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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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Instant Pot Aloo Matar (Potato & Peas Curry)


Instant Pot Aloo Matar (Potato & Peas Curry)
Aloo Matar is a quick and easy potatoes and peas curry, made in the Instant Pot or stovetop. This vegan and gluten free Aloo Matar Masala is perfect for a delicious warm weeknight dinner!
 CourseMain Course
 CuisineIndian
 Keywordauthentic, easy, instant pot, pressure cooker
 DietGluten-free, Nut-free, Vegan
 MethodInstant Pot/Pressure Cooker, Stovetop
 Prep Time5 minutes
 Cook Time20 minutes
 Total Time25 minutes
 Servings4
 Calories156kcal
 AuthorMeeta Arora

Ingredients

  • 1 tbsp Oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 Green Chili Pepper slit into two pieces (optional)
  • 1 cup Onions diced
  • 1 tsp Ginger grated
  • 1 tsp Garlic minced
  • 1 cup Tomatoes diced
  • 1 cup Water
  • 2 Potatoes medium, cut into 1 inch cubes
  • 1 cup Green peas
  • 1/4 tsp Garam Masala adjust to taste
  • Cilantro to garnish

Spices

US Customary - Metric

Instructions

  • Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
  • When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You can optionally cover with a lid. 
  • Add potatoes, peas and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 2 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually. 
  • Open the pot. Sprinkle Garam Masala and mix with the curry.  
  • Garnish with cilantro. Serve aloo matar with roti, naan or rice. 

For stovetop:

  • Follow the same steps as above. For cooking in a pan on stovetop, cover with a lid and cook for about 10-15 minutes on low heat, while stirring frequently. For a stovetop pressure cooker, cook for 2 whistles on medium heat.

Recipe Video

Notes

Make it less spicy: Skip the green chili and reduce red chili powder. 
Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
Green peas: I used frozen green peas in this recipe. Fresh green peas will work well too.  
Use tomato puree:  I just chopped the tomatoes, but you can also puree them to get a smoother gravy.
Kasoori Methi: For added flavor, you can also add kasoori methi when adding other spices.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.


Source : pipingpotcurry.com


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