Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe

Made with lots of fresh vegetables, chicken/ tofu, coconut milk and green curry paste, this curry makes a delicious and comforting meal for any season. This curry is a balance of a bit sweet, savory, a bit tangy, and hot. Adjust the heat according to your taste buds.


Few dishes are delicious and soul-satisfying with its taste and aroma. In spite of its bursting flavors and creamy texture, this is the easiest recipe to cook any time. This Thai Green Curry is easy, perfect and simple enough for a quick meal for Lunch or Dinner on weeknights too.

This is the best dish to try out when you are cleaning the fridge. Use those leftover veggies to make this curry. I had a couple of green and red bell peppers, 2-3 Carrots, 3-4 asparagus, a handful of green beans, and a bunch of basil leaves and few more veggies which I will use in my next dish. 😀 And it’s been days the can of coconut milk is sitting there in my pantry. So, without thinking much I bought the rest of the required ingredients and green curry paste (I already had red curry paste but that I will use later 😛 ) and cook this delicious curry.


The curry is a bit on the watery side. To make this more like a restaurant style add 1tbsp of cornstarch with 2tbsp of water and stir in while simmering the curry. You will get a creamy and thick textured curry. I would suggest avoiding that if you can. Replace chicken with tofu if you are a vegetarian. Serve this curry on a bed of jasmine rice with lime wedges and enjoy the meal.


Serves 2


  • ½ Lbs boneless chicken or boneless chicken breast, cut into ½ inch thick strips
  • 1 Can coconut milk
  • 3-4 Tbsp green curry paste
  • 1 Small green bell pepper, cut into strips
  • 1 Small red bell pepper, cut into strips
  • 1 Small carrot, sliced thin
  • ¼ Cup green beans with ends trimmed
  • ¼ Cup onion, cut into strips
  • 6-8 Broccoli florets
  • 3-4 Baby Bok Choy leaves
  • ¼ Cup spring onion whites
  • ¼ Cup spring onion greens
  • A handful of basil leaves, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Tsp lime zest
  • 1 Tsp-1 Tbsp chili flakes (as desired)
  • 1 Tbsp coconut oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe 


Step 1- Turn the IP to saute mode and heat 1tbsp coconut oil. Add the chopped ginger-garlic and saute for 30secs and then add the spring onion whites and saute it for a min

Step 2- Add green curry paste and cook for 1min then add the chicken. Cook the chicken for 2min

Step 3- Add the coconut milk with ½ cup of water. Add the required salt and pressure cook for 4mins with the valve on the seal side. Quick release the pressure and open the lid

Step 4- Turn the IP to saute mode (low) Add all the veggies, spring onion greens, and basil leaves. Let it simmer for 10mins and then add the chili flakes, lime zest, and bok choy leaves. Let it simmer for 1-2mins more and then turn off the IP

Serve over jasmine rice and garnish with basil leaves and lime wedges. 🙂



Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe


It’s a bit cold here or maybe I am sick that’s why I am feeling it. 😛 And which obviously means I am not in a mood to cook a full-fledged meal. Don’t you all agree with me on this, that whenever we are in no mood to cook a proper elaborated meal we came up with something super easy yet comforting meal? Yes? Isn’t it! 😀  This Veggie Noodle Soup is perfect for this cold evening to have a comforting warm bowl of soup. A handful of veggies cooked in chicken broth with noodles and few herbs is all I need to feel better. 😀


Nothing fancy or new here, include veggies that are available in your kitchen and make this comforting bowl with minimal ingredients. This is one of the easiest and comforting meals you can put together in less than 15mins when you want to eat a healthy meal and don’t feel like cooking an elaborated meal. Add protein of your choice (tofu/ paneer/ or any meat) if required.


Serves 2


  • 1 Cup sweet corn kernels
  • ¼ Cup carrot, finely chopped
  • ¼ Cup green beans, finely chopped
  • 4 Cups chicken broth/ vegetable stock
  • 1 Pack noodle
  • 2 Tbsp spring onion whites, finely chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp chili flakes (optional)
  • 1 Tsp mixed herbs
  • 1 Tsp crushed black peppercorns
  • 1 Tbsp olive oil or cooking oil
  • 2 tbsp spring onion greens, for garnishing
  • ¼ Cup Croutons, for garnishing

Learn Step By Step Recipe With Pictures For Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe


Step 1- Turn on IP to saute mode and heat oil. Add chopped garlic and when it turns brown add the spring onion whites and saute for 20secs


