Title:  Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot® Author:  Madhur Jaffrey About the author:  Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and best-selling cookbook author. Her classic first book, An Invitation to Indian Cooking, was published by Knopf in 1973, and she has been the host of a series, "Madhur Jaffrey's Indian Cookery," for BBC television. She won James Beard Awards in 1982, 1994, 2000, 2002, and 2004.  
  • Our favorite Indian cookbook author has jumped onto the Instant Pot wagon and shares over 75 recipes from soups to curries.
  • Many of the recipes use other functions of the multicooker besides the pressure setting - such as the steam or saute function.
  • There are plenty of beautiful photographs throughout.
  • Try the Chicken in a yogurt sauce recipe shared below now.
Chicken in a yogurt sauce Add this recipe to your Bookshelf (click the blue +Bookshelf button). This is an excellent dish to make if you are entertaining. Serve it with Saffron Rice with Golden Raisins (page 123). Make the chicken first and remove it from the Instant Pot (it can be reheated later in a microwave oven). Clean out the inner pot, dry it well, and then make the rice. Serves 4-5
  • 2 pounds boned and skinned chicken thighs, most blobs of fat removed, cut into 1½-inch pieces
  • Salt
  • Freshly ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼-1 teaspoon chili powder
  • One 3-inch piece peeled fresh ginger, chopped
  • 4 cloves garlic, peeled and chopped
  • 2 green bird's-eye chilies or ½-1 jalapeño, chopped, with seeds
  • 2 tablespoons chickpea flour
  • 1 cup plain yogurt, the sourer, the better
  • ¾ teaspoon ground turmeric
  • 4 tablespoons peanut or olive oil
  • 15-20 fresh curry leaves, if available
  • 1 cup chopped fresh cilantro leaves
  • 1 teaspoon My Garam Masala (page 154)
1. Sprinkle the chicken pieces evenly on both sides with 1 teaspoon salt, lots of black pepper, the cumin, coriander, and chili powder. Mix well, put in a bowl, cover, and refrigerate overnight if you have the time, or for as little as an hour. 2. Put the ginger, garlic, green chilies, and about 6 tablespoons water into a blender and blend to a paste, pushing down with a rubber spatula as needed. Scrape out the paste and put in a bowl. Set aside. 3. Put the chickpea flour in another bowl. Slowly add 1 cup water, a teaspoon at a time, mixing with a whisk until you have a very smooth, lumpless paste. Now whisk in the yogurt, turmeric, and ½ teaspoon salt. Set aside. Select the SAUTÉ setting on your Instant Pot and set to More. When the screen says Hot, swirl in the oil. Wait a few seconds and put in the curry leaves. They will splatter, so stand back. Immediately add the ginger-garlic paste. Turn heat to Normal. Stir and sauté for 2-3 minutes, sprinkling a little water into the pot if seasonings start to stick. Add the chicken. Keep stirring for another 2 minutes, again sprinkling in a little water if anything seems to catch. Now add 1 cup water, the cilantro, and the garam masala. Stir to mix. 4. Hit CANCEL to reset the cooking program. Close and seal the lid and cook on LOW PRESSURE for 1 minute. Release the pressure manually. Take off the lid carefully, venting the remaining steam away from you. Select the SAUTÉ setting and set to More. Stir the yogurt mixture and pour it in. Bring to a simmer and cook for 5 minutes, stirring now and then, or until the sauce thickens. Turn the Instant Pot OFF or set to KEEP WARM as needed. My garam masala Add this recipe to your Bookshelf (click the blue +Bookshelf button). Makes about 3 tablespoons Almost every family in India has its own garam masala recipe, all differing slightly from each other. Garam means "hot" and masala means "spices." But the "hot" in garam refers to spices that heat the body, not spiciness. Garam masalas not only heat the body, they are also very aromatic. They can be used whole or ground and tend to include cloves, cinnamon, nutmeg, black peppercorns, black cumin, and black cardamom. Many people substitute green cardamom for the black (I do) and regular cumin for the black (I don't). All these spices are relatively expensive. In commercially prepared garam masalas, many cheaper fillers, like coriander, are thrown in, so the aroma and intensity of the mix is lessened. When I say "My Garam Masala" in a recipe, I am referring to my more concentrated, highly aromatic mix. Most Indian grocers sell cardamom seeds, so you do not have to sit around peeling cardamom pods!
  • 1 tablespoon cardamom seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon black cumin (also called shah zeera)
  • 1 teaspoon whole cloves
  • One 2-inch stick of cinnamon, broken up
  • 1⁄3 whole nutmeg seed (just hit the seed with a hammer)
Put all the spices into the container of a clean coffee grinder or spice grinder and grind as finely as possible. Store the mixture in a jar with a tight lid, away from dampness and light. It should last several months. Kalustyan's, in New York City, is now selling My Garam Masala as Madhur Jaffrey's Garam Masala, using this very recipe. You may buy it from them if you wish.

The publisher is offering three copies of this book to EYB Members in the US and EYB will provide one copy worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

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Recipe excerpted from Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot® Copyright © 2019 by Madhur Jaffrey and with permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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