brushed
with oil for 10 to 15 minutes. Turn the skewers halfway through.
3. To serve - Make the chutney by blending all the ingredients in a high-speed
blender using water as needed. Serve the chicken tikka kebab with mint-cilantro
chutney.

15
 ACHARI CHICKEN
INGREDIENTS
1½ pounds of chicken drumsticks skin
removed
3 tablespoons oil
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
½ teaspoon nigella seeds or onions seeds
4 dried whole red chilies
1 tablespoon garlic paste
2 tablespoons ginger paste
1 large yellow onion finely sliced
1½ tablespoons tomato paste
½ teaspoon ground turmeric
2 teaspoons Kashmiri red chili powder
¼ cup water
¼ cup full fat yogurt lightly beaten
1 tablespoon lemon juice
2 teaspoons kosher salt
¼ cup cilantro finely chopped for garnish

PREP TIME: 10 MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS SERVINGS: 4

INSTRUCTIONS
1. Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow
them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds.
Sauté for 10 seconds.
2. Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins
covered or until the onions become translucent. Next, add ginger paste, garlic
paste, turmeric, chili powder, salt and mix well.
3. Add the chicken pieces and stir everything together until the chicken is coated
with all the spices. Turn off saute mode, add water and deglaze the pot. Layer the
tomato paste on top and do not mix.
4. Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6
minutes followed by 10-minute natural pressure release.
5. Open the Instant Pot and add a few spoonfuls of hot gravy to the yogurt and stir,
this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the
chicken and mix well. Stir in lemon juice and garnish with cilantro.

NOTES
Stovetop Recipe:
1. Heat oil in a 4 to 6-quart heavy-bottomed pan or pot. Add the mustard seeds and allow
them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté
for 10 seconds.
2. Add the sliced onion and mix well. Add whole red chilies and sauté for 8 to 10 minutes
covered or until the onions become translucent. Next, add ginger paste, garlic paste,
turmeric, chili powder, salt and mix well.
3. Add the chicken pieces and stir everything together until the chicken is coated with
all the spices. Add 1 cup of water, tomato paste and mix well. Cook covered on medium
heat for 15 to 20 minutes or until the chicken is fully cooked.
4. Add a few spoonfuls of hot gravy to the yogurt and stir, this will prevent the cold
yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in
lemon juice and garnish with cilantro. Add more salt to taste if needed.
16
 CHICKEN KORMA
INGREDIENTS
1½ pounds chicken thighs cut into pieces
I used 6 skinless drumsticks
1 tablespoon cooking oil
4 green cardamom whole
4 whole cloves
12 black pepper
½ teaspoon cumin seeds
1 large onion finely chopped
1 teaspoon ginger grated
1 teaspoon garlic minced
¼ teaspoon ground turmeric
½ to 1 teaspoon Kashmiri chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup full fat or Greek yogurt
1 teaspoon kosher salt
¼ cup cilantro chopped, for garnish
Pot in Pot Rice
1 cup basmati rice rinsed and drained
1½ cups water
1 teaspoon kosher salt

PREP TIME: 5 MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS SERVINGS: 3

INSTRUCTIONS
1. Turn the Instant Pot to sauté mode and heat oil. Add whole spices (cardamom,
cloves, black pepper, and cumin). Saute for 30 secs.
2. Add onion and mix well. Saute for 2 minutes covered with glass lid.
3. Add ginger, garlic, turmeric, red chili powder, ground cumin, ground coriander, and
salt. Mix well.
4. Add chicken, mix well to evenly coat all the spices to the chicken.
5. Add 1/4 cup of water. Close Instant Pot with pressure valve to sealing. Cook on
Manual(Hi) for 8 minutes followed by 5-minute Natural Release.
6. Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well.
This step is important to avoid the cold yogurt getting split in the curry.
7. Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro! Garnish
with cilantro and enjoy with hot steamed rice. Be sure to pick out and discard the
whole spices while you eat.

NOTES
We enjoy this curry a bit soupy. If you want a thick curry, reduce the ¼ cup water by
adding only 2 tablespoons of water and saute in the end for a few extra minutes.
For boneless chicken thighs or breasts – cook for 5 minutes followed by 10-minute
natural pressure release.
Pot in Pot Rice
1. In step 5, before closing the Instant pot, add rice, water, and salt to a stainless steel
pot.
2. Place a tall trivet in the Instant and place the rice pot over it.

