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Easy Instant Pot Pumpkin Soup

By 2 Comments

Full of fall flavors, this easy Instant Pot pumpkin soup comes together in a jiffy and is comfort in every spoon. Come winter, soups are big in our house and I treasure my Instant Pot because whipping up soups in it is a breeze. This recipe is no exception. 

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creamy-vegan-pumpkin-soup-with-a-swirl-of-coconut-milk
Bowls of nourishing pumpkin soup with a swirl of coconut milk and grinds of black pepper

What is there to not like about a bowl of soup? Honestly, it is the ultimate definition of soul food during the cold days for me. Not that soups are only for summer because then cold cucumber soup won’t be a thing, will it?

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Warm, nourishing, slightly sweet, tangy and mildly spicy, this soup is perfect for all people. With seasonal veggies, minimal oil and dairy-free ingredients, it also is perfect as a low calorie dinner.

Ingredients

  • Olive oil– Light or extra virgin olive oil, both work well in this soup.
  • Onions, ginger and garlic- form the base, lend flavor and body. I have used white onions here. You can also add 2 to 3 peeled shallots for extra flavor.
  • Carrots- are great with pumpkin and give a beautiful color.
  • Apple- I have used Granny Smith variety here since it is sour. Sweet apples are not for this soup and I suggest that you use something tart like Pink Lady or Braeburn varieties if you cannot source Granny Smith
  • Low sodium vegetable broth– or any regular vegetable broth. Chicken broth is also an option for people who are not particular about vegan soup.
  • Aromatics and spices– For this creamy soup, we will use a combination of curry powder, smoked paprika, ground cinnamon, ground turmeric and salt.
  • Coconut milk- Choosing regular coconut milk is best for this soup since it makes it creamy and smooth. But if you are worried about the calories, please feel free to use lite or low fat coconut milk. 
  • Seasonings- Freshly ground pepper 
  • Herbs- fresh parsley for garnish
  • Freshly squeezed lime juice– to balance the sweet flavors of this soup.

Best Pumpkins For Soup

By far, sugar pumpkins or pie pumpkins are the best bet for soups. They are pulpy, not too fibrous and meld into a velvety smooth textured puree after cooking. 

A good rule of thumb is to choose hard shelled pumpkins with no white spots on them. I prefer choosing small baking pumpkins that are not more than 2 lb.

Every pound of fresh pumpkin yield 1 to 1.5 cups of pumpkin puree. Use this as a rough guide to double or triple this recipe.

For the best tasting soup, avoid softer varieties because these make the soup watery.

Dietary specifications

Wholesome and packed with nutrients, this recipe is naturally vegan and gluten free. In addition to that, this soup is nut-free, soy-free and whole-30 friendly. 

Just remember to check if your canned coconut milk has any added sulfites or other ingredients that are not whole-30.

Recipe FAQ’s

Can I use pumpkin puree instead of fresh pumpkin here?

Absolutely! You will need 1 cup of canned pumpkin puree for every 1 pound of peeled and cut pumpkin.

Will adding coconut milk curdle the soup?

Since non-dairy milks work differently, you should not heat them at high temperatures for long duration. The same rule applies to coconut milk. This is why we will stir in the milk after the soup is cooked and blended.

Can I use any other milk instead of coconut milk?

Sure thing. Almond milk and cashew milk are great in this recipe but if you use either of them, this won’t be nut-free. Dairy milk like whole milk or evaporated milk are also wonderful in this recipe.

If I reheat the soup after the coconut milk has been added, will it curdle or separate?

There are two things to remember while reheating soups using non-dairy milk. Allow the soup to come to room temperature. Going from too cold to too hot in a short time will definitely curdle the soup. Always reheat on low flame.

Is this soup batch-cooking friendly? Can I double or triple it?

Yes! In a pinch. Soups are my favorite meals and for a very good reason. You can double or triple the ingredients for this recipe in no time at all.

Will I have to increase the Instant Pot cooking time if I am doubling or tripling this recipe?

You do not have to increase the cooking time. Because the Instant Pot adjusts the time it takes to come to pressure depending on the quantity of ingredients used, the cooking time remains unchanged.
Simply put, the more the ingredients, the longer the time to build pressure.

Can I make this recipe in the crockpot or on the stovetop?

Definitely doable. Please check out the METHOD section to know how this can be cooked in the crockpot (slow-cooker) or on the stovetop.

bowls-of-pumpkin-soup-with-bread
Delicious vegan pumpkin soup with a swirl of coconut milk

Variations

Use this recipe as a template recipe to make soups with other fall vegetables. The same recipe will work well with these vegetables too-

  1. Acorn squash + zucchini + carrots
  2. Butternut squash + sweet potato
  3. Kabocha squash + carrots

Other aromatics and seasonings which will work here include ground ginger, ground cinnamon and ground nutmeg.

Add fresh or dried herbs for more aroma and flavor. Sage, basil and parsley are fantastic with pumpkin or other squash varieties.

With Roasted Pumpkin 

For a different flavored soup, chop the pumpkin and roast it in the air fryer or in the oven with spices and seasonings.

Preheat oven to 200 C (400 F). Toss the chopped pumpkin cubes with 1 tbsp olive oil, salt and pepper. Use dried herbs like basil, sage or parsley along with pepper flakes if you prefer.

Spread the pumpkin cubes in a single layer and roast for 40 minutes or until the cubes are soft on the inside and brown around the edges.

Alternatively, you can air fry the pumpkin cubes at 200 C (400F) for 20 to 30 minutes. I recommend preheating the air fryer before you begin roasting for better results.

After the pumpkin has been roasted, use it in place of the fresh pumpkin in this recipe.

Recipe Notes

  1. Chop all your vegetables into even sized pieces. This ensures quick and even cooking.
  2. When doubling or tripling the recipe, please be mindful of the maximum capacity indicated in the Instant Pot inner pot. Please exercise more caution if using a 3 quart model.
  3. Cooking with liquids in the Instant Pot needs utmost care and attention since hot liquids tend to spew out while doing a quick pressure release.
  4. While performing a quick pressure release, do it slowly and in a controlled manner. Wear gloves to protect your hands from the steam.
  5. The immersion blender is the best 20$ investment I have ever made in my kitchen. It is perfect for blending soups, sauces and small batch smoothies. Use one for quick and effortless blending.
  6. Pick a super sour apple for making this soup. Using sweet apples will make the soup very sweet too since pumpkins and carrots already are sweetish.
  7. Please note that this recipe calls for coconut milk and not coconut cream. Both are different. So, be sure to check the label before buying or using.
  8. After adding the coconut milk to the soup, simmer for just 1 minute and immediately press CANCEL. Do not simmer the soup on high heat for a long time after adding the coconut milk.
  9. Adjust the consistency of the soup by adding more water if you find it too thick.

Freezing, shelf life and storage

One of the biggest reasons why I adore soup making is because it is so batch-cooking friendly. And yes, it is also freezer-friendly. This recipe is no exception.

Freeze leftover soup in 1 cup portions in freezer-safe bags or boxes. Don’t forget to label them with the date.

Frozen soup keeps well in the freezer for up to 3 months. Thaw overnight in the fridge, transfer to a saucepan and reheat gently on low heat. 

Leftover soup keeps well in the fridge for 1 week when stored in a clean, air-tight container. Bring soup to room temperature before reheating. You can also reheat it in the microwave on medium power.

Serving suggestions

The perfect holiday dish, we love eating this as a part of daily meals too. For a complete fall experience, serve this soup with fall-friendly salads or sandwiches.

Add some toppings to make this more interesting. Here are some topping ideas-

  1. Roasted pepitas (pumpkin seeds) or almonds
  2. Croutons
  3. Crushed potato chips or tortilla chips or pita chips
  4. Roasted veggies like cauliflower, carrots, asparagus or zucchini
  5. Hemp hearts, flax seeds or sunflower seeds
  6. Spicy quinoa pops
  7. Roasted chickpeas

Method

Prep work

Peel and cube the pumpkins. Similarly, prep the carrots and apples. Chop the onions and garlic. Assemble the remaining ingredients before beginning on the soup.

Using Instant Pot 

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in and press SAUTE- NORMAL. Set the timer to 9 minutes. Wait for the display to read HOT.

When ready, add olive oil and allow it to heat up for a minute. Now, add the garlic and ginger. Fry till garlic begins to brown.

step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

Steps 3 and 4

Tip in the sliced white onions, give a quick stir and cook till the onions are soft and translucent.

Once done, add the spice powders (curry powder, ground cinnamon, red paprika, smoked sweet paprika, turmeric) along with the salt.

step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

Steps 5 and 6

Stir to combine and cook this mixture for 30 seconds.

Next, add the chopped carrots, peeled and cored Granny smith apple along with the pumpkin cubes. Toss well so that the veggies are coated well with the spices.

step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

Steps 7 and 8

Add the vegetable broth and stir to deglaze the pot. Press CANCEL.

step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING.

Press PRESSURE COOK-HIGH PRESSURE and set the TIMER to 15 minutes. Wait for the cooking cycle to complete fully.

After the cooking cycle is complete, PRESS CANCEL. Now, do a controlled and gradual quick pressure release by slowly turning the VALVE to VENTING. 

Steps 9 and 10

Open the lid and gently stir the mixture once or twice. At this point, the pumpkin and carrots will be still be chunky. Using an immersion blender, blend the mixture to a smooth puree.

step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

Steps 11 and 12

After blending, add the full fat coconut milk. Stir to combine. Press SAUTE-NORMAL and set the timer for 1 minute. Allow the soup to simmer through the SAUTE cycle.

step-by-step-tutorial-to-make-easy-pumpkin-soup-in-electric-pressure-cooker

When done, transfer to individual serving bowls. Add some coconut milk on top and gently make swirls using a tooth pick.

Finish with more freshly cracked pepper and fresh parsley if desired. Squeeze in the lime juice. Serve hot.

Crockpot (slow cooker version)

Add all the ingredients except the coconut milk to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.

When done, stir in the coconut milk and blend till smooth and creamy, using an immersion blender.

Stovetop version

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. Tip in the garlic and fry till it begins to brown.

Now, add the sliced white onions and salt. Mix well and saute till the onions are soft. 

Add the spice powders next and mix well. Cook on low heat for 30 to 40 seconds. Next, add the pumpkins, carrots and green apple. Stir to combine, so that the spices coat the veggies well.

Tip in 3 cups of vegetable broth and stir well. Continue to simmer the mixture for 30 minutes or until the veggies are cooked till soft.

Using an immersion blender, blend the cooked mixture till smooth. Stir in the coconut milk and simmer on low heat for 1 to 2 minutes.

Finish with freshly cracked pepper and parsley. 

creamy-vegan-soup-with-pumpkin-apple-carrot
Delightful soup with pumpkin, apples and carrots for colder days

Video

More Soup Recipes

creamy-vegan-pumpkin-soup-with-a-swirl-of-coconut-milk
Print Recipe
5 from 2 votes

Instant Pot Pumpkin Soup

This easy Instant Pot pumpkin soup is gluten-free and dairy free. Can easily be doubled or tripled.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course, Mains
Cuisine: American, International
Servings: 6
Calories: 177kcal

Equipment

  • 1 6 quart Instant Pot or a similar capacity crockpot or pan (Refer method section in blog post_
  • 1 Immersion blender
  • 1 set of measuring spoons and cups

Ingredients

  • 1 tbsp olive oil
  • 5 garlic cloves peeled and chopped finely
  • 1.5 tsp chopped and peeled ginger
  • 8 oz white onions sliced thinly
  • 2 tsp curry powder
  • 1 tsp red paprika
  • 1 tsp smoked sweet paprika
  • 1 tsp ground turmeric
  • 3/4 tsp ground cinnamon
  • 2 tsp Salt or to taste
  • 1.5 pounds peeled and cubed sugar pumpkin
  • 5 oz peeled and chopped carrots
  • 4 oz peeled, cored and chopped Granny Smith Apple
  • 2 cups vegetable broth

For finishing

  • 1 cup full fat coconut milk

For garnish

  • 1 tbsp freshly cracked black pepper
  • 2 tbsp fresh parsley
  • 2 tbsp freshly squeezed lime juice

Instructions

  • Insert the inner pot into the Instant Pot. Plug in and press SAUTE- NORMAL. Set the timer to 9 minutes. Wait for the display to read HOT.
  • When ready, add olive oil and allow it to heat up for a minute. Now, add the garlic and fry till garlic begins to brown.
  • Tip in the sliced white onions, give a quick stir and cook till the onions are soft and translucent.
  • Once done, add the spice powders (curry powder, smoked sweet paprika, turmeric) along with the salt. Stir to combine and cook this mixture for 30 seconds.
  • Next, add the chopped carrots, peeled and cored Granny smith apple along with the pumpkin cubes. Toss well so that the veggies are coated well with the spices.
  • Add the vegetable broth and stir to deglaze the pot. Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING.
  • Press PRESSURE COOK-HIGH PRESSURE and set the TIMER to 15 minutes. Wait for the cooking cycle to complete fully.
  • After the cooking cycle is complete, PRESS CANCEL. Now, do a controlled and gradual quick pressure release by slowly turning the VALVE to VENTING.
  • Open the lid and gently stir the mixture once or twice. At this point, the pumpkin and carrots will be still be chunky.
  • Using an immersion blender, blend the mixture to a smooth puree. After blending, add the full fat coconut milk. Stir to combine.
  • Press SAUTE-NORMAL and set the timer for 1 minute. Allow the soup to simmer through the SAUTE cycle.
  • When done, transfer to individual serving bowls. Add some coconut milk on top and gently make swirls using a tooth pick.
  • Finish with more freshly cracked pepper and fresh parsley if desired. Squeeze in the lime juice. Serve hot.

Notes

  1. Chop all your vegetables into even sized pieces. This ensures quick and even cooking.
  2. When doubling or tripling the recipe, please be mindful of the maximum capacity indicated in the Instant Pot inner pot. Please exercise more caution if using a 3 quart model.
  3. Cooking with liquids in the Instant Pot needs utmost care and attention since hot liquids tend to spew out while doing a quick pressure release.
  4. While performing a quick pressure release, do it slowly and in a controlled manner. Wear gloves to protect your hands from the steam.
  5. The immersion blender is the best 20$ investment I have ever made in my kitchen. It is perfect for blending soups, sauces and small batch smoothies. Use one for quick and effortless blending.
  6. Pick a super sour apple for making this soup. Using sweet apples will make the soup very sweet too since pumpkins and carrots already are sweetish.
  7. Please note that this recipe calls for coconut milk and not coconut cream. Both are different. So, be sure to check the label before buying or using.
  8. After adding the coconut milk to the soup, simmer for just 1 minute and immediately press CANCEL. Do not simmer the soup on high heat for a long time after adding the coconut milk.
  9. Adjust the consistency of the soup by adding more water if you find it too thick.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 177kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 1115mg | Potassium: 693mg | Fiber: 3g | Sugar: 9g | Vitamin A: 14234IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Fall Recipes

If you are looking for more fall recipes, then check out our butternut chili, spiced pecans or spaghetti squash Pad Thai

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

Vegetarian Taco Pasta (Instant Pot)

By 2 Comments

Who doesn’t love some tacos? Why not put an Italian spin on it and make some vegetarian taco pasta? I won’t lie. We love Instant Pot pasta in our house. My daughter requests this dish very often, especially when she knows I am making some guacamole. In this post, I will share how to make this dish in the Instant Pot step by step.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

vegetarian-taco-pasta-served-with-guacamole-topping
Some yummy taco pasta served with fresh cilantro and guacamole as toppings

Usually, this pasta has ground lean beef or some sort of meat. But today, I will be sharing a vegetarian friendly version that can be easily made vegan as well.

Why this recipe works-

  1. A wholesome meal- this has beans, veggies and pasta, making it a complete nutritious meal.
  2. Quick to make- you can rustle this up in under 30 minutes. 
  3. Vegan friendly – skip the cheese in this recipe and you have a vegan dish.
  4. Kids and adults adore this- I pack this for my little one’s lunch very often and the lunchbox always comes back clean. The same can be said for my husband too.
  5. Spicy and flavor packed- Tacos means flavors, right? Packed with spices and flavors, this pasta is so yum!
  6. Customizable- You can tweak this recipe according to your dietary needs. Gluten free pasta also works well here.

