Rinku Bhattacharya's Blog, page 47

Minute Indian Tapioca Pudding – Sabudana Kheer

[image error]Despite my best efforts, I missed dinner tonight but I did make dessert. All thanks to that fact that I soaked some tapioca or sabudana before leaving home. I came home and made the quickest and simplest variation of Sabudana kheer or payesh.  This is a cardamom scented Indian tapioca pudding that is comforting and very easy on the stomach. Texture is king! When working with tapioca in Indian cooking, we do not like it sticky and gooey. The solution I find is simple. Soak, Soak and Soak.  Honestly, soaking is probably the easiest of all prepping and they results are amazing especially with grains and legumes.

On the Indian table, the Sabudana kheer is a summer favorite as it is light on the stomach and does not need much cooking. I made this in the instant pot, with just one minute of cooking. I know, it does take longer than a minute but still pretty quick for a weeknight dessert. The best part of everything was that I was chatting with the not so young ones while it cooked. The funny thing about making an Indian dessert is my husband’s (aka health police) behavior.

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While he does not like to admit it, he is usually the most excited about trying out the results. Me, I am busy eyeing something like this, already planning my weekend shopping list.

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Having said that, there is a treasured place in this world and my kitchen for Sabudana Kheer. It claims its place on a day when I have delivered on a brutal deadline, during the last week of school. It claims a space on a day I need the reassurance and guarantee of two smiling faces. Right along with the sheepish following husband. It is a simple treat like this that assures me all is well. To keep this recipe vegan use almond milk instead of regular milk.

PrintMinute Indian Tapioca Pudding – Sabudana Kheer

Cook Time: 15 minutes

Total Time: 20 minutes

A ridiculously simple and comforting dessert, that is great as a breakfast treat as well.

Ingredients

1/3 cup regular sized tapioca pearls (soaked for at least 4 hours)
2 cups of regular or almond milk
1/4 cup sugar
1/4 teaspoon fresh cardamom powder
1/4 cup sliced almonds (or a mixture of almonds and pistachios)

Instructions

Wash the soaked tapioca well to remove any loose starch.
Place in the instant pot with the milk, sugar and cardamom powder.
Set to 1 minute of pressure. Allow the instant pot to rest for 5 minutes and do a steam release.
Stir well and add in the almonds.
Serve warm or chilled.

Notes

There is no prep time needed but the tapioca does need to be soaked for a few hours.

3.1http://www.spicechronicles.com/minute-indian-tapioca-pudding-sabudana-kheer/

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Ginger Jasmine Coconut Rice (Instant Pot)

Last weekend I was generally running around from point to point without a lot of time to cook. I  pieced together a rice dish to accompany the food on hand. This ginger jasmine coconut rice is the result of my frugal timed motivation. Done! Without a lot of thought, what I pleasant surprise I uncovered.

The few simple ingredients, namely ginger, garlic, green onion and coconut milk paired with this aromatic jasmine rice could be the stuff dreams are made up off. On hectic busy weeks like this, these simple things help, they keep me grounded and happy. Happiness indeed sometimes is an amazing bowl of fragrant rice. The best part is that this bowl of rice can jazz up any meal or add humble comfort without much fuss.

Do you sometimes feel that you might have a date with destiny? I have one this Friday. I have been hoping and praying that she believes I might be her next child. Well, that and also am hoping that she leads me along the way without any fuss and worry. I realize that I might be talking nonsense. It is a sign of general nervousness and anxiety for me. That and carb loading, which anyway I do not need an excuse for. After all there is a reason why rice was created in this world.

Now, a note on jasmine rice, I have often longed for that sweet scent while cooking jasmine rice. Cooking the rice in the instant pot, got me the deep rich fragrance that I had been looking for. In general, with cooking white rice I have found success with the auto rice mode in the instant pot. I also tend to use  a ratio of 1 (rice) is to 1.3 (water). This works with both Basmati rice and the Jasmine Rice recipe that I am about to share today. 



PrintGinger Jasmine Coconut Rice (Instant Pot)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: serves 4 to 6

A delicate thai style rice this. This Ginger Jasmine Coconut Rice will become your new favorite side dish.

