Indian Recipes for Instant Pot and Air Fryer

Years ago, back when we lived in California, I attended an Indian cooking workshop, taught by a lovely South African lady, Daksha Mehta, who had won the green card lottery, which caused her to move to the States. I'm trying some recipes, including some favorites from her classes, for the Instant Pot, and have found links to air fryer recipes. Here goes ...

Rajmaah (kidney or pinto beans)

Ingredients:

2 cans red kidney or pinto beans, drained and rinsed
2 medium tomatoes
3-4 cloves garlic, finely chopped (I use minced garlic out of a tube)
1/2 teaspoon cumin seeds
2 tsp cumin/coriander powder
2 Tbsp oil
2 cups water (2.5 if cooking at altitude)
1 onion, finely chopped
1 jalapeño pepper
1 cinnamon stick
1/4 tsp turmeric
1 tsp chili powder
1 tsp sugar
Chopped cilantro.

Chop the jalapeño and puree it with the tomatoes. Set IP to Saute. Once warm, add oil. Once the bottom is coated, fry the cumin seeds and cinnamon stick until slightly brown. Add onions and fry until lightly golden. Add the garlic and tomato/jalapeno mix and cook for a few minutes. Turn off the sauté function. Add water, the cumin/coriander mix, the turmeric, the chili powder,  the sugar, and the beans. Cover and cook on high pressure for seven minutes. Allow a natural release.

Crispy Naar Bhaat (Pomegranate rice) 

I think this is very Christmassy with the red pomegranate seeds

Ingredients

1 cup basmati rice
2 cups water (2.5 at altitude)
1 cup fresh pomegranate seeds
1 cup croutons
4 Tbsp chopped cilantro
1 onion, finely chopped
1 tsp finely chopped ginger (I used minced ginger out of a tube)
2 cloves garlic, finely chopped
2 Tbsp oil
1/2 tsp garam masala
1/2 tsp red chili powder (or to taste)
1 tsp salt

Use the Sauté function of the IP to brown the onions. Add garlic and ginger and stir-fry briefly. Turn off the Sauté function and add water, salt, garam masala, red chili powder, and rice. Cook using Rice function, and allow for a slow release. Stir in chopped coriander, and pomegranate seeds. Stir in croutons at time of serving.

Pyaz Poodina Bhaat (Onion and Mint Rice) 

Ingredients

1 cup basmati rice
2 cups water (2.5 at altitude)
1 onion, finely chopped
1/4 cup mint leaves, finely chopped
2 Tbsp oil
1 tsp salt (or to taste)
1/2 tsp cinnamon powder
pinch of turmeric
1 tsp chili powder

Heat the IP, using the Sauté function. Add oil and fry the onions until golden brown. Turn off heat, and stir in spices, water, and rice. Cook using the Rice function, and allow for a slow release. Stir in cilantro.

Here are a couple of sides to go along with these dishes ...

Banana and Cucumber Salad

This weird-looking combination of ingredients is surprisingly tasty

Ingredients

1 ripe banana, sliced
1/2 cucumber, cut in small cubes
1 Tbsp lemon juice
2 Tbsp peanuts
1 Tbsp chopped cilantro
1 Tbsp shredded coconut
1 green chili chopped (optional -- I omit this)
Salt to tast

Mix everything together and chill for 30 minutes

Cucumber Raita

1 cup plain yogurt
1/2 cup of cucumber, finely diced
1/2 tsp cumin powder

Mix the ingredients and chill for about 30 minutes

Airfried Onion Potato Pakora

The recipe is here

Christmassy Carrot Cake with Cranberries

The recipe is here

This carrot cake is not a typical Indian food, but I think it would go well with the above dishes. The recipe is for a layer cake. I would bake it in a 9" x 13" dish for 50 minutes (35 to 40 minutes for a convection oven) at 350°F.