Ingredients

We just need basic pantry ingredients like pasta, salsa, beans, veggies, spices and seasonings to make this dish. 

Taco seasoning

What makes or breaks this dish is the taco seasoning you use. My favorite is the one from Trader Joe’s. When I cannot source this, I use the good old El Paso Taco seasoning.

Both are amazing in terms of flavor and are just right when it comes to spice levels. This post is not sponsored by either brands and is just a personal recommendation.

Veggies

Since we love mushrooms, I chose to use mushrooms along with carrots, corn and bell peppers in this recipe. White button mushrooms or brown mushrooms are great for this.

Mushrooms have a meaty flavor and are a great substitute for meat in this vegetarian pasta dish.

Beans

Canned beans are my best friends in the pantry. That one ingredient that always features in my grocery list is canned beans. For this pasta, I have used canned black beans that have been drained and rinsed.

You can also canned pinto beans or kidney beans. Whatever bean you choose to use, drain the beans in a colander, rinse and allow all the water to drain fully before using it in the pasta.

Instant Pot Pasta- Expert Tips

If you are new to cooking pasta in the Instant Pot, it can be a bit unnerving because you cannot see how well it has cooked. Here are some tips for making pasta in the Instant Pot.

  1. Use the right amount of liquid– Make sure that the pasta is covered completely in the liquid you choose to cook. 
  2. Shape and size of the pasta is a big factor in determining the cooking time and the quantity of liquid needed. Different pasta shapes need different cooking time and level of water.
  3. Basic thumb rule for timings – for cooking any regular pasta al dente, the timing is half the time mentioned on the packaging minus 1 minute. The same rule applies for gluten free pasta too.
  4. For cooking whole wheat pasta, the timing is half the time mentioned on the packaging plus 1 minute. From my experience, whole wheat pasta remains a tad undercooked when we follow the half the time – 1 minute rule.
  5. If you prefer a well cooked pasta, the timing is half the time mentioned on the packaging.
  6. To avoid overcooking the pasta, do a quick pressure release immediately after the cooking cycle is complete.
  7. Stir in the cheese only towards the end. 

Dietary Specifications

For the most part, this recipe is largely vegetarian. If you want to make it vegan, I recommend skipping the cheese or adding vegan cheese. 

Make this dish gluten-free by using gluten free pasta or lentil pasta. Please note that this recipe is also free from nuts and soy.

Serving suggestions

While this dish in itself is a complete meal, you can make it more inviting by adding toppings or serving it alongside another appetizer.

  1. Add a scoop of guacamole. The tangy dip makes the pasta creamy and refreshingly tangy. It also helps balance the heat from the salsa.
  2. Sprinkle the dish with some crumbled tortilla chips. The crunch is a nice mouthfeel along with the soft pasta.
  3. Serve this with a light salad like this Persian Shirazi Salad or this Apple and cucumber salad.
  4. Make this a filling meal by pairing it with soup. I recommend this light cauliflower soup.
  5. You can also chopped avocado tossed in lime juice as a topping instead of guacamole.

Recipe Notes

  1. Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
  2. You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
  3. I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
  4. My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
  5. For a typical Mexican flavor, add lots of fresh cilantro at the end.
  6. Using vegetable broth adds depth and makes the dish aromatic.
  7. After adding the salsa, avoid stirring. This helps prevent BURN signal.
  8. If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.
easy-vegetarian-taco-pasta-served-in-a-white-bowl-with-guacamole
Some Instant Pot Vegetarian taco pasta with cilantro garnish and a scoop of guacamole.

How to reheat leftover pasta?

  • Store leftover pasta in an air tight container in the fridge for up to 3 days.
  • To reheat pasta, microwave in small batches on medium power for 3 to 4 minutes.
  • You can reheat the pasta in a skillet over the stovetop too. Add the leftover pasta to a skillet with 2 to 3 tbsp water or broth. Combine and reheat on medium flame until heated through. Stir often to avoid burning or the pasta sticking to the bottom.
  • If the pasta has become dry, add a splash of broth or water to loosen it up a bit.

More Ideas For Pasta

Method

Prep work

Drain the canned black beans in a colander and rinse under running water once. Set aside.

Wash and chop the veggies and gather the remaining ingredients. 

Instant Pot Taco Pasta

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes. Add finely chopped garlic and wait for it to begin to brown.

step-by-step-tutorial-to-make-taco-pasta-in-instant-pot

Steps 3 and 4

Now, tip in the finely chopped onions and stir to combine. Saute the onions till they are soft and translucent.

Steps 5 and 6

Add the bell peppers next and saute for 20 to 30 seconds.

 

Steps 7 and 8

Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft. 

step-by-step-tutorial-to-make-taco-pasta-in-instant-pot

Steps 9 and 10

Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.

step-by-step-tutorial-to-make-instant-pot-taco-pasta

Steps 11 and 12

Pour in the broth and stir to combine.

step-by-step-tutorial-to-make-instant-pot-taco-pasta

Steps 13 and 14

Add in the pasta. Stir once or twice. Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.

step-by-step-tutorial-to-make-instant-pot-taco-pasta

 

Steps 15 and 16

Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)

I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.

Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.

instant-pot-vegetarian-taco-pasta-after-4-minutes-of-pressure-cooking

Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.

Serve with toppings of your choice.

Stovetop Taco Pasta

Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.

Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.

Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.

Pour in the broth next and allow it to come to a boil.

Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta take anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.

Serve hot with toppings of your choice.

taco-pasta-with-beans-and-vegetables-served-in-a-white-bowl
Delicious pasta with black beans, mushrooms and other veggies

vegetarian-taco-pasta-served-with-guacamole-topping
Print Recipe
5 from 1 vote

Vegetarian Taco Pasta

This vegetable and black bean spicy taco pasta uses store bought salsa sauce and is a quick fix meal. Make this on the stovetop or in the Instant Pot.
Prep Time10 minutes
Cook Time13 minutes
Course: Main Course, Mains
Cuisine: American, Mexican
Servings: 6
Calories: 758kcal

Equipment

  • 1 6 quart Instant Pot or a 5 qt Dutch oven or a similar heavy bottomed pan

Ingredients

  • 1.5 tbsp olive oil
  • 1 tbsp garlic chopped
  • 3/4 cup finely chopped onions
  • 2 tsp taco seasoning
  • 1 tsp sweet paprika
  • 3/4 tsp cumin powder
  • 1/2 cup chopped red bell peppers
  • 1/2 cup corn frozen or fresh both work
  • 1 cup sliced white button mushrooms
  • 1 can black beans drained and rinsed (14 oz can used here)
  • 2 cups vegetable stock Low sodium stock used here
  • 8 oz Spirali or other short pasta like elbow, bowtie or shell
  • 1 cup medium salsa

For stirring in in the end

  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded sharp cheddar

For Garnishing

  • 1/4 cup chopped cilantro

Toppings

  • 1/2 cup guacamole
  • 4 oz tortilla chips

Instructions

Prep work

  • Drain the canned black beans in a colander and rinse under running water once. Set aside.
  • Wash and chop the veggies and gather the remaining ingredients.

Instant Pot Taco Pasta

  • Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes.
  • Add finely chopped garlic and wait for it to begin to brown. Now, tip in the finely chopped onions and stir to combine.
  • Saute the onions till they are soft and translucent. Add the bell peppers next and saute for 20 to 30 seconds.
  • Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft.
  • Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.
  • Pour in the broth and add in the pasta. Stir once or twice.
  • Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.
  • Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)
  • I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.
  • Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.
  • Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.
  • Serve with toppings of your choice.

Stovetop Taco Pasta

  • Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.
  • Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.
  • Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.
  • Pour in the broth next and allow it to come to a boil.
  • Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta takes anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.
  • Serve hot with toppings of your choice.

Notes

  1. Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
  2. You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
  3. I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
  4. My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
  5. For a typical Mexican flavor, add lots of fresh cilantro at the end.
  6. Using vegetable broth adds depth and makes the dish aromatic.
  7. After adding the salsa, avoid stirring. This helps prevent BURN signal.
  8. If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.
  9. Refer the blog post for more information of pasta cooking time.
 
 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 758kcal | Carbohydrates: 97g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 750mg | Potassium: 1533mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 21mg | Calcium: 209mg | Iron: 5mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

Quick & Easy Garbanzo Bean Soup

By Leave a Comment

This super quick, easy and hearty garbanzo bean soup is bound to become your favorite dinner, come fall. For me, this soup is like a squishy hug from my grandma. It is comforting, nourishing, filling and healthy. For this soup, we will be using canned garbanzo beans (chickpeas), lots of fresh vegetables, some good old pasta and plenty of Italian flavors.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

a-bowl-of-soup-made-with-canned-ganrbanzo-beans-and-orzo
Comforting and nourishing one pot garbanzo bean soup with a touch of fresh basil

Why this easy chickpea soup is a must try?

With all those Italian flavors, this incredibly effortless soup checks so many boxes.

  1. Vegetarian and vegan friendly- you can add some cheese to make it creamy and extra delicious.
  2. Uses canned chickpeas which makes it a quick meal- While I do love cooking with dried chickpeas, canned chickpeas is such a winner when you want to speed up the cooking process. You only need less than 30 minutes to make this recipe.
  3. Batch-cooking and freezer-friendly- This hearty Italian style soup is ideal for freezing. Stock your freezer with the leftovers and you have some easy weeknight meals. We also love this for work lunches since you can easily reheat this in a microwave and eat it on the go.
  4. Easily feeds a crowd- This one pot wonderful soup can be doubled or tripled in a moment. And that makes it perfect for a large family or for unexpected dinner guests.
  5. One pot meal – Really, do we need to wash a million dishes? 
  6. Can be customized easily- You can make so many variations to this recipe. Add your favorite toppings, skip or add more veggies, change the bean or the pasta. 
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Chickpeas is a very popular ingredient in so many cuisines. This plump whitish bean is packed with protein and so versatile, which makes it an absolute buy at the grocery store.

If you are someone who cooks with a lot of chickpeas (like me), then I recommend buying them at the bulk bin because this is so much cheaper and economical. 

Also called as garbanzo beans in the west, canned chickpeas or canned garbanzo beans are available in bulk too. Costco is your best bet 🙂 Do share in the comments if you have other places to stock up on this.

Ingredients for one pot chickpea soup

The base for this soup is a tangy tomato broth. To make this a light but filling meal, I have added pasta to the soup. Here is what you will need-

  1. Olive oil– good quality extra virgin olive oil for bringing out the best Italian flavors possible.
  2. Onions and garlic– to add flavor and body.
  3. Vegetables like green beans, carrots and spinach are what make this soup nourishing. 
  4. Celery is an absolute must here because it lends a nice bite and a sharpish flavor too.
  5. Canned diced tomatoes- I have used the ones that have basil and garlic added to them but you can use regular ones as well. For this recipe, I used a 14 oz can.
  6. Vegetable stock makes this a deliciously fragrant soup. While you can use plain water, I recommend stock for best results. 
  7. Orzo– This is my new found love. I have taken to this short pasta recently. My bet for this soup is on whole wheat orzo. Any short pasta like Cavatelli, Orecchiette, short elbow pasta or Ditalini pasta also works well here.
  8. Spices and seasonings- Salt, freshly cracked pepper and dried herbs like oregano and thyme are what we will use here.

Storage, shelf life and freezing

Our easy protein rich chickpeas soup keeps well in the fridge for 3 days. To reheat, transfer to a sauce pan and gently reheat over medium heat. Store leftovers in a covered air tight container.

Freezing tips for freezing Italian chickpea soup

  1. Skip the pasta or the carbs– if you plan on freezing this soup, then omit the pasta or any carbs. Pasta or carbs do not freeze well. So, make the soup without adding the pasta if you plan to freeze this. After thawing the soup, add pasta cooked to al dente to the soup, gently reheat and serve.
  2. Allow the soup to cool down completely before freezing. Do not freeze soup when it is hot.
  3. Leave at least 1 inch headspace in the container. Do not fill the container to the brim since liquids like soup expand when frozen. I recommend freezing 2 cup portions in freezer-safe silicon bags. 
  4. Thaw soup in the fridge overnight. Reheat in a saucepan over medium heat, stir in the cooked pasta and serve hot. Since we usually eat soups for dinner, I tend to leave the frozen soup in the fridge through the day. That way, it is ready for dinner.
  5. Never ever refreeze thawed frozen food. This is highly unhygienic and poses a health hazard.

Variations

  1. Grate in some cheese- My daughter loves some parmesan but I am partial to sharp cheddar. You can also add some parmesan rinds to your soup.
  2. Throw in more veggies– Bell peppers, cauliflower, sweet corn, butternut squash, zucchini and baby potatoes are all fantastic in this soup.
  3. Switch the carbs- You can use any short pasta of your choice or brown rice or even quinoa in this soup. 
  4. Add lots of fresh herbs– for a refreshing twist to this soup. I love adding fresh parsley along with the basil.
  5. Blend it up – and make it a super creamy soup. Psst..this is a great way to get kids to eat the veggies and chickpeas.
  6. Try different spices and herbs– You can also use bay leaf, paprika, dried rosemary and pepper flakes.
  7. Use a different bean or a mix- because why not? A combination of canned white beans and garbanzo work wonderfully well here.
  8. For a low carb version, skip the pasta fully and make the recipe as is.
  9. Add more toppings – to make it interesting. Croutons, herby crackers, potato chips, crispy roasted chickpeas, or even tortilla chips (maybe a Mexican and Italian fusion, here?) are so good.

Recipe Notes

  1. This soup is a spin off of the Italian style Pasta e Ceci , which is a rustic stew with loads of veggies and pasta. But this is not the authentic version since authentic versions use wine and cheese.
  2. You can make this soup in the Instant pot or on the stove top. Either way, all we need is one pot. Please refer to the Method section for more details.
  3. Since we are wary of salt, I have used low sodium vegetable stock to make this recipe. You can also use vegetarian bouillon cubes for this soup. Combine 2 vegetarian bouillon cubes with 2 cups hot water and use this in place of the stock.
  4. If you want a cheesy flavor to this soup, add 2 tsp nutritional yeast flakes to this vegan chickpea soup recipe.
  5. Add the baby spinach only at the end after the soup is cooked. We do not want to over cook the spinach here.
  6. Do not forget to stir everything up after you add the broth. This helps in deglazing and preventing BURN signal in the Instant Pot.
  7. For stovetop cooking, I recommend making this soup in a heavy bottomed pan like a Dutch oven. I love my trusted 5 quart Dutch oven for this.
  8. We love herbs like fresh basil in our soups. If you cannot source fresh herbs, use dried ones. A word of caution here- dried herbs are more potent than fresh ones. So use only 1/3 of the recommended amount of fresh herbs. This applies to most recipes. For example, if 1 tbsp chopped fresh basil is called for in a recipe, you will need one 1 tsp of dried basil.
  9. Since this soup is thick like a stew, I added a cup of water to adjust the consistency and make it soupy. You can skip this step if you prefer it to be thick.
a-bowl-of-delicious-Italian-vegan-chickpea-soup-placed-over-a-burlap-mat
A big bowl of hearty chickpea soup served with freshly baked bread

Serving suggestions

If I am not adding pasta to my soup, I serve this with some of my no knead focaccia or cheesy pull apart bread. We also love eating a salad alongside this to make it a wholesome meal.

Our favorite salads with this soupy stew are this Persian Shirazi salad, smashed cucumber salad or this apple and cucumber salad.

Love chickpeas?

If you enjoy chickpeas, then here are some more recipes using these beans. Try one of these recipes and let us know how it turned out to be in the comments. 

Method

How to make chickpeas soup with pasta in the Instant Pot?

Insert the inner pot into the Instant Pot. Plug in the Instant pot and press SAUTE-NORMAL. Set the timer to 8 minutes.

Steps 1 and 2

When the display reads HOT, add the extra virgin olive oil. Once the oil is hot, add the chopped garlic and saute till it begins to brown.

instant-pot-chickpeas-soup-how-to-make

Steps 3 and 4

Now, add the finely chopped onions and fry till onions are pink and translucent. Immediately, tip in the chopped green beans, diced carrots and chopped celery.

instant-pot-chickpeas-soup-how-to-make

Steps 5 and 6

Stir to mix. Drain the canned chickpeas in a colander, rinse once and add them to the inner pot. Now, add the orzo.

instant-pot-chickpeas-soup-how-to-make

Steps 7 and 8

Next, add the fresh basil and canned diced tomatoes.

instant-pot-chickpeas-soup-how-to-make

Steps 9 and 10

Pour the broth over this mixture. Stir once or twice to combine.

instant-pot-chickpeas-soup-how-to-make

Steps 11 and 12

Addthe dried oregano, dried parsley, dried thyme and dried oregano. Stir well to combine.

instant-pot-chickpeas-soup-how-to-make

Tip in the salt and freshly cracked pepper. Stir once. PRESS CANCEL.

Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 minutes. Wait for the cooking cycle to complete. Once the cooking cycle has completed, press CANCEL and do a controlled quick pressure release by turning the VALVE to VENTING.

Steps 13 and 14

Open the lid and add the baby spinach leaves. Stir to combine.

how-to-make-Italian-vegan-garbanzo-bean-and-pasta-soup-in-instant-pot

Steps 15 and 16

Press SAUTE MODE-NORMAL and set the timer to 2 minutes. Add 1 cup water to adjust the consistency. Allow the soup to simmer through the SAUTE cycle. When done, garnish with fresh basil and parsley.

how-to-make-Italian-vegan-garbanzo-bean-and-pasta-soup-in-instant-pot

Serve hot with preferred toppings.

Stovetop soup

Heat a heavy bottomed 5 quart pan (such as a Dutch oven) with 1 tablespoon olive oil. Add the garlic and when it begins to brown, add the onions.

Saute the onions till they are pink and soft. Tip in the chopped veggies and drained chickpeas. Stir to combine.

Add the canned diced tomatoes along with the broth, dried herbs, spices and salt. Mix well and allow this to come to a boil.

When ready, add the orzo and 1 cup hot boiling water, stir well and cook till the pasta is al dente. This takes roughly 8 to 10 minutes. Please refer the package for more information on cooking time.

Once the pasta has cooked, garnish with fresh basil and parsley. Serve hot with toppings of your choice.

easy-chickpeas-soup-with-canned-chickpeas
One pot garbanzo bean soup served in a bowl

a-bowl-of-soup-made-with-canned-ganrbanzo-beans-and-orzo
Print Recipe
4.50 from 6 votes

Quick & Easy Garbanzo Bean Soup

This hearty, comforting and nutritious soup with chickpeas and short pasta is ready in under 30 minutes and is a fabulous weeknight fall meal.
Prep Time10 minutes
Cook Time16 minutes
Course: Main Course, Mains
Cuisine: Italian, Mediterranean
Servings: 6
Calories: 154kcal

Equipment

  • 1 6 qt Instant Pot or a similar capacity heavy bottomed pan for stove top cooking
  • 1 sharp knife
  • 1 chopping board

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 cup finely chopped onions
  • 2 garlic cloves peeled and chopped finely
  • 3/4 cup diced carrots
  • 3/4 cup sliced celery
  • 1/2 cup chopped green beans
  • 1 can canned chickpeas Drain chickpeas and use in soup. (15 oz can used here)
  • 1 can diced tomatoes 14 oz can used here
  • 1/4 cup orzo
  • 2 tbsp fresh basil torn roughly
  • 2 cup vegetable stock
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 3 tsp cracked black pepper or adjust to taste
  • Kosher salt to taste
  • 1 cup fresh baby spinach
  • 1 cup water to adjust consistency

For finishing

  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped

Instructions

Instant Pot Soup

  • Insert the inner pot into the Instant Pot. Plug in the Instant pot and press SAUTE-NORMAL. Set the timer to 8 minutes.
  • When the display reads HOT, add the extra virgin olive oil. Once the oil is hot, add the chopped garlic and saute till it begins to brown.
  • Now, add the finely chopped onions and fry till onions are pink and translucent.
  • Immediately, tip in the chopped green beans, diced carrots and chopped celery. Stir to mix.
  • Drain the canned chickpeas in a colander, rinse once and add them to the inner pot. Now, add the orzo.
  • Add the fresh basil followed by the canned diced tomatoes.
  • Pour the stock over this mixture. Stir once or twice to deglaze the pot and combine everything well.
  • Add the dried oregano, dried parsley, dried thyme and dried oregano. Stir well to combine.
  • Tip in the salt and freshly cracked pepper. Stir once. PRESS CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
  • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 minutes. Wait for the cooking cycle to complete. Once the cooking cycle has completed, press CANCEL and do a controlled quick pressure release by turning the VALVE to VENTING.
  • Open the lid and add the baby spinach leaves. Stir to combine.
  • Press SAUTE MODE-NORMAL and set the timer to 2 minutes. Add 1 cup water to adjust the consistency. Allow the soup to simmer through the SAUTE cycle. When done, garnish with fresh basil and parsley.
  • Serve hot with preferred toppings.

Stovetop soup

  • Heat a heavy bottomed 5 quart pan (such as a Dutch oven) with 1 tbsp olive oil. Add the garlic and when it begins to brown, add the onions.
  • Saute the onions till they are pink and soft. Tip in the chopped veggies and drained chickpeas. Stir to combine.
  • Add the canned diced tomatoes along with the broth, dried herbs, spices and salt. Mix well and allow this to come to a boil.
  • When ready, add the orzo, stir well and cook till the pasta is al dente. This takes roughly 8 to 10 minutes. Please refer the package for more information on cooking time.
  • Once the pasta has cooked, garnish with fresh basil and parsley. Serve hot with toppings of your choice.

Notes

  1. This soup is a spin off of the Italian style Pasta e Ceci , which is a rustic stew with loads of veggies and pasta. But this is not the authentic version since authentic versions use wine and cheese.
  2. You can make this soup in the Instant pot or on the stove top. Either way, all we need is one pot. Please refer to the Method section for more details.
  3. Since we are wary of salt, I have used low sodium vegetable stock to make this recipe. You can also use vegetarian bouillon cubes for this soup. Combine 2 vegetarian bouillon cubes with 2 cups hot water and use this in place of the stock.
  4. If you want a cheesy flavor to this soup, add 2 tsp nutritional yeast flakes to this vegan chickpea soup recipe.
  5. Add the baby spinach only at the end after the soup is cooked. We do not want to over cook the spinach here.
  6. Do not forget to stir everything up after you add the broth. This helps in deglazing and preventing BURN signal in the Instant Pot.
  7. For stovetop cooking, I recommend making this soup in a heavy bottomed pan like a Dutch oven. I love my trusted 5 quart Dutch oven for this.
  8. We love herbs like fresh basil in our soups. If you cannot source fresh herbs, use dried ones. A word of caution here- dried herbs are more potent than fresh ones. So use only 1/3 of the recommended amount of fresh herbs. This applies to most recipes. For example, if 1 tbsp chopped fresh basil is called for in a recipe, you will need one 1 tsp of dried basil.
  9. Since this soup is thick like a stew, I added a cup of water to adjust the consistency and make it soupy. You can skip this step if you prefer it to be thick.
  10.  
 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 154kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 560mg | Potassium: 451mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3644IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

Easy Paneer Biryani

By Leave a Comment

Does Paneer Biryani even need an introduction? While Biryani is mostly made with meat, this recipe uses Paneer, an Indian cottage cheese, whole spices, flavorful long grained basmati rice and all the usual suspects. Rich, filling and indulgent, this dish is just what you need for those potluck parties or small gatherings.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

a-bowl-of-paneer-biryani-served-in-a-white-platter-with-onion-raita-and-cutlery-by-the-side
Easy pressure cooker paneer biryani served with onion raita

While I do enjoy making Vegetable Dum Biryani once in a while, it is definitely not on the cards when I m in a rush or just want to have an indulgent meal but not ready for the hard work.

That is exactly why this biryani is my favorite recipe. In this post, I will share how to make this dish in the Instant pot and on the stove top.

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Ingredients

Let’s break down this recipe into two blocks. The first block involves marinating paneer. The second one is combining the marinated paneer and rice.

For marinating paneer-

  1. Thick yogurt- We need good quality fresh thick yogurt for this recipe. Before adding all the ingredients, whisk the yogurt until smooth.
  2. Spices– Basic spices are all we need here. Red chili powder, Garam Masala, Coriander powder, turmeric powder and salt does the trick.
  3. Ginger garlic paste– lends a wonderful flavor.
  4. Kewra or screw pine water– this is a special flavoring ingredient that adds a restaurant style touch to this recipe. It is optional but highly recommended. You can find this is most Indian grocery stores.
  5. Ghee– improves the flavor and fragrance of the marinade.
  6. Salt to taste.

For the Biryani-

ingredients-for-paneer-biryani
Ingredients needed for making paneer biryani
  1. Oil and ghee – a combination of both helps keep the grains of rice separate and fluffy even after the biryani cools down.
  2. Whole spices– no biryani is complete without whole spices. Bay leaves, mace, cloves, cinnamon and green cardamom are an absolute must to make a splendid biryani.
  3. Onions– is a must for this biryani.
  4. Basmati rice– Since we are cooking this in the pressure cooker, do not soak the rice for more time than mentioned here.
  5. Water– to cook the biryani
  6. Mint leaves and cilantro leaves– for enhancing the flavor.
  7. Saffron infused milk– to make this a rich and indulgent dish.
  8. Nuts and raisins– to add some crunch, texture and a hint of sweet.

Make ahead, shelf life and storage

This biryani tastes best when eaten right after making. Leftovers keep well in the fridge for 1 day. I have not tested beyond this.

Allow the biryani to come to room temperature for a few minutes. Reheat leftovers by steaming in the Instant pot or a regular steamer for 5 to 6 minutes.

Serving suggestions

We love biryani with Raita. To make this a wholesome meal, serve this with 

Dal ,

Some Jodhpuri Aloo,

This refreshing Persian salad

and 

A creamy Makhana Kheer.

Dietary Specifications

While this biryani is not vegan or free from dairy, it is gluten-free and soy-free. Since the star ingredient of this recipe is Paneer, I do not recommend switching it with tofu.

However, you can follow the same recipe with cooked baby potatoes. Pressure cook baby potatoes till fork tender. Peel.

Marinate the baby potatoes and proceed to make Biryani. To make this a vegan Biryani, use cashew yogurt instead of dairy yogurt and only oil to make this dish.

some-one-pot-paneer-biryani-served-in-a-shallow-white-plate

Recipe Notes

  1. Use thick yogurt for marinating the paneer. Plain unsweetened Greek yogurt also works well here.
  2. You can use store bought or homemade paneer over here. If you are using frozen paneer, thaw the paneer in hot water. Once soft, drain it in a colander and pat dry. Use the paneer only after draining and patting it dry.
  3. Do not sauté the marinated paneer for a long time. This will make the paneer rubbery and chewy.
  4. Soak the rice only for 20 minutes and not longer than mentioned here.
  5. If you are making this recipe in a stove top pressure cooker, cook for just one whistle and immediately release the pressure by lifting up the weight. Let the biryani sit for 10 minutes before opening the lid.
  6. Using Kewra water (screw pine water) is optional but recommended.
  7. Follow the rice and water proportion to the T as mentioned here for a perfectly fluffy biryani.
  8. To make this dish richer, you can also add caramelized onions or golden fried onions as a topping.

Method

Prep work

Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.

Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is our saffron infused milk.

While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.

Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.

Instant Pot Paneer Biryani

Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.

Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).

When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.

Now, add the marinated paneer. Stir well to combine. Cook for just 1 minute.

Add the mint leaves next and fry for 30 seconds.

Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, 1tbsp freshly squeezed lemon juice, 

Tip in the Kewra water and the saffron infused milk.

Stir to combine and deglaze the pot. Press CANCEL.

Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.

Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. 

While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.

When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.

Open the lid, add the fried cashews, raisins and more fresh mint and cilantro.

Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.

Pressure cooker Paneer Biryani

Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.

Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.

Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.

Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.

Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.

Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.

easy-pressure-cooker-paneer-biryani-served-in-a-white-bowl
Pressure cooker paneer biryani garnished with nuts, raisins, fresh mint and cilantro.

More Biryani Recipes

a-bowl-of-paneer-biryani-served-in-a-white-platter-with-onion-raita-and-cutlery-by-the-side
Print Recipe
5 from 1 vote

Easy Paneer Biryani

Paneer Biryani is a delicious and indulgent one pot Biryani. Make this fuss free recipe in the Instant pot or pressure cooker and serve with some chilled raita.
Prep Time20 minutes
Cook Time12 minutes
Standing time5 minutes
Course: Main Course, Mains, Sides
Cuisine: Indian, North Indian
Servings: 4
Calories: 487kcal

Equipment

  • 1 6 quart Instant Pot or 3 liter pressure cooker
  • 1 Mixing bowl
  • 1 set measuring spoons and cups

Ingredients

For the Paneer marinade

  • 1/2 cup thick yogurt 1 cup = 240 ml
  • 1 tsp red chilli powder
  • 3/4 tsp turmeric powder
  • 1 tsp garam masala
  • 3/4 tsp coriander powder
  • Salt to taste
  • 1 tsp ginger garlic paste
  • 1 tsp ghee
  • 200 grams Paneer cut into cubes (200 grams= 7 oz)

For the saffron infused milk

For the biryani

  • 1 tbsp oil
  • 1 tbsp melted ghee
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1 star anise
  • 1 mace
  • 1/2 inch cinnamon stick
  • 1 cup finely chopped onions
  • 20 fresh mint leaves
  • 2 tbsp finely chopped cilantro leaves
  • 1 cup Basmati rice soaked in 1 cup water for 20 minutes
  • 1 cup water
  • Salt to taste
  • 1 tsp Screw pine water or use food grade rose water

For garnish

  • 10 fresh mint leaves
  • 1 tbsp finely chopped cilantro leaves
  • 1 tsp ghee
  • 1 tbsp chopped cashews
  • 1 tbsp raisins

Instructions

Prep work

  • Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.
  • Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is the saffron infused milk.
  • While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.
  • Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.

Instant Pot Paneer Biryani

  • Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.
  • Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).
  • When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.
  • Now, add the marinated paneer along with the mint leaves. Stir well to combine. Cook for just 1 minute.
  • Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, Kewra water and the saffron infused milk.
  • Stir to combine and deglaze the pot to avoid any burning. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
  • Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete.
  • While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.
  • When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
  • Open the lid, add the fried cashews, raisins and more fresh mint and cilantro. Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.

Pressure cooker Paneer Biryani

  • Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.
  • Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.
  • Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.
  • Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.
  • Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.
  • Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 487kcal | Carbohydrates: 51g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 52mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 8mg | Calcium: 345mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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Aloo Gobi (Potato & Cauliflower Curry)

By 3 Comments

Aloo Gobi is a popular Indian curry made using potatoes and cauliflower. Now, that combination is quite hard to resist, isn’t it? This mildly spicy curry is perfect for weeknight dinners and lazy weekend meals. We also love ordering this when we are eating out. Our favorite combination is Dal, Jeera rice and this flavor packed curry. In this post, I will share how to make this curry and some variations too.

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a-bowl-of-aloo-gobi-served-in-a-black-shallow-bowl
Delicious Indian potato and cauliflower curry garnished with cilantro.

My favorite vegetable, as a kid, was cauliflower. Adulthood kind of changes so many things. Today, I eat all vegetables and do not have a preferences. I digress. Coming back to the recipe, no one likes soggy cauliflower.

When I made this curry a few times in my initial days, I often ended up with soggy cauliflower that had lost its bite. Ew.. such a put off, I tell ya. Over the years, as my repertoire expanded and my experience handling this veggie increased, I have figured out how to get it right. 

So, let’s get started making this classic curry that is everyone’s favorite. Be sure to read my recipe notes and tips to make the best Aloo Gobi ever.

To get this dish right, it is crucial to cook the veggies till they are tender and cooked but not soggy. 

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Why this recipe works-

  1. This is such a versatile curry that everyone loves.
  2. It is a naturally vegan and gluten-free recipe. It is amazing that most Indian food can be made vegan-friendly in a moment’s notice without any fancy ingredients. This recipe is a great example for that.
  3. You can serve it with anything and everything! Think Naan, Pita, Jeera rice, everyday Phulkas or even just plain steamed rice.
  4. Easily serves a crowd and you can double or triple the recipe in a pinch.
  5. You can tweak the cooking method according to your convenience. I will come to that in just a moment.