Ingredients

2 scallions, white and greens separated
2 cloves of garlic
1 inch piece of ginger
2 tablespoons coconut oil
1 cup jasmine rice
1/2 cup coconut milk
1 and 1/3 cup water
1 teaspoon salt

Instructions

Finely mince the scallion whites, the ginger and the garlic.
Thinly slice the scallions and set aside.
Turn the instant pot onto the saute mode.Add in the coconut oil and heat for a minute. Add in the scallion, ginger and garlic mixture and saute for a minute.
Add in the rice and stir well.
Turn off the saute mode. Add in the coconut milk, water and the salt. Cover and set on the rice mode.
Do a steam release 10 minutes after the instant pot has turned off.
Garnish with the scallion greens and enjoy with your favorite main course.3.1http://www.spicechronicles.com/ginger-jasmine-coconut-rice-instant-pot/

 

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Bengali Tomato Date Chutney (Instant Pot or Stovetop)

[image error]One of the top favorites on my site is my recipe for Bengali Tomato Chutney, who knew? Today, I  tried a version in the instant pot, and after some trial and error I am happy. This variation is a Tomato Date Chutney, or what we call tomato Khejurer chutney. Truly this version practically took no effort. The gentle delicacy of flavors in this simple condiment is quite amazing.  Tomatoes are not native to the Indian table, which is why people first began to use them for chutneys and relishes.

This particular version is light and thick. This recipe has lower sugar than some other counterparts, to complement its gentler, lighter consistency.  This chutney also packs a good spice punch from the red pepper flakes. The ingredient that is truly making this a super happy marriage is the ginger. It might be a little unusual to see so much ginger in a Bengali chutney, but, flavor is an interesting thing. You can discover and have fun once you are willing to play. With tomato season eventually on its way, this condiment will offer you new possibilities with a much loved fruit. You knew it was a fruit, right?

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As a side note, the Bengali chutney has a very specific place on the Bengali table. It is sweet, tart and spicy and meant to be a palate cleanser between the savory course and dessert. It is generally light and nothing like that bottled stuff you find on grocery store shelves. Of course, there is a place for all that and so if you like and want your chutney thick and stick, increase the sugar in this recipe by 1/2 cup and simmer the chutney until it reaches your desired consistency. Today was such a laid back kind of day. I was at home, without loads of errands and the kids and dad were out the whole day at robotics. I was even able to make a run for an afternoon latte, while dinner was cooking. Thank you instant pot!

Now to grab some more of the chutney!

PrintBengali Tomato Chutney with Ginger (Instant Pot or Stovetop)

Prep Time: 3 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: Serves 6 to 8

A light and spicy take on the Bengali tomato chutney with added zest from fresh ginger.

Ingredients

1 and 1/2 tablespoon oil (preferably mustard)
1 teaspoon fennel seeds
1/2 teaspoon nigella seeds
1 tablespoon crushed red pepper flakes (adjust to taste)
1 and 1/2 tablespoons freshly grated ginger
6 medium sized plum tomatoes, chopped
1/4 cup dates coarsely chopped
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup water
1 teaspoon crushed red pepper flakes
1 teaspoon nigella seeds (can be substituted to mustard seeds

Instructions

Turn the instant pot on the saute mode. Add in about 1 tablespoon oil and wait until the display registers hot. Add in the fennel seeds, nigella seeds and the red pepper flakes. After 30 seconds add in the ginger and saute lightly for about 20 seconds.
Add in the tomatoes,dates, salt, brown sugar and water and mix well and bring the mixture to a simmer.
Cancel the saute mode and set on pressure cook for 4 minutes.
Open the lid after a natural pressure release.
With a wooden spoon mix the chutney well.
Stove Top Instructions
Follow the process as described but reduce the water by half. Cover and cook for 20 minutes before removing.3.1http://www.spicechronicles.com/bengali-tomato-date-chutney-instantpot/

 

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Bengali Garam Masala – A special spice blend

[image error]What do you mean Bengali Garam Masala, my husband asked me incredulously as I was making this blend this morning? It baffles even Indians how many different variations we have of the same spice blend across the country. I had recently posted this Bengali shrimp recipe and realized that I did not have a recipe for the Garam Masala on my site. Actually, I realized it once a reader asked me for the recipe.

I will confess that I could do a better job of posting these essential recipes on this site. Anytime you need one however give me a holler and you will ultimately see it show up on the site. Another weekend with work to finish, does not make me happy. However, I did spend the morning cooking up some old favorites.  Such as this garam masala.

So what you wonder is distinct about the Bengali garam masala. It is more minimalist.  It is made with just three ingredients – cinnamon, green cardamom seeds and cloves. So think of it as a Mark Bitman version of the more common garam masala. The net result is that it yields a more arromatic and sweeter version of the more commonly found North Indian garam masala.

