Introduction: 5

Guidelines for using non-OPOS cookware 7

Abbreviations: 8

Basic Guidelines for Cooking 500g of Main Ingredients. 9

Cooking Mutton: 10
Cooking Chicken: 10
Cooking Vegetables/ Seafood: 10
Simple Homestyle Curry 11

Mutton Curries 12
Rogan Josh - Kashmir 12
Shalgam Gosht (Lamb with Turnips) - Kashmir 12
Aab Gosht (Lamb Cooked in Milk) - Kashmir 12
Lamb Korma Pilaf (Korma Pulao) - Lucknow 13
Kalee Mirch cha Mutton (Lamb with Herbs and Black Pepper) - Konkan Coast 13
Lamb Shank Korma (Nalli Korma) - Lucknow 13
Jeera Aloo Salan (Meat Curry with Cumin flavoured Potatoes) - Lucknow 14
Aachar Gosht (Lamb in Pickling Spices) - Bhopal 14
Palak Gosht (Lamb with Spinach) Punjab 14
Elaichi Gosht (Meat cooked with Cardamom) - Sindhi 15
Seyal Gosht (Lamb cooked in Onions & Yogurt) Sindhi 15
Jardaloo Boti (Lamb with Apricots) Mumbai 15
Bori Curry (Kaari) Mumbai 16
Nellore Mutton Curry (Andhra Style) 16
Gosht Alu Bukhara (Lamb with plums) Punjab 16
Dalcha (Meat with Lentils) Hyderabad 17
Madras Style Lamb Curry - Tamil Nadu 17
Lamb Vindaloo - Goa 17

Chicken Curries 19
Safed Murgh Korma (White Chicken Korma) - Agra 19
Chicken Rizzala (Green Chicken Korma) - Bhopal 19
Murg Makhani (Butter Chicken) - Delhi 19
Pista Chicken (Chicken Pistachio Korma) - Delhi 20
Kaju Chicken in Kaala Masala (Chicken and Cashew Nuts in Black Spices) - Mumbai 20
Chicken Dhansak (Chicken cooked with Lentils & Vegetables) - Parsi Mumbai 21
Kori Gashi (Chicken in thick coconut gravy) - Mangalore 21
Kozhi Varutha Kozambu (Chicken Chettinad) - Chettinad 22
Chicken Stew - Kerala 22
Chicken Dopiaza (Chicken with onions) - Bengal 22
 Parsi Red Chicken Curry - Mumbai 23

Seafood Curries 23
Shrimp Patia (Shrimps in Sweet & Hot Curry) - Parsi - Dahanu, near Mumbai 23
Konju Curry (Malabar Shrimp Curry) - Kerala 24
Jhinga Methi (Shrimps with Scallions & Fenugreek Leaves) Hyderabad 24
Ras Chawal (Green Fish Curry) - Parsi 24
Crab Curry - Konkan Coast 25
Homestyle Madras Fish Curry - Coastal Tamil Nadu 25
Fish Molee (Fish in Coconut Milk) - Kerala 25
Goa Fish Curry - Goa 26
Doi Maach (Fish Cooked in Yogurt) - Bengal 26
Gujarati Mango & Yogurt Curry 27
Rajasthani Watermelon Curry (Matira Curry) 27
Mixed dried fruit curry ( Dry Fruit Korma) Mumbai 27

Eggs 28
Egg Curry (Egg Kurma) - Chettinad 28
Malabar Coast Omelet Curry (Neo/Cookbot) 28

Vegetables 29
Kerala Eggplant Curry 29
Cauliflower and Potato Gassi (Mangalore) 29
Khat khata (Goan Mix Vegetable Curry) 29
Mangalorean Pineapple Curry (Annas Curry) 30
Sindhi Chole 30
Malaidar Aloo Curry - Lucknow 31
Sindhi Besan Ki Curry 31

Rice 32
Pulao Rice 32
Lemon Rice 32

Side Vegetables 32
Palak Paneer (Spinach with curd cheese) 32
Beans Poriyal (Stir fried French beans) 33
Punjabi Gobi (Cauliflower with shredded ginger) 33
Cabbage with spices & tomato 33
Bhindi Pyaz (Okra with Onions) 34
Gajar Matar (Peas & Carrots with Cumin) 34
Gujarati Style Potatoes 34
Aloo Methi (Potatoes with fenugreek leaves) Punjab & Sindh 34
 Potatoes with Peanuts 35
Sukha Aloo (Fried potatoes with mixed spices) 35
Dahiwalla Aloo (Potatoes in yogurt) Maharashtrian Style 35

Lentils (Dals) 36
Moong Dal - Uttar Pradesh Style 36
Masoor Dal - Uttar Pradesh Style 36
Chana dal/ Cholar Dal - Bengal Style 36
Churi Dal - Sindhi Style Dry Moong Dal 37

Raitas (Yogurt) 37
Potato Raita 37
Spinach Raita 38

Desserts 38
Shahi Tukda 38
Apple Halwa 38

Learning to rewrite recipes into OPOS 39

Introduction:
Welcome to celebrity Chef rewrites.
Here is the OPOS version of Camellia Panjabi is 50 Great Curries of India, the world's
best-selling book on curry, selling over 1 million copies. It has been described as 'the definitive
guide to Indian cooking'.

It is easy to rewrite complex recipes into OPOS once you learn to visualise recipes in your head.
Rewriting is not copying whatever the chef does. The idea is to understand the spirit of the
recipe, use the ingredient list as a starting point and use OPOS techniques to cook everything
together in one single step.
This series of books is planned to help you rewrite celebrity chef recipes easily and create your
own recipes without fear. You can also download the series of books titled Best of Celebrity
Chefs from Amazon, where we rewrite over 2 dozen Indian and International celebrity chefs in
real time.

As long as you have standard equipment and follow the standardised templates, we take full
responsibility for your cooking. Even if you have never heard of these recipes, you can cook
them perfectly at the very first try, by sticking to standardised templates.

Here are a few pointers:

1. The focus is to maximise the inherent taste of food by not overcooking or undercooking.
2. Our goal is not to recreate the exact taste by duplicating the exact combination of select
ingredients the chef has used, but to use these recipes as general guidelines to personalise
them to our taste.
3. Exact ingredients are not easily available and in most cases, do not matter. If unavailable, you
can substitute them with the closest matches. The suggested substitutes have been listed in
each recipe.
4. If in doubt, look up the closest recipe in the OPOSChef app. Follow the same template.
5. Use standard quantities. Scale up or down after you have done the recipe successfully.
6. Use the right tool for the job. Prefer a Neo/ a 2L pot for vegetables/ seafood. Use a CookBot /
or an Electric pressure cooker rice/ dal/porridge/ channa/ rajma/ tough meat based dishes.
7. The suggested equipment for each recipe is given in brackets. Though the equipment can be
interchanged, it is best to avoid such changes unless you gain enough skill.
8. This book is for those who are comfortable with basic lessons. If you have mastered Pressure
Baking and Cold Pressure Frying, you can tackle all these recipes. If you have not, please wait for
the corresponding videos to appear on the OPOSChef app.
9. The key goal of this series of rewrites is to make celebrity chef recipes accessible to everyone.
In case there is a conflict between simplification and following the recipe exactly, we have
veered towards simplification. We suggest you refer to the original book in case you want to
follow the recipes and measures without any change.
10. Keep the big picture in mind. Trust your equipment. Trust the techniques. Cook without
fear!
Remember the key points:
1. Every single vegetable can be pressure baked in 5-6 minutes. We do not prefer cooking
any vegetable beyond 10 minutes.
2. Delicate vegetables (Beans, capsicum, cabbage, cauliflower, broccoli etc.) are never
cooked with rice/ dal/ meats/ channa/ rajma as they turn to mush.
3. We use caramelised/ fried onion as much as possible to avoid the hassle of chopping
and caramelising onions fresh every time.
4. All international recipes usually use much less chillies, salt and spices than we are used
to. You can increase the spice levels to your taste.
5. Move out of your comfort zone. Try new ingredients, new herbs. Learn to cook with
wine, stock. That’s the whole idea while attempting another cuisine.