Ingredients

  1. Potatoes- I personally prefer russet potatoes. If anything, choose starchy potatoes because they complement the cauliflower beautifully.
  2. Cauliflower- Use fresh cauliflower. Trim the stalks and separate out the florets to bite sized pieces to ensure even cooking.
  3. Oil- While my preference is peanut oil, any neutral flavored vegetable oil works well. No EVOO or coconut oil, please!
  4. Whole spices- Cumin seeds and crushed dried Kasuri Methi are what we need today. No curry is complete without cumin. Kasuri Methi is dried fenugreek leaves. This lends a unique flavor and aroma to the curry. While I highly recommend it, skip this if you cannot source it.
  5. Onions and tomatoes- Give body, volume and flavor to this recipe.
  6. Ginger garlic paste- Prevents gas and flatulence that is usually the case when someone eats potatoes and cauliflowers.
  7. Spice powders– Red chili powder, garam masala, coriander powder, Aamchur powder and turmeric powder are what we will use for this recipe.
  8. Tomato ketchup– My secret ingredient that takes this recipe up a notch and makes it very similar to the ones you eat at a restaurant.
  9. Cilantro- Yes…lots of fresh cilantro to make this a stellar curry.

Dietary specifications

This cauliflower and potato curry is naturally vegan and free from gluten. It is also free from nuts, soy and sesame. When using tomato ketchup, make sure it is gluten-free and check for other allergens.

Make-ahead, shelf life and storage

You can make this dish 3 days ahead of time. Keep refrigerated in a clean and covered air-tight container. Allow it to come to room temperature for 20 minutes.

Microwave on medium power for 3 to 4 minutes or reheat gently in a frying pan. Serve hot.

Frequently asked questions

What is the best potato for making this dish?

Use starchy potatoes like Yukon Gold, Idaho or Russet for this recipe. They are perfect for pan frying and meld well with the gravy base.

What is Aamchur powder?

Aamchur powder is ground dried mango. This is a tangy spice blend that is used in many Punjabi and Gujarati dishes. You can finish this curry with a squeeze of lemon juice if you do not have this spice powder.

What to do with leftover curry?

This dish is so versatile! Use leftovers to stuff into sandwiches, pita breads or toss it with some rice and make a Masala Bath spin off. This curry works well in tacos or quesadillas too.

Can I freeze this?

Yes, Aloo Gobi freezes very well and does not lose its texture after freezing. You can freeze this curry for 3 months.

How to freeze?

To freeze this Indian potato and cauliflower curry, divide into 1.5 cup portions, place in a freezer safe bag, label and freeze. Thaw overnight in the fridge, reheat gently and serve. Do not refreeze after thawing.

Can I make this in the air fryer?

Yes! Please read the Air fryer method section to know how to make this curry in the air fryer or in the oven for a tray bake version.

easy-aloo-gobi-recipe

Recipe Notes

  1. Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
  2. The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes. 
  3. Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants deep fry the veggies. But I prefer pan frying to cut down on the calories.
  4. Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
  5. Do not add salt to the cauliflower and potatoes while pan-frying them. Adding salt releases moisture which in turn will lead to over cooking the veggies.
  6. You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
  7. Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
  8. If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
  9. If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done. 
  10. Tomato paste is a good substitute for the tomatoes. Use 2 tbsp tomato paste for this recipe. But you will have a slightly drier version of this curry.
  11. Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.
  12. I am in the process of testing this recipe in the Instant Pot. I will definitely share the method once I have perfected the recipe.

Variations

  1. No onion and garlic version– Skip the ginger garlic paste and onions. Instead, use 2 tsp finely minced ginger and 1.25 cups finely chopped tomatoes for the gravy base for a onion and garlic free version of this dish.
  2. No tomato version– Usually, the restaurant version of this recipe has tomatoes. If you want a dry curry or simply do not have tomatoes, skip the tomatoes and the ketchup completely. This version is great as a quesadilla filling or a taco filling.
  3. Steamed version- If you want to make a curry that is low in oil and not greasy, then you can parboil the cauliflowers and potatoes till tender. Drain them fully and use them in this recipe. Or you can steam the veggies for 10 minutes and use them in the curry.
  4. Add some cubed bell peppers (capsicum) while sauteeing the onions for a different flavor. Or stir in some green peas just five minutes before finishing the curry.
  5. If you want a runny curry, much like this Chana Masala, I recommend adding 1 cup of coconut milk to the curry towards the end and simmering it on low heat for 1 to 2 minutes. Finish with a generous garnish of cilantro and a squeeze of lemon juice. 
  6. When making this dish in the air fryer or in the oven, make sure to mix the cauliflower and potatoes well. The spices and the oil must coat the veggies evenly.

Air fryer Aloo Gobi

To make this in the air fryer, preheat the air fryer to 204C (400F). Add the cauliflower florets, onions, cumin seeds, ginger garlic paste, spice powders, tomatoes and potatoes to mixing bowl. Skip the ketchup in this version.

Drizzle oil over this and toss well to combine. Spray oil on the inside of the air fryer basket. Arrange the cauliflower mixture in a single layer without overcrowding the pan.

Air fry for 12 to 15 minutes, shaking the basket at the half way mark (6 to 7 mins). Once done, garnish with cilantro and finish with a squeeze of lemon juice.

Aloo Gobi Tray Bake (Oven roasted)

If you do not have an air fryer, you can make this in the oven too. Preheat your oven to 400f (204C). Line a baking dish with parchment. The clean up is easier this way. 

Arrange the cauliflower potato mixture in a single layer on the baking tray without any overlaps.

Bake for 20 minutes, tossing the veggies at the half way mark (10 minutes) or until the potatoes and cauliflowers are golden and roasted.

a-bowl-of-aloo-gobi-curry

Serving Suggestions

You will love this dish with 

  1. Jeera rice
  2. Soft and fluffy naans
  3. Dal Tadka and steamed rice
  4. Lachcha Paratha
  5. Roti

Method

Prep work

Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.

Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Fry the cauliflower and potatoes

Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil. I have used a 4.5 quart Dutch oven here.

Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.

When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Making the curry

Add oil to the pan. Crackle the cumin seeds.

When done, add finely chopped onions and stir to combine.

Add ginger garlic paste, mix well and continue to cook till onions are pink and soft. We are not going to brown or caramelize the onions here.

Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.

Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.

Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.

Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.

Once done, finish with cilantro leaves. Stir once and serve hot.

More Cauliflower Recipes

a-bowl-of-aloo-gobi-served-in-a-black-shallow-bowl
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5 from 1 vote

Aloo Gobi

Aloo Gobi, Indian style potato and cauliflower curry, is a fantastic dish to serve with Naan or rice. This naturally vegan curry can easily be doubled and is freezer-friendly.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: Indian, North Indian, Punjabi
Servings: 5
Calories: 167kcal

Equipment

  • 1 heavy bottomed frying pan such as a cast iron skillet or dutch oven
  • 1 Slotted ladle
  • 1 chopping board
  • 1 sharp chef's knife

Ingredients

For frying the potatoes and cauliflowers

  • 2 tbsp oil
  • 10.5 oz Cauliflower florets
  • 10 oz diced potatoes

For the curry

  • 1 tbsp oil
  • 1.5 tsp cumin seeds
  • 1 cup finely chopped onions
  • 1.5 tsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1.25 tsp coriander powder
  • 1 tsp turmeric powder
  • 3/4 tsp Garam masala
  • Kosher salt to taste
  • 3/4 tsp Aamchur powder
  • 3/4 cup finely chopped fresh tomatoes
  • 1.5 tbsp Tomato ketchup
  • 1.5 tsp Kasuri Methi
  • 3 tbsp finely chopped cilantro

Instructions

Prep work

  • Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.
  • Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Fry the cauliflower and potatoes

  • Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil.
  • Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.
  • When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Making the curry

  • Add oil to the pan. Crackle the cumin seeds.
  • When done, add finely chopped onions and stir to combine. Add ginger garlic paste, mix well and continue to cook till onions are pink and soft..
  • Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.
  • Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.
  • Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.
  • Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.
  • Once done, finish with cilantro leaves. Stir once and serve hot.

Notes

  1. Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
  2. The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes. 
  3. Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants do this too. But I prefer pan frying to cut down on the calories.
  4. Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
  5. Do not add salt to the cauliflower and potatoes while pan-frying them. 
  6. You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
  7. Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
  8. If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
  9. If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done. 
  10. Tomato paste is a good substitute for the tomatoes. But you will have a slightly drier version of this curry.
  11. Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 72mg | Potassium: 563mg | Fiber: 3g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

Crispy Air Fryer Tofu

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Making the perfect crispy air fryer tofu is so easy. This protein packed appetizer can be made quickly and is perfect for meal prep too. Easy, effortless and quick, you can use this dish to make nutritious meals or serve this as a starter with a spicy dipping sauce.

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air-fryer-tofu-served-with-a-spicy-dipping-sauce
Crispy air fried tofu with spicy sauce
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My recipe is an Asian spin. We have all the Umami, great flavors and high nutrition in this easy dish. Before we begin, let us address a few doubts that come up frequently.

What is tofu?

They make tofu with soy beans. Also known as bean curd, this is high in protein. The process of making tofu begins by coagulating soy milk and then pressing the resultant curds. In many south east Asian countries, this is a staple food.

Types of tofu

If you are a first time tofu buyer, then the varieties out there may overwhelm you. Allow me to explain the different types of tofu you may come across in an Asian store or even at a supermarket.

Extra firm tofu

Tofu can be firm, soft, silken or extra firm in texture. Extra firm tofu is very dense and has minimal moisture/ water content. This is great for stir fries, pan fried tofu and in dishes like this recipe.

Silken tofu

Then, we have the silken tofu. Silken tofu is made differently. Unlike firm tofu that is pressed to squeeze out all the water, silken tofu is just soy milk coagulated and allowed to set on its own till firm. As a result, this variety is silkier and has lot more water than regular firm tofu.

How to buy tofu?

The choice of your tofu will depend on what you plan to cook with it.

Choose extra firm or firm tofu for stir fries, scrambled tofu, to toss into curry bases or for any recipe that calls for pan-frying the tofu.

You can use silken tofu to make puddings, sauces, dips and even in baking. It is a fantastic egg replacement. Try this vegan ranch sauce which uses silken tofu as the base to begin with.

Should you press tofu?

This is the biggest doubt most beginner cooks have. Let’s get this out of the way, shall we? The short answer is yes and no. Here is why-

Before we get into the debate, let us try and understand why we should press tofu. Tofu has a lot of water even after all the pressing it goes through. It is like a block of sponge that can absorb a lot of liquid.

Now, when we press out the excess water, we essentially dry out the tofu. Drier the tofu, the more marinade it absorbs. The end result is a flavorful meaty dish. 

You should press your tofu if are marinating it. Otherwise, I really will not bother because it is just one extra step. Extra firm and firm tofu do well without pressing in curry recipes.

If you are planning to pan fry the tofu to achieve a crisp outer crust, then I recommend that you press it. Moisture does not do any good during pan-frying and alters the texture completely. So, yes, go ahead and press that tofu.

Should you invest in a tofu press?

My family loves tofu. I make this air fryer recipe so many times in a month. And I also tend to use tofu in fried rice or curry recipes too. So, I find a tofu press very useful and effective. 

Invest in a tofu press if you eat it at least thrice a week. Otherwise, I think some  heavy books and a mortar and pestle will give you equally good results.

How to press tofu?

Using heavy weights

Open the tofu and wash it once under running water. Pat dry using a lint-free kitchen towel. Line a deep dish with some kitchen towels. Place the tofu block over the towels. Cover the tofu with a few kitchen towels on the top as well.

Now, place a heavy wooden chopping board or a similar flat but heavy object. Place a mortar and pestle over this. And allow the tofu to release all the water. This will take sometime between 20 minutes to 1 hour, depending on how firm the tofu is.

By blotting them with paper towels

If you forgot to press your tofu, then you can cut them as per your recipe requirements. Place the cut tofu pieces over a layer of paper towels. Now, using another paper towel, blot them down by pressing over the cut tofu.

Using a tofu press

Here is also a picture of tofu being pressed using a tofu press. Tofu press come in different models. I bought mine from a small store near home. But you can check out Amazon for different models.

how to press tofu using a tofu press?

How long to press tofu?

The longer you press your tofu, the more water you draw out. Ideally, anywhere between 20 minutes to 40 minutes is recommended. But you do not need to press longer if you are not trying to achieve a crispy tofu.

For recipes like this tofu that is air fried, I recommend that you press the tofu for 15 minutes before you begin cooking.

Can you press tofu ahead of time and store it?

You can press tofu ahead of time and store it in the fridge only when you are going to use it up the same day.

Ingredients

Here is a list of all the stuff you need to make this recipe-

  1. Tofu– I have used extra firm tofu for making this recipe and recommend this highly.
  2. Cornstarch– for blotting out any excess moisture in the tofu and giving us that crispy outside.
  3. Asian sesame oil– you have to try this if you have not. Using sesame oil gives the tofu a nutty flavor that is brilliant with the other aromatics used in this recipe.
  4. Sesame seeds- lend a nice little bite.
  5. Soy sauce– for a nice Asian flavor kick.
  6. Garlic powder – I can never imagine tofu without garlic.
  7. Salt and pepper.
  8. Scallions and Thai basil for garnishing.

Make ahead, shelf life and storage

This dish is best enjoyed right after making it. The tofu loses its crispy texture as it cools down. 

Store leftover tofu in an air tight container in the fridge. Before serving, allow it to come to room temperature by setting out on the counter for 20 minutes. Reheat in the air fryer for 2 to 3 minutes at 350C. You can store crispy tofu in the fridge for 3 days.

Recipe Notes

  1. Please refer the ‘how to press tofu?’ section for more information on pressing tofu.
  2. Cut the tofu into even sized squares for evenly crisp tofu.
  3. Tossing the cubes in cornstarch helps it becoming crispy. 
  4. Preheating the air fryer helps in preventing the tofu from becoming leathery and chewy.

Serving suggestions

Tofu is a rich protein source. While this is a fantastic appetizer, you can also use this in these ways-

  1. As a filling in wraps. Add lettuce, thinly sliced onions, cucumbers and carrots along with some Chili crisp and make an Asian inspired wrap.
  2. In tacos, use this instead of beef or chicken or beans. Add a dumpling sauce as a topping and finish with a garnish of finely chopped cilantro.
  3. Make Buddha bowls using this along with some Thai Basil fried rice and some steamed edamame.
  4. Toss these tofu cubes into noodles, stir fries or fried rice for added protein.

Variations

  1. Use a combination of soy and red chilli sauce along with garlic for a different flavor.
  2. You can also 1/2 tsp finely minced ginger along with the rest of the ingredients.
  3. Make an Indian version by tossing the tofu in Chaat Masala, red paprika and salt. Use regular vegetable oil for coating the tofu in the spice mixture.
  4. Try Mexican style tofu by using Chipotle seasoning and ground cumin. 

air fried tofu served in an asymmetric rimmed bowl with red chili sauce. chopsticks on the bowl.

Method

Prep work

Press the tofu by placing the tofu block over a layer of paper towels. Place a layer of paper towels over the block. Now, add a heavy object like a cast iron skillet or mortar and pestle over the tofu.

how to press tofu using a tofu press?

After 15 minutes, discard the paper towels. Chop up the tofu into 1.5 inch squares. Place the chopped tofu squares in a mixing bowl.

Steps 3 & 4

Sprinkle corn starch over it and using a silicon spatula, gently toss. Make sure the cornstarch has coated the tofu evenly.

tossing-tofu-in-cornstarch

Steps 5 and 6 

Add the sesame oil, soy sauce, salt, pepper, sesame seeds and garlic powder to the tofu. Toss well. Let this sit for 10 minutes.

adding-marinade-ingredients-for-crispy-air-fried-tofu

Preheating the air fryer

While the tofu is marinating, preheat the air fryer at 375F for 4 minutes. I have a preset function and so I use this. If you do not have a preset Preheat function, then set the timings and temperature manually and preheat.

Steps 7 and 8

Arrange the marinated tofu in a single layer in the air fryer basket. Make sure there are no overlaps.

how-to-arrange-tofu-in-air-fryer-basket

Steps 9 and 10

Air fry for 12 to 14 minutes until the tofu has crisped up on the outside. Toss the tofu gently around the halfway cooking mark ( 6 to 7 minutes) and continue to cook for the remaining time.