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The net result is that it complements the sweeter milder Bengali cuisine better. I have also not typically seen these spices pre-toasted before powdering them. In fact, my mother usually coarsely grinds them using her grinding stone aka sil nora in Bengali. Without fail, I use this blend for all my mother’s recipes.

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I almost feel that lightning might strike if I do not. Although mom will tell you, all this is just for show, she takes enough liberties with my recipes anyway.

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What can I say mom? I try, even on these super busy insanely crazy days that I sometimes have.

PrintBengali Garam Masala – A special spice blend

Prep Time: 5 minutes

Yield: 1/4 cup spice mix

A recipe for Bengali garam masala, done easily in your kitchen.

Ingredients

2 large sticks cinnamon (about 3 inches), broken into smaller pieces
20 to 30 green cardamoms, shelled (about 1 tablespoon cardamom seeds)
2 tablespoons cloves

Instructions

Place all the spices in a spice grinder or coffee grinder and grind to a smooth powder.
Store in a air tight jar and use as needed.3.1http://www.spicechronicles.com/bengali-garam-masala/

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Peper Jhal – Green Papaya with chickpeas in a poppyseed sauce

[image error]I have been generally mourning the fact that this year spring passed us by. What is the point of winter, if there is no spring? I have decided to welcome summer with nostalgic childhood recipes. I have been too busy lately to peruse blogs, but I did come across one that caught my attention. Actually more specifically this recipe for peper jhal. It was unique to me.  A jhal is a spiced curry in Bengali parlance, the term jhal literally refers to spice as in chili peppers. In this preparation the dish is delicately spiced with ginger and black pepper. Once I saw it, I quickly added green papaya to my weekend H-Mart run.

Such is the power of a familiar calling. On the Bengali table, when we adopt something we love it raw and ripe. This is true of the banana and certainly in this case the papaya. The unripe fruits are usually cooked in a savory form and the ripe variations are enjoyed as fruit.

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My simple addition to this dish was to add some fresh mint and finish off with a squirt of lime juice. The mint is back in the garden and I could not resist celebrating its return by liberally adding it to almost everything that I made over the weekend. On occasion I have simply been pulling out a couple of leaves and bruising them to savor their hauntingly delicate fragrance. The fun thing about mint is that it is so plentiful, you can enjoy it and play with it without feeling guilty or wasteful.

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This recipe uses whole chickpeas soaked overnight, so the final product does not have super soft and mushy chickpeas. This gives this an interesting contrast of textures, balancing the softness of the green papaya with the chickpeas. Try it over steamed rice and for super simple cooking use the instant pot like me.

PrintPeper Jhal – Green Papaya with chickpeas in a poppyseed sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A beautiful summer time creation pairing green papaya with chickpeas.

Ingredients

2 tablespoons poppy seeds (posto or khus khus)
2 tablespoon mustard or canola oil
2 bay leaves
1 teaspoon whole cumin seeds
1 tablespoon freshly grated ginger
2 dried red chilies
2 cups of green papaya (peeled and cubed) I use a small 3/4 pound green papaya
1/2 cup dry chickpeas soaked overnigh
2 teaspoons black pepper coarsely ground
1/2 teaspoon sugar
1 teaspoon salt or to taste
1 tablespoon chopped fresh mint leaves
1 tablespoon fresh lime juice (optional)

Instructions

Instant Pot Instructions
Grind the poppy seeds to a powder using a spice or coffee grinder. Soak in 1/4 cup water and set aside.
Turn the instant pot to the saute mode. Add in the mustard oil and heat for a minute. Add in the bay leaves, whole cumin seeds, ginger and dried red chilies and stir well.
Add in the green papaya and the chickpeas, with the sugar and salt.
Turn off the saute mode. Add in 1/2 cup of water.
Cover and set on 3 minutes of pressure. Do a quick release.
Set back to saute mode. Stir in the poppy seed paste and cook for 2 minutes. Remove from the instant pot. Mix in the mint leaves and the lime juice if using.
Stove Top Instructions
Follow the steps for sauteing as described in the instant pot method. Add about 3/4 cups of water and cover and cook for 15 minutes until the papaya is tender. Stir in the poppy seed paste and cook for 2 minutes. Remove from the instant pot. Mix in the mint leaves and the lime juice if using.3.1http://www.spicechronicles.com/peper-jhal-papaya-chickpeas-poppy-seed-sauce/

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Seven gorgeous recipes and a plan for Summer

[image error]It might rain on Monday! This does not mean you cannot celebrate the rest of summer. Carpe Diem the moment before it runs away. To truly enjoy summer we need summer recipes. Here are seven to get you started.

