Choley Mutton in INSTA POT

Mutton - 2lb
Chilly - 1 can
Onion - 1 m chopped
Tomato - 4 pureed
Green chili - 1
Dry masala - Bay leaf, cardamom, cloves, black pepper.
Ginger Garlic paste - 2 tsp
Red chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Choley masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
kitchen king masala - 1/2 tsp
Cashew - 10 (add little water and make a paste)

Method :
1. Turn on Insta pot and put in saute mode on high.
2. Add oil and add all dry masala's
3. Now add onion n green chili and fry till light brown
4. Now add mutton, curry leaves n fry till all water is dried from mutton
5. Now add ginger garlic paste
6. now add Red chili powder, Coriander powder, choley masala, salt, turmeric and mix well
7. now add tomato puree and cook 2 mins
8. Add 1/2 cup water and close the lid and stop saute mode.
9. Now start manual mode and close the sealing and time it for 15 mins
10. once 15 mins is done let it release pressure for 10 mins and do a QR now
11. open the lid and add cashew paste and choley and mix well.
12. Check the salt and garnish with cilantro.

Dum Aloo

Ingredients

Baby potatoes - 15 peeled and prick on the top

Ghee - 2 tbsp 

Onion - 1 large finely chopped

green chili - 1 slit

Ginger and garlic paste - 2 tsp

Tomatoes - 3 ripe pureed

Curd - 1/4 cup ( nicely beaten)

Turmeric -½ tsp 

Kashmiri red chili powder - ½ -1 tbsp 

Garam masala - ½ -1 tsp   i used kitchen king masala)

Salt - to taste

Cashews - 10 and Poppy seeds - 1tsp (soaked in water n grind into a pate)

Dried fenugreek leaves - 1 tsp

Cilantro leaves chopped for garnish

Butter - 1tbsp

Method :

1. Switch on IP to saute mode wait till  the ‘hot’ sign displays 
2. Add ghee and onions , green chili and cook till they are light brown, stirring few times.
3. Add ginger and garlic paste, mix well.
4. Add tomato puree, turmeric, red chili powder, garam, masala and salt and mix well and cook for a min.
5. Add potatoes and mix well and add 1/2 cup water and stop saute mode.
6. Now start manual high mode for 8 mins and turn valve to sealing mode and once 8 mins done do QR.
7. Once you open the lid, now start the state mode again
8. Add cashews and poppy seeds paste and mix well.
9. Now add dried fenugreek leaves n mix well.
10. Now add beaten curd and butter n mix well n cook for a min or two
11. Switch of IP and garnish with Cilantro.

Mutton Biryani - 2

Mutton – 2 lb

Rice - 4 cups ( 1cup rice = 1.1/4 water ) ( 4 cups rice = 5.6 cups of water)

Marinate ingredients:

Red chili - 1 tsp

Salt - 1 tsp or to taste

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Shan Biryani masala - 2 tsp

Shan meat masala - 1 tsp

Ginger garlic paste - 2 tsp

Curd – 3 tsp

Mint – 1 bunch

Coriander leaves – 1 bunch

Onion – 1M chopped

Tomato – 3 chopped

Green chili – 2

Dry Masala : Pata, Lavanga, elachi, badi elachi, bayleaf

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

Lemon  - 1/2 juice

Method :

