North Indian

Rajma

• 3 cups dry kidney beans, rinsed OR 5 cans
• 9 cups water
• Quarter of an onion
• 4 bay leaves
• 3 spoonful Veggie bullion
• 6-7 half cups of onion masala
• 1.5 heaping tsp cumin seeds
• 1 heaping tsp garam masala

1. Add everything except the onion masala, cumin seeds, and garam masala to the instapot. Cook for 40 min on high pressure.
2. Once beans are cooked, heat oil, let sputter with cumin seeds for a minute or two.
3. Add onion masala and let melt.
4. Add beans, 1 tsp salt, and garam masala. Cook for 5 min uncovered. If too saucy or not easily mash able, cook longer. Roughly mash bean to thicken sauce.
5. Taste. Add salt if not salty enough or lemon juice if too salty.
6. Serve with parathas.

Mushroom mutter

• 6, 8oz can mushrooms
• 1.5 lb peas (3/4 bag)
• 4 Half cups of onion masala.
• 1.5 heaping tsp cumin seeds
• 1 heaping tsp garam masala

1. Heat oil, let sputter with cumin seeds for a minute or two.
2. Add masala and let melt.
3. Add peas. Cook for 5-7 min covered.
4. Add mushrooms, 1 tsp salt, and garam masala. Cook for 5 min uncovered.
5. Taste. Add salt if not salty enough or lemon juice if too salty.
6. Serve with parathas
   

Saag Aloo

• 2 tablespoon garlic flavoured olive oil
• 1/2 teaspoon asafoetida
• 2 heaped teaspoon mustard seeds
• 2 heaped teaspoon cumin seeds
• 2 heaped teaspoon ground coriander
• 1 teaspoon turmeric
• 2 small red chilli, de-seeded and finely chopped
• A small thumb sized piece of ginger, peeled and grated
• 4 medium-large potatoes (approximately 300g) peeled and cut into 1.5cm cubes (or use diced new potatoes with their skin on for a higher fibre option)
• A pinch of salt and pepper
• 200 ml water
• 11 ounces spinach, roughly chopped
• 3 cup rice (cooked according to packet instructions)

Preparation

1. Heat the oil in a large pan and add the asafoetida followed by the cumin and mustard seeds.
2. Once the mustard seeds start to pop, add the ground coriander, turmeric, chili and ginger and stir for a minute before adding the cubes of potato and a pinch of salt and pepper.
3. Fry the potatoes and spices together for a few minutes then add the water, put a lid on the pan and simmer gently for 15-20 minutes until the potatoes are cooked but not crumbling (still holding their shape), adding a little extra water if it is starting to stick to the bottom.
4. Add the spinach to the pan and cook for a few minutes until it has wilted, then serve.