3 Main Course Recipes Your Guests Will Love

Planning an Indian party meal may appear difficult at first, but it is not. There are a few fundamentals to consider, and you can simply design a party meal. The majority of Indian gatherings or dinners feature a three-course meal that comprises appetizers, main course, and dessert. Planning 2–3 days before the party may help reduce a lot of tension on the day of the party and give the host a higher chance of enjoying the party! You want to keep the menu as minimal as possible. Get a headcount and consider any dietary requirements, such as vegan or gluten-free, before settling on a meal.

Consider the quantity of each item not in isolation but as a component of the whole menu. When many meals are served at a gathering, the quantity of each may be reduced because guests will sample so many different things. In addition, many people eat a lot of appetizers and don’t eat much of the main meal. The aim is to incorporate more meals that can be cooked in the instant pot so that cooking takes up less of my active time. You may also cook a greater quantity at once with the quick pot. Let’s discuss three of such instant pot main course menus with you all.

Chole masala

Let’s go through how to prepare Chole in a pressure cooker step by step. It is critical to soak the chickpeas overnight or for at least 4 hours before cooking. After the chickpeas have finished soaking, drain the water and set them aside. Start the instant pot in sauté mode when you’re ready to cook the chole. Mix in the entire spices (cumin seeds, bay leaves, black peppercorn, ginger, garlic, and green chili) as well as the ginger, garlic, and green chili.

When the ginger garlic is golden brown, add the chopped onions and cook for 3 minutes. After that, add the tomato and seasonings. Add the chickpeas and 1.5 cups of water and mix well.

Set the instant pot to manual mode for 35 minutes with the vent in the sealing position. Allow the pressure to naturally release when the instant pot beeps. If the pressure does not dissipate after 20 minutes, you can physically relieve it. If you like richer gravy, mash the chole using a hand masher. Now, combine the dried fenugreek leaves (kasoori methi) and dry mango powder in a mixing bowl (amchur). If you don’t have dried mango powder, use lemon juice instead. Garnish with cilantro if desired. Serve with naan, bhatura, or parathas to complement this delectable Punjabi chole. They’re also delicious with plain or jeera rice.

Chicken Korma in the Instant Pot

Let’s begin by marinating the chicken. Many recipes omit this step, but it adds a lot to the flavor and makes the chicken so soft and delicious. You don’t need to maintain it for long; around 30 minutes is sufficient. If you wish to prepare ahead of time, the marinated chicken may be refrigerated for up to 8 hours. Before you begin cooking the curry, soak the cashews in warm water. Begin by tempering the entire spices in ghee or oil in the instant pot. Then, along with the ginger and garlic, sauté the onions. After a few minutes, add the marinated chicken and continue to sauté.

For a few minutes, sauté the chicken with the onions. This helps to lock in the flavors and cook the yogurt before pressing the button on the pressure cooker. The chicken curry is then pressure-cooked. Conduct a fast release, so the chicken doesn’t overcook. While the chicken is cooking, make a paste out of the cashews. Add the paste to the cooked chicken and mix well. This will add creaminess to a curry. This curry should be cooked under high pressure for 6 minutes. If you wish to boil rice in the same pot as the chicken, this is the time to do so.

Mushroom Mutter Masala — Pressure Cooker Instant Pot

To produce a paste, combine the onion, ginger, garlic, and green chilies.

Set the instant pot to sauté. Combine the oil and cumin seeds in a mixing bowl.

Add the onion paste from step 1 to the instant pot when the cumin seeds begin to sputter. Cook for 4 minutes, or until the onions are golden brown. While the onions are cooking, puree the tomatoes.

When the onions are cooked, add the tomato paste, spices, and salt to the instant pot. Cook for 3–4 minutes more. Incorporate the green peas and mushroom. For 2 minutes, switch the instant pot to manual mode. When the instant pot beeps, manually release the pressure. Incorporate the cream at the end and serve garnished with cilantro. It is ready to be served and enjoyed. You can use coconut cream or milk as a substitute for the cream in this recipe.