Try these recipes out fearlessly. If you are stuck or face trouble you can always email
oposmods@gmail.com or post in OPOS support group with full details and ask for help.
Videos for these recipes will soon appear in the OPOSchef app.

We are constantly looking for aspiring OPOStars. If you have mastered the basics, go live with
any of the recipes and submit your video to the OPOSChef app. All app approved videos get
paid. Depending on the quality of your rewrite and video, you might also become eligible to join
the OPOS Crash course and learn to visualise recipes in your head.
Guidelines for using non-OPOS cookware
You can use any 2L/ 3L pressure cooker, either stovetop or electric, for basic OPOS recipes. As
these are not designed to be used without water, caramelisation will not happen. So you either
need to caramelise ingredients first or add caramelised ingredients. In electric pressure cookers,
at least 1/2C of water is needed to prevent the BURN message. In manual pressure cookers, add
1/2C to 1C water based on the recipes to account for evaporation.

For the best results using non-OPOS cookware, the selection criteria is given below:

Electric Pressure Cookers:

1. Choose a 3l/ 3Q model (Larger ones overcook vegetables & seafood)
2. Choose one which has the highest rated wattage.
3. Choose a model in which the vent can be kept open while cooking.
4. Prefer those with stainless steel inner vessels.

Stovetop pressure cookers:

1. Choose a 2L / 3L model ((Larger ones overcook vegetables & seafood)
2. Choose short & wide designs. Avoid the tall and narrow designs.
3. Prefer those with silicone gaskets and lead free safety valves
4. Prefer stainless steel or hard anodised cookware.
5. Prefer those that whistle.

Please note normal Pressure cookers are not designed to be used without water. They are not
designed to be used over high heat. They are not designed for pressure frying. Avoid trying out
advanced OPOS techniques in them. For safety and guaranteed results, use OPOS cookware for
advanced OPOS techniques like waterless cooking, cold pressure frying and sugar syrup.

What will happen if I use non-OPOS cookware for advanced OPOS recipes?
Minor issues like gasket damage, safety valve melting, bottom charing are very likely. These can
be easily fixed. More serious issues are metal fatigue, risk of hot oil sprays and permanent
deformation, which can cause serious accidents. We strongly suggest you avoid taking any such
risk. If in doubt, don’t do it! Safety first!
Abbreviations:
If you are an OPOSer, you’d already be aware of the terms listed below. If not, we suggest you
get standard equipment (a Neo & CookBot) and start with Lessons 1 & 2.
The price of deskilling is to use standard equipment and to follow standardised techniques.
There are 26 OPOS techniques, out of which two are used extensively in the following pages -
Pressure Baking and Cold Pressure Frying.

1. Pressure Baking (PB)

OPOS technique of cooking food under pressure, in its own juices, at the highest
possible heat for the lowest possible time. Pressure here is used as an equaliser, to
guarantee the cooking conditions in our pots are alike, irrespective of where we are. PB
can be done with an oil buffer to simulate roasting/ stir frying/ shallow frying/ grilling or
with a water buffer to simulate steaming/ boiling.
PB can be done both in the CookBot or Neo.

250g of all vegetables/ seafood/ chicken can be pressure baked in around 5 minutes.
When scaling up, around a Kg of vegetables/ seafood/ chicken can be pressure baked in
around 10 minutes.
Thick chunks, tough meats, whole legumes, rice & other grains cannot be pressure
baked.

Vegetables/ Seafood/ Chicken can be pressure baked both in a Neo or in a CookBot.

A CookBot is preferred for cooking tough meats, whole legumes, rice & other grains.

2. Cold Pressure Frying (CPF)

OPOS technique of immersing food in cold oil and heating both together, under
pressure. CPF is used to simulate deep frying/ baking.
Thin slices, watery batter, watery ingredients cannot be CPFed.
CPF can be done both in the CookBot or Neo, but in most cases, a Neo is preferred.

3. Other acronyms:
● L1, L2, L3: Layer 1, Layer 2, Layer 3 and so on. Ingredients to be layered inside the
pot in the order given.
● 5W/ 4 Min: Cook for 5 whistles or 4 minutes, whatever happens earlier.
● PIP: Pot In Pot. Ingredients are added in a smaller pot, which is placed inside a
larger pot.
● CT: Caramelised Tomatoes.
● CO: Caramelised Onions
● GG: Ginger Garlic Paste
● LPS: Let pressure settle.
● RP. Release pressure
● V1, V2, V3: Version 1, 2, 3
 ● BT: Bottled Tadka (Hot oil infusion/ spices fried in oil and bottled)
● Neo: OPOS manual Pressure baker. Cookbot: OPOS Electric Pressure Baker

Basic Guidelines for Cooking 500g of Main

Ingredients.
Suggested cooking times for 500g lesson 2 ingredients (All vegetables, seafood, chicken,
minced meat)
Neo : around 7 mins
Cookbot around 10mins
Release pressure (for delicate vegetables) or let pressure settle depending on the ingredients
being used.

The standard quantities of spices we will be using are listed below. The quantities of building
blocks (CO, CT, cooked dal, coconut, etc) are your choice. Mix and match as desired.
The quantity of salt mentioned is for dry curries. Diluted curries will need extra salt & spices.

500g ingredients
Buffer : 2-3 Tbsp oil/ Water

Basic Spices :
1/2tsp salt
1tsp chilli powder or 2tsp Kashmiri chilli powder/ 1tsp chopped green chillies
1/2tsp Ginger paste
1/2tsp Garlic paste
1/2tsp garam masala
1/2tsp coriander powder
1/2tsp cumin powder
1/2tsp fennel powder
1/2tsp pepper powder

Strong Spices
1/4tsp turmeric
1/4tsp asafoetida
1/4tsp fenugreek powder

Ready Masala Powders like sambar, chole, pav bhaaji - 1tsp.

Cooking Mutton:
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Neo: 15min on medium.
Other Electric pressure cookers: Stir fry meat. Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Stir fry meat. Add 1C water. Cook for 20 min on medium heat.
Let pressure settle.