Step 2- Add all the veggies and give them a nice mix. Saute for a minute and keep stirring to avoid sticking at the bottom. You can include more veggies as per your likings


Step 3- Cancel the saute mode on IP and turn the IP to pressure cook mode. Add chicken broth, noodle, crushed black peppercorns, chili flakes, mixed herbs, and required salt. Give everything a stir and close the lid of the IP. Pressure cook for 1mins with the valve on the seal side


Step 4- Once the pressure cook mode is off, quick release the pressure and garnish with spring onion greens


Sprinkle chili flakes, herbs, and add croutons. Serve this warm bowl of goodness and enjoy. 🙂



Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes


I have tried Chana Masala at an Indian restaurant here in the USA and I must say they totally messed up with the taste and almost all the restaurant serve the same bland yellow dish. 😦 I remember having best Chole-Bhature in Delhi. That dark color Chole and nicely puffed up Bhaturas with pickle and onions. The best part about Dilli wale Chole other than lip-smacking taste is its dark brown color. I just love it. ❤ I have already shared authentic Punjabi Chole recipe in my earlier posts. Do try this recipe if you are looking for Punjabi Chole recipe with.


Dhaba food is very much popular in North India and is known for its finger-licking taste and not to forget the generous amount of spices used while preparing the food. 😀  This Chana masala recipe will give you an authentic taste and Dhaba food experience. Serve this Dhaba style spicy Chole with puffed Bhaturas or steamed rice and do not forget to have a glass of buttermilk after this heavy meal. 😉


Okay! I have to say this, just because I am cooking this in an Instant Pot doesn’t make it a quick recipe. Do not judge me for this. 😛 The recipe is a bit time consuming but worth all your efforts.


Other related recipes- Amritsari Aloo Kulcha, Bhatura Recipe, Pindi Chole Recipe, Punjabi Chole Recipe

Serves 4-5


For Boiling

  • 2 Cups soaked chickpeas (8hrs or more)
  • 2 Tsp tea leaves
  • 2 Black cardamoms
  • 4-5 Cloves
  • 1-inch cinnamon stick
  • ½ Tsp amla powder or 2-3 dried amla
  • ¼ Tsp baking soda
  • 1 ½ Tsp salt

For Masala

  • A pinch of asafoetida
  • 2 Cups onion, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp coriander powder
  • 1 ½  Tbsp red chili powder
  • 1 Tsp Kashmiri red chili powder (optional)
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • 1 Tsp cumin powder
  • ½ Tsp amchur powder
  • ½ Cup thick curd
  • ½ Cup tomato, chopped
  • 1 Tbsp chana masala
  • 1 Tsp ½ Kasuri methi
  • Salt as required
  • 2-3 Tbsp ghee or mustard oil
  • 2 Green chilies
  • Ginger Julians
  • 1 Tbsp ghee (optional)

Learn Step By Step Recipe With Pictures For Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes


Step 1- Turn IP to pressure cook mode.  In a tea infuser, take tea leaves, cloves, and black cardamoms. Take 3 cups of water in the pot and add soaked chickpeas, cinnamon stick, amla powder, baking soda, and required salt. Pressure cook for 3mins and let the pressure goes off naturally


Step 2- Open the lid and discard the whole spices. Transfer the chickpeas and water stock to separate bowls. Mash a chickpea between your fingers to check if it has cooked properly or not


Step 3- Wash the inner pot with water and turn the IP to saute mode. Add ghee/oil, a pinch of asafoetida, onions and saute onions until light brown. Add ginger-garlic paste and saute until the raw smell goes away



Step 5- Add the dry spices (coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, turmeric powder, garam masala, and amchur. Mix and saute for 1min and then add the curd and cook for 2-3min until the oil starts to leave from the sides



Step 6- Add the chopped tomato and cook until they are mushy and then add the chana masala and give it a nice mix



Step 7- Cancel the saute mode and turn pressure cook mode. Add the water stock, boiled chickpeas, 1tbsp ghee green chili julians, ginger julians and Kasuri methi. Adjust salt if required and close the lid of the pot. Pressure cook for 1min with the valve on the seal side



Step 8- After 4mins quick release the pressure and serve with Naan, Bhatura, or steamed rice and pickled onion rings