When done, garnish the tofu with chopped scallions and Thai basil leaves. Serve immediately.

easy-crisp-tofu-with-chili-sauce
Air fried crispy tofu garnished with scallions and Thai basil

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air fried tofu served in an asymmetric rimmed bowl with red chili sauce. chopsticks by the bowl
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Crispy Air Fryer Tofu

This crispy air fryer tofu is packed with Asian flavors and vegan-friendly. It is a fantastic appetizer or a great stuffing for tacos and wraps too.
Prep Time25 minutes
Cook Time14 minutes
Course: Appetizer, Starter
Cuisine: Asian
Servings: 5
Calories: 97kcal

Equipment

  • 1 Mixing bowl
  • 1 heavy weight object or a tofu press (read blog post for more details)
  • 1 set of measuring spoons and bowls
  • 1 Air fryer

Ingredients

  • 16 oz block extra firm tofu
  • 1.5 tbsp cornstarch
  • 1 tbsp Asian sesame oil
  • 2 tbsp Soy sauce
  • 1.5 tsp sesame seeds
  • 1.5 tsp garlic powder
  • 1.5 tsp ground white pepper
  • Salt to taste

For garnish

  • 1 tbsp finely chopped scallions
  • 1 tsp finely chopped Thai basil

Instructions

Prep work

  • Press the tofu by placing the tofu block over a layer of paper towels.
  • Place a layer of paper towels over the block.
  • Now, add a heavy object like a cast iron skillet or mortar and pestle over the tofu.
  • After 15 minutes, discard the paper towels.
  • Chop up the tofu into 1.5 inch squares. Place the chopped tofu squares in a mixing bowl.
  • Sprinkle corn starch over it and using a silicon spatula, gently toss. Make sure the cornstarch has coated the tofu evenly.

Marinating the tofu

  • Add the sesame oil, soy sauce, salt, pepper, sesame seeds and garlic powder to the tofu. Toss well. Let this sit for 10 minutes.
  • Preheating the air fryer
  • While the tofu is marinating, preheat the air fryer at 375F for 4 minutes.
  • Arrange the marinated tofu in a single layer in the air fryer basket. Make sure there are no overlaps.
  • Air fry for 12 to 14 minutes until the tofu has crisped up on the outside. Toss the tofu gently around the halfway cooking mark ( 6 to 7 minutes) and continue to cook for the remaining time.
  • When done, garnish the tofu with chopped scallions and Thai basil leaves. Serve immediately.

Notes

  1. Please refer the ‘how to press tofu?’ section for more information on pressing tofu.
  2. Cut the tofu into even sized squares for evenly crisp tofu.
  3. Tossing the cubes in cornstarch helps it becoming crispy. 
  4. Preheating the air fryer helps in preventing the tofu from becoming leathery and chewy.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 97kcal | Carbohydrates: 6g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 460mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

Aviyal – Kerala Avial Recipe

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Avial or Aviyal is a Kerala style dish featuring a medley of vegetables in a coconut and yogurt sauce. This is a classic Onam Sadya recipe and has no onion and garlic in most cases. We use vegetables that are common in rural areas to make this creamy curry. My family loves to eat this dish with hot rice and fried Poppadums.

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Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

Why I marvel at Indian cuisine, especially South Indian food, is that simple stuff always come together and make this flavor bomb of a dish. This dish that originates in Kerala is one such example.

History

Here is a little Avial trivia for you- People believe that this dish came together when Bheema, one of the Pandava brothers, was employed as a cook in King Virata’s palace. He had unexpected guests and was short on vegetables. So he combined whatever was on hand and this scrumptious dish was born.

Although it is a Kerala dish, it is quite popular in Tamil Nadu as well. In fact, in TN, we eat this with Adai, a lentil crepe. 

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Ingredients

There are very few ingredients that you will need to make this recipe. But each one of them can make or break this dish. I do not recommend skipping or switching any of them. The only changes that can be made freely are omitting or including veggies of your choice.

There are two parts involved in making this dish. One is cooking the vegetables. The second is where we make the coconut paste. 

Vegetables for Kerala Avial

 For making this recipe, we will need vegetables that are common in the rural areas. This dish is quite the example of ‘eat local’ principle. Usually, we use a combination of root veggies, some kind of green beans and squash.

Root veggies

Yam, taro root, carrots and Chinese yam are commonly used. Carrots are a very recent inclusion, though.

Green beans

When I say green beans, I am referring to a variety of green beans available in India. We have yard long beans, field beans, regular green beans, the French beans, winged beans and cluster beans. Choose any two of these. My recommendations include cluster beans (Kothavarangai) and field beans ( Avarakkai)

Squash 

Winter melon or ash gourd is an absolute must for making this recipe. There is something soothing and comforting about this slightly bland but juicy vegetable.

It absorbs all the flavors like a sponge and when you bite into one of those soft and juicy bits, it is an explosion of coconut, tangy yogurt and spice in your mouth.

If you are feeling adventurous, you can also add chayote squash. For people in the west, zucchini or even butternut is a great option. You can also look for frozen winter melon in Indian grocery stores.

Other vegetables

Now, if you want to make a stellar Avial, then you should also include drumsticks and unripe plantains. Like every Indian recipe, this one also has several versions. 

I believe every household has its own combination of veggies they prefer. In our house, my mom and MIL add eggplants, unripe green tomatoes and raw mangoes. I admit, I love this combination.

Spice paste

  1. Grated fresh coconut- this recipe thrives on coconut. If you do not have coconut, please do not attempt making this. While freshly grated coconut is preferred, you can also use frozen grated coconut. Make sure you thaw it before using. Desiccated coconut is a strict no.
  2. Cumin seeds– Lend a wonderful flavor and aroma to this dish.
  3. Green chilis– for heat.
  4. Coconut oil– because you can and must make this dish only with coconut oil to fully justify the recipe and your efforts. 
  5. Water to adjust the consistency.
  6. Turmeric powder– for flavor and color

Yogurt or curd

We will finish off this dish by adding sour yogurt that has been whisked smoothly. There are two versions of Avial. Some prefer adding yogurt and some don’t.

Since I grew up around people from Palakkad, they tend to add yogurt and I have adopted their version. 

Variations

Avial without curd

As a rule of thumb, some souring agent is added to this dish. If you do not have curd on hand, then follow the recipe and skip adding the curd. You can also add tamarind juice instead.

In case you want to make this recipe with tamarind juice, then boil the tamarind juice with salt until the raw smell goes away. Add the cooked veggies to this. Now, stir in the coconut paste. Finish with a drizzle of coconut oil.

Adding turmeric 

Just like how adding yogurt is not followed everywhere in Kerala, the same thing applies for turmeric too. Some people add ground turmeric while some don’t.

So, don’t be surprised if you are served white Avial somewhere. And you can also choose to skip it if desired.

Make ahead, meal prep and shelf life

I love this dish when everything has been cooked fresh. But sometimes, life happens and we may not have the luxury of time. If, for any reason, you want to make this ahead, here is what you can do.

Freezing veggies

Cook the veggies, let them cool fully and spread them in a single layer on a baking sheet. Freeze. Once the veggies are fully frozen, transfer to a freezer safe bag or box, label as ‘mixed veggies for Aviyal’ with date. 

Whenever you want to make this, thaw the veggies at room temperature for 20 minutes. Steam in a steamer for 10 minutes. Then add the coconut paste, salt and yogurt. Mix well. Finish with coconut oil.

Leftover Avial keeps well in the fridge for 2 days. Bring to room temperature and serve. I do not recommend reheating this curry since there is yogurt added to it.

Recipe Notes

Chopping veggies

Chop the veggies into even sized pieces. By doing this, the veggies cook evenly and faster. To reduce cooking time, I prefer peeling taro roots, yam and unripe plantains and chopping them into smaller pieces as well.

Do not add the taro root and yam without washing them thoroughly and peeling them. The peel has lots of mud usually and washing and peeling is mandatory.

This dish usually features veggies that have been cut into bite size chunks. Do not chop the veggies finely. Finely chopped veggies tend to over cook and lose shape.

Spice paste

Skip adding water while grinding the coconut paste and use yogurt instead. Add 1 tbsp coconut oil while grinding this paste for a creamy base. Traditionally, yogurt and coconut oil are not added while grinding but this is something that I have done for a while now and we love it.

Add salt while cooking the vegetables. If you want to adjust the salt, add salt only after the dish has cooled down fully. Adding salt while the dish is hot will make it release water. The result will be a watered down Aviyal.

Other things to note-

  1. Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
  2. If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
  3. This dish has to be made in coconut oil. No other oil will give you that real Avial feel. 
  4. There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.

Dietary specifications

This vegetarian curry is naturally gluten free. It is also free from soy and nuts. If you are serving this to a crowd, please check for allergies to yam and other veggies.

Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

Method

In this post, I will share how to make this dish in the Instant pot and on the stove top. Both methods are simple and easy.

Prep work

Wash, peel and chop the taro roots, yam and unripe plantains. Dunk all of them in a bowl of water. If you are using eggplants, remove the stalks, quarter them and add them to the water as well. Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

To a blender, add the fresh coconut, cumin seeds, green chillies, 1 tbsp yogurt and 1 tbsp coconut oil. Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

Drain the taro, yam, plantains and eggplants in a colander. Insert the inner pot into the Instant Pot.

Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer. 

how to make instant pot avial?

Add turmeric and salt along with 1 cup water. Stir once.

how to make instant pot avial?

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.

Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.

When done, allow the dish to cool down fully.

Stir in the coconut paste along with the whisked yogurt. Mix well.

how to make instant pot avial?

Finish with a drizzle of coconut oil and tip in the curry leaves.

how to make instant pot avial?

Stove top method

To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies. Add turmeric and salt to the water.

Now add the chopped veggies. Stir to mix well.

Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.

When done, drain the water used for cooking the veggies. Reserve the water for making dal or Rasam or even Sambar. 

Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste. Mix gently using a wooden spoon, taking care not to break the veggies in the process.

Now, allow the mixture to fully cool down. When cool, stir in the yogurt.

Finish with a drizzle of coconut oil and add the curry leaves.

Serve at room temperature.

Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.
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5 from 1 vote

Aviyal

This classic mixed vegetable curry from Kerala has a robust coconut based spice paste and tastes great with hot rice or even Rotis and Dosas.
Prep Time30 minutes
Cook Time20 minutes
Cooling time20 minutes
Course: Main Course, Mains
Cuisine: Kerala, South Indian
Servings: 8
Calories: 188kcal

Equipment

  • 1 Heavy bottomed 5 quart pan such as a Dutch oven or a 6 qt Instant Pot ( Refer instructions for stove top and instant pot method)
  • 1 Blender
  • 1 mixing spoon
  • 1 Whisk
  • 1 set of measuring cups and spoons

Ingredients

Vegetables

  • 70 grams taro roots peeled and chopped into thick roundels
  • 80 grams yam peeled and chopped into even sized pieces
  • 1/2 cup peeled and chopped carrots
  • 50 grams green beans
  • 50 grams field beans
  • 50 grams cluster beans
  • 2 drumsticks (moringa) chopped into even sized pieces
  • 1/2 cup peeled and chopped unripe plantain
  • 1/4 cup chopped raw mango
  • 50 grams purple eggplants stalks removed and quartered
  • 300 grams winter melon peeled and chopped
  • 1 tsp turmeric powder
  • 5 to 6 cups water
  • salt to taste

Spice paste

  • 1.5 cups fresh coconut grated (1 cup =240 ml)
  • 2 tsp cumin seeds
  • 4 to 5 green chilis
  • 1 tbsp coconut oil
  • 1 tbsp sour yogurt

For finishing

  • 3/4 cup whisked sour yogurt
  • 3 tbsp cold pressed coconut oil
  • 25 curry leaves

Instructions

Prep work

  • Wash, peel and chop the taro roots, yam and unripe plantains.
  • Dunk all of them in a bowl of water to prevent them from discoloring.
  • If you are using eggplants, remove the stalks, quarter them and add them to the water as well.
  • Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

  • To a blender, add the fresh coconut, cumin seeds, green chillies, yogurt and coconut oil.
  • Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

  • Drain the taro, yam, plantains and eggplants in a colander.
  • Insert the inner pot into the Instant Pot.
  • Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer.
  • Add turmeric and salt along with 1 cup water. Stir once.
  • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.
  • Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.
  • When done, allow the dish to cool down fully.
  • Stir in the coconut paste along with the whisked yogurt. Mix well.
  • Finish with a drizzle of coconut oil and tip in the curry leaves.

Stove top method

  • To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies.
  • Add turmeric and salt to the water.
  • Now add the chopped veggies. Stir to mix well.
  • Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.
  • When done, drain the water used for cooking the veggies.
  • Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste.
  • Mix gently using a wooden spoon, taking care not to break the veggies in the process.
  • Now, allow the mixture to fully cool down. When cool, stir in the yogurt.
  • Finish with a drizzle of coconut oil and add the curry leaves.
  • Serve at room temperature.

Notes

  1. Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
  2. If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
  3. This dish has to be made in coconut oil. No other oil will give you that real Avial feel. 
  4. There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.
  5. Please refer the ‘Recipe Notes’ column in the blog post for more useful tips and tricks.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 365mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1754IU | Vitamin C: 77mg | Calcium: 89mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Explore More Kerala Recipes

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

Zucchini Spaghetti – Vegan & GF

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Zucchini spaghetti tossed in a creamy vegan sauce is a fantastic way to amp up your vegetable intake. The star of this gluten-free recipe is zoodles. The sauce is almost similar to alfredo but sans all the heavy cream. Herby, fresh and mildly spiced, this makes for a delightful meal during summers.

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vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

Ever since I bought a spiralizer, my daughter has taken to spiralizing everything. She has subjected almost all veggies to this torture. And cucumbers and zucchini are her favorite. 

You can also make the same recipe using regular spaghetti or gluten free noodles. It tastes equally delicious.

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How to make zoodles without a spiralizer?

You can make zoodles without a spiralizer too. Use a julienne peeler to peel the zucchini into thin long strips. Or use a julienne blade attachment on a Mandoline.

If you don’t have either of these, then slice the zucchini lengthwise into thin slices. Try and slice them as thinly as possible. Now using a sharp paring knife, make cuts across the length on the thin zucchini slices to make zoodles.

How to use zoodles?

Here are some creative ways to use zoodles-

  1. The first option is obviously this very recipe in which we will be tossing zoodles in a creamy vegan sauce.
  2. You can also toss them in pesto sauce or some homemade pasta sauce.
  3. Use them as a stuffing for Asian style spring rolls instead of the regular rice noodles.
  4. Make a quick Aglio Olio style spaghetti by tossing the zoodles in a pan with EVOO, garlic and chili flakes. Finish with red chili flakes. 

Low carb pasta

This dish is ideal for people who are trying to follow a low carb diet. A cup of zoodles has roughly 33 calories as against regular pasta that has roughly 250 calories in a cup. 

While this recipe is high in fat, it can definitely be eaten in small portions by people who are trying to adopt a low carb high fat diet.

Ingredients

  1. Zucchini – pick firm but tender zucchinis that are not very stout at the bottom. The ones that are stout at the bottom are mature gourds that are fibrous and are not suited for this recipe.
  2. Raw Cashews– Soak the cashews in hot water. This helps in achieving a smooth and creamy texture in the sauce.
  3. Olive oil– EVOO is the best for this recipe although a light olive oil will also work here.
  4. Garlic and onions– These are the base ingredients which will give flavor and body to the sauce. I recommend using white onions for this recipe.
  5. Herbs– A combination of parsley and mint make this gluten-free dish flavorsome and refreshing.
  6. Lemon zest– Adds citrussy notes and elevates the taste of the entire dish.
  7. Unsweetened almond milk– While I prefer almond milk because it is light and nutty, you can also use unsweetened oat milk in this recipe. Unsweetened cashew milk is also great here.
  8. Lemon juice– Cashews and lemon juice are amazing together. And this recipe is proof of that. The acidic lemon juice cuts through all the creaminess and gives a pleasant mouth feel to this recipe.
  9. Salt and pepper as required.
  10. Water for soaking.

 

Variations

  1. Use other vegetable noodles in place of the zoodles in this recipe. You can also use butternut squash or sweet potato noodles. You will have to steam sweet potato noodles before using them since they are not suited for eating raw.
  2. Not a fan of zoodles or other spiralized vegetables? No problem. Use gluten free pasta or even regular pasta (if you are not keen on GF) or spaghetti in this recipe. 
  3. Other herbs like sage and thyme also work well in this recipe. 
  4. For a different flavor, season this with salt, pepper and Italian mixed herbs.
  5. You can add a dash of tamari to the sauce for some Umami in this recipe.
  6. Toss in some stir fried veggies along with the zucchini for a wholesome and filling meal. Stir fried green beans, sun dried tomatoes, sautéed mushrooms are all great additions to this pasta.

