Browsing Tag:

pressure cooker recipes

3 qt Mini Duo/ Instant Pot Magic

Happy Women’s Day!

Womens Day, Garam Masala Kitchen
Womens Day, Garam Masala Kitchen

photo courtesy: internet/

Happy Women’s Day to all you wonderful women!

Every year on Women’s Day, I send e-cards and flowers to the awesome women in my family. I wanted to do something different this year. I thought of putting together their personal favorite recipes in a post! What better way to honor and celebrate the lovely ladies in my family than that! Hope you enjoy and celebrate yourself today and always! GMK wishes you all a very Happy Women’s Day!


Instant Pot Carrot Halwa GajarHalwa

Carrot Halwa, Gajar Ka Halwa

My Mom: I have to start this post with the one who brought me into this world and helped me become the woman I am today. If you were to ask me for one dish that reminds me of my mom, I would say Carrot Halwa/ Gajar Ka Halwa.  It is made by slow cooking grated carrots with milk and sugar, and flavored with cardamom and saffron.  Garnished with chopped almonds and cashews, this dish is the perfect comfort dessert for winters. Did I mention that my mom makes the world’s best Carrot Halwa 🙂


Instant pot Chicken Biryani- Garam Masala Kitchen

Chicken Biryani (Chicken and Rice Pilaf)


Homestyle Mutton Curry (Goat curry)

My Daughters: Both my daughters enjoy a wide variety of international cuisine. They enjoy anything and everything, from Sushi to BBQ Pork Ribs to Lasagna to a humble Lentils and rice. But if you ask them what their favorite dishes are, one would say Chicken Biryani, and the other one would say, Goat Curry.  My daughters are the reason I started this blog. It was meant to be online recipe book for them to follow. So, a big credit for GMK goes to my two little women!  Here are their favorite dishes. Chicken Biryani is a rice-based dish, like a Pilaf, which is made by steam-cooking rice with marinated chicken, with yogurt and warm spices.  Goat Curry, is an extremely popular curry from the Indian subcontinent, where mutton (goat-meat), is simmered in aromatics and a homemade yogurt sauce.


Butter Chicken- Authentic & Easy Murgh Makhani, Garam Masala Kitchen

Butter Chicken

My sister: My younger sister, is the Super Woman of our house 🙂 A successful entrepreneur and a wonderful mother. It always amazes me how she balances work and home so well. She’s always juggling so many hats on a regular basis, so a big salute to her for doing it so successfully! #Don’tKnowHowSheDoesit . She loves Butter Chicken! Actually, she loves the sauce more than the chicken. My mom makes the same recipe with Paneer (Indian Cottage Cheese) for her and she enjoys it just as much.  Butter Chicken is a popular north-Indian dish, where chicken is marinated with yogurt and Garam Masala. It’s grilled, and then it simmers in a tomato based curry, seasoned with warm Indian spices, and garnished with fresh heavy cream!


Master Curry Sauce - Punjabi Gravy

Master Curry Sauce

My Mother-in-law: This post wouldn’t be complete without a shout-out to my mother-in-law, who taught me so many tricks and tips in the kitchen. One of those amazing short-cuts, is the Master Curry Sauce, which made life so much easier for me, especially when my kids were babies, and I had very little time to cook. Master Curry Sauce is a versatile Indian gravy that forms the base for so many awesome dishes in north-Indian cuisine. I always make a big batch of this sauce and pop some in the freezer for later use. It makes weeknight dinners a breeze. Simply defrost this sauce, add lentils, chicken or vegetables and pressure cook it. Dinner comes together in no time, with minimum effort!


Punjabi-Kadhi-chawal, yogurt curry with rice, instant pot

Kadhi Chawal, Yogurt curry with rice

Me: Last, but not the least, I want to join the celebration and include my favorite comfort food recipe too. Just like many of you, my average day is super packed, and I find myself juggling between work, kids commitments and home. But on days like today, I try my best to make time for myself, even if it is for quick coffee at one of my favorite coffee shops. And when I have more time to spare, I make comfort foods that I enjoy the most. On top of that list is Kadhi-Chawal, a tangy yogurt soup, seasoned with Indian spices and served with steamed Basmati rice. It’s a real treat for me!

Hope you’ve enjoyed reading this post as much as I’ve enjoyed creating it. Have a wonderful Women’s Day!

3 qt Mini Duo/ Beginners / Weeknight/ Chicken, Seafood & Meat/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Soups/ Under 30 minutes

Easy White Chicken Chili

Turns out, Jon Snow was right- winter is here! It’s cold, rainy and windy outside, it sure feels like January! Many of us find comfort in warm and creamy soups in this weather. No wonder January is National Soup month in the US.