Before I get to the recipes, to help you plan for summer you really need to pull out that copy of Spices and Seasons. If you do not have one, do rush at get yourself a copy.

It will definitely add some spice to all your seasons.

Here are ten recipes to help you fill your table and more.

 

 

 

 

 

Turkey Hoisin Burgers – It still one of our favorite burgers. It is hard to argue with this sweet and sticky sauce that keeps the turkey moist.

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Black Bean Burgers – When you do not want to mess with meat.

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3. Chicken Tikka – Something that goes with almost anything that you can think of.

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4.  And then there a good bowl of tomato rice, this one works both indoors and out.

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5. Mint or green Chutney – putting all that mint to good use.

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Another Turkey Burger when you get bored of the one above.

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Not a boring salad – This one features tomatoes and blueberries

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Lasagna Rolls with Spinach and Broccoli Rabe (Instant Pot)

[image error]Earlier this week I visited the farm for a class and realized there was very little around the stand. Scallions and broccoli rabe. Like most other local establishments, they have had a late season. I moved onto the class, but the broccoli rabe haunted me.  The results were these lasagna broccoli rabe rolls. These lasagna rolls had been on my mind. I was planning on working with something more interesting than the spinach and voila here was the broccoli raab.  I adapted the recipe for the instant pot and we had perfection in less than 30 minutes.

I will mention that this recipe is just a little more involved than some of my other pasta recipes. There is a little time needed in the rolling exercise. However once done you will not have to deal with any of the cutting and shaping of the lasagna. The broccoli raab added just the perfect amount of assertiveness to this mellow and comforting dish. It holds its own with a nice sprinkling of crushed red pepper if you wish.

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To fit in all the rolls into the instant pot (12 for the 4 of us) with some small leftovers, I used a pot in pot technique. If you want to make this in a standard oven, just find a baking dish that will hold all the rolls. I am not a fan of excessive amounts of cheese, although the son certainly is. So, I finished these with fresh oregano and just a little Parmesan for character. To make it manageable, I used oven ready lasagna sheets, which are pre-cut into smaller sizes. These worked perfectly for all (4) of us with a couple of rolls to spare. So there you have it, another fun way to use up your seasonal bitter greens with your instant pot to boot.

PrintLasagna Rolls with Spinach and Broccoli Rabe (Instant Pot or Oven

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A gorgeous single serve alternative to lasagna, these lasagna rolls are made with broccoli raab.

Ingredients

For the filling

1 bunch chopped fresh spinach
1 bunch chopped broccoli raab (can be subbed with any other bitter green of your choice)
4 tablespoons olive oil
1 tablespoon minced garlic
1 small onion, finely chopped
1 teaspoon salt or to taste
1/2 cup ricotta cheese
1/2 cup diced mozzarella cheese plus 1/2 cup more for topping

For the lasagna rolls

12 sheets oven ready lasagna sheets
3/4 cup chopped diced tomatoes or jarred (such as pomi)

To finish

1 tablespoon olive oil
1 teaspoon crush red pepper flakes

Instructions

Place the spinach and brocolli raab in the food processor and pulse a few times to chop.
Heat a skillet and add the olive oil. After a minute add in the garlic and saute lightly. Add in the onion and the chopped greens and salt. Cook for 2 minutes.
Place in a mixing bowl and add in the ricotta cheese and mozzarella cheese.
Grease and prepare two stackable pots.
Heat a large pot of water with some salt. Add a few lasagna sheets and cook for 2 to 3 minutes until soft enough to roll.
Place on a plate. Spread with the filling staying sparse on the edges and roll up like a pinwheel. Brush with olive oil and arrange in the pan. I was able to get 4 rolls across the center and two on each side. Repeat with the remaining 6 rolls.
Top with a little mozzarella. Add half the tomatoes with 1/4 cup water on each pan.
Place 1 cup water in the instant pot. Place a trivet and place the two stacked pans over the trivet. Cover the top pan.
Cover the instant pot and set to pressure cook for 4 minutes. Let the steam release naturally.
Remove from the instant pot.
Carefully remove the rolls on a serving dish. Drizzle with olive oil, crushed red pepper and the fresh oregano. Sprinkle with Parmesan and serve.
For the Oven
Preheat the oven to 350 degrees. Prepare the rolls as described for the instant pot. Cover with foil and bake for 25 minutes. Finish as described and serve.
3.1http://www.spicechronicles.com/lasagna-rolls-with-spinach-and-broccoli-rabe/

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Flourless Chocolate Almond Cake

[image error]I updated this recipe for flour less chocolate almond cake. I have made it moister by cooking at a lower temperature and topped it with ganache. My updated version also has fewer and less fuss free ingredients.

