Vegetarian Indian Cooking with Your Instant Pot: Quick, Easy, Healthy Meals Featuring All of the Flavors of India by Manali Singh

  • Indian cottage cheese in a buttery sauce (Butter paneer) (page 10)

    from Vegetarian Indian Cooking with Your Instant Pot: Quick, Easy, Healthy Meals Featuring All of the Flavors of India Vegetarian Indian Cooking with Your Instant Pot by Manali Singh

    • Categories: Quick / easy; Stews & one-pot meals; Main course; Indian; Vegetarian
    • Ingredients: tomatoes; garlic; fresh ginger; green chillies; raw cashews; green cardamom pods; red chilli powder; garam masala; unsalted butter; tomato paste; heavy cream; Kashmiri chilli powder; paneer; cilantro; kasuri methi
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Notes about this book

  • Rella on November 15, 2022

    Kashmiri Rajma p. 44 "..use small jammu or kashmiri Kidney beans." Wondering how many have access to these kidney beans. She also says "If you have to use regular kidney beans, choose the lighter colored ones." Hmmm~~~

  • sayeater on June 15, 2022

    I've made the Channa dal and Dal Makhani so far and both came out well. The Channa dal was better than any restaurant version I've had and is a definite repeat. I've got several more recipes lined up to make. Even though I have many Indian cookbooks (including other Instant Pot focused ones) I thought since this one is unindexed I'd show it some love and not let it sit on the shelf forgotten.

Notes about Recipes in this book

  • Indian cottage cheese in a buttery sauce (Butter paneer)

    • Blitzkolsch on January 24, 2026

      This is a great tasting, very easy to throw together version for when I don't feel like going through all the effort to make the Dishoom version.

  • Mixed lentils with spices (Dal tadka)

    • skvalentine on February 11, 2023

      This one was just OK for me. I thought it had too much turmeric powder -- although it's possible I'm using a fresher one than normal (just bought a high quality powder from Diaspora Co). Overall, this was too heavily spiced for my family.

    • Ganga108 on March 30, 2025

      Oh delicious! Punches above its weight. I like it spicy but watch the chillies and chilli powder if you prefer it milder - maybe omit the chilli powder and use less red and green chillies. I soaked the toor dal in hot water for 30 mins first as it can take longer to cook than the other dals, then cooked HP for 8 mins.

  • South Indian lentil stew (Sambar)

    • skvalentine on February 11, 2023

      Pretty good! Not quite as tasty as my local Indian restaurant, but closer than I've gotten before :) Required me to purchase a new-to-me ingredient: drumsticks. Found in the frozen section of an Indian grocery.

  • Spiced tofu with bell peppers (Kadai tofu)

    • Blitzkolsch on January 24, 2026

      This recipe has a great flavor to it works well with either tofu paneer.

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  • ISBN 10 1624146457
  • ISBN 13 9781624146459
  • Linked ISBNs
  • Published Oct 16 2018
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Born and raised in India, Manali Singh founder of Cook with Manali has perfected the traditional flavors of her home country. Business Insider claims that Indian Cuisine will be the next “big thing,” and Manali makes it healthier and more approachable by making her delicious vegetarian recipes in the incredibly popular Instant Pot.

Vegetarian Indian Cooking with Your Instant Pot features favorites like Matar Paneer, as well as traditional street foods like Pay Bhaji, a medley of spicy mashed veggies eaten with dinner rolls, and Vegetarian Momos, healthy dumplings steamed to perfection. All Singh’s recipes promise authentic flavors of Indian cuisine, easy and fast cooking with the Instant Pot and plenty of healthy vegetables.

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