I tend to think people who prohibit a recipe in a slow cooker or a pressure cooker either don’t know how to use them properly or have had bad experiences, or both. This is the curry my father use to make in Pakistan. Whenever a sauce is too thin, I’ll use a cornstarch slurry – mix 2 tablespoons cornstarch and 2 tablespoons cold water and add it to the sauce. I use or trust them. Tip for thickening gravies –  blend together half a handful of cashews and water, shredded coconut ( optional but I love it). (P.S. You should try their meat. Will this work with chopped tin tomatoes instead of fresh ? It is a simple recipe using curry and fresh seasoning but with huge flavor. If anything, the sealed pressure cooker should trap the smells more than a regular pan or pot. Adding potato is optional. Disclaimer: This post includes affiliate links. I really do enjoy your blog so keep up the good work. My daughter and I belong to Crown Point and Tim Knorr first mentioned your blog to me. It came out really well. *No Pressure Cooker? Made this last night but needed extra water so the burn warning did not keep coming on. You can make a cornstarch slurry to thicken the sauce. I followed the recipe exactly how it was written. Definitely a keeper. This cookbook is filled with recipes that will help me expand my love of Indian cooking I’m sure. Yes, a lot of water / steam was coming out, more than any other time I’ve use my pot. Yes, even with the pressure cooker. It’s so versatile…went extra with the spices to take it up a notch add squeezed in half a lemon. ©2008—2020 Pressure Cooking Today™ LLC. It is watery but a good flavour, slotted spooned beef out and thickened with flour(had no cornflour, so 2 tablespoon of flour and 1/4 spoon water mixed) thicken lovely on saute heat stiring with whisk, added meat again, so will warm tomorrow. Who knew jars of Massaman curry paste were hard to find? Could this recipe be made without Cilantro? Your email address will not be published. Thanks for sharing Matt – glad you changed it up to suit your tastes. Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner, Back: Fish sauce, coconut milk, curry paste. Hi Dawn – I haven’t tried it, but I think pork loin should work fine in this recipe. The rest of her recipes sound just as fabulous and I can’t wait to try more of them. But then, I hear people complain about the house smelling for days after cooking fish; I notice it for a few hours, but not much after that, so maybe I adjust quicker to the smell. Yes, I’m a fan of Bryond Salmon; it is one of my favorite blogs. So I’m guessing I don’t need to add extra water. Enjoy! These are products and services I recommend because OK. If you don’t have time to bake naan, Costco and Trader Joe’s sell pretty good naan. Enjoy! Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast, Instant Pot Ground Beef and Rice Shawarma, https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/, 1 pound beef chuck roast, cut into 1-inch cubes, In a blender jar, combine the tomatoes, onion, garlic, and cilantro. An Instant Pot is one of the most popular brands of electric pressure cookers. We made this tonight for dinner and it was delicious! No worries. I did not add extra water so not sure what happened. Sign up to receive a weekly email with our latest recipes and occasional surprises. You can end up with mush, and many assume you only get mush if they’ve only ever had mush. When time is up, manually release the vent, Add 1/4 teaspoon salt, black pepper, pimento sauce, thyme, cumin, shado beni, and potato, Add a hot pepper here too if you want to use pepper, Cover and cook for 10 minutes (seal, select meat and set to 10 minutes). I use the trick from [email protected] of adding baking soda to increase the pH in some of my recipes, and force the Maillard reaction at pressure cooker temperatures. I’ve certainly found this to be true. Welcome. Continue with the serving step. The 20 minutes, is that for frozen or thawed out roast? Looking for a delicious Thai curry in about an hour? When reheating, I prefer to use the stove to heat up. I’m going to add coconut milk next time- sounds delicious. And also making sure it is seasoned well. I wanted to post again after trying this recipe the second time. Follow the instructions right up until “lock the lid”. Instant Pot Ground Beef and Rice Shawarma, Two Sleevers Then I had my lucky break. Great! What did you think of the electric pc? Thanks Lynn – definitely change it up to suit your tastes. Adapted from: Leela Punyaratabandhu Massaman Curry [SheSimmers.com].