One of the places where pressure cookers, and by extension, instant pots, excel is when making curries. Pressure cookers are apparently standard kitchen kit in Indian kitchens, because it enables you to make a curry much faster.
Even the New Yorker(!), of all publications, earlier this month published a profile of Urvashi Pitre, the “Butter-Chicken Lady”, who found her fame and fortune by originally posting a recipe for butter chicken on a Facebook group for Instant Pot fans. The article went on to be the most popular ever in the group, which led to her getting a publishing deal. Her cookbook, “Indian Instant Pot Cookbook,” published in September 2017, has already sold more than 100,000 copies. You can read the New Yorker profile here.
But still I approached this recipe with some trepidation. You see, it’s not that our family doesn’t love curry. We absolutely do. The problem was that we had our fair share of curry in 2017, what with Tim working in India for three months in the autumn, and the rest of us visiting him there for two weeks in October. We all returned home vowing to not eat another curry for a fair few months.
I shouldn’t have worried about making this. The delicious curry sauce overrode any qualms we may have had about eating curry again. The dish may have been boosted by the couldn’t-be-more-legit garam masala spice that Tim bought at an Indian supermarket and brought back for us. Also, since we were eating prawns/shrimp rather than chicken, this was a super-fast dish to make. Not Jamie Oliver 15 minutes fast, mind you, but still pretty quick.
Needless to say, our family is back on curries again. Next up? Butter chicken, from the Butter-Chicken Lady herself. (The New Yorker helpfully included the recipe at the end of the article. Check it out here.)