White Chicken Chili- Instant Pot Pressure CookerTo celebrate that, I bring to you, one of my all-time favorite, super easy to make, creamy and delicious, White Chicken Chili recipe. This soup is part of my Fill-it, Shut-it, Forget-it series, because that’s all there is to it. You dump all ingredients in a pot and let it do it’s magic. The only work you have to do after that is figure out what toppings you want to put on it 🙂

To make this recipe even easier to make, I make it in my electric pressure cooker, Instant Pot. Why? Coz I can dump everything in and finish some work in the meantime, without having to monitor anything. I make this soup a lot on sports nights. I set up the pot and then take my kids out for their classes. By the time we are back, hot and piping dinner is waiting for us. It’s a lifesaver recipe for times when I don’t have any fresh produce to work with. I always keep some  frozen corn and chicken in the freezer. My pantry is always stocked with cans of beans, roasted red peppers (for the veg part) and stock (Chicken or Vegetable). This recipes comes together very well without any fresh ingredients to add. You can easily customize this recipe to your liking. Switch up the vegetables. You can add peppers, carrots, fennel, and, switch up the beans to Cannellini Beans or Pinto Beans too.

White Chicken Chili- Instant Pot Pressure CookerThis recipe is very easy to make on the Stove-top too. Simply dump everything in a large soup pot. Cover it, bring it to a boil, reduce the heat to medium, and simmer it for 12-15 minutes, or till chicken is tender enough to shred and the beans are nice and creamy. If you are converting this recipe for your stove-top pressure cooker, I would cook it for 2 whistles, then reduce the heat to medium and cook it for 5 minutes. Let it rest for 10 minutes before opening the cooker.

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3 qt Mini Duo/ Instant Pot Magic/ Low Carb/ Under 30 minutes/ Vegetarian

Paneer Tikka Masala

Paneer Tikka masala- Instant pot- Garammasalakitchen.comPaneer Tikka Masala is the king of vegetarian dishes in the north-Indian cuisine. It’s hard to find an Indian restaurant around the world, which doesn’t feature this or a variation of this classic. As the name suggests, it is the vegetarian alternative to ‘Chicken Tikka Masala‘, only more delicious!!

There are many variations of this recipe. Dishes like Butter Paneer, Paneer Makhani, Paneer Pasanda, Paneer Lababdar and so on are all variations of this recipe.

This popular Punjabi delicacy is made by simmering paneer cubes (Indian cottage cheese), in a tomato puree and onion gravy with aromatic garam masala, and is finished by adding heavy cream to give it that velvety smooth texture. Some restaurants go an extra step and marinate and grill the paneer cubes. Having eaten and made this dish all my life, I personally prefer when the paneer cubes are added as-is, they absorb the tikka masala flavors and the dish comes together like a match made in food heaven!

Paneer Tikka masala- Instant pot- Garammasalakitchen.comThis is such an easy dish to make, perfect for treating yourself on a weeknight too! I have made this recipe in my electric pressure cooker- the Instant Pot, but Paneer Tikka masala can be made on the stove-top too. Simply follow all steps and simmer the gravy on medium heat for 20 minutes covered. Blend the gravy in to a smooth texture, add paneer and simmer for another 1-2 minutes. Ready to serve!  Paneer Tikka masala goes best with Naan or Jeera Rice.

For a dairy free version, substitute butter with olive oil, heavy cream with full-fat coconut cream and paneer cubes with extra-firm tofu!

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Paneer Tikka Masala

Print Recipe
Serves: 4 Cooking Time: 30 minutes (total)


  • 10 oz Paneer block, cubed in to 1/2 inch pieces
  • 2 tablespoons unsalted butter
  • 4-5 medium tomatoes, pureed, OR 1 14oz can of diced/crushed tomatoes
  • 1/2 medium onion, chopped
  • 1 tablespoon ginger-garlic paste (1/2 inch ginger + 3 cloves garlic, crushed)
  • 1/2 cup heavy cream
  • 2 teaspoon Garam Masala
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Cardamom Powder (optional)
  • 2 teaspoon Kasoori Methi (dried fenugreek leaves)
  • 1 teaspoon salt
  • 1/4 cup water
  • 1 tablespoons chopped cilantro for garnish



Prep: Chop onions, crush ginger-garlic, puree tomatoes, cube paneer.


Turn on Instant Pot on sauté. Wait 30seconds and add butter. Add onions and sauté one minute. Add ginger-garlic paste, sauté 30 seconds.


Add tomato puree, 1/4 cup water and all spices. Stir well. Add kasoori methi and half of the heavy cream, 1/4 cup. Save the remaining 1/4 cup for later. Stir. Close lid. Set valve to "sealing'. Cook on Manual (high) for 3 minutes, Natural Pressure Release (NPR) for 5 minutes.


Open lid. Using a hand blender or a blender jar, blend the curry into a smooth texture. Turn on sauté. Add paneer cubes, the remaining heavy cream and simmer for 1-2 minutes.


Garnish with fresh cilantro and serve with Naan or Jeera rice.