• Bombshell13 on September 13, 2020

  Chicken Korma! Delicious! One thing I would do next time is to saute the raisins and the almonds on a skillet instead. Its really hard to get the smaller pieces before they burn in the oil.

• Skamper on May 25, 2019

  Chicken in a Yogurt Sauce p 87 This was good for a weeknight meal. Made a half batch but accidentally added the full amount of cumin, which didn't seem to hurt.

• Skamper on May 25, 2019

  Mung Dal with Spinach (Saag Wali Moong) - p 18 This was disappointing. Made exactly as directed. Very little flavor and soupier than in the photos.

Notes about Recipes in this book

• Buttery dal (Dal makkhani)

  • IvyManning on March 11, 2021

    Super bland. And the beans had a bit of a chew, had to cook much longer than indicated.

  • kkmatti on October 30, 2023

    This was a great dal makkhani! Super easy and will definitely make again. Didn't soak the beans overnight so the cook time on the recipe was a bit off. Added 20 mins to the cook time and the beans were perfect. I used a super spicy indian chili powder so we skipped the extra chili powder at the end. I toasted the garam masala added at the end to boost the flavor of the spices and then stirred the butter into the spices before adding them to the dal. Next time I'll do the same with the ginger and garlic. I didn't mash the beans as much as the recipe indicated because I wanted my dal to have more texture. I think I'll substitute coconut cream for the cream next time to make the dish dairy-free.

• Chicken in a yogurt sauce

  • IvyManning on March 11, 2021

    Very very watery. Wondering if there's a typo? Say to add 1 cup of water, 1 teaspoon at a time. Took forever and the chicken was barely cooked through. Don't mind that with chicken breast, but with 1 1/2 inch pieces of chicken thigh, this was kinda gross. The curry leaves are left in the curry but I don't think you're supposed to eat them , we found it kind of hard to tell from the cilantro.

  • jbny on September 27, 2019

    Add *1 cup* of water to the chickpea flour -- by teaspoons? that can't be right (though I haven't seen a correction online). The result is more liquid than paste. the recipe still is delicious, but there sure is a lot of sauce. I'll try less water next time. Any comments?

• Rajasthani red braised lamb (Rajasthani gosht)

  • IvyManning on March 11, 2021

    Nice flavor, but the lamb was pretty tough. cut the lamb as directed and cooked it at high for 22 minutes and npr. was till really chewy. Reminder to me: don't use this recipe.

• Goat curry (Bakri ka gosht)

  • IvyManning on March 11, 2021

    Super delicious. Glad I made it with bone-in goat pieces. Next time, I need to try this with less water, 1/2 cup instead of 3/4 cup, it was a bit soupy...or do an uncovered reduction at the end. Wonder how it'd turn out with pressure though. It'd be lots quicker. hmm...

• Saffron rice with golden raisins (Zaafraan uar kushmish ka pullao)

  • IvyManning on March 11, 2021

    Makes overcooked basmati rice clumps. Followed recipe exactly. :(

• Ground lamb with peas (Keema matar)

  • PennyG on January 18, 2021

    I didn’t like this nearly as much as my usual Keema recipe (Indian Cooking Unfolded by Raghavan Iyer). I made this because I was missing a couple of ingredients for my usual: red onion and fresh green chile. I had everything for this recipe, plus my pans and burners were busy doing other things so this sounded like the perfect alternative. Raghavan’s Keema is sautéed on the stovetop and cooked dry. This one was totally soupy when I opened the Instant Pot. I am making it ahead for the week, so I think I will reheat it in a sauté pan with a bit of the liquid it cooked in and get it to brown up a bit. I don’t think I will make this one again. ETA: I did warm this in a skillet - let the liquid burn off, then browned it a bit and have to say it was delicious! Good cooking-ahead recipe.

• Chicken mulligatawny soup

  • TrishaCP on February 15, 2020

    This used the pressure cooking function of the Instant Pot to one of its best advantages (pulling flavor out of the meat, in my case chicken thighs).The flavor of this was really delicious and rich tasting.