17
 CHICKEN TIKKA MASALA
INGREDIENTS
Marinate:
1½ pounds chicken breasts
1½ teaspoons kosher salt
1 tablespoon lemon juice
2 tablespoons plain yogurt
2 teaspoons Kashmiri red chili powder
1 teaspoon garam masala
2 teaspoons ginger grated
2 teaspoons garlic minced
1 teaspoon oil for basting
Sauce/Curry:
2 tablespoons butter or oil
2 medium yellow onions diced
1 teaspoon ginger grated
1 teaspoon garlic minced
3 plum tomatoes chopped or 1.5 cups
diced or pureed tomatoes
¼ teaspoon ground turmeric
1 teaspoon kosher salt
1 to 2 teaspoon Kashmiri red chili powder
½ to 1 teaspoon garam masala
½ cup cream
1 tablespoon dried fenugreek leaves
kasoori methi
2 teaspoons sugar optional
½ cup cilantro chopped for garnish

PREP TIME: 10 MINS COOK TIME: 30 MINS MARINATE TIME: 20 MINS

TOTAL TIME: 60 MINS SERVINGS: 5

INSTRUCTIONS
1. Make 2 to 3 slits in the chicken breasts. Apply salt and lemon juice to the chicken breasts.
Mix yogurt, red chili powder, garam masala, ginger, and garlic. Apply evenly to the chicken
breasts and allow to marinate for 20 minutes or refrigerate if marinating ahead of time.
Marinating chicken for 4-5 hours or overnight works well.
2. Set the Instant Pot to Saute mode and heat butter or oil. Add onions and saute for 2
minutes. Add ginger, garlic and mix well. Add tomatoes, turmeric, salt red chili powder,
and garam masala. Mix well. Press Cancel. Add 2 tablespoons of water. Deglaze the pot if
needed.
3. Place the tall trivet in the main pot. Place the marinated chicken over the trivet. Baste
the chicken with oil. Close the Instant Pot with the pressure valve to sealing. Pressure
Cook for 8 minutes followed by 10 minute natural pressure release.
4. Open the Instant Pot. Take the chicken and the trivet out. Using an immersion blender,
blend the sauce until smooth and bring the sauce to boil on saute mode.
5. Stir in cream, fenugreek leaves, and sugar. Note the optional step is to broil the cooked
chicken for 5 minutes to get some char marks. Cut the chicken into 2-inch pieces and add
them to the sauce. Set the Instant Pot to saute mode and bring the sauce to a gentle boil.
The sauce will thicken further as it cools down. Garnish with cilantro.

NOTES
1. Use plain full fat or greek yogurt for the marinade
2. Pat dry the chicken to avoid extra liquids in the marinade
3. Discard any leftover marinade or brush it on the chicken for spicier curry
4. 1 cup of pureed tomatoes can be substituted for fresh tomatoes
5. Homemade garam masala brings out the best flavors
6. Any mild red chili powder can be substituted for Kashmiri red chili powder

18
 WHOLE TANDOORI CHICKEN
INGREDIENTS
4 to 5.5 pounds whole chicken
Stuffing:
10 whole black peppercorns
8 cloves
1 cinnamon stick
½ large yellow onion chopped
Marinade:
1 to 2 tablespoons Kashmiri red chili powder
½ teaspoon ground turmeric
1½ tablespoon kosher salt
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ginger paste
2 tablespoons garlic paste
3 tablespoons lemon juice
3 tablespoons oil
Gravy:
1 yellow onion diced
3 garlic cloves
1 cup low sodium chicken broth
3 tablespoons all-purpose flour
¼ cup water

