4 Easy Instant Pot Dinners: Vegetarian
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Good Morning Marmy! In today’s video, I’m sharing 4 vegetarian instant pot dinners that I have made over the last 2 weeks.
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one thing about indian cooking to get them right is using red onions instead of the yellow/white onions and one tip to make rajma spice better is to sugar and caramlize with onions(red ones) and then add tomatoes…
thanks for sharing . more Indian recipes please .
Yes, thank you, Tina! I was vegetarian for 9 years and I love Indian food but … I have never been brave enough to try making it on my own. You are a great mom friend for sharing these!!
For Rajma, I usually puree the onions and tomatoes, so maybe that might make a difference???
For my insides the small Asian red bean, azuki I think, have less gas or bloat producing products in them as a substitution for kidney beans.
As the first spoonful of kidney beans enter my mouth an equal and opposite reaction occurs!
LAYAN dan MAnTAP
If it’s something a little bit off about it I believe that you will have that chance to find out what it is to fix it
That looks like a great looking Burrito… yummy 😋
Yas I was waiting for a recipe video
new subscriber here! 🙂 the recipes look so good! Do you use raw or canned red kidney beans? I make raw kidney beans in a pressure cooker to make sure they get really soft, but I would love to try making them in an instant pot.
Thank for your valuable knowledge need more recipes like this
Hey Tina good to see you enjoying cooking Desi food . just an observation for your Rajma , with any Tarri bean dish the more onions u add and brown off properly , the deeper the flavour. applies to sholay , matar paneer , etc As for omitting spice totally for the kids , do your best to integrate some green chilli rather than red where possible . Alternatively increase the amount of Ginger u use .
Just my opinion on a few things , im no old skool bibi either !!
These are amazing recipes, Tina!!! Thank you for sharing. I make rajma almost every week (kids favorite), and I follow my mom's recipe. As for the spices that goes in the rajma, the two secret (not so much of a secret lol) spices that make it tastier are Anardana powder (pomegranate seeds) and kasuri methi. Other than those two we add the normal spices like zeera, bayleaf, hing, haldi, red chilli powder, black pepper, and coriander powder and then at the end we add a tiny amount of garam masala. I am looking forward to making the palak paneer recipe.
♡