Cooking Chicken:
Neo: 10W/ 8min on high.
Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1 & V2).
Other Electric pressure cookers: Caramelise chicken. Add 1/2C water. Set 12 min on
low.
Normal pressure cookers: Stir fry chicken. Add 1/2C water. Cook for 10 min on medium
heat.
Let pressure settle.

Cooking Vegetables/ Seafood:

Neo: 3W/ 7min on high. RP.
Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 & V2).
Other Electric pressure cookers: Stir fry briefly. Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Stir fry briefly. Add 1/2C water. Cook for 10 min on high. Let
pressure settle.
 1) Simple Homestyle Curry
Curry Paste : Mix 1/4C each (CO, CT), 1tsp each (GG paste, chilli powder), 1/2tsp each
(coriander powder, cumin powder, garam masala, salt), 1/4tsp turmeric powder.
Layer this curry paste over vegetables/ seafood/ chicken/ minced meat and pressurebake.

e.g. Homestyle curry with vegetables

L1 : 1Tbsp each (oil, water)
L2 : 500g chopped vegetables/ fish/ minced meat mixed with 1/2tsp salt and 1/4tsp turmeric
powder
L3 : Curry paste

Neo: Cook on high for 3 whistles/ 7 minutes.

CookBot: Set VEG mode.
2L Pressure cooker: Add 1/2C water. Cook on high for 3 whistles
Other 3L Electric pressure cookers:Add 1/2C water. Cook on High for 3 minutes.
Release pressure. Mix all. Garnish with cilantro.
Mutton Curries

2) Rogan Josh - Kashmir

Curry Paste : Mix 1/2C yogurt, 2Tbsp CO, 1Tbsp kashmiri chilli powder, 1tsp each (GG
paste, fennel powder, ginger powder), 1/2tsp coriander powder, 1/4tsp salt,1/8tsp
turmeric powder
BT : Cloves, cardamom, cinnamon, bay leaves, mace.
L1 : 2Tbsp Ghee
L2 : 500g Mutton mixed with 1/2tsp salt
L3 : Curry paste, 1Tbsp BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat.
Let pressure settle.

3) Shalgam Gosht (Lamb with Turnips) - Kashmir

Curry Paste : Mix 1/4C each (CO, CT), 1tsp each (GG paste, chilli powder, fennel
powder), 1/2tsp salt, 1/4tsp turmeric.
BT : 3 cardamoms, 1 inch cinnamon
L1 : 2Tbsp Oil
L2 : 500g Mutton mixed with 1/2tsp salt, 100g Turnips
L3 : Curry Paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat.
Let pressure settle.

4) Aab Gosht (Lamb Cooked in Milk) - Kashmir

Curry paste : 1/4C CO, 1Tbsp GGpaste, 1tsp fennel powder, ½ tsp each (cumin powder,
pepper powder, salt, sugar), 4 slit green chillies.
BT : 1 inch cinnamon, 1 bay leaf, 5 cloves, 3 cardamoms
In a Cookbot, add :
1C milk, 500g bone in mutton, curry paste, BT. Mix.
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 20 min on medium heat.
Let pressure settle.

5) Lamb Korma Pilaf (Korma Pulao) - Lucknow

Preparation
Soak 200g basmati rice for one hour. Drain.
Marinated Mutton : Mix 300g mutton with ½C each ( mint leaves,caramelized onions
yogurt) ⅓C caramelized tomato, , 1Tbsp OPOS Ginger garlic paste, 1.5tsp salt, whole
spices from Mugal tadka (1"inch cinnamon,1 crushed cardamoms,1 cloves,1 mace, 1
bay leaf) ,3 slit green chili ,1½tsp coriander powder 1tsp each( red chilli powder,cumin
powder) , 1/4tsp nutmeg powder,Mix well. Marinate for a minimum 30 minutes.
In a Cookbot, layer as below
Add marinated mutton, 250g water, Mix well. Add soaked and drained rice. 2tsp rose
water, Spread it out so that the water covers the rice.
Cookbot: GBIR Mode LPS (V3 Cookbot). Med 25 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water extra. Set 30 min on low.
Normal pressure cookers: Add extra 1C water. Cook for 20 min on medium heat. Let
pressure settle.
Open, unmold.Fluff the rice and serve

6) Kalee Mireeche Mutton (Lamb with Herbs and Black

Pepper) - Konkan Coast
Curry Paste : Blend 1/2C each (mint, coconut), 1/4C cashew, 2 green chilliies, 1tsp
mustard, 1/4C CO, 1Tbsp GG paste, 1/8tsp turmeric powder, 2 tsp coriande powder, 1
tsp cumin powder, 1/4C yogurt, 1/2tsp salt, 1/2tsp pepper, 1/2tsp garam masala.
BT : 1 inch cinnamon, 3 cardamom, 5 cloves.
L1 : 2Tbsp Oil
L2 : 500g Mutton marinated with 1/2tsp salt
L3 : Curry paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.
 7) Lamb Shank Korma (Nalli Korma) - Lucknow
Curry Paste : Blend 1/2C CO, 1/4C each (cashew, yogurt), 1Tbsp GG paste, 4 green
chillies, 1tsp each (coriander powder, garam masala, chilli powder), 1/2tsp salt, 1/4tsp
each (cardamom powder, mace powder)
BT : 1 inch Cinnamon, 2 bay leaves
L1 : 2Tbsp Oil
L2 : 1kg lamb nalli (bone marrow pieces) mixed with 1/2tsp salt
L3 : Curry paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.

8) Jeera Aloo Salan (Meat Curry with Cumin flavoured

Potatoes) - Lucknow
Curry Paste : 2Tbsp each (CO, CT), 1Tbsp GG paste, 1tsp each (garam masala,
coriander powder, cumin powder, chilli powder), 1/2tsp salt
BT : 1tsp cumin, 2 bay leaves, cinnamon, cardamom, mace
L1 : 2Tbsp Oil
L2 : 400g mutton mixed with 1/2tsp salt
L3 : 100g potatoes mixed with curry paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.

9) Aachar Gosht (Lamb in Pickling Spices) - Bhopal

Curry Paste : 1/4C each (CO, yogurt), 1Tbsp GG paste, 1tsp each (fennel powder,
mustard powder, fenugreek powder), 1/2tsp salt, 1/8tsp turmeric
L1 : 3Tbsp Oil, chillies stuffed with roasted fennel, cumin, mustard, nigella, fenugreek
L2 : 500g Mutton mixed with 1/2tsp salt
L3 : Curry paste
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.
 10) Palak Gosht (Lamb with Spinach) Punjab
Curry Paste : Mix 1/4C each (CO, yogurt), 1Tbsp GG paste, 4 chillies, 1tsp coriander
powder, 1/2tsp each (cumin powder, salt)
BT : 1 inch cinnamon, 3 cardamoms, 5 cloves, 2 bay leaves.
L1 : 2Tbsp Oil
L2 : 500g mutton mixed with 1/2tsp salt
L3 : Curry paste, BT
After cooking, mix in 1C spinach paste. Let cook in retained heat.
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.