Shelf life and storage

This pasta is best enjoyed fresh. Toss the zoodles with the sauce just a few minutes before serving. If you want to prep this ahead, you can make the zoodles and keep it refrigerated in a covered air tight container.

Zoodles keeps well in the fridge for a day or two at the max. The sauce can also be made ahead and stored in a clean and dry sterilized mason jar. Just before eating, allow the sauce and zoodles to come to room temperature. Toss together and serve.

Dietary Specifications

This easy spaghetti recipe is vegan and gluten-free. It is also free from soy. Since we use almond milk here, it is not nut-free. If you are looking for a nut-free option, then use unsweetened oat or coconut milk here.

vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

Recipe Notes

  1. It is very important to soak the cashews to achieve a creamy sauce.
  2. Use a wooden spoon or salad mixing spoons to toss the zoodles into the sauce to prevent the zoodles from breaking.

Method

Prep work

Steps 1 and 2

Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

Steps 3 and 4

Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.

Steps 5 and 6

Now, add the finely chopped white onions.

Steps 7 and 8

Add salt and pepper.

Steps 9 and 10

Mix well. Continue to cook till the onions are soft and translucent. Tip in the herbs next.

Steps 11 and 12

Saute till the herbs are wilted. Add the lemon zest next and stir once to combine.

Steps 13 and 14

Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.

Steps 15 and 16

Transfer the sautéed mixture to a blender. Drain the soaked  cashews and add them to the blender. Add the lemon juice to this.

Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

Steps 17 and 18

Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.

Finish with a few grinds of whole black pepper and garnish with parsley before serving.

vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.
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5 from 1 vote

Zucchini Spaghetti

Zucchini spaghetti is fresh, herby and delicious. These gluten free zoodles tossed in a creamy vegan sauce make for a fabulous light meal.
Prep Time30 minutes
Cook Time10 minutes
Course: Main Course, Mains
Cuisine: American, International
Servings: 4 people
Calories: 241kcal

Equipment

  • 1 Mixing bowl
  • 1 Blender
  • 1 set measuring cups and spoons
  • 1 spiralizer (Read blog post to know how to make zoodles without spiralizer)
  • 1 pair of tongs or mixing spoons

Ingredients

For the zoodles

  • 450 grams zucchini (1 lb approximately)

For the sauce

  • 1/2 cup raw cashews
  • 1/2 cup hot water
  • 3 tbsp olive oil
  • 5 garlic cloves peeled and chopped roughly
  • 1 cup finely chopped white onions
  • 2 tsp coarsely crushed black pepper
  • salt to taste
  • 3 tbsp chopped parsley
  • 15 fresh mint leaves
  • 2 tbsp lemon zest
  • 1 cup unsweetened almond milk
  • 2 tbsp lemon juice freshly squeezed

Instructions

Prep work

  • Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

  • Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.
  • Now, add the finely chopped white onions along with salt and pepper.
  • Mix well. Continue to cook till the onions are soft and translucent.
  • Tip in the herbs and saute till they are wilted.
  • Add the lemon zest next and stir once to combine.
  • Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.
  • Transfer the sautéed mixture to a blender. Drain the soaked  cashews and add them to the blender. Add the lemon juice to this.
  • Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

  • Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.
  • Finish with a few grinds of whole black pepper and garnish with parsley before serving.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 241kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 99mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 647IU | Vitamin C: 37mg | Calcium: 140mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

Kara Kulambu

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Kara Kulambu is a spicy and tangy gravy that is an everyday staple in many Tamil homes. This gravy can be made in so many different ways but today, I will be sharing how to make this everyday classic using eggplants and moringa (drumstick). This post also includes variations, different vegetables that can be used to make Kara Kuzhambu and serving suggestions.

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kara kulambu, a tangy gravy with eggplants and moringa served in a rustic red bowl placed over a brown backdrop

Have you enjoyed a Chettinad style meal, anytime? If I have to pick a favorite Tamil style cuisine, then it will be Chettinad food. Even though I do not eat meat and its derivatives, I love their vegetarian fare.

I am sure my meat eating friends will not agree with me. Obviously because the region is famous for all its meat based delicacies. But there is something so magical about Kara Kuzhambu that an Aachi makes. Aachi is how they address women endearingly in that region.

With simple pantry ingredients and a lots of love, a hearty meal can be put together in no time. This recipe is testimony to this fact. You will most likely have everything needed for this Kuzhambu in your pantry.

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Ingredients

This is a typical South Indian recipe that has all the usual suspects including coconut and tamarind. In a nutshell, these are all the things you will need for this Kuzhambu.

  1. Tamarind– Prep for this recipe begins by soaking the tamarind in hot or warm water for 20 to 30 minutes. After it has softened, smash the tamarind along with the water, discard the strings and set aside.
  2. Spice paste– We will be grinding fresh coconut along with poppy seeds, fennel seeds and water.
  3. Whole and ground spices– While we need whole spices like mustard seeds and fenugreek seeds for tempering this gravy, we will be using a combination of ground coriander and turmeric along with red chili powder and Kuzhambu Masala or Kuzhambu Milagai Thool. Please read recipe notes for more information on this spice blend.
  4. Sesame oil– For making this Kuzhambu, you will need Indian sesame oil which is also sometimes referred to as Gingelly oil. Please note that flavors of Korean or Asian Sesame oil and this are very different.
  5. Shallots and garlic– This recipe is incomplete with shallots and garlic. I prefer chopping them roughly but you can use them whole if you choose to.
  6. Tomatoes– Choose ripe red tomatoes for this gravy. They add a beautiful color and balance the flavors wonderfully well.
  7. Eggplants and drumsticks- Small and tender eggplants are best for this gravy. Choose purple eggplants for best flavor. As for drumsticks, choose tender but fleshy ones for that amazing Moringa flavor.
  8. Salt for taste.
  9. Water to adjust the consistency.
  10. Curry leaves for flavor.

Variations

  1. Use other veggies like okra, radish, sweet potatoes or yam to make this gravy. You can even make Cheppankizhangu Kara Kuzhambu.
  2. Keep it simple and make this gravy with just shallots and garlic. This version is my personal favorite.
  3. No veggies? No problem. Add sundried vegetables like Sundakai Vathal, Kothavarangai Vathal or Manathakkali Vathal. If you are using any of these, please be mindful of the salt since all Vathal varieties have added salt.

Recipe Notes

  1. The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
  2. Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
  3. Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
  4. Do not add more water than mentioned here. More water means a bland and watery gravy.
  5. Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
  6. If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
  7. This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
  8. There are many versions of this gravy but this is Kara Kulambu with coconut. 

At the foregroud, a bowl of kara kulambu. Featured in the background is a bowl of broad beans stir fry placed over a wooden board.

Shelf life and storage

This easy Kuzhambu is freezer-friendly. Divide into 1 cup portions, transfer to freezer safe containers or bags, label and freeze. Thaw overnight in the fridge, reheat gently in a sauce pan and serve. Do not refreeze after thawing. Since this has coconut added to it, I do not recommend thawing at room temperature.

Leftover gravy keeps well in the fridge for 2 days when stored in a covered air tight container.

Serving suggestions

We love this Kuzhambu with hot rice and some baby potato fry or beans Poriyal or just fried Appalam. You can even serve this as a side dish with Idli and Dosa or enjoy it with some creamy curd rice.

Explore More Kuzhambu Recipes

Method

Let us now see how to prepare Kulambu with drumsticks and brinjals.

Prep work

Soak the tamarind in hot water for 20 minutes to make tamarind juice. After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.

Wash and chop the drumsticks into finger sized pieces.

Remove the stem from the brinjal and quarter them. Add them to water to prevent them from discoloring. Peel and chop shallots and garlic.

Make the spice paste

Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.

how to make kara kuzhambu step by step?

Cook the veggies

In a pan, add the chopped drumsticks and eggplants along with 2 cups water. 

how to make kara kuzhambu step by step?

Cook the veggies till drumsticks are tender but still hold shape. Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

how to make kara kuzhambu step by step?

Make Kara Kuzhambu 

Heat a pan with sesame oil. Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves. Wait for the seeds to crackle.

how to make kara kuzhambu step by step?

Now, add shallots and garlic. . Saute them till the shallots are pink and soft.

how to make kara kulambu step by step?

Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.

how to make kara kulambu step by step?

Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.

how to make kara kuzhambu step by step?

At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract. Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.

how to make kara kuzhambu step by step?

When ready, add the ground spice and mix well. 

how to make kara kuzhambu step by step?

Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface. Finish with more fresh curry leaves.

how to make kara kuzhambu step by step?

That’s it. Our Kulambu is now ready.

kara kulambu in a red bowl served with broad beans stir fry in a grey bowl. Both bowls on a wooden board

kara kulambu, a tangy gravy with eggplants and moringa served in a rustic red bowl placed over a brown backdrop
Print Recipe
5 from 1 vote

Kara Kulambu

How to make Kara Kulambu with Brinjal and drumstick? This is a Chettinad style gravy with shallots, garlic and other spices.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: Chettinad, Indian- South, Tamil
Servings: 6
Calories: 277kcal

Equipment

  • 1 Frying Pan
  • 1 Blender
  • 1 set measuring spoons and cups
  • 1 mixing spoon
  • 1 Colander

Ingredients

Vegetables

  • 2 drumsticks chopped into 12 finger sized pieces
  • 6 eggplants quartered ( 7 oz approx)
  • 8 garlic cloves peeled
  • 15 shallots peeled
  • 1 cup chopped tomatoes

For tempering

  • 3 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 10 curry leaves

Spice paste

  • 1/2 cup grated fresh coconut 1 cup-=240 ml
  • 1 tsp fennel seeds
  • 1 tsp poppy seeds
  • 1/2 cup water

Spice powders

  • 1 tsp red chili powder
  • 1 tsp ground turmeric
  • 1 tsp Kuzhambu chili powder or Sambar powder
  • 1 tsp ground coriander

For tamarind extract

  • 10 grams tamarind a small lemon size ball
  • 1 cup hot water

Other ingredients

  • Salt to taste
  • 3/4 cup water

Instructions

Prep work

  • Soak the tamarind in hot water for 20 minutes to make tamarind juice.
  • After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.
  • Wash and chop the drumsticks into finger sized pieces.
  • Remove the stem from the brinjal and quarter them. Add them to a bowl of water until ready to cook, to prevent them from discoloring.
  • Peel and chop shallots and garlic.

Make the spice paste

  • Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.
  • Cook the veggies
  • In a pan, add the chopped drumsticks and eggplants along with 2 cups water. Cook the veggies till drumsticks are tender but still hold shape.
  • Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu

  • Heat a pan with sesame oil.
  • Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves.
  • Wait for the seeds to crackle.
  • Now, add shallots and garlic.
  • Sauté them till the shallots are pink and soft.
  • Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.
  • Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.
  • At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract.
  • Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.
  • When ready, add the ground spice and mix well.
  • Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface.
  • Finish with more fresh curry leaves.

Notes

  1. The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
  2. Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
  3. Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
  4. Do not add more water than mentioned here. More water means a bland and watery gravy.
  5. Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
  6. If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
  7. This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
  8. There are many versions of this gravy but this is Kara Kulambu with coconut.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 277kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 93mg | Potassium: 1433mg | Fiber: 18g | Sugar: 23g | Vitamin A: 418IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

Black Bean Mango Salad- Vegan & GF

By 1 Comment

Meet our summer craze- this insanely yum black bean mango salad. What is not to love about this salad? It is colorful, a riot of flavors, a delirious combination of sweet, spicy and tangy and wait, it takes less than 20 minutes to put together. 

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black bean and mango salad served in a white shallow bowl with a tortilla chip inserted on the top. The bowl has been placed over a wooden platter with a handle. Tortilla chips lay scattered behind the bowl.

You would have figured by now that I am in love with this gorgeous salad. There is no dressing involved in this recipe, in a strict sense. It is a straightforward salad where you simply chop up the produce, add the seasonings and herbs and toss.

That’s all there is to it. Yep. That effortless. Ever since I have gravitated towards eating more plant based food, I have been constantly surprised by how some combinations are splendid.

Mango and black beans is one such combination. Creamy beans, sweet and slightly tangy mangoes and some Mexican inspired seasoning are stars of this beautiful salad.

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Ingredients

This salad screams fresh produce. Everything about this salad is about the produce. And if you are looking for ways to satiate your sweet cravings, this dish is perfect since it has mangoes. 2 cups of chopped mangoes have roughly 200 calories and it is a great source of fiber and vitamin C.

  1. Mangoes– Choose ripe but firm mangoes for this recipe. You want to avoid fruits with black spots on them since they may be past their prime. 
  2. Black beans– Use canned black beans that have been drained thoroughly and rinsed once. After draining, dry the beans on a paper towel to get rid of any moisture. Soggy beans will change the texture of this salad completely. So this step is very important. Other beans that will work well in this salad are chickpeas and kidney beans. You will need a 15 oz can of black beans for this recipe.
  3. Cucumbers- I recommend using Japanese or Persian cucumbers for this recipe since they are tender, have smaller seeds and thinner skin.
  4. Bell peppers– Sweet red bell peppers that are a tad sharp work well with the other flavors here.
  5. Onions– Red onions are the best bet for this recipe. If you want to mellow them down a bit, soak the chopped red onions in a bowl of iced water for 20 minutes. Drain well and use.
  6. Jalapeno – I have just used one jalapeno in this salad. It brings in that mild heat and pepper flavor without overpowering the rest of the ingredients.
  7. Fresh cilantro– Since this is a Mexican inspired salad, it will be incomplete without cilantro.
  8. Seasonings and spices– A combination of smoked sweet paprika, ground cumin, salt and lime juice gives a slightly tangy robust flavor to this salad.

a close up shot of vegan black bean and mango salad

Variations

  1. Make this a wholesome meal by adding 1 cup cooked quinoa to this salad. Adjust the seasonings as required.
  2. Add more veggies of your choice. You can add chopped cherry tomatoes, shredded cabbage or even carrots. 
  3. Stir in some avocado for a creamy salad. This will also make it more filling and nutritious.
  4. For an added crunch, you can also add some grilled corn.

Make ahead, shelf life and storage

I do not recommend making this salad ahead of time. Toss everything together just before you are ready to eat. Since this has mangoes, the texture and taste will completely change if made ahead. 

Serving suggestions

  1. Serve this salad as a part of a vegetarian burrito bowl.
  2. Or make it a dip and add some tortilla chips by the side. We love eating this chili and lime flavored Tostitos (This is not a sponsored post).
  3. This works well as a side with soups and crusty bread too.

Recipe Notes

  1. It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
  2. I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
  3. If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this. I recommend pressure cooking or using the Instant Pot for consistent results.
  4. Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
  5. If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
  6. Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
  7. This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

Method

Prep work

Wash all the produce needed for the salad. Assemble the ingredients. Use a sharp paring knife to chop mangoes, peppers and jalapenos. Using a chef’s knife, finely chop the red onions and cucumbers.

Chop the cilantro and keep aside.

Toss the salad

Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.

Add the ground cumin, smoked sweet paprika, salt and lime juice.

Toss gently to combine.

Serve immediately.

a tortilla chip topped with black bean and mango salad

Explore More Salads

black bean and mango salad served in a white shallow bowl with a tortilla chip inserted on the top. The bowl has been placed over a wooden platter with a handle. Tortilla chips lay scattered behind the bowl.
Print Recipe
5 from 2 votes

Black bean mango salad

This vegan and gf black bean salad with mangoes is a riot of flavors and comes together in less than 20 minutes.
Prep Time15 minutes
Course: Salads, Sides
Cuisine: American, Mexican
Servings: 4
Calories: 361kcal

Equipment

  • 1 Mixing bowl
  • 1 Sharp paring knife
  • 1 chopping board
  • 1 chef's knife
  • 1 spoon
  • 1 Colander
  • 1 set of measuring cups and spoons

Ingredients

  • 2 cups chopped mangoes 1 cup =240 ml
  • 1.75 cups black beans I have used canned black beans. 1.75 cups of beans is the quantity I got after draining, rinsing and drying them.
  • 1/2 cup finely chopped red onions
  • 1/2 cup finely chopped cucumbers
  • 1/2 cup finely chopped red bell peppers
  • 1 jalapeno deseeded and finely chopped
  • 1/2 cup finely chopped cilantro
  • 1 tsp smoked sweet paprika
  • 1.5 tsp ground cumin
  • salt to taste
  • 2 tbsp lime juice freshly squeezed

Instructions

  • Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.
  • Add the ground cumin, smoked sweet paprika, salt and lime juice.
  • Toss gently to combine.
  • Serve immediately.

