Post by Loupy on Jun 12, 2018 15:13:45 GMT -7
Instant Pot Indian Potato Salad
From: Maryjosh @ completerecipes.com/instant-pot-indian-potato-salad.html
Prep time: 15 min
Cooking time: 15 min
Serves: 6
Ingredients:
Instant Pot Ingredients:
2 pounds Idaho® red potatoes, cut into bite-sized pieces
2 cups water
1 cup diced carrots (I used purple carrots, but any color is fine)
1 cup green peas (fresh or thawed frozen)
Saute Ingredients:
2 tablespoons olive oil (or other mild oil)
1½ teaspoons cumins seeds
1 teaspoon coriander seeds
½ teaspoon mustard seeds
1½ teaspoons garam masala
1 teaspoon minced garlic
Cilantro-Mint Chutney Ingredients:
½ cup (packed) mint leaves
½ cup (packed) fresh cilantro
½ inch knob fresh ginger, cut into pieces
¼ cup water
2 teaspoons lime juice
½ teaspoon salt, or to taste
1½ cups cooked chickpeas, option
Directions:
Place the potatoes, water, and carrots into your Instant Pot and cook on manual, high pressure, for 10 minutes.
Manually release the pressure and remove the lid.
Add the peas, replace the lid and cook on manual, low pressure, for 0 minutes.
Yes, I really mean zero minutes.
Once it's done, which will be a few minutes since it will need time to come back up to pressure, release the pressure manually. Pour everything into a colander and rinse with cold water to stop the cooking.
Set aside.
Heat the oil in a saute pan over medium heat.
Once hot add the cumin seeds, coriander seeds, and mustard seeds and saute until they become fragrant about 2 minutes.
Lower the heat and add the garam masala and the minced garlic.
Saute 1 minute more.
Remove from heat and let cool.
Add all the cilantro-mint chutney ingredients to a small food processor and pulse until smooth.
In a large mixing bowl add the cooled vegetables, the cooled sauteed oil spice mixture, the chutney, and cooked chickpeas if using, then mix well.
You can serve it as is, or chill for at least an hour to get it nice and cold.
Enjoy!
From: Maryjosh @ completerecipes.com/instant-pot-indian-potato-salad.html
Prep time: 15 min
Cooking time: 15 min
Serves: 6
Ingredients:
Instant Pot Ingredients:
2 pounds Idaho® red potatoes, cut into bite-sized pieces
2 cups water
1 cup diced carrots (I used purple carrots, but any color is fine)
1 cup green peas (fresh or thawed frozen)
Saute Ingredients:
2 tablespoons olive oil (or other mild oil)
1½ teaspoons cumins seeds
1 teaspoon coriander seeds
½ teaspoon mustard seeds
1½ teaspoons garam masala
1 teaspoon minced garlic
Cilantro-Mint Chutney Ingredients:
½ cup (packed) mint leaves
½ cup (packed) fresh cilantro
½ inch knob fresh ginger, cut into pieces
¼ cup water
2 teaspoons lime juice
½ teaspoon salt, or to taste
1½ cups cooked chickpeas, option
Directions:
Place the potatoes, water, and carrots into your Instant Pot and cook on manual, high pressure, for 10 minutes.
Manually release the pressure and remove the lid.
Add the peas, replace the lid and cook on manual, low pressure, for 0 minutes.
Yes, I really mean zero minutes.
Once it's done, which will be a few minutes since it will need time to come back up to pressure, release the pressure manually. Pour everything into a colander and rinse with cold water to stop the cooking.
Set aside.
Heat the oil in a saute pan over medium heat.
Once hot add the cumin seeds, coriander seeds, and mustard seeds and saute until they become fragrant about 2 minutes.
Lower the heat and add the garam masala and the minced garlic.
Saute 1 minute more.
Remove from heat and let cool.
Add all the cilantro-mint chutney ingredients to a small food processor and pulse until smooth.
In a large mixing bowl add the cooled vegetables, the cooled sauteed oil spice mixture, the chutney, and cooked chickpeas if using, then mix well.
You can serve it as is, or chill for at least an hour to get it nice and cold.
Enjoy!