PREP TIME: 10 MINS COOK TIME: 50 MINS MARINATE TIME: 8 HRS

TOTAL TIME: 60 MINS SERVINGS: 8

INSTRUCTIONS
1. Remove the bag of giblets from inside the chicken. Pat dry the chicken from outside and inside
with paper towels and remove any excess moisture. Trim any excess fat from the chicken.
2. Make small slits on the chicken so that the marinade can reach inside the chicken
3. Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a
cinnamon stick. Tie the legs with kitchen twine.
4. Spread the marinade evenly on both sides of the chicken. With the breast side up, spread the
marinade under the chicken skin with a spoon. Allow the chicken to marinate for 6 to 8 hours
or overnight in the refrigerator. When ready to cook, take out the chicken an hour before so it
comes to room temperature.
5. Lightly brush or spray the chicken with oil. Set the Instant Pot to saute mode and heat ghee or
oil. If you are making gravy with the tandoori chicken, add onions and garlic cloves and saute
for 2 minutes. Add chicken broth. Place the chicken on the trivet and carefully put the trivet
inside the Instant Pot.
6. Close the lid and pressure cook for 30 minutes. Allow 10 minutes of natural pressure release and
then open the Instant Pot. Carefully take the chicken out and blend the gravy using an
immersion blender. Mix all-purpose flour in water and stir in to thicken the gravy and bring it
to a gentle boil. Serve the chicken with the hot gravy.
Instant Pot size and cook times to make whole tandoori chicken:
1. If making whole tandoori chicken in a 6-quart Instant Pot make sure your chicken is no more
than 4 pounds as it may not fit the pot
2. I have tested this recipe with 5 to 6 pounds of chicken in my 8-QT Instant Pot
3. Cook time for 1 pound of bone-in chicken is 6 minutes. So for a 5 pound chicken the pressure
cook time is 30 minutes and for a 4 pound chicken it will be 24 minutes
4. 10 minute natural pressure release is recommended
Pro tips for making perfect Whole Tandoori Chicken:
1. Pat dry the chicken completely inside and out
2. Trim any excess skin and fat. I like using kitchen sheers for this and I do it directly in the pan
that I use for marinating
3. Traditionally yogurt is also added to tandoori marinate. I have tried this recipe with and
without the yogurt and there was not much difference in taste
4. Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish
5. Homemade garam masala adds a more authentic flavors and aroma to the chicken
6. Try to spread the marinade under the skin with breast side up
7. Make sure to marinate the chicken overnight or at least 8 to 10 hours
8. Lightly spray the chicken with oil before broiling for smokey flavors
9. Do not broil the chicken for too long as that would overcook and make the chicken dry
Variations for Whole Tandoori Chicken:
1. If you do not want to make the gravy, simply add 1 cup of water to the inner pot and place the
trivet with chicken inside the pot
2. Sprinkle the inside of the chicken with 1/2 teaspoon salt

19
BAKED SALMON WITH FRESH HERB CHUTNEY
INGREDIENTS
1 to 2 lemons sliced
3½ pounds salmon fillet wild or organic
2 teaspoons cumin seeds
3 small green chilies
2 tablespoons ginger peeled & chopped
8 garlic cloves peeled
1 cup scallions chopped
2 cups cilantro chopped
2 cups parsley chopped
2 teaspoons kosher salt
1 Lemon juiced
½ teaspoon ground black pepper
2 tablespoons olive oil1 cup mint leaves
¼ cup red onion thinly sliced (optional)

PREP TIME: 20 MINS COOK TIME: 25 MINS TOTAL TIME: 45 MINS SERVINGS: 8

INSTRUCTIONS
Prep
1. Rinse the salmon fillet and dry both sides with paper towels.
2. Place the salmon on a baking sheet lined with parchment paper. Tuck a few slices of lemon
under the fillet.
3. Note: If you do not have parchment paper, you can line the baking tray with aluminum foil
instead and grease it well with oil. Preheat the oven to 375 degrees.
Chutney Marinade
1. Toast cumin seeds in a small pan over low-medium heat and allow them to cool.
2. Add green chilies, ginger, garlic, toasted cumin seeds, scallions, cilantro, and parsley to the food
processor. Add salt, lemon juice, olive oil, and pepper. Pulse a few times until all the
ingredients are finely chopped.
3. Then add the mint and pulse a few more times until the mint blends well with the remaining
marinade. (Note: Over pulsing mint can sometimes make the marinade turn brownish, so adding
it in the end) The marinade will have texture of a pesto and not a fine paste. This should make
about 1.5 cups of marinade.
Apply the marinade
1. Sprinkle 1/2 teaspoon salt on the salmon.
2. Spread about 1/2 cup of the chutney marinade over the salmon. Reserve the remaining to serve
with salmon.
3. Optional step: sprinkle a handful of thinly sliced red onions on the top. Allow the fish to
marinate in the refrigerator at this point for 20 minutes or go ahead and bake it right away!
Bake
1. Brush the top of the salmon with olive oil or use olive oil spray all over the salmon.
2. Bake for 25 minutes, but check for doneness around the 20-minute mark. Serve hot with the
reserved chutney.

NOTES
1. To check for doneness you can simply use a fork and see if the salmon flakes easily. Since the
thickness of the salmon fillet can vary, I like to use a basic thermometer to check for doneness.
2. According to the FDA, salmon should be cooked to an internal temperature of 145 degrees. So
insert the thermometer at the thickest part of the fillet.
3. If you like a slightly undercooked salmon, an internal temperature of 135 degrees works well.