Beary Biryani | Beary (Mangalorean Muslim) Chicken Biryani

This show on Hotstar “Raja, Rasoi, Aur Anya Kahaniyaan” has won my heart. They take you through the history of food prepared in the royal kitchens of India and the history behind them. I am a food lover and learning the new recipes from different regions and then trying them out is something that I enjoy. ❤  I came across so many dishes that are now on my “must try dishes” list 😀 After trying several dishes from my “must try dishes” list I decided to try Beary Biryani. Biryani is one such dish that we both enjoys and I don’t want to try all kinds of Biryani. 😀


The Beary Briyani is a specialty of Beary (also known as Byari) Muslim community in coastal south Kannada, a district in the South Indian state of Karnataka. The word ‘Beary’ is said to be derived from the word ‘Byara’, which means trade or business. This Beary Biryani is a specialty of the Beary Community and is very different in taste from other types of Biryani prepare elsewhere.


This Biryani was made by merchants and traders using lots of green chilies and coconut while cooking Biryani. Rest of the preparation is same as we do for Dum Biryani. Rice and chicken are cooked separately and then it is layered and dum for hours. Over the time, the recipe has changed and customized according to one’s taste and preference. There are many recipes for Beary Muslim Biryani you will find on the internet. Do feel free to adjust the heat by increasing or decreasing the number of green chilies.


Serve this Biryani with cucumber raita and salad and enjoy the Beary Biryani, a delicacy of Mangalore.

Serves 4


For Chicken Marination

  • 2 Lbs bone-in chicken, biryani pieces
  • ¼ Cup thick curd
  • ½ Cup coconut paste, grind fresh or desiccated coconut to a smooth paste
  • ½ Cup coriander leaves, for grinding
  • ¼ Cup mint leaves, for grinding
  • 8-10 Green Chilies, or according to your taste, for grinding
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp cumin seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander powder
  • 1 Tsp turmeric powder
  • 2 Bay leaves
  • 1-inch cinnamon stick
  • 1 Star anise
  • 3 Green cardamoms
  • 2 Cloves
  • Salt as required

For Rice

  • 2 Cups Basmati rice, soaked for 20mins
  • ¼ Cup coconut milk (optional)
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 1 Star anise
  • 1 green cardamom
  • 1-inch cinnamon stick
  • 1 ½ tsp salt, or as required
  • 1 Tbsp ghee

For Biryani

  • ¼ Cup Ghee
  • 1 Large onion thinly sliced lengthwise
  • Salt as required
  • A handful of coriander leaves, for garnishing
  • A handful of mint leaves, for garnishing
  • Few drops of kewra water

Learn Step By Step Recipe With Pictures For Beary Biryani | Mangalorean Chicken Biryani | Beary (Mangalorean Muslim) Biryani

For Chicken Marination

Step 1- Take coriander leaves, mint leaves, and chopped green chilies to a blender and add 2tbsp of water. Blend to a smooth paste and keep aside

Step 2- In a mixing bowl, take all the ingredients mentioned under marination and add the prepared green paste. Mix well using a spoon and add the chicken pieces. Refrigerate for 4-6hrs

For Rice

Step 3- Wash and soak basmati rice for at least 20mins before cooking. To a tea infuser, take fennel seeds, green cardamom, star anise, and clove. Drop this in the rice cooker and add 4cups of water, ghee, coconut milk, and required salt, Bring this to a boil and then add the soaked rice. When the rice is 80-90% cooked drain the excess water if any. Gently fluff the rice

For Biryani

Step 4- Heat ghee in a heavy-bottomed pot and add the sliced onions. Turn the flame to high and caramelize the onions. Remove a handful of fried onions for layering and garnishing the Biryani

Step 5- Add the marinated chicken to the pot. Turn the flame to medium and keep cooking. Do not add water as the chicken will release water

Step 6- Cook until the chicken is well done and stir in between to avoid sticking at the bottom of the pot. Adjust salt as required. Add red chili powder to increase the heat or else skip. Turn the flame to medium-high and cook until the water evaporates and you get a very thick consistency gravy

Take out few chicken pieces and some gravy for layering the Biryani

Layering Biryani

Step 7- I have used a Clay Pot to Dum the Biryani. You can use the same heavy-bottomed pot in which you cooked chicken.