11) Elaichi Gosht (Meat cooked with Cardamom) - Sindhi

Curry Paste : 1/4C each (yogurt, CT), 1Tbsp Cardamom powder, 1tsp each (chilli
powder, coriander powder, pepper), 1/2tsp salt, 1/4tsp turmeric
L1 : 2Tbsp Oil
L2 : 500g Mutton mixed with 1/2tsp salt.
L3 : Curry paste
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1C water. Set 30 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 20 min on medium heat. Let pressure
settle.

12) Seyal Gosht (Lamb cooked in Onions & Yogurt) Sindhi

Curry Paste : Blend 1/2C each (yogurt, CO), 2Tbsp CT, 1/4C cilantro stalks, 4 chillies,
1Tbsp GG paste, 1tsp each (coriander powder, chilli powder), 1/2tsp cumin powder,
cumin powder, 1/4tsp each (cardamom powder, turmeric)
BT : 1 inch Cinnamon, 2 bay leaves, 1 black cardamom, 3 cardamoms, 2 mace, 1tsp
peppercorns, 5 cloves
L1 : Oil
L2 : 500g Mutton mixed with 1/2tsp salt
L3 : Curry paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1C water. Set 30 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 20 min on medium heat. Let pressure
settle.
 13) Jardaloo Boti (Lamb with Apricots) Mumbai
Curry Paste : Mix 1/4C each (CO, CT), 1Tbsp GG paste, 1tsp chilli powder, 1/2tsp each
(cumin powder, garam masala, pepper, sugar, salt).
BT : Cinnamon, cardamom
L1 : Oil
L2 : 500g Mutton mixed with 1/2tsp salt, 100g soaked apricots,
L3 : Curry paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1C water. Set 30 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 20 min on medium heat. Let pressure
settle.

14) Bori Curry (Kaari) Mumbai

Curry paste : Blend 2Tbsp each (almonds, cashews, peanuts, sesame seeds, roasted
gram, CO), 1tsp each (coriander powder, cumin powder), 4 chillies, 1/4C each (copra,
coconut), 1Tbsp tamarind, 1/4tsp turmeric, 1/2tsp garam masala.
BT : 5 cloves, 1 inch cinnamon, 1tsp peppercorns, 5 curry leaves
L1 : Oil
L2 : 500g Mutton mixed with 1/2tsp salt, 100g potatoes
L3 : Curry paste, BT
Garnish with chopped coriander & mint.
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.

15) Nellore Mutton Curry (Andhra Style)

Curry Paste : Blend 1/2C yogurt, 1Tbsp GG paste, 1tsp chilli powder, 1/4tsp turmeric,
1/4C cilantro stalks, 1/4C each (CO, CT), 1/2tsp salt.
BT : 2 cardamoms, 5 cloves, 1/2tsp caraway seeds
L1 : 2Tbsp Oil, curry leaves
L2 : 500g Mutton mixed with 1/2tsp salt, 100g potatoes
L3 : Curry paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.

16) Gosht Alu Bukhara (Lamb with plums) Punjab

Curry Paste : 1/4C CO, 1Tbsp GG Paste, 1/4tsp Turmeric, 1tsp each (Coriander
powder, chilli powder), 1/2tsp salt
BT : 1 inch cinnamon, 2 cardamoms, 5 cloves.
L1 : 2Tbsp Oil
L2 : 500g Mutton, 1C plums
L3 : Curry paste, BT
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.
Garnish with cilantro.

17) Dalcha (Meat with Lentils) Hyderabad

Curry paste : 1/2C each (CO, CT), 1Tbsp GG paste, 1tsp garam masala, 1Tbsp
tamarind paste, 1/2tsp turmeric.
BT 1 : 5 cloves, 1 inch cinnamon, 2 cardamoms.
BT 2: 1/2tsp each (mustard, cumin)
L1 : 2Tbsp Oil
L2 : 500g Mutton, bay leaf, garlic, 1/2C each cooked (channa dal, tuvar dal), 4 chillies,
1/4C curry leaves.
L3 : Curry paste, BT1
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.
Add BT2 after opening.
Dilute with mutton bone stock mashing some mutton.

18) Madras Style Lamb Curry - Tamil Nadu

Curry Paste : Blend 1/2C coconut, 7 red chillies, 1Tbsp ginger garlic paste, 1tsp (chilli
powder, coriander powder, pepper, cumin, poppy seeds, fennel seeds), 1/4C each (CO,
CT)
L1 : 2Tbsp Oil
L2 : 500g Mutton mixed with 1/2tsp salt
L3 : Curry paste
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure settle.
Add 1C coconut milk after opening.

19) Lamb Vindaloo - Goa

Curry Paste : Soak dry red chillies( how many?) in 1/2C vinegar. Blend with 1tsp tamarind,
1Tbsp GG paste, 1tsp cumin, 3 cloves, 1/2inch cinnamon, 1star anise, 1tsp poppy seeds, 2Tbsp
CO, 1Tbsp jaggery.
L1 : 2Tbsp Oil
L2 : 500g Mutton, curry leaves
L3 : Curry paste
Cookbot: gOAt Mode LPS (V3 Cookbot). Low 30 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 30 min on low.
Normal pressure cookers: Add 1C water. Cook for 20 min on medium heat. Let pressure
settle.
Chicken Curries

20) Safed Murgh Korma (White Chicken Korma) - Agra

Curry paste : Blend 1/2C yogurt, 2Tbsp each (roasted almonds, roasted cashews),
1Tbsp GG paste, 2Tbsp CO, 1 green chilli, 1/4tsp each (nutmeg powder, mace powder),
1/2tsp salt.
BT : 1 bay leaf, 1 inch cinnamon, 5 cloves
L1 : 2Tbsp Oil
L2 : 500g Chicken Breasts mixed with1/2tsp salt
L3 : Curry paste, BT
Neo: 8W/ 7min on high. LPS.
Cookbot: VEG Mode LPS (V3 Cookbot). Low 5 mins LPS(V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let pressure
settle.

21) Chicken Rizzala (Green Chicken Korma) - Bhopal

Curry Paste : Blend soaked cashews (1/4C before soaking), 2Tbsp CO, 1C mint, 1/2C
cilantro stems, 4 green chillies, 1Tbsp GG paste, 1/2tsp salt, 1tsp sugar.
BT : 1 inch cinnamon, 2 cardamoms, 5 cloves, 2 bay leaves.
L1 : 2Tbsp Oil
L2 : 500g bone in Chicken mixed with 1/2tsp salt.
L3 : Curry paste, BT
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.

22) Murg Makhani (Butter Chicken) - Delhi

Curry paste : 1/2C CT, 1/4C yogurt, 1Tbsp each (GG paste, Kashmiri chilli powder),
1tsp each (coriander powder, cumin powder, garam masala), 1/2tsp salt.
L1 : 1Tbsp each (Butter, oil)
L2 : 500g bone in Chicken mixed with 1/2tsp salt
L3 : Curry paste
After opening, remove chicken. Blend sauce with butter, cream
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.

23) Pista Chicken (Chicken Pistachio Korma) - Delhi

Curry Paste : Blend soaked pistas (50g before soaking) with 4 chillies, 2Tbsp each
(cream, yogurt, CO), 1tsp GG paste, 1/2tsp each (garam masala, salt, white pepper),
1/4tsp each cardamom powder
BT : 1 inch cinnamon, 2 bay leaves, 1tsp fennel
L1 : 2Tbsp Oil
L2 : 500g bone in Chicken mixed with 1/2tsp salt, 1/8tsp turmeric
L3 : Curry paste, BT
Garnish with cream, cilantro
Neo:10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.