20
 SPICY MALABAR SHRIMP CURRY
INGREDIENTS
20 jumbo/extra large shrimps shelled,
deveined and thawed
3 tablespoons oil
2 teaspoons mustard seeds
½ teaspoon fenugreek seeds
1 cup yellow onion thinly sliced
1 hot green chili slit lengthwise, optional
15 curry leaves
4 garlic cloves
½ inch ginger
1 dried red chili
½ teaspoon ground turmeric
3 tomatoes finely diced
2 tablespoons tamarind paste more or
less depending on the sourness you like
¼ cup cilantro finely chopped
½ cup water
salt to taste

PREP TIME: 5 MINS COOK TIME: 20 MINS TOTAL TIME: 25 MINS SERVINGS: 4

INSTRUCTIONS
1. Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and
allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add
green chili along with half the curry leaves. Continue to cook for 5 minutes over
medium heat until the onions begin to change color to a light brown.
2. Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the
pan. Add turmeric powder and mix well.
3. Add tomatoes and continue to cook until they soften for 5 minutes. Add water along
with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
4. Add shrimp and cook covered over low heat for 5 minutes stirring halfway through.
Turn the heat off and add remaining curry leaves and cilantro. Serve with steamed
Basmati rice.

21
 SALMON TIKKA MASALA
INGREDIENTS
MARINADE
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon Kashmiri red chili powder
or another mild red chili powder
1 teaspoon garam masala
½ teaspoon ground turmeric
1 teaspoon kosher salt
CURRY
1½ pounds skinless salmon fillet cut into
8 pieces
1 tablespoon neutral vegetable oil
1 yellow onion finely diced
1 teaspoon kosher salt
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1½ cups canned tomato puree
1 teaspoon Kashmiri red chili powder
½ teaspoon ground turmeric
½ teaspoon garam masala
⅓ cup water
¾ cup heavy cream
1 tablespoon dried fenugreek leaves

PREP TIME: 15 MINS COOK TIME: 20 MINS TOTAL TIME: 35 MINS SERVINGS: 4

INSTRUCTIONS
1. To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot,
combine the lemon juice, ginger, garlic, chile powder, garam masala, turmeric, and
salt and stir to mix.
2. Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
3. Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until
the onion turns translucent about 5 minutes. Cover the pot with a glass lid (or other
nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté
until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and
garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water
and stir well with a wooden spoon, nudging loose any browned bits from the pot
bottom.
4. Place a tall steam rack in the pot, making sure all of its legs are resting firmly on
the bottom. Place the bowl of salmon on the rack.
5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or
Manual setting and set the cooking time for 4 minutes at high pressure.
6. Perform a quick release by moving the Pressure Release to Venting. Press the Cancel
button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts,
remove the bowl of salmon to a trivet and remove the rack.
7. Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms
of your hands to release the aromas and stir them in as well. Select the high Sauté
setting and carefully add the salmon to the curry, turning it to evenly coat. Cook
until the curry comes to a gentle boil and is heated through 2 to 3 minutes. Press the
Cancel button to turn off the Instant Pot.
8. Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.

22
SIDES
 TURMERIC CAULIFLOWER RICE
INGREDIENTS
1½ tablespoons ghee
1 teaspoon cumin seeds
1 cup onion thinly sliced
1 teaspoon kosher salt
½ teaspoon ground turmeric
3 cups riced cauliflower

PREP TIME: 0 MINS COOK TIME: 10 MINS TOTAL TIME: 10 MINS SERVINGS: 2

INSTRUCTIONS
1. Heat ghee in a nonstick skillet. Add cumin seeds and once they start to sizzle add
onion, salt, and mix well. Cook stirring frequently for 5 to 7 minutes or until the
onions just start to turn golden brown.
2. Add turmeric and cauliflower rice. Mix well. Cook on medium-low heat for 3 to 5 mins
or until the cauliflower is cooked tender, stirring frequently. Turn off the heat while
the cauliflower still has a bite to it so it does not turn mushy.

NOTES
1. Onion is optional. Adding onion is optional in this recipe but it adds a nice flavor.
2. If skipping onions, add only 1/2 teaspoon salt.

