I’ve wanted an Indian cuisine cookbook for quite some time, especially one written by an Indian author. I think it’s challenging to make curry look delicious in photographs, but I must say, the pictures in this cookbook look scrumptious.
My first attempt was the Butter Chicken. I had all the ingredients for the recipe on hand. It was easy to make and delicious.
Next, I made Tikka Masala. My previous Tikka Masala recipe was from America’s Test Kitchen. I found the recipe years ago; at the time, the recipe was adequate. After making the Tikka Masala from Mundhe’s cookbook, her recipe is more vibrant and more flavorful. The Kashmiri red chili powder gave it a nice kick. The recipe lists the cook time at 35 minutes, but my prep time took longer—probably because I decided to use chicken instead of salmon. It took me about 50 minutes to finish. While the ingredients list is quite daunting at first glance (23 ingredients for the marinade and curry combined), I think it is a quick meal that curry lovers should attempt at least once. I highly recommend The Essential Indian Instant Pot Cookbook to anyone who is looking for authentic Indian cuisine and loves cooking with the Instant Pot.
Reviewed By: Helen Vernier