Place a heat diffuser on the gas stove and then put the Clay Pot on it. Turn the flame to high as the clay pot takes time. When the clay pot is hot enough turn the flame to medium-low. Add a tbsp of ghee to the clay pot and spread some gravy and chicken pieces. Add a layer of rice, spread few fried onion, add few pieces of chicken, and sprinkle some coriander and mint leaves

Step 8- Add a second layer of rice, fried onions, and garnish with coriander-mint leaves. Add few drops of kewra water. Use a foil to seal the lid or make a dough to seal. And Dum the Biryani for 20mins on medium-low flame. Turn off the flame and leave it for 10mins

After that, open the lid of the pot and gently fluff the rice and serve along with raita and salad.



Mixed Bean Falafel | Mixed 3 Bean Falafel Recipe


Falafels are a deep fried snack from Middle East Cuisines and now they are popular in many countries as a street food. Traditionally, Falafels are made with chickpeas, herbs, and a few spices and then they are fried in oil until golden brown which gives them a crisp texture.


Falafels are yummy and delicious and can be made in many ways and can be served in many ways. Serves them as a snack with Hummus or Tahini sauce or served as a stuffing in a pita bread with pickled vegetables or served as a salad with pickled onions and vegetables. You can also serve it in a sandwich or as a burger. Hummus or Tahini sauce or garlic yogurt would be best to serve along with this Falafels or just serve them with ketchup and enjoy.


Did you ever try Mixed Bean Falafel? You must try…they are the best! Now, who needs take-out when you can simply make delicious Falafels at home? If you have never tried Mixed Bean Falafel then I insist you try these whenever you get time. Enjoy your tea-time with this easy and delicious snack.


Serves 15-18 Falafels


  • 1 ½ Cup mixed bean (black bean, black eye bean, red bean), soaked for 6-8hrs
  • ½ Cup onion, chopped
  • ¼ Cup parsley, chopped
  • ¼ Cup coriander, chopped
  • 3-4 Green Chilies, chopped
  • 3-4 Garlic cloves, chopped
  • 1 ½ Tsp cumin seeds
  • 1 Tsp coriander powder
  • 1 Tsp red chili powder (optional)
  • 1 Tbsp all-purpose flour, for binding
  • 1 Tbsp lemon juice
  • ½ Cup- ¾ Cup bread crumbs
  • Coconut oil/ cooking oil for deep frying

Learn Step By Step Recipe With Pictures For Mixed Bean Falafel | Mixed 3 Bean Falafel Recipe


Step 1- Take soaked beans, chopped onion, garlic, green chilies, coriander leaves, parsley,  and cumin seeds to a grinder jar and grind to a coarse mixture. Transfer to a mixing bowl

Step 2- Add coriander powder, red chili powder, lemon juice, bread crumbs, all-purpose flour, and salt and mix it. Refrigerate the mixture for an hour or two

Step 3- Heat oil in a deep frying pan. Take out the mixture from the fridge and divide the mixture into 15-18 equal portions and make balls. Flatten them a bit using your fingers and dust them with breadcrumbs. Keep them on a plate. Drop a small portion of the mixture to check if the oil is hot enough for deep frying


Step 4-  Deep fry the balls on medium. Adjust heat to fry the balls from inside too. Too hot oil can leave the balls uncooked from inside. Fry them until golden brown and crisp. Drain them on a paper towel. Fry the rest balls in batches

Serve warm with your choice of sauce and enjoy the crispy from outside and soft from inside Falafels.


Paneer Stir Fry | Paneer Stir Fry With Veggies | Indo-Chinese Recipe

There are days when you just sit and wonder what to make for dinner and trust me, nothing troubles me more than planning menu for the next meal. 😛 Well, for that there are hundreds or thousands of Instant and quick recipes and, this Paneer stir fry is one of them. This is a quick, easy, colorful, and wholesome vegetarian meal.


This is the fastest and simplest Indo-Chinese dish I have prepared so far. This whole thing starts to finish, from preparing to serving dinner on the table will take half an hour. And when I  am cooking any Indo-Chinese dish obviously I want fried rice or noodles to pair it up. This time I ditched the but-so-obvious Hakka noddles and served Paneer Stir Fry with Basil-Pesto Noodles. Tastes Ah-mazing! 😀


I have shallow fried the paneer pieces to give a little crunch and if you want it to be crisper then shallow fry for few more minutes until it is golden brown. Add your favorite veggies to the stir fry and to make it more healthy add more green veggies like broccoli, Brussels sprouts, asparagus, sugar peas, bok choy, etc. Pair it up with vegetable fried rice, Schezwan fried rice,  Hakka noodles, steamed rice, or pasta OR just roll it up in a tortilla and eat as a Paneer Stir Fry Roll. 😀