24) Kaju Chicken in Kaala Masala (Chicken and Cashew

Nuts in Black Spices) - Mumbai
Curry Paste : Roast 25g desiccated coconut, 1/2Tbsp each (coriander seeds, cumin
seeds), 4 dry red chillies, 4 cloves, 1 inch cinnamon, 50g cashews. Blend with 1Tbsp
each (CO, CT), 1tsp GG paste, 1/2tsp salt.
L1 : 2Tbsp Oil
L2 : 500g bone in Chicken marinated with 1/2tsp salt & 1/8tsp turmeric, 50g soaked &
drained cashews
L3 : Curry paste
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.
 25) Chicken Dhansak (Chicken cooked with Lentils &
Vegetables) - Parsi Mumbai
Curry Paste : 1/2C each (CO, CT), 1Tbsp GG paste, 2Tbsp each (tamarind, jaggery,
dhansak powder), mint leaves, cilantro stems, kasuri methi, cumin powder, coriander
powder, chilli powder,salt
L1 : 2Tbsp Oil
L2 : 500g bone in Chicken, 100g each (potatoes, eggplant, squash), 1/2C cooked tuvar
dal, 3 sprigs curry leaves
L3 : Curry paste, BT
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.

26) Kori Gashi (Chicken in thick coconut gravy) - Mangalore

Curry Paste : Blend roasted (1C coconut, 7 red chillies, 1tsp coriander seeds, 1/2tsp
mustard seeds, 1/4tsp fenugreek seeds, 1/2inch cinnamon, 1tsp cumin, 1tsp pepper, 5
cloves), 1/4C CO, 2Tbsp tamarind, 1/4tsp turmeric, 1/2tsp salt.
L1 : 2Tbsp Oil
L2 : 500g bone in Chicken mixed with 1/2tsp salt
L3 : Curry paste
After cooking, mix in 1C coconut milk.
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.
 27) Kozhi Varutha Kozambu (Chicken Chettinad) - Chettinad
Curry Paste : Blend 1/2C coconut, 1Tbsp roasted poppy seeds, 1tsp fennel, 1/2inch
cinnamon, 2 cardamoms, 3 cloves, 1/4tsp turmeric, 1/2tsp garam masala, 2Tbsp each
(CO, CT), 1Tbsp GG paste.
L1 : 2Tbsp Oil
L2 : Chicken, 1/4C curry leaves
L3 : Curry paste
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.

28) Chicken Stew - Kerala

Curry Paste : Blend 1 inch ginger, 1tsp pepper, ½tsp garam masala, 1/4tsp turmeric, 4
green chillies, 1/4C CO, 1/2tsp salt
BT : 1/2tsp mustard, 1/2inch cinnamon, 2 cardamoms, 2 cloves, 2 garlic cloves, 8 curry
leaves.
L1 : 2Tbsp Oil
L2 : 500g Chicken mixed with 1/2tsp salt, 100g potatoes
L3 : Curry paste, BT
After cooking, add 1/4C peas, 1/2Cgrated carrots & 1Tbsp ginger.
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.

29) Chicken Dopiaza (Chicken with onions) - Bengal

Curry paste : Blend 1/2C CO, 2Tbsp CT, 1Tbsp GG paste, 1/4C yogurt, 1tsp chilli
powder, 1/4tsp turmeric, 1/2tsp each (sugar, garam masala, salt)
BT : 1 inch Cinnamon, 2 cardamoms, 3 cloves
L1 : 2 Tbsp Oil
L2 : Chicken mixed with 1/2tsp salt
L3 : Curry paste, BT
Garnish with fried onions.
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.

30) Parsi Red Chicken Curry - Mumbai

Curry Paste : Soak 7 kashmiri chillies. Blend with ¼ CO, 1/2C CT, 1tsp each (cumin
powder, coriander powder), 1/2inch cinnamon, 1/4tsp turmeric, 1Tbsp GG paste.
L1 : 2Tbsp Oil
L2 : 500g Chicken mixed with 1/2tsp salt
L3 : Curry paste
Neo: 10W/ 8min on high. LPS.Cookbot: CHIC Mode LPS (V3 Cookbot). Low 10 mins LPS(V1
& V2).
Other Electric pressure cookers: Add 1/2C water. Set 12 min on low.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on medium heat. Let
pressure settle.
Seafood Curries

31) Shrimp Patia (Shrimps in Sweet & Hot Curry) - Parsi -

Dahanu, near Mumbai
Curry Paste : Blend 1/4C each (CO, CT), 1tsp each (cumin, coriander, chilli powder,
garam masala), 1/4tsp turmeric, 2 green chillies, 1Tbsp GG paste, 2Tbsp tamarind,
1Tbsp jaggery, 1/2tsp salt.
L1 : 2Tbsp Oil
L2 : 500g shell in Prawns, 1/4C curry leaves
L3 : Curry paste
Neo: 3W/ 7min on high. RP.Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

32) Konju Curry (Malabar Shrimp Curry) - Kerala

Curry Paste : Blend 1/4C each (CO, CT), 1Tbsp GG paste, 4 green chillies, 4 dry red
chillies, 1/4tsp turmeric, 1tsp coriander, 1/2tsp each (cumin, salt), 1Tbsp tamarind.
BT : 1/2tsp mustard, 7 curry leaves, 2Tbsp fried onions.
L1 : 2Tbsp Oil
L2 : 500g Prawns mixed with 1/2tsp salt
L3 : Curry paste
After cooking, mix in coconut milk, BT.
Neo: 3W/ 7min on high. RP.Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

33) Jhinga Methi (Shrimps with Scallions & Fenugreek

Leaves) Hyderabad
Curry Paste :1Tbsp GG paste, 1tsp chilli powder, 1/4tsp turmeric, 1tsp salt
L1 : 2Tbsp Oil
L2 : 500g Prawns, 2C methi leaves, 2 chopped Green chillies
L3 : Curry paste
After RP, add 1/2C spring onions, 2Tbsp cilantro.
Can add kasuri methi.
Neo: 3W/ 7min on high. RP.Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

34) Ras Chawal (Green Fish Curry) - Parsi

Curry Paste : Blend 2Tbsp poppy seeds, 1/2C coconut, 4 green chillies, 2Tbsp CO,
1Tbsp GG paste, 2Tbsp cashew, 1tsp fennel, 2 cardamoms, 1/2tspmgaram masala,
1/2C mint, 1tsp coriander powder, 1/2C cilantro stems, 1/2tsp salt.
Marinate 500g chopped fish with 1Tbsp lemon juice, 1/2tspmsalt, turmeric.
L1 : 2Tbsp Oil
L2 : Marinated Fish
L3 : Curry paste
After cooking, mix in 1/4C cilantro paste, 1/2C water, 1Tbsp lemon juice, 1tsp sugar
Neo: 3W/ 7min on high. RP.Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