24
 LEMON CAULIFLOWER RICE
INGREDIENTS
1½ tablespoons oil
1 teaspoon mustard seeds
⅛ teaspoon hing
12 curry leaves chopped
¼ cup cashews optional
¼ teaspoon ground turmeric
3 cups riced cauliflower
¾ teaspoon kosher salt
½ lemon juiced

PREP TIME: 0 MINS COOK TIME: 15 MINS TOTAL TIME: 15 MINS SERVINGS: 2

INSTRUCTIONS
1. Heat oil in a nonstick skillet on medium-high heat. Add mustard seeds and allow
them to splutter
2. Turn the heat to low and add hing, curry leaves, and cashews and cook for another
minute mixing well
3. Add turmeric, cauliflower, and salt. Mix well. Cook on medium low heat for 3 to 5
mins or until the cauliflower is cooked tender, stirring frequently. Turn off the heat
while the cauliflower still has a bite to it so it does not turn mushy. Add lemon juice
and mix well.

NOTES
1. I have skipped urad dal in this recipe. If you like add 2 teaspoons along with the
cashews and curry leaves.
2. You can also skip the cashews to keep the carb count low

25
 FLAVOR BOMB CABBAGE SALAD
INGREDIENTS
2 cups green cabbage thinly sliced and
chopped
½ cup red pepper thinly sliced
½ cup green pepper thinly sliced
½ cup carrots julienned
½ cup red onion thinly sliced
½ cup purple cabbage. thinly sliced and
chopped optional
1½ tablespoons oil
1 teaspoon black mustard seeds
¼ teaspoon asafoetida
½ teaspoon ground turmeric
½ teaspoon red chili powder
1 teaspoon kosher salt
1 lemon cut into half & juiced

PREP TIME: 15 MINS COOK TIME: 5 MINS TOTAL TIME: 20 MINS SERVINGS: 5

INSTRUCTIONS
1. Mix all the veggies in a medium bowl.
2. Heat oil in a small saucepan over medium heat. Once the oil is hot and shimmering,
add mustard seeds and allow them to pop. Turn the heat off once the mustard seeds
start to pop. Add asafetida, turmeric & red chili powder.
3. Pour this tempering over the veggies. Add salt and lemon juice. Mix well and enjoy.

26
 KAKDI KOSHIMBIR
INGREDIENTS
4 small Persian cucumbers
1 tablespoon ghee
1 teaspoon cumin seeds
⅛ teaspoon asafetida hing (optional)
1 small green chili sliced lengthwise
1 teaspoon kosher salt
1 teaspoon sugar
2 tablespoons peanuts roasted and
ground
2 tablespoons cilantro chopped finely for
garnish

PREP TIME: 5 MINS COOK TIME: 5 MINS TOTAL TIME: 10 MINS SERVINGS: 4

INSTRUCTIONS
1. Peel the cucumbers, finely dice and keep in a medium bowl.
2. Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the
palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about
30 seconds. Add hing and green chili and cook for another 30 seconds.
3. Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro.
Mix well and serve immediately.
4. If making ahead of time, hold on the salt and sugar and add them just before
serving. This helps the cucumber not release too much water. Leftover koshimbir can
be refrigerated for a day.

NOTES
To make it vegan simply use any neutral oil instead of ghee
You can skip the peeling cucumbers or peel them partially
Powdered hing often contains wheat flour, but gluten-free versions are also
available
Add salt and sugar just before serving so the cucumbers do not release too much
water
Pick out the chili before eating unless you like super spicy food

27
 BEET AND CUCUMBER RAITA
INGREDIENTS
2 medium beets
½ teaspoon kosher salt
2 cups yogurt full fat
2 small cucumbers peeled and cubed
8 fresh mint leaves optional

PREP TIME: 10 MINS COOK TIME: 30 MINS TOTAL TIME: 40 MINS SERVINGS: 5

INSTRUCTIONS
Steaming Beets in Instant Pot:
1. Pour 1 cup of water in the Instant Pot and place the trivet in the pot. Place the beets
on the trivet.
2. Secure the lid and set the pressure reelease to sealing. Manual(Hi)/Pressure Cook for
15 minutes. Let the pressure release naturally, this will take about 10 minutes. Open
the pot and wearing heat-resistant mitts transfer the beets to a plate or cutting
board. Let cool. When cool enough to handle, peel the beets and cut into 1/2-inch
cubes
Making Raita
1. In a medium bowl whisk together yogurt and salt. Stir in cucumber.
2. Add the beets to the raita, stir to combine, and garnish with the mint. Store in an
airtight container in the refrigerator for up to 3 days and serve chilled.