Notes

  1. It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
  2. I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
  3. If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this.
  4. Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
  5. If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
  6. Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
  7. This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 361kcal | Carbohydrates: 70g | Protein: 20g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 10mg | Potassium: 1538mg | Fiber: 16g | Sugar: 15g | Vitamin A: 1937IU | Vitamin C: 63mg | Calcium: 132mg | Iron: 5mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

Broken Wheat Upma- Dalia Upma

By 4 Comments

This humble broken wheat upma is an excellent example for simple ingredients coming together to make a satiating meal. Like the name suggests, we will be using broken wheat or cracked wheat to make this delicious breakfast staple. If you are one of those people who groan when it is upma at home, I am going to change that with this recipe.

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broken wheat upma with banana and yogurt in a bowl. A spoon lies by the side.

There are some dishes that take you straight back to your childhood. For me, this Upma is one of them.

Samba Rava (Samba Godhumai)

Samba Rava or Samba Ravai is broken emmer wheat. This variety is quite popular in Kongunadu regions in Tamil Nadu. Having high fiber content, this variety of Rava does not require any roasting prior to cooking.

It does not clump up or become gummy after cooking unlike regular Bombay Sooji (semolina). Samba Godhumai also contains less gluten when compared to the modern wheat. And it can easily be a replacement for rice in your daily diet because of its nutrition profile.

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What is Dalia?

Dalia is simply wheat that has been broken down into smaller particles. Some people refer to this as cracked wheat. They make Dalia by crushing it with the outer husk in a mill, thus making it a healthier option.

While Dalia and bulgur wheat are both cracked wheat, they are processed in different ways. Also, Bulgur, faro and cracked wheat are all not similar in taste or texture.

How to choose the right Dalia?

Dalia is used for making many dishes ranging from Kichdi to Lapsi. Depending on what you are making, you will have to pick the variety. For salads and casseroles, you can use grains that are bigger in size.

In recipes like this Upma, Lapsi and Kichdi, finer Dalia or cracked wheat works best. The bigger the size of the kernels, the longer they take to cook. Since Upma is a quick dish, it is best to use fine Dalia.

Other names for Dalia include Godhumai Ravai (Tamil), Fada (Gujarati), Godhuma Rava (Telugu).

Ingredients

  1. Peanut oil– gives a beautiful nutty flavor and aroma to the dish. Use coconut oil for a different flavor or any vegetable oil if you do not have both.
  2. Spices, herbs and seasonings– We will be using mustard seeds, Chana and White Urad Dal along with green chilies, ginger and curry leaves.
  3. Onions- I prefer using red onions for this recipe but you can also use white or yellow ones.
  4. Salt to taste.
  5. Mixed vegetables– Carrots, green beans, diced potatoes and peas are fabulous here. But you can also add chopped zucchini or bell peppers.
  6. Broken wheat– For this dish, I have used broken emmer wheat which is fine in texture. Please note that this is very different from bulgur wheat or faro or freekeh. You can find this in Indian grocery stores and they can also be labeled as Fada or Dalia.
  7. Water- For every cup of Rava we use, we will need 2 cups of hot boiling water. See recipe notes for more information.

Dietary Specifications

This recipe is naturally vegan and is free from nuts and soy. Since I have used cracked emmer wheat here, there is a small amount of gluten present. So this recipe is not recommended for anyone with gluten allergy.

Make ahead, shelf life and storage

One of the reasons why I love this Upma is because it is a meal planner’s delight. All you need is a bag of frozen veggies and you can put this together for a crowd within minutes.

Leftovers keep well in the fridge for 3 days. Store in a covered air tight container. Steam in a steamer or reheat in the microwave for 1 minute before serving.

To freeze this, allow to cool fully. Divide into 2 cup portions (or your desired quantity), transfer to freezer-safe boxes, label and freeze. Thaw over the counter for 20 to 30 minutes. Then steam in a steamer for 6 to 8 minutes before serving. Keeps well in the freezer for a month.

Serving suggestions

This is a wholesome meal on its own. All you need is some pickle and yogurt to go with it. If you want to dress it up a bit, then you can also serve this with any of these dishes-

Variations

  1. Add finely chopped peeled shallots for a unique flavor in this dish. In this recipe, I have used red onions but shallots take this to another level.
  2. Skip the veggies and make it a simple dish with just onions, green chilies and ginger. 
  3. You can replace 1/2 cup of the water used for cooking in this recipe with 1/2 cup sour yogurt for a tangy Upma. But this will not be vegan-friendly.
  4. Throw in some nuts! Fry some cashews or peanuts until golden. Add them just before serving. The nuts add a wonderful crunch and subtle sweetness in between bites.

Recipe Notes

  1. You do not have to roast this Rava before making Upma.
  2. Use hot boiling water to cook this Upma to achieve the correct texture and consistency. When you use cold water, the cracked wheat will absorb more water and become gloopy. 
  3. Peanut oil lends a unique flavor and aroma to this dish. If you do not have this, I recommend using extra virgin coconut oil. The third choice will be any neutral flavored vegetable oil.
  4. You can make this upma in a stovetop pressure pan too. Follow the same procedure till step 11. Then, transfer to a 3 liter deep pressure pan and cook on medium heat for 1 whistle. Allow the pressure to release naturally. When ready, fluff and serve. Alternatively, you can use a pressure pan to cook the whole dish as well and in the end, pressure cook for 1 whistle.
  5. The Rava : water ratio is very important for this upma to be epic. For every 1 cup of Rava, you need 2 cups hot boiling water.
  6. I recommend boiling the water before you begin sautéing the onions and other veggies. This way, the water will have boiled and be ready.

Method

Prep work

Chop all veggies, onions, green chili, ginger and curry leaves. Start the water in a kettle or in a sauce pan over the stovetop.

How to make wheat upma?

Steps 1 and 2

Heat a heavy bottomed frying pan with cold pressed peanut oil. Add the mustard seeds, Urad dal and Chana Dal. Wait for the dal to begin to brown.Now, add the finely chopped onions, mixed veggies, green chilies, ginger and curry leaves.

how to make samba rava upma step by step?

 Steps 3 and 4

Add salt and mix well. Cook until onions are pink and soft.

how to make samba rava upma step by step?

Steps 5 and 6

Tip in 1/8th cup water and cook covered for 3 to 4 minutes on low flame till the veggies are cooked but not mushy. 

how to make samba rava upma step by step?

 

Steps 7 and 8

Stir in the broken wheat rava and mix thoroughly. Now, add the hot boiling water.

how to make samba rava upma step by step?

 

Steps 9 and 10

Stir well to combine everything. Now, continue to cook the Upma on medium flame till the Rava absorbs all the water.

how to make samba rava upma step by step?

Steps 11 and 12

When you can see no more water on the surface, reduce the flame to the lowest and cook covered for 2 to 3 minutes. 

how to make samba rava upma step by step?

Once done, fluff the Upma gently and serve hot.

Instant Pot Upma

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in and press SAUTE MODE-NORMAL . Set the timer to 8 minutes. Wait for the display to read HOT.

When ready, add the oil. After 30 seconds, add mustard seeds, Urad dal and Chana dal. Wait for the dal to begin to brown.

Steps 3 and 4

Once the dals have turned golden, add the finely chopped onions, green chilies, ginger and curry leaves along with salt. Sauté for 1 to 2 minutes until the onions are pink and soft.

Steps 5 and 6

Now, add the veggies and mix well.

Steps 7 and 8

Tip in the Rava next and stir well. Press CANCEL.

Steps 9 and 10

Pour the boiling water into the inner pot. Stir.

Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. After the cooking cycle is complete, allow Natural Pressure Release for 5 minutes.

5 minutes NPR later, do a quick pressure release carefully. Open the lid and fluff the Upma gently. Serve hot.

broken wheat upma served on a steel plate with a banana, yogurt and a spoon by the side.

broken wheat upma with banana and yogurt in a bowl. A spoon lies by the side.
Print Recipe
5 from 1 vote

Broken Wheat Upma

As the name suggests, this is a delicious and nutritious South Indian style dish made with cracked wheat. Makes for a filling meal on its own.
Prep Time10 minutes
Cook Time12 minutes
Course: Breakfast, Mains
Cuisine: Indian- South, South Indian
Servings: 4
Calories: 387kcal

Equipment

  • 1 Frying Pan (Alternatively use a 6 qt Instant Pot)
  • 1 spoon
  • 1 set of measuring cups and spoons

Ingredients

  • 2 tbsp peanut oil
  • 1 tsp mustard seeds
  • 1 tsp broken white Urad dal
  • 1 tsp chana dal
  • 1 cup finely chopped onions
  • Salt to taste
  • 4 green chilies slit lengthwise (adjust chilis according to your spice tolerance)
  • 2 tsp finely chopped ginger
  • 12 curry leaves finely chopped
  • 1.5 cups mixed vegetables Used a combination of carrots, peas, beans and potatoes here. Read blog post for more details.
  • 2 cups broken wheat I have used finely milled emmer wheat here. Also called as Samba Ravai
  • 4 cups hot boiling water

Instructions

Prep work

  • Chop all veggies, onions, green chili, ginger and curry leaves. Start the water in a kettle or in a sauce pan over the stovetop.

How to make wheat upma?( Stovetop)

  • Heat a heavy bottomed frying pan with cold pressed peanut oil. Add the mustard seeds, Urad dal and Chana Dal. Wait for the dal to begin to brown.
  • Now, add the finely chopped onions, vegetables, green chilies, ginger and curry leaves. Add salt and mix well. Cook until onions are pink and soft.
  • Tip in 1/8th cup water and cook covered for 3 to 4 minutes on low flame till the veggies are cooked but not mushy.
  • Stir in the broken wheat rava and mix thoroughly. Now, add the hot boiling water.
  • Stir well to combine everything. Now, continue to cook the Upma on medium flame till the Rava absorbs all the water.
  • When you can see no more water on the surface, reduce the flame to the lowest and cook covered for 2 to 3 minutes.
  • Once done, fluff the Upma gently and serve hot.

Instant Pot Upma

  • Insert the inner pot into the Instant Pot. Plug in and press SAUTE MODE-NORMAL . Set the timer to 8 minutes. Wait for the display to read HOT.
  • When ready, add the oil. After 30 seconds, add mustard seeds, Urad dal and Chana dal. Wait for the dal to begin to brown.
  • Once the dals have turned golden, add the finely chopped onions, green chilies, ginger and curry leaves along with salt.
  • Saute for 1 to 2 minutes until the onions are pink and soft.
  • Now, add the veggies and mix well.
  • Tip in the Rava next and stir well. Press CANCEL.
  • Pour the boiling water into the inner pot. Stir.
  • Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. After the cooking cycle is complete, allow Natural Pressure Release for 5 minutes.
  • 5 minutes NPR later, do a quick pressure release carefully. Open the lid and fluff the Upma gently. Serve hot.

Notes

  1. You do not have to roast this Rava before making Upma.
  2. Use hot boiling water to cook this Upma to achieve the correct texture and consistency. When you use cold water, the cracked wheat will absorb more water and become gloopy. 
  3. Peanut oil lends a unique flavor and aroma to this dish. If you do not have this, I recommend using extra virgin coconut oil. The third choice will be any neutral flavored vegetable oil.
  4. You can make this upma in a stovetop pressure pan too. Follow the same procedure till step 11. Then, transfer to a 3 liter deep pressure pan and cook on medium heat for 1 whistle. Allow the pressure to release naturally. When ready, fluff and serve. Alternatively, you can use a pressure pan to cook the whole dish as well and in the end, pressure cook for 1 whistle.
  5. The Rava : water ratio is very important for this upma to be epic. For every 1 cup of Rava, you need 2 cups hot boiling water.
  6. I recommend boiling the water before you begin sautéing the onions and other veggies. This way, the water will have boiled and be ready.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 387kcal | Carbohydrates: 71g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 208mg | Potassium: 500mg | Fiber: 18g | Sugar: 4g | Vitamin A: 3587IU | Vitamin C: 76mg | Calcium: 76mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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Tomato Rasam

By 8 Comments

Tomato Rasam is what I look forward to when the rains are lashing out at my windows. It is also something that I crave when I am home after a long day or I am just not sure of what to cook. Comforting, flavorsome, filling and so easy to make, this Rasam checks so many boxes. 

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Thakkali-Rasam-or-Tomato-Rasam-garnished-with-curry-leaves
A bowl of delicious warming Tomato Rasam garnished with curry leaves

Being a South Indian means only one thing- our meals are never complete without Rasam. While we used to live in India, I used to make this everyday. But nowadays, it has become more of a weekend ritual. 

This tangy broth using plump red tomatoes and Rasam powder is simply too good to be true when combined with hot rice and some baby potato fry.

In Kannada, we call this Rasam as tomato Saaru and in Telugu, it is Tameta Chaaru or Tomato Chaaru. Whether you are looking for Saaru or Chaaru, I assure you that this recipe is a keeper.

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Ingredients

We can break this recipe down into two blocks. The first block is where we make a puree of the tomatoes and other ingredients including tamarind paste. The second has stuff like garlic and whole spices for tempering.

  1. Tomatoes– choose the ripest and reddest tomatoes for this recipe. If you cannot find regular tomatoes, cherry tomatoes work well here too. I personally like Roma tomatoes.
  2. Tamarind paste- I have used store bought tamarind paste here. Alternatively, you can soak 10 grams of tamarind (a small lemon size ball) in 1 cup hot water, mash it well, discard the strings and use this tamarind water.
  3. Rasam Powder– If you make a lot of Rasam, then this is a handy spice mix to have in the pantry. Store-bought Rasam powder works well here as well.
  4. Turmeric powder- Adds a nice color boost and flavor.
  5. Ghee– Ghee or clarified butter works wonders in this recipe. Although, you can use any neutral flavored vegetable oil if you are looking for a vegan version.
  6. Whole spices– We will be tempering this with mustard seeds and cumin seeds. 
  7. Garlic- Adds a beautiful flavor to the dish. Though it is optional, I highly recommend it.
  8. Water- for adjusting the consistency.
  9. Salt for taste.

Dietary specifications

This Rasam is free from gluten, nuts and soy. Since I have used ghee, it is not dairy free or vegan. However, switch to any neutral flavored vegetable oil to make this recipe vegan friendly.

Serving suggestions

We love eating Rasam and hot rice accompanied by a stir fried vegetable dish or something that has been pan fried till crispy around the edges. Here are some sidekicks that pair well with any Rasam.

Making ahead, shelf life and storage

Any Rasam recipe is a meal planner’s delight. This one, in particular, keeps well in the fridge for 5 days when stored in a covered air tight container. When you are ready to eat, reheat only the quantity required and return the rest to the fridge immediately.

You can also freeze this. Allow the Rasam to cool down fully. Divide into 1 cup portions and freeze in freezer safe boxes. Label them correctly.

Thaw in the fridge overnight, reheat gently in a sauce pan until just hot and serve with rice. Do not refreeze after thawing.

Variations

  1. Use any ripe tomatoes you have on hand because this recipe is very forgiving. Just make sure they are ripe.
  2. Make it no onion and garlic by skipping the garlic. It still tastes just as delicious.
  3. Add some cooked Toor dal to make it more filling and nourishing. You will need 1/4 cup cooked Toor dal for the quantity of ingredients mentioned here.
  4. Get creative with herbs. Switch the cilantro for sweet basil or some crushed lemon grass. Refreshing!
  5. Make it spicy by adding a few grinds of cracked black pepper after the Rasam is done.

Recipe Notes

  1. Make a chunky puree with the tomatoes instead of a smooth puree. This adds texture to the Rasam.
  2. Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe. 
  3. Add some jaggery to round out the flavors. This is optional but recommended.
  4. Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up on the top. 
  5. If you do not have Rasam powder, use 1 tsp each coriander powder and red chili powder along with 1/2 tsp cumin powder and 1/2 tsp pepper powder.

Method

Steps 1 and 2

Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.

Steps 3 and 4

Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.