35) Crab Curry - Konkan Coast

Curry Paste : Blend soaked 7 dry red chillies, 1/4tsp turmeric, 1Tbsp (gg paste
tamarind, poppy seeds), 1tsp each (coriander powder, cumin powder, salt), 2Tbsp CO,
tamarind
L1 : 2Tbsp Oil
L2 : 500g crabs
L3 : Curry paste
After cooking, mix in 1 coconut milk.
Neo: 3W/ 7min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.
 36) Homestyle Madras Fish Curry - Coastal Tamil Nadu
Curry Paste : Blend 1/2C coconut, 1Tbsp GG paste, 1/4C each (CO, CT), 1tsp poppy
seeds, 1Tbsp tamarind, 1tsp coriander powder, 1/4tsp turmeric, 1/2tsp salt.
BT : 1/2tsp mustard, 7 curry leaves, 1/4tsp fenugreek, 1/2tsp cumin.
Mix 500g chopped fish with 1/2Tbsp each (lemon juice, vinegar), 1/2tsp salt.
L1 : 2Tbsp Oil
L2 : Marinated Fish
L3 : Curry paste, BT
Neo: 3W/ 7min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

37) Fish Molee (Fish in Coconut Milk) - Kerala

Curry Paste : 1/4C CO, 2Tbsp CT, 1 Tbsp Pepper, 1Tbsp GG paste, 1/2tsp salt.
BT : 3 cloves, 2 cardamom, 1/4C curry leaves, 1/2inch cinnamon.
Mix 500g fish with 1/4tsp turmeric, 1Tbsp lemon juice, 1/2tsp,salt.
L1 : 2Tbsp,Oil
L2 : Marinated Fish
L3 : Curry paste, BT
After opening, mix in 1C coconut milk.
Neo: 3W/ 7min on high. RP.Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

38) Goa Fish Curry - Goa

Curry Paste : Blend soaked 7 red chillies, 1/2C coconut, 2Tbsp coriander seeds, 1/4C
each (CO, CT), 1tsp cumin, 1Tbsp GG paste, 1Tbsp tamarind, 1/2tsp salt.
Mix 500g fish with 1/4tsp,turmeric, 1Tbsp lemon juice, 1/2tsp salt.
L1 : 2Tbsp Oil
L2 : Marinated Fish
L3 : Curry paste
Neo: 3W/ 7min on high. RP.Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

39) Doi Maach (Fish Cooked in Yogurt) - Bengal

Curry Paste : 1C Yogurt, 1/4C CO, 2Tbsp CT, 1Tbsp GG paste, 2tbsp raisins,
1/4tsp,turmeric powder, 1/2tsp mustard powder, 1tsp coriander powder, 1/2tsp cumin
powder, 1tsp chilli powder, 1/2tsp salt.
BT : 1/4tsp Fenugreek, 1/2inch cinnamon, 2 cardamoms, 3 cloves
L1 : 2Tbsp Oil
L2 : 500g Fish mixed with 1/2tsp oil, Green chillies
L3 : PIP (Curry paste, BT)
Neo: 3W/ 7min on high. RP.
Cookbot: VEG Mode RP (V3 Cookbot). High 3 mins RP (V1 & V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.
Fruit/Dried Fruit Curries

40) Gujarati Mango & Yogurt Curry

Curry Paste : 1C yogurt, 1/4C gramflour, 1tsp ginger powder, 1/4tsp asafoetida, 1/2tsp
salt
BT : 1tsp cumin, 10 curry leaves
L1 : 3Tbsp water
L2 : 500g Mango, 2 chillies, 1/2tsp salt
L3 : PIP - Curry paste
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
Blend after opening. Add BT

41) Rajasthani Watermelon Curry (Matira Curry)

L1 : 2tbsp oil, 2 garlic cloves
L2 : 500g Watermelon, deseeded & cubed, mixed with 1/2tsp salt
L3 : 1tsp chilli powder, 1/4tsp turmeric powder, 1tsp coriander powder
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
Remove some watermelon. Blend the rest with 1Tbsp lemon juice.

42) Mixed dried fruit curry ( Dry Fruit Korma) Mumbai

Curry Paste : Blend 1/4C cashews, 1/4C each (CO, CT), 1 inch cinnamon, 5 cloves, 3
cardamoms, 1tsp gg, 2 green chillies, 1tsp each (cumin powder, coriander powder, chilli
powder), 1/2tsp garam masala, 1/4C yogurt
L1 : oil
L2 : 500g soaked (apricots, soaked pista, kismis, walnut) mixed with 1/2tsp salt.
L3 : PIP curry paste
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
Garnish with pista, cream, cherries
Egg Curries

43) Egg Curry (Egg Kurma) - Chettinad

L1 : 3Tbsp Oil, 2C onion petals, 4 whole tomatoes, 1Tbsp ginger, 4 garlic cloves, 4
whole chillies
L2 : PIP: 1tsp each (Coriander powder, chilli powder, fennel powder, cumin powder),
1/4tsp turmeric powder mixed with oil, 6 well washed eggs.
Neo: 5W/ 7min on high.
Cookbot: EGG Mode RP (V3 Cookbot). Med 3 mins RP (V1 & V2).
Other Electric pressure cookers: Caramelise L1. Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Caramelise L1. Add 1/2C water. Cook for 10 min on high. Let
pressure settle.
LPS. Remove eggs. Blend the rest with 1/2C coconut milk. Peel & halve eggs. Mix all
with 1tsp lemon juice, BT.

44) Malabar Coast Omelet Curry (Neo/Cookbot)

L1 : 3Tbsp oil
L2 : 1C Onions, 4 green chillies, 4 mall whole tomatoes, 1/4C chopped coconut
L3 : PIP Omelette (3 eggs mixed with 1 chilli, 1/2tsp pepper, 1/2tsp salt)
PB. RP. Mix all with vinegar, garam masala.
Neo: 4W/ 6 min on high. RP. Cookbot: EGG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Caramelise L1. Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Caramelise L1. Add 1/2C water. Cook for 10 min on high. Let
pressure settle.
Vegetable Curries

45) Kerala Eggplant Curry

Curry Paste : Blend 1/2C roasted coconut, 5 dry red chillies, 1Tbsp coriander seeds,
1tsp cumin, 1/4tsp turmeric, 1Tbsp tamarind paste, 1tsp GG paste, 2Tbsp CO, 1/2tsp
salt.
L1 : 3Tbsp oil
L2 : 500g Eggplants (enough to fit in a single layer) slit into 4, stuffed with curry paste.
Neo: 4W/ 6 min on high. LPS. Cookbot: VEG Mode LPS (V3 Cookbot). Med 3 mins LPS (V1
& V2).
Other Electric pressure cookers: Roast L2. Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Roast L2. Add 1/2C water. Cook for 10 min on high. Let
pressure settle.

46) Cauliflower and Potato Gassi (Mangalore)

Curry Paste : Blend 1/2C roasted coconut, 2Tbsp CO, 7 dry red chillies, 1Tbsp
coriander seeds, 1/2tsp mustard, 1/4tsp fenugreek, 1/2tsp cumin, ½ inch cinnamon,
1tsp pepper, 5 cloves, 1/4tsp turmeric, 1Tbsp tamarind, 1tsp GG paste, 1/2tsp salt.
L1 : 2Tbsp each (oil, water)
L2 : 250g each chopped (potatoes, cauliflower)
L3 : Curry paste
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
After opening, in 1C coconut milk.