Original Post

Last evening, I realized that I was getting behind on a bunch of stuff.  This includes sharing some of the fun stuff that I have been cooking the past few weeks. I shall not belabor the rest of the list here. Chances are that will probably eat up this entire post and then, of course, I will not be able to share this flour less chocolate that I am so excited about.

 

The reason really is that I like to share my thoughts in an unhurried manner, at my pace. I do not and have never subscribed to the concept of scheduling posts. This cake is my Valentine’s day recipe but it is pretty good on any given day. I am warning you will get what I cooked at Valentine’s weekend through this week. Here is the good news – all the recipes were really good. The other part of things, that have kept us busy is that my daughter’s team participated in the FLL championships and made it to the qualifying regional rounds. Against a lot of odds…

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We were surprised with the unexpected results. The problem with this is we are now in very busy gear, because, this very unexpected success has made the girls eligible for a very stiff competition. A lot of us are concerned that if the girls do very badly, it will be very disheartening. So, we have all been very busy. I have pulled all the stops out, and sent the husband to the programming runs, while I have taken over the baking. This recipe however, was indeed a recipe that I had made for my chocolate loving husband and of course as he will have you know, I enjoyed some rum and coconut water while cobbling it together. I think a little tippler for the cook is always a good thing.

PrintFlourless Chocolate Rum Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

A flour less almond, rum and dark chocolate cake that is perfect for anytime snacking.

Ingredients

1 stick of butter softened
2/3 cup (about 6 oz) grated dark chocolate (at least 70% cacao)
1 cup of ground almonds
3/4 cup of sugar (more if you like it sweeter)
4 eggs, separated
1 teaspoon vanilla extract
1/3 cup dark rum


For the ganache

1/2 cup grated dark chocolate
1/2 cup heavy cream

Instructions

Pre-heat the oven to 325 degrees. Grease a cake pan of your choice.
Melt the butter and the chocolate and set aside to cool.
In a mixing bowl, stir the almonds and sugar together. Beat the eggs and mix into the almond mixture.
Mix in the butter chocolate mixture, the vanilla extract and the dark rum.
Pour into the prepared cake pan and bake until set (about 40 minutes). Remove from the oven to cool. The top will sink a little.
While the cake is cooling, prepare the ganache by melting the chocolate and the cream together.
Remove the cake from the cake pan and pour the ganache over the cake. Let the ganache set a little and enjoy!
3.1http://www.spicechronicles.com/flourless-chocolate-almond-cake/

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Jackfruit Korma – Enchorer Korma (Instant pot with stove top instructions)

[image error]Jackfruit Korma comes to my kitchen as a major effort to salvage a very late lunch. Jackfruit or Enchor as it is known in Bengali is a prized vegetable and a seasonal delicacy. Dealing with the jackfruit is a ridiculously complex process. This is because for Bengali cooking, we use the unripe jackfruit.  This also means it also means working with its sticky sap.  As with all things complex, the jack fruit holds a legendary place in the Indian culinary repertoire. I have heard many nostalgic stories from my dad about his mother’s korma. I am not saying this is her recipe. This Jackfruit Korma is a made in Westchester variation.

A few weeks ago, I saw canned jackfruit in Trader Joe’s. I liked  fact that they had specified Green jackfruit, so I picked up a can and brought it along. I promptly deposited in my pantry and decided to cook it for a festive occasion. Festivities aside, it came to my rescue this afternoon as is now a quick fix addition to lunch.

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This recipe might be the quick fix version of something iconic, but for a less than 20 minutes especially in the instant pot it is very good. The fact that it is a vegan dish also never hurts. The flavors are delicate and mellow and perfect served immediately over hot and fresh rice. The pieces for this dish are a little larger than what you might see but the texture after two minutes of pressure cooking was quite perfect.

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An interesting nuance of this recipe was that I used asafetida, which gave this delicate coconut based gravy its characteristic nutty taste. The gravy for this dish is light, sweet and has a hint of tartness. The last bit is my addition of lime instead of yogurt. A Bengali grandmother’s recipe this might not be, but it ain’t bad for a busy rainy Saturday.