28
DESSERTS
 RICOTTA CHEESECAKE
INGREDIENTS
¾ cup raw unsalted pistachios
½ tablespoon unsalted butter
½ cup sugar
2 teaspoons all-purpose flour
1 teaspoon ground cardamom
1 container 15-ounces full-fat ricotta
cheese
1 teaspoon rose essence
3 large eggs at room temperature
2 or 3 drops red natural food coloring
optional
1 tablespoon raw unsalted pistachios
thinly sliced, optional garnish

PREP TIME: 10 MINS | COOK TIME: 60 MINS

CHILL TIME: 7 HRS | TOTAL TIME: 8 HRS 10 MINS
SERVINGS: 12

INSTRUCTIONS
Prepare the cake pan and crust
1. Line the bottom of a 7-inch cake pan with a removable bottom with parchment
paper. Coat the sides of the pan and the parchment paper with cooking spray.
2. Add the pistachios and 1/2 tablespoon of butter to a food processor and pulse for 2 to
4 seconds until the pistachios are chopped finely with crumbly textures. Pour the
pistachios into the prepared cake pan and spread it all around the bottom pressing it
gently with the tip of your fingers to form even layer of crust. Place the cake pan in
the freezer while you prepare the remaining ingredients.
3. Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the
pot.
Make the cake batter
1. In a large bowl, first mix all the dry ingredients – sugar, flour, and cardamom.
2. Then stir in the ricotta and rose essence until well combined. Add the eggs, one at a
time, and stir after each addition until just combined.
3. Pour the batter into the prepared pan. Add the food coloring and gently swirl
through the batter with a toothpick.
Cover the pan and pressure cook
1. Cover the pan with a paper towel and place an 8-inch sheet of aluminum foil over
the top, crimping down the foil around the sides of the pan to secure the paper towel
in place.
2. Place the pan on the rack in the Instant Pot. Secure the lid and set the Pressure
Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking
time for 40 minutes at high pressure.
3. Let the pressure release naturally; this will take 10 to 15 minutes.
Take the cake out and chill
1. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the
foil and paper towel, then dab off any liquid that may have accumulated on top of
the cake with another paper towel. Let the cake cool on the counter for about 1 hour
(the cake will continue to cook as it cools).
2. To remove the cake from the pan, carefully run a butter knife around the inside edge
of the pan and down the sides. If your pan is a push pan type, place it on an empty
glass cup and gently push down on the top edges of the pan. This will help the cake
to release from the pan sides. If using a springform pan, unclasp the collar on the
pan and lift it off.
3. Transfer the cake to a platter. Garnish with sliced pistachios (optional). Refrigerate
for at least 4 hours and up to 5 days.
4. Cut into wedges and serve cold.

30
 MANGO LASSI POPSICLES
INGREDIENTS
1½ cups Greek yogurt
2 cups mango pulp or 3 ripe mangoes
1 tablespoon sugar or honey, optional
½ teaspoon saffron optional
¼ teaspoon kosher salt

PREP TIME: 15 MINS FREEZE TIME: 8HRS TOTAL TIME: 8 HRS 15 MINS SERVES: 5

INSTRUCTIONS
1. If using ripe mango, peel and cut the mango. Add mango pieces to a blender and
blend until smooth. Skip this step if using canned mango puree
2. To the blender with mango puree add yogurt, salt, and saffron and blend until
smooth.
3. Pour the mix into the popsicle mold. Do not overfill molds, allow for explansion by
leaving about ¼ inch of space at the top of each mold. Place the lid on and then
insert the wooden sticks, leaving about 1.5 inches out so they are easier to remove.
Freeze for 8 hours or overnight
4. .To remove the popsicles, run the mold under warm water which will loosen the ice
pops or keep the mold in a large pot with warm water for a minute. Make sure that
lid is not submerging in water.
5. Then gently pull the mango lassi popsicles. Enjoy immediately or if serving later
place them in a parchment paper lined tray or individually wrap them in parchment
paper and store in freezer proof container.

31
 ABOUT THE AUTHOR

I am Archana, a recipe developer, food blogger and author of The Essential

Indian Instant Pot Cookbook. My blog Ministry of Curry makes cooking fun
and simple so you have a perfect dish every time! My easy and fail-proof
recipes deliver authentic flavors using modern and innovative techniques. I
am a mother of two boys who share my love of food and cooking. Words I
love to hear are, “Mom, what’s for dinner?” The same words I say to my
mom every time we speak. I live in the greater New York City Area with my
husband and sons.

© 2021 Archana Mundhe of Ministry of Curry