47) Khat khata (Goan Mix Vegetable Curry)

Curry Paste : Blend 1/2C roasted coconut, 2Tbsp coriander seeds, 5 cloves, 1tsp
pepper, 1/2inch cinnamon, 1/4C CO, 1/4tsp turmeric, 2
BT : 1/2tsp Mustard, 1/2tsp cumin, 1 bay leaf, /2inch cinnamon, 2 cardamoms
L1 :2Tbsp (oil, water)
L2 : 500g mixed veggies mixed with 1/2tsp salt.
L3 : Curry paste
After opening, mix in BT, lemon juice.
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

48) Mangalorean Pineapple Curry (Annas Curry)

Curry paste: Blend 1/2C grated coconut, 2tsp chopped green chillies,1/4tsp mustard
BT: South Indian bottled tadka (Mustard, Red Chillies, Curry Leaves)
L1:3tbsp water
L2: 500gms chopped pineapple mixed with 1/2tsp salt,1/4tsp each (mustard powder,
turmeric, sugar)
L3: Curry paste
After opening, add 1C coconut milk,1/4C chopped cilantro,1Tbsp bottled tadka.
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

49) Malaidar Aloo Curry - Lucknow

Curry Paste : Blend 1C yogurt, 2Tbsp CO, 2 green chillies, 1tsp each (GG paste,
sugar), 1/2tsp each (pepper, salt), 1/4tsp each (mace powder, cardamom powder).
L1 : 2Tbsp each butter, 1Tbsp oil
L2 : 500g each chopped potatoes mixed with 1/2tsp salt
L3 : Curry paste
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
After opening, in 1C coconut milk. Mix in 1/2C cream, 2Tbsp grated cheese, 1Tbsp
chopped mint after opening.
 50) Chickpea Curry (Chanas or Chole) Sindhi style
Curry paste : 1/2C CO, 2Tbsp CT, 1Tbsp GG paste, 1tsp salt, 3/4tsp amchoor, 1/2tsp
each (garam masala, turmeric, black pepper, cumin powder).
BT : Muglai tadka - 3 cardamoms, 5 cloves, 1 inch cinnamon
Soak 1C channa overnight. Drain
Add soaked channa, water to cover, curry paste.
Neo: 20 min on medium. LPS.
Cookbot: BEAN Mode LPS (V3 Cookbot). 30 mins Low. LPS (V1 & V2).
Other Electric pressure cookers: 45 min on Low. LPS.
Normal pressure cookers: 25 min on Medium. LPS
Add BT after opening.

51) Sindhi Besan Ka Curry

Curry Paste : 3Tbsp roasted besan powder, 1Tbsp tamarind paste, 1tsp red chilli
powder, 1/2tsp turmeric, 1/4tsp asafoetida mix with 3/4C water
BT : 1/2tsp Mustard, 1/4tsp fenugreek, 10 curry leaves
L1 : 3Tbsp oil
L2 : 500g mixed vegetables (potatoes, carrots, okra, eggplant, yam mixed with 1/2tsp
salt), 2 chopped green chillies in one layer.
L3 : PIP curry paste
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
Add BT after opening
Rice

1) Pulao Rice
Soak 1C basmathi in water for 30 minutes. Drain. Add 1.5C water, 1/2tsp salt,
2Tbsp CO, 1Tbsp Muglai BT (Bayleaf, cinnamon, cloves)
Neo:. 2W/ 7min on high. LPS.
Cookbot: PULA Mode LPS (V3 Cookbot). Med 3 mins LPS (V1 & V2). LPS.
Other Electric pressure cookers: Set 3 min on Medium heat. LPS
Normal pressure cookers: 2W on medium heat. LPS

2) Lemon Rice
Wash 1C rice. Drain. Add 2C water, 1/2tsp salt, 1/8tsp turmeric
Neo:. 3W/ 8min on high. LPS.
Cookbot: RICE Mode LPS (V3 Cookbot). Med 3 mins LPS (V1 & V2). LPS.
Other Electric pressure cookers: Set 3 min on Medium heat. LPS
Normal pressure cookers: 3W on medium heat. LPS
Spread out and fluff up. Mix in 1Tbsp S.Indian BT (Mustard seeds, chilli, curry
leaves), fried cashew halves, lemon juice

Side Vegetables

1) Palak Paneer (Spinach with curd cheese)

L1 : 2Tbsp Oil, 2 chopped Chillies
L2 : 4C Spinach chopped & marinated with 1/2tsp salt, 1tsp GG paste, 2Tbsp (CO, CT),
1/2tsp cumin powder
L3 : 200g Paneer mixed with 1/4tsp salt
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
 2) Beans Poriyal (Stir fried French beans)
L1 : 2Tbsp Oil, 2 chopped Green Chillies
L2 : 500g Beans chopped & marinated with 1/2tsp salt
L3 : 2Tbsp CO
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
Mix in 1Tbsp SI BT after opening.

3) Punjabi Gobi (Cauliflower with shredded ginger)

L1 : 2Tbsp Oil, 1Tbsp water, 1Tbsp chopped ginger
L2 : 500g chopped Cauliflower mixed with 1/2tsp salt
L3 : 1tsp each (cumin, chilli powder), 1/2tsp garam masala
BT - 1/2tsp cumin, 2 dry red chillies
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.

4) Cabbage with spices & tomato

L1 : 2Tbsp oil, 1Tbsp chopped ginger, 2 chillies
L2 : 200g deseeded tomatoes
L3 : 300g chopped cabbage mix with 2Tbsp CO, 1tsp red chilli powder, 1/2tsp each
(coriander powder, salt), 1/4tsp turmeric powder
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.

Stuffed baby eggplants (Masala Baingan) missing

Cabbage with mustard seeds
 5) Bhindi Pyaz (Okra with Onions)
L1 : 2Tbsp Oil
L2 : 250g Okra in single layer
Mix in 1/4tsp salt, 2Tbsp CO & BT of 1/2tsp cumin, 2 red chillies after opening.
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.

6) Gajar Matar (Peas & Carrots with Cumin)

L1 : 2Tbsp Oil, 1C chopped tomatoes
L2 : 250g Carrots, 2 chillies
L3 : 1/2C Peas, 1tsp GG paste, 1/2tsp coriander powder, 1/2tsp cumin powder, 1tsp
chilli powder, 2Tbsp CO
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.

7) Gujarati Style Potatoes

L1 : 2Tbsp each (Oil, water)
L2 : 500g Potatoes mixed with 1/2tsp salt, 1/4tsp turmeric powder, 1tsp chilli powder,
1tsp sugar
Mix in BT of 1/2tsp mustard, 5 curry leaves, 2 red chillies
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

8) Aloo Methi (Potatoes with fenugreek leaves) Punjab & Sindh

L1 : 2Tbsp each (Oil,water), 1tsp chopped garlic, 2 chillies
L2 : 250g chopped potatoes mixed with 1/2tsp salt, 1/4tsp turmeric
L3 : 250g Methi
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.