  • excurvatus on July 26, 2019

    This was very good. mine turned out a little more soupy, but the flavour was delicious. for myself, I'd cut down the spice a little bit next time.

• Mung dal with spinach (Saag wali moong)

  • rosyannposy on June 26, 2021

    Really tasty and easy. Used spinach and random greens from garden. Also used a bunch of garlic scapes in tarka instead of garlic. Even 2 year old liked it.

  • cjross on July 08, 2019

    I've made this a couple times. My one year old loves it.

  • Dannausc on May 09, 2020

    Good and tasty.

  • excurvatus on September 28, 2019

    This is a good dal. It's nothing to knock your socks off, but it has enough flavour even before adding the tarka. Even after adding it, it only adds to the enjoyment. I used one bunch of kale.

• Goan shrimp curry (Samar codi)

  • cjross on July 08, 2019

    This was fine but not really worth making in the instant pot.

• Indian-Chinese pork chops

  • cjross on July 08, 2019

    These were so good. It's worth buying this cookbook just to get this recipe!

  • Skamper on August 14, 2020

    My pork chops probably weren't as fatty as hers, and they came out slightly dry (but much less so than I feared). Next time I think I'd cut the sautee time. I made half a batch and was concerned I'd get the burn error but did not. These were good and I'd make again.

• Mung dal, rice, and cabbage soup

  • rionafaith on November 17, 2019

    Tasty but subtly flavored, comforting soup. I made this to have on hand as an easy meal after I have surgery this week and I think it will be perfect for that.

• Beef oxtail in a bazaari North Indian red sauce (Lal gosht)

  • bangss on May 26, 2020

    Sauce was ridiculously delicious, although it turned out as more of a thick stew than the curry we were expecting. Some of this might be because our oxtail was in quite large chunks, although overall lighter than the 2-3 lbs recommended. We'll likely make this again, but try with stew meat or even chicken next time.

• Simple mung dal (Tarkay ki moong dal)

  • sosayi on October 19, 2023

    Very quick and easy, with simple warming flavor. Kid approved. I'd maybe cut down on the water added next time. I had to simmer it quite a bit after release to thicken the dal up to our tastes.

  • Dannausc on May 09, 2020

    Quick, easy and tasty.

• Shrimp steamed with mustard (Bhapay jhinga)

  • Dannausc on May 09, 2020

    Makes 4 small servings. Tasty.

• Halibut in a green Parsi sauce (Parsi macchi 1)

  • Dannausc on May 09, 2020

    Really good! The sauce is delicious.

• Kale cooked in a Kashmiri style

  • Dannausc on May 09, 2020

    Quick and easy. Pretty decent.

• Royal chicken korma

  • Dannausc on May 09, 2020

    Quite good.

• Kerala lamb stew (Eshtew)

  • Dannausc on May 09, 2020

    Pretty decent.

• Lamb with spinach (Saag gosht)

  • Dannausc on May 09, 2020

    Pretty decent.

• Red chicken curry

  • Dannausc on May 09, 2020

    Good.

• Baby arugula salad with mustard oil

  • Dannausc on May 09, 2020

    Quick, easy and good.

• Cucumber, onion, and tomato salad

  • Dannausc on May 09, 2020

    Quick, easy and good.

• Basmati rice pilaf with whole garam masala and dill (Sooay kay chawal)

  • Dannausc on May 09, 2020

    Quite good.

• Chicken stewed in a light sauce with potatoes and cauliflower

  • dc151 on March 21, 2020

    I have to say that this book hasn't grabbed me the same way as some others of MJ's have, however this is one of the recipes I come back to. It's really more of a soup than a stew, since it's not thick at all, but a really nice flavor to the broth.

• Ground turkey with potatoes (Keema aloo)

  • naureenmk on August 18, 2024

    This recipe tasted fairly authentic all in. It was simple - the low pressure was a little strange for the Instant Pot, but I figured out how to work it. I will say my attempt ended up a little greasier than I was hoping, but that maybe was because I used ground beef instead of turkey.

• Eat Your Beans: A Vegan Mom Challenge by Jenny Hartin

  Madhur Jaffrey has jumped onto the Instant Pot bandwagon with her latest title.

  Full review