PrintJackfruit Korma – Enchorer Korma

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A quick fix on a traditional dish. Done in 20 minutes, this jackfruit korma will not disappoint.

Ingredients

1 medium sized onion, peeled
1 inch piece fresh ginger
2 tablespoons of oil
¼ teaspoon powdered asafetida
1 tablespoon chopped cashews or almonds plus ½ teaspoon to garnish
1 teaspoon raisins
1 powdered cumin
1 teaspoon powdered coriander
2 tomatoes finely chopped
1 and ½ cups drained canned jackfruit
1 and ½ teaspoons salt
½ teaspoon turmeric
1 teaspoon garam masala powder
1 teaspoon salt
½ teaspoon sugar
½ cup coconut milk
½ cup water
2 minced green chilies
1 tablespoon fresh lime or lemon juice
1 tablespoon chopped coriander

Instructions

Place the onion and the ginger in the food processor and process until well blended.
urn on the instant pot to saute mode and add in the oil.
Add in the asafetida followed by the onion and ginger mixture and stir until well mixed and cook for 3 minutes.
Add in the cashews, raisins, cumin, coriander and the tomatoes and mix well.
Add in the jackfruit, salt, sugar, turmeric, and garam masala powder mix well.
Turn off the saute mode.
Add in the coconut milk and briskly deglaze the bottom of the pot with the coconut milk.
Add in water and the minced green chilies.
Set on pressure cook mode for 3 minutes. Do a quick release and stir well.
Stir in the lime or lemon juice.
Garnish with the chopped coriander and the few nuts if using.
Stove top Instructions
Follow the instructions as described above. You will need to cook the tomatoes a little longer until they soften. After that you need to cover the pot and simmer for 20 minutes on low heat.
3.1http://www.spicechronicles.com/jackfruit-korma-enchorer-korma/

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Bengali Fragrant Shrimp Curry (Instant Pot)

This fragrant shrimp curry is a basic recipe from my mother’s kitchen, much lighter than the fabled malaikari or coconut shrimp curry. For a good Bengali coconut shrimp curry recipe there is Spices and Seasons. Of course, if you wait long enough one of these days you will see it on this site.

For a family everyday lunch, especially with fresh medium sized shrimp this style of cooking is what my mother does. In her mind, a more elaborate preparation is reserved for large jumbo shrimp. Today in preparation for the makings of a crazy Monday, I found myself trouble shooting the computer. That left me with relatively little time for a meal. I remembered this recipe, I had tested with mom last year and brought it back for our dinner. I did not have a lot of time for fancy photography, but believe me you will find this is one of those keeper kind of recipes.

The key to a recipe like this as always is the freshness of the spices used. In this case the dish is getting a lot of its flavor from the garam masala. Of course, the cilantro should be fresh and fragrant preferably the organic variety. The extra bonus of cooking this in the instant pot is that it traps and concentrated the flavors. Also, the pressure cooker naturally helps with the light textured gravy that is essential for this dish.

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This dish cooked and saved the day, while I fussed with the computer to get that back and running. I am increasingly realizing this good old trusty machine might be getting ready to retire. The weekend coming up promises to be another busy one. May the weather gods be with us. If you are in the yen for Indian and are on a short time budget, as always I have you covered.

PrintBengali Fragrant Shrimp Curry (Instant Pot)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A delicate and easy fragrant Bengali shrimp curry that is made extra easy in the instant pot.

Ingredients

2 tablespoons mustard oil
1 or 2 bay leaves
1 medium onion, finely diced
1 tablespoon freshly grated ginger
2 tomatoes, chopped
1 and half pounds fresh shrimp shelled and de-veined
1 teaspoon turmeric
1 teaspoon Bengali Garam Masala (see page XX)
1 teaspoon red cayenne pepper
¼ cup water
½ teaspoon sugar
1 teaspoon salt or to taste
Chopped cilantro to garnish

Instructions

Turn the instant pot to sauté mode. Add in the bay leaves and wait until they darken. Add in the onion and sauté for 2 to 3 minutes. Add in the ginger and stir well.
Add in the tomatoes and the shrimp with the turmeric, garam masala, water, sugar and salt.
Cover and cook on pressure for 2 minutes.
Do a quick release and stir well. Serve garnished with cilantro.
3.1http://www.spicechronicles.com/bengali-fragrant-shrimp-curry-instant-pot/

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