1. Marinate mutton with above marinate ingredients

2. Now heat oil  in a cooker, add pata lavanga elachi, badi elachi,bayleaf fry nicely

3. Now add onion and green chilies .. Let onion be golden brown .

4. Now add marinated mutton.. Let all the water ozzes out

5. Now add tomato And mix well

6. Add 1 cup water check the salt and give 5 whistles

7. Take the lid off once the pressure is out

8. Now put flame is slow and let the curry simmer for 5-10 mins

Now in Insta pot, put that in saute mode 

1. Add ghee and shahi jeera and fry

2. Add all the mutton pieces without gravy

3. Now add rice and water (1cup rice = 1.1/4 water)  

4. If you have any gravy, count them as water for rice and add that gravy in rice.

5. Now check the salt and add lemon juice and mix well

6. Now turn off Saute mode 

7. Now press manual mode and  set the time for 6 mins and close the Insta pot and seal the vent

8. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish

9. Serve with your fav raita

Palak Paneer Pulao

Palak Paneer Pulao

Ingredients Rice - 4 Cup ( Basmati - cook in Rice cooker with 1: 1.5 water ratio) Spinach - 4 Cups Chopped Paneer - 240 gm ( cut in small cubes) Onion - 1 Peas - 1 Cup
Red Chilli Powder - 1 tsp
Cumin Seeds - 1 1/2 tsp Turmeric Powder - 1/2 tsp Pav bhaiji masala - 3 tsp Ginger Garlic paste - 3tsp Green Chilli - 4 Black Cardamom - 3 Bay Leaves - 2 Cinnamon - 2
Cloves - 5 Green Cardamom - 3 Salt
Lemon - 2 (optional)

Method :

1. Heat oil in a big wide pan
2. Add Black Cardamom, Green Cardamom, Cloves, Bay leave and fry them for a min.
3. Now add onions, green chilis and fry till onions turn light brown.
4. Add Ginger garlic paste n stir for a min
5. Now add chopped spinach and mix well and cook for till all water is dried up
6. Add Red chili powder, Cumin seeds, Turmeric powder and salt and mix well
7. Add Panner and add 1/2 cup water n cook till oil oozes out
8. Add Pav bhaji masala n mix well and cook for 2-3 mins
9. Now add cooked rice and mix well (don't break the rice while mixing)
10. Adjust spice if u need more
11. add lemon juice and mix well n close the lid n let it set all spices well with rice before you eat

Quick Healthy fried rice

Rice - 1/4 cup cooked
Bell pepper - 2 chopped in small cubes
Paneer - 1/2 cup chopped
Spring onion greens only - 1/2 cup
Eggs - 2 (beat them well with pepper n salt)
Green chilies - 3 chopped fine
Garlic -2 cloves chopped fine


Method :

1. Heat oil / ghee in a wok add garlic, green chili fry nicely.
2. Now add bell pepper, Paneer, spring onion and fry well for 5 mins and take all these cooked vegetables n paneer in a separate plate.
3. Now in same pan add eggs n scramble n cook them well.
4. Now add back all the vegetables n paneer back in wok and mix well.
5. Add Rice , soya sauce , chili sauce and mix well
6. Check pepper and salt and add if needed.

**Simple Mutton curry

Mutton - 2 lbs.
Onion - 1 M chopped
Tomato - 4 Chopped
Curd - 1/4 cup
Ginger garlic paste - 2 tsp.
Red chili powder - 3/4 tsp.
Coriander powder - 2 tsp.
Cumin powder - 1/2 tsp. or 3/4 tsp.
Meat masala - 1 tsp.
Oil
Salt
Dry masala : Bay leaf, Cinnamon, cloves, Cardamom, pepper seeds


Method :
1. Heat oil in a pressure cooker
2. Add all dry masalas and fry for a min
3. Now add onion and fry till onions turn light brown
4. Now add mutton and ginger garlic paste and fry for 2-3 mins
5. Now add red chili powder, turmeric, coriander powder and cumin powder and salt n mix well
6. Now add tomato and curd mix well
7. Now add meat masala and water n close the lid and give 5-6 whistles.
8. you can garnish with coriander leaves.

Zucchini Noodles

Zucchini noodles - 1/2 lb or 1 whole zucchini made as noodles
Olive oil - 1tbsp
Garlic - 3 pods (chopped)
green chili - 2  chopped
Chicken - 1/2 cup (thigh meat chopped) ( u can use shrimp too)
Ching's Schezwan Fried Rice - 2 tsp
Salt - to taste


Method :
1. Heat olive oil in a pan and garlic and green chili and fry for a min until garlic turns little brown.
2. Now add chicken and salt n fry nicely.
3. Now add noodles and cook for 3 mins
4. Add Ching's powder n stir for a min and switch off the stove.
5. Garnish with lemon juice (optional)