Binda’s spicy Indian curry dish (using an Instant pot)

Great with chicken thigh, breast or lamb

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up oil with all vagaar ingredients

Step 2

Add tin of blended plum tomatoes to the vagaar

Step 3

Add all the dried spices to the vagaar and let it simmer

Step 4

Once simmering nicely remove the bay leaves and cinnamon sticks, then blend vagaar finely into a nice thick sauce

Step 5

Instanpot: turn on, it will say Off, press Saute > More (to heat up) > once it beeps add oil to cover base > add cumin seeds

Step 6

Once cumin seeds simmering, press Sautee button to reduce heat to low and then add curry leaves; add extra cut chillies if you prefer. Once simmering again, add your vagaar eg garam masala

Step 7

Add water to slacken the sauce and to stop it from sticking to the base. Taste your sauce and add extra ingredients accordingly

Step 8

Ensure enough water in instapot, lock the lid, twist cap to Seal (not Vent), and then set to Pressure Cook and set to 15 mins