9) Potatoes with Peanuts

BT : 1tsp cumin seeds, 5 curry leaves
L1 : 2Tbsp each (water, oil)
L2 : 500g chopped potatoes mixed with 1tsp chopped green chillies, 1/2tsp salt and
1/4tsp turmeric powder
L3: 1/4C crushed roasted peanuts
After opening, mix all with 1Tbsp BT.
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

10) Sukha Aloo (Fried potatoes with mixed spices)

L1:-1C oil
L2:-250g bite sized potatoes
Close and cook on high for 8 minutes or 23 whistles. Release Pressure
Drain excess oil and mix in 1/2tsp roasted coriander powder,1/4tsp each red chilli
powder,garam masala and salt
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

11) Dahiwalla Aloo (Potatoes in yogurt) Maharashtrian Style

Blend 2Tbsp CO, 1/4C coconut, 2 chillies, 1tsp gg, 1/2tsp cumin, 1/4tsp turmeric, 1/2tsp
chilli powder, 1/4C coriander stems, 1/2tsp salt2
L1 : 2Tbsp (oil, water)
L2 : 500g Potatoes mixed with 1/2tsp salt
PIP curry paste, yogurt
BT : Mustard, curry leaves, dry red chillies
Neo: 4W/ 6min on high. RP.
Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 & V2).
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.

Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 5 min on high. Let pressure settle.

Lentils (Dals)

1) Moong Dal - Uttar Pradesh Style

Prep- soak 1/2C moong dal in water for 2 hours, drain.
In a cookbot,
Add 2Tbsp butter, soaked and drained dal, 1/2C deseeded, chopped tomatoes, 2 slit
green chillies, 10 curry leaves, 1tsp ginger garlic paste, 1/2tsp salt, 1/4tsp turmeric, 1C
water. Mix all.
CookBot: Cook on DAL mode. Let pressure settle. Dilute with 1/2C water and add fried
garlic tadka.
Other Electric pressure cookers: Set 5 min on high. LPS.
Normal pressure cookers: Add 1/2C water. Cook for 4W on high. Let pressure settle.

2) Masoor Dal - Uttar Pradesh Style

Add 1/2C masoor dal, big cubes of red pumpkin, GG paste, CO, CT, tamarind paste,
coriander powder, cumin powder, chilli powder, salt. Cover with water.

CookBot: Cook on Dal mode (V3). Low 5 mins V1, V2. LPS.
Other Electric pressure cookers: Set 5 min on high. LPS.
Normal pressure cookers: Add 1/2C water. Cook for 4W on high. Let pressure settle.
Mix in fried garlic.

3) Chana dal/ Cholar Dal - Bengal Style

Soak 1/2C channa dal for 8 hours. Drain.
In a Cookbot,
Add chana dal, 1Tbsp CT, 2tsp each (salt, cumin powder, chilli powder), 1/2tsp turmeric
powder, 1tsp sugar, 1tsp GG paste, 1/4tsp asafoetida, water to cover dal.
CookBot: Dal mode (V3), Low 5 mins V1, V2. LPS.
Other Electric pressure cookers: Set 5 min on high. LPS.
Normal pressure cookers: Cook for 6W on high. Let pressure settle.
BT : Muglai Tadka

4) Churi Dal - Sindhi Style Dry Moong Dal

Soak 1C moong dal for 2 hours.
L1: 1/4C water, 1Tbsp oil
L2 : Soaked mung dal
L3 : 1tsp each (Coriander powder, cumin powder, red chilli powder), 1/2tsp amchur
mixed with 1Tbsp oil
Dal mode (V3), Low 5 mins V1, V2. LPS.
BT :Muglai Tadka
CookBot: Dal mode (V3), Low 5 mins V1, V2. LPS.
Other Electric pressure cookers: Add 1/2C water Set 5 min on high. LPS. Drain excess
water.
Normal pressure cookers: Cook for 4W on high. Let pressure settle. Drain excess water.
Mix in Muglai Tadka.

Raitas (Yogurt)

1) Potato Raita
L1 : 1/4C water
L2 : 500g potatoes mixed with 1/2tsp salt.
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Let pressure settle.
Mix with 1tsp each (roasted cumin powder, chilli powder, salt, pepper), 3C yogurt.
 2) Spinach Raita
L1 : 2Tbsp water
L2 : 500g spinach mixed with 1/2tsp salt.
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high. Release pressure.
Mix with 2C yogurt, 2Tbsp raisins, 1/2tsp each (salt, pepper, roasted cumin powder,
chilli powder)

Desserts

1) Shahi Tukda
Make simple sugar syrup (200g sugar, 1/2C water, 1Tbsp ghee). Mix in powdered rusk.
For Cookbot use low mode.

2) Apple Halwa
L1 : 1Tbsp each (Ghee, water)
L2: 2C Grated Apple
L3 : 1/4C Condensed milk
Mix in 1Tbsp muglai BT after opening.
Neo: 4W/ 6min on high. RP. Cookbot: VEG Mode RP (V3 Cookbot). Med 3 mins RP (V1 &
V2).
Other Electric pressure cookers: Add 1/2C water. Set 5 min on high. RP. Evaporate
excess water.
Normal pressure cookers: Add 1/2C water. Cook for 10 min on high.RP. Evaporate
excess water.
Learning to rewrite recipes into OPOS

You become an OPOStar when you can completely visualise a recipe in your head.
This will happen once you internalise how various stuff behaves on cooking. This skill is
not essential in traditional cooking as you keep checking and tweaking. In OPOS you
cook blind. You don’t have the luxury of checking and tweaking. You need to cook the
recipe in your head. And then check if it works the same way. If it does not, you have
learnt something new. Slowly, you will get a gut level understanding of cooking times
and how ingredients behave. You would be able to visualise the complete cooking
process in your head from start to finish.

Rewriting recipes is like learning a new language. Take it slow. Learn it well. Practice.

The only way to learn to rewrite is to start doing it. The more you do, the better you get
at it. Remember the core rules.
1. Avoid or minimise water as much as possible.
2. Use staples only when absolutely necessary.
3. Stick to standard quantities (250g).
4. Avoid specially roasted and blended spices/ spice mixes. Replace them with roasted
spice powders.
5. Always balance cooking times of various ingredients.
6. Base your rewrites on recipes in the app or books. Keep almost everything similar.
7. Avoid cooking delicate vegetables/ seafood beyond five minutes. This means you
never cook them with rice or dal.
8. Go for caramelised onions or fried onions till you master controlled caramelisation.
9. If using mixed vegetables, use PIP or cut size variation to ensure all cook perfectly.
10. Stick to standard cooking times for various ingredients.
11. Stay true to the spirit of the recipe.

You need to understand the basics of caramelisation, the cooking times of various
ingredients and how they vary under different conditions. You need to master OPOS
techniques and use the appropriate mix of techniques needed for each recipe. You need
to practice - repeatedly.

Rewriting is an art. But these steps are firmly rooted in science. There are many ways to
rewrite a recipe. Learn to rewrite and you won't need recipes again.