Serves 2


  • 1 Cup paneer, cut into thin strips or cut into cubes
  • ¼ Cup onion, sliced lengthwise
  • 2 Tbsp spring onion whites, finely chopped
  • ¼ Cup Carrot, cut into Julians
  • ½ Cup green bell pepper, cut into Julians
  • 2 Tbsp spring onion greens, chopped, for garnishing
  • 2 Tbsp garlic, finely chopped or lengthwise sliced
  • 1 Tbsp green chilies, finely chopped
  • 1 Tbsp garlic, finely chopped or lengthwise sliced
  • 1 Tbsp red chili sauce
  • 1 Tbsp green chili sauce
  • 1 Tsp vinegar
  • 1 ½ Tsp white sesame seeds, roasted
  • Salt as required
  • 2 Tbsp oil/ butter

Learn Step By Step Recipe With Pictures For Paneer Stir Fry |Paneer Stir Fry With Veggies | Indo-Chinese Recipe


Step 1- Heat oil/butter in a skillet pan and shallow fry the paneer until light brown on medium flame. Transfer them to a plate

Step 2- To the same pan add chopped ginger, garlic, and green chilies and sauté for 30secs on medium flame. Add onion julians and spring onion whites. Fry for a minute on high flame

Step 3- Add carrot and green bell pepper to the pan and fry them for 2-3mins and then add red chili sauce, green chili sauce, and required salt and mix well. Adjust sauce accordingly and if you want to increase the heat add red chili powder

Step 4- Add the fried paneer and vinegar. Give everything a nice mix and turn off the flame

Step 5- Add the spring onion greens and roasted white sesame seeds. Serve warm

Pair it up with vegetable fried rice, Schezwan fried rice,  Hakka noodles, or over plain steamed rice.


Chicken Keema | Instant Pot Chicken Keema

Keema chicken or mutton is a famous street food of India and it is served in many different ways like Keema Pav, Keema Naan, Keema Roll and many more. A delicious and simple recipe which is medley of minced meat and few ingredients which makes a truly mouth-watering dish. This is a MUST try if you are looking for a yummy and hassle-free recipe and which can be prepared in less than half hour.


The key to mouth-watering keema chicken depends upon sautéing of spices and meat. If you don’t sauté the spices well the taste will not be good and if the meat is uncooked you won’t be able to eat it. Before adding the minced meat make sure the masala is cooked. You can adjust the heat according to your taste. For more flavor, you can even add green peas.


If you don’t find minced meat at the store then buy the boneless meat, cut it into small pieces, and pulse in the blender. Serve this lip-smacking dish with pav, roti, or rice and just dig in!

Serves 2


  • 1 Lbs minced chicken
  • 1 ½ Cup Cups onion, finely chopped
  • ½ Cup tomato, chopped
  • 2-3 Green chilies, chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Bay leaf
  • 1-inch cinnamon stick
  • 2 Black cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • 1 ½ Tsp red chili powder, or as desired
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • ½ Tsp turmeric powder
  • 1 Tbsp ghee
  • 2-3 Tbsp mustard oil
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Chicken Keema | Instant Pot Chicken Keema


Step 1- Turn IP to sauté mode and heat mustard oil. Sauté bay leaf, cinnamon stick, black cardamoms, cloves, and cumin seeds. When they start to splutter add chopped onions, green chilies, and ginger-garlic paste. Fry until the raw smell of ginger-garlic paste goes away and onions turn translucent. It will take around 4-5mins

Step 2- Add the chopped tomato and sauté until it turns mushy. You can use spatula or potato masher to mash the mixture

Step 3- Add coriander powder, red chili powder, turmeric powder, and garam masala to the IP and mix everything. The oil will start leaving from the sides

Step 4- Add the minced chicken and mix it with a spatula. Sauté for 3mins. Keep stirring so that it won’t stick to the bottom. Add 1tbsp of ghee and ½ cup of water. Adjust salt as required and deglaze the bottom nicely. Cancel the sauté button and turn the IP to pressure cook mode. Close the lid with the valve on the seal side and pressure cook for 4mins (Hi)

Step 5- Let the pressure goes off naturally and then open the lid. Press the sauté button and cook until the water gets evaporated and you get the desired consistency. Turn off the IP and garnish keema chicken with coriander leaves

Pour a spoon of ghee oven the keema and serve as a side dish to naan, paratha, or roti and enjoy every bite of it.