Steps 5 and 6

Now, add the garlic and curry leaves. Saute till the garlic begins to brown.

Steps 7 and 8

At this point, add the tomatoes and cook till they begin to soften.

Steps 9 and 10

Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy. 

Steps 11 and 12

Now, add the tomato puree along with 1 cup water. Stir.

Steps 13 and 14

Simmer on low heat till the mixture begins to froth on the top.

Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

South-Indian-Tomato-Rasam-served-in-a-steel -bowl.
Some comforting Tomato Rasam with pan fried yams

tomato rasam served in a steel bowl placed over a blue napkin. Fried yam slices at the background
Print Recipe
5 from 2 votes

Tomato Rasam

Easy, comforting and delicious light broth with ripe tomatoes, spices and garlic. This Rasam is a treat with hot rice and any stir fry.
Prep Time10 minutes
Cook Time12 minutes
Course: Main Course, Mains
Cuisine: South Indian
Servings: 4
Calories: 74kcal

Equipment

  • 1 Blender
  • 1 Frying Pan
  • 1 ladle
  • 1 Spatula
  • 1 set of measuring spoons and cups

Ingredients

For the tomato puree

  • 8.5 oz tomatoes ripe tomatoes chopped into quarters
  • 2 tsp tamarind paste
  • Salt to taste
  • 1 cup water

For the Rasam

  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 cloves garlic peeled and chopped roughly
  • 12 curry leaves
  • 1 cup finely chopped tomatoes
  • 1 tsp turmeric powder
  • 1 tsp Rasam powder
  • 1 cup water to adjust consistency

For garnish

  • 2 tbsp finely chopped coriander leaves
  • 10 curry leaves

Instructions

  • Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.
  • Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.
  • Now, add the garlic and curry leaves. Saute till the garlic begins to brown.
  • At this point, add the tomatoes and cook till they begin to soften.
  • Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy.
  • Now, add the tomato puree along with 1 cup water. Stir.
  • Simmer on low heat till the mixture begins to froth on the top.
  • Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

Notes

  1. Make a chunky puree instead of a smooth puree. This adds texture to the Rasam.
  2. Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe. 
  3. Add some jaggery to round out the flavors. This is optional but recommended.
  4. Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up on the top. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 14mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 125mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

For all the Rasam lovers out here, explore some more of this South Indian staple-

More Rasam For The Soul

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

Beans Poriyal – Beans Palya

By 8 Comments

Beans Poriyal or Palya is something my ten year old self wouldn’t even have looked at. Well, aren’t all ten year old kids that way? But fast forward 2 decades and here I am, waxing eloquent about this simple dish that is a part of any South Indian household. In this post, I will walk you through the step by step process of making green beans curry, the south Indian way.

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green beans poriyal served in a reddish brown bowl with curry leaves by the side

When I say this dish is simple, I really mean it. This is one of the first dishes I learned from my MIL. And it is also that dish that always features in my South Indian Thalis.

What is a Poriyal or Palya?

Poriyal in Tamil refers to a vegetable dish that has been fried briefly. Think of it as a stir fry. In Kannada, they refer to most dry vegetable dishes as Palya and not all of them are stir fries.

This classic South Indian dish goes by many names in Kerala and Andhra regions too. Kerala folks call it Thoran while the Andhra folks call it Vepudu. Although Vepudu refers to anything that has been pan or deep-fried.

South Indian Thali

For the uninitiated, Thali in Hindi means a platter. A typical South Indian Thali has a Sambar, Rasam, Kootu, Appalam, Poriyal, Pachadi, some form of mixed rice like lemon rice or tamarind rice and yogurt with pickle. There is also some Payasam for dessert. 

While this is the basic version, this can be improvised by adding more dishes or bringing about variations to basic recipes. When someone mentions South Indian Thali, there is always Poriyal. And this green beans based one is a keeper.

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Ingredients

  1. Green beans– Choose crunchy beans and string them before chopping them finely.
  2. Moong dal– This adds a nice protein boost to this curry and is also a great way to improve the mouth feel.
  3. Water– To cook green beans and Moong. You can also do this in the Instant Pot. Check the method section for more details.
  4. Spice powders– For this recipe, all we need is turmeric powder and salt along with dried red chilis.
  5. Tempering– We will be using extra virgin coconut oil for tempering this dish. Mustard seeds and urad dal also figure in the tempering.
  6. Curry leaves– because no South Indian dish is complete without it.
  7. Fresh grated coconut– This is what completes this dish on so many leaves. The sweetness of the coconut rounds the flavors in this stir fry so beautifully. Use unsweetened desiccated coconut in a pinch if you cannot find fresh coconut. Or use frozen shredded fresh coconut.

Dietary Specifications

This South Indian classic is naturally vegan and free from gluten. It is also free from soy, nuts and dairy. Since we add moong lentils, this is a protein rich dish that is great for kids and grown ups alike.

Variations

  1. Swap the moong dal for 2 tbsp of cooked and mashed Toor dal (pigeon pea lentils) or whole green moong. Please note that whole green moong will have to be cooked separately and then added because the cooking time for green beans and moong beans are totally different.
  2. Make a dry spice paste of freshly grated coconut, 1 small peeled shallot, 1 serrano chili or any green chili and 1 tsp cumin seeds and add this instead of adding just the coconut.
  3. Use unsweetened desiccated coconut instead of fresh coconut. But fair warning, the taste is very different when we use desiccated coconut.
  4. Here are some other veggies that can be cooked the exact way- Avarakai or Broad beans, Kothavarangai or cluster beans, carrot and cabbage. If you are using cabbage, then skip cooking it in water, steam only the soaked moong dal for 10 minutes and proceed with the recipe.

Recipe Notes

  1. The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
  2. Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
  3. Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups. 
  4. Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
  5. Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
  6. For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
  7. Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten.

Shelf life, storage and freezing

This stir fry keeps well in the fridge for 2 days, when stored in a covered air tight container. Leftovers can be frozen too.

To freeze this recipe, divide into one cup portions and freeze in freezer safe bags or containers. Thaw at room temperature for 30 minutes. Then, steam in a steamer for 5 to 6 minutes. Do not refreeze after thawing.

green beans poriyal served in a reddish brown bowl with curry leaves by the side

Method

Prep work

String the beans and chop them finely. Place the moong dal in a colander and wash well. Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

Instant Pot Green Beans

Place the inner pot into the instant pot. Add 1 cup water. Insert a tall trivet into the inner pot.  Transfer the chopped beans to a steamer basket. Place the basket over the trivet.

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete. 

Once the cooking cycle is complete, do a quick pressure release. That’s it. We now have perfectly cooked green beans.

How to cook moong dal?

While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, 1/2 tsp turmeric powder and salt.

Cook the moong dal till its cooked but can still hold its shape. This takes roughly 7 to 8 minutes on medium heat. When done, drain the cooked dal in a colander and set aside.

Stovetop method

Steps 1 and 2

If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, 1/2 tsp turmeric powder and salt in a frying pan.

Steps 3 and 4

Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes. Drain in a colander and set aside.

Making the Poriyal

Steps 5 and 6

Heat a frying pan with coconut oil. Add the mustard seeds, urad dal, chana dal and dry red chilies. Give a quick stir. Wait for the mustard seeds to splutter and the dal to begin to brown. Do this on low heat to avoid burning.

Steps 7 and 8

Now, add the cooked green beans +moong dal mixture. Add salt to taste. Stir well to combine. Cook on medium heat for 2 to 3 minutes.

Steps 9 and 10

Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine. Cook for 1 to 2 minutes after adding the coconut.

When done, switch off heat. Serve with rice, Rasam or Sambar and Appalam by the side.

More South Indian Recipes

green beans poriyal served in a reddish brown bowl with curry leaves by the side
Print Recipe
5 from 1 vote

Beans Poriyal

This South Indian classic stir fry uses fresh green beans, moong lentils and fresh coconut. Simple ingredients come together to create a burst of flavors.
Prep Time20 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Mains, Vegetables
Cuisine: South Indian
Servings: 4
Calories: 129kcal
Author: Anusha Praveen

Equipment

  • 1 Frying Pan You will need an Instant pot if you are cooking the beans in the Instant Pot. Please read blog post for more details.
  • 1 set of mixing bowls
  • 1 Colander
  • 1 set of measuring spoons and cups
  • 1 Spatula

Ingredients

For soaking moong dal

  • 3 tbsp moong dal
  • 2 cups water

For the Poriyal

  • 400 grams green beans chopped finely
  • 4 cups water to parboil beans and moong dal.
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tbsp coconut oil
  • 1 tsp Mustard seeds
  • 1 tsp Split white urad dal
  • 1 tsp Chana Dal (Bengal gram)
  • 1/8 tsp Asafetida Heeng or Perungayam
  • 4 Dry red chili
  • 10 curry leaves
  • 3 tbsp fresh grated coconut

Instructions

Prep work

  • String the beans and chop them finely.
  • Place the moong dal in a colander and wash well.
  • Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

    Instant Pot Green Beans

    • Place the inner pot into the instant pot.
    • Add 1 cup water. Insert a tall trivet into the inner pot.
    • Transfer the chopped beans to a steamer basket. Place the basket over the trivet.
    • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete.
    • Once the cooking cycle is complete, do a quick pressure release.
    • Set aside.

    How to cook moong dal?

    • While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, 1/2 tsp turmeric powder and salt.
    • Cook the moong dal till its cooked but can still hold its shape.
    • This takes roughly 7 to 8 minutes on medium heat.
    • When done, drain the cooked dal in a colander and set aside.

    Stovetop method

    • If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, 1/2 tsp turmeric powder and salt in a frying pan.
    • Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes.
    • Drain in a colander and set aside.
    • Making the Poriyal
    • Heat a frying pan with coconut oil.
    • Add the mustard seeds, asafetida if using, urad dal, chana dal and dry red chilies.
    • Give a quick stir.
    • Wait for the mustard seeds to splutter.
    • Now, add the cooked green beans +moong dal mixture.
    • Add salt to taste. Stir well to combine.
    • Cook on medium heat for 2 to 3 minutes.
    • Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine.
    • Cook for 1 to 2 minutes after adding the coconut.
    • When done, switch off heat.
    • Serve with rice, Rasam or Sambar and Appalam by the side.

    Notes

    1. The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
    2. Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
    3. Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups. 
    4. Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
    5. Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
    6. For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
    7. Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 129kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 29mg | Potassium: 252mg | Fiber: 5g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 63mg | Calcium: 70mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Kovakkai Fry- Tendli Fry

    By Leave a Comment

    Meet Kovakkai Fry, the underrated dish that no one likes unless they eat it. Yes. Ever heard of the term ‘game changer’? This is that kind of dish. Well, I know that this humble vegetable that is quite common in the rural regions of India is quite unpopular. This is because most times, people do not know what to do with it. Let’s change that, shall we?

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    Crispy-Kovakkai-fry-in-a-beige-bowl
    Kovakkai that has been pan fried till crisp

    Veggies used in South Indian Lunch

    An everyday South Indian lunch is true joy. It is a combination of simple ingredients that bring out such amazing flavors. Now, there are some vegetables that are so original to South Indian cuisine.

    Kovakkai is one among them. Others include snake gourd (podalangai), Sorakai(bottle gourd), Senai Kizhangu (elephant yam) and unripe plantains (Vazhakai).

    These vegetables are what our ancestors ate and grew up on. And it is these that make South Indian food stellar.

    Like I always tell, Indian food, especially, South Indian food, is beyond Dosa and Vadai. And this recipe is proof of that.

    Try pairing this curry with a simple rasam and rice. You will definitely know what I am talking about.

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    Kovakkai In English

    In English, this vegetable is called as ivy gourd or the gentleman’s toe. I have no idea why it is called the latter though. Ivy gourd goes by various names in regional languages in India.

    In Telugu, they call it ‘Dondakaya’ and in Hindi, it is ‘Tendli’ or ‘Kundru’. This is not to be confused with ‘Tinda’ called as apple gourd in English.

    Tendli and Tinda are very different from each other. While I was in Gujarat, my cook told me that they call this as Tindora in Gujarati.

    Ivy gourd looks very similar to gherkins. But they are different as well. And these do not come from ivy plants as well.

    Benefits 

    Apart from being rich in beta-carotene, this oval shaped vegetable is said to have mouth ulcer healing properties. It is also good for controlling blood sugar. Many nutrition experts recommend this for diabetics.

    Ways to cook ivy gourd

    1. Well, first things first- get that wok on heat and make this lip smacking fry.
    2. Or steam it for 5 minutes and make Paruppu Usili.
    3. In Sambar – they are great in this South Indian classic dish as well.

    Ingredients

    1. Oil– Use cold pressed peanut oil or any neutral flavored vegetable oil for making this dish.
    2. Tempering includes mustard seeds, asafetida and split white urad dal. Since this has asafetida, this dish is not gluten free. If you are looking for a gluten free version, skip the asafetida.
    3. Ivy gourd (Kovaka)- This is the star ingredient of this dish. While buying, choose small and tender gourds. Gourds that feel heavy and look big are more mature and tend to be ripe. Generally, over ripe ivy gourds look scarlet on the inside and are not used for cooking.
    4. Spice powders– We are going to be using basic Indian spice powders which include red paprika (red chili powder), turmeric and coriander powder.
    5. Besan (chickpea flour)- Lends a beautiful crispy texture to the curry. Read the recipe notes for more information on how to use Besan in this recipe.
    6. Cilantro (coriander)– There is nothing like a bunch of fresh coriander leaves to brighten up any dish and this one is no exception.

    Dietary specifications

    This recipe is naturally vegan. It can be made gluten-free by skipping the asafetida since most compound asafetida have gluten added to them. Ivy gourd fry is also free from nuts and soy.

    Variations

    You can prepare this Kovakkai crispy fry as mentioned here or you can even steam it for 5 minutes and try this version. 

    Drain the steamed gourd in a colander to get rid of any remnant moisture. Heat a pan with coconut oil.

    Splutter 1 tsp each mustard seeds and cumin seeds. Add steamed gourds to the pan along with salt, 1/2 tsp ground turmeric and mix well.

    Finish with 4 tbsp grated fresh coconut and a sprig of curry leaves. This version is equally delicious and pairs well with just steamed rice and some ghee.

    Shelf life, storage and make-ahead

    While this curry is very beginner-friendly, the time consuming part about this recipe is the chopping. I recommend that you use all the Netflix time to chop them.

    You can either slice them thinly or chop them into long fingers like how I have. While the first method is quicker, the second one is more visually appealing and helps in even cooking.

    This curry keeps well in the fridge for 3 days when stored in an air tight container.

    Recipe Notes

    1. Chop the gourds as evenly as possible. This ensures even and quick cooking.
    2. For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
    3. If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store. 
    4. For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
    5. Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
    6. Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
    7. Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.
    Kovakkai fry served in a beige ceramic bowl placed over a wooden board. Sliced kovakkai scattered around the bowl on the board
    Some Tendli Fry made with Besan and Indian spices

    Method 

    Prep work

    Wash and pat dry the ivy gourds. They have to be dry before you begin chopping them. When dry, chop them into long fingers. Each ivy gourd can be chopped into 4 to 6 such fingers. Use a sharp paring knife to do this. 

    Sieve 1/2 cup of Besan to get rid of any lumps. Heat a small pan, preferably, a cast iron skillet. I love my 8 inch Lodge skillet for this!

    Add the sieved Besan to the pan and roast on low heat till fragrant and light brown. When done, switch off heat and transfer to a bowl immediately. 

    Making South Indian Ivy Gourd Fry

    Steps 1 and 2

    Heat a pan with 1.5 tbsp oil. Add mustard seeds, cumin seeds and urad dal. Wait for the mustard seeds to splutter.

    Steps 3 and 4

    When the mustard seeds and cumin seeds have spluttered and the dal begins to brown, add the asafetida. Immediately tip in the chopped gourds along with salt. The salt will help the vegetables release moisture, which in turn, will help in cooking it faster.

    Steps 5 and 6

    Toss well. Cook covered on medium heat for 5 minutes until the gourds have softened and become limp. Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).

    Steps 7 and 8

    Mix gently to make sure that the veggies are evenly coated with the spices. Cook for 5 to 6  minutes on low heat.

    Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan. Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.

    Steps 9 and 10

    When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves. Stir gently to combine.

    Serve hot with rice and any Kuzhambu or Rasam of your choice.

    Kovakkai fry served in a beige ceramic bowl placed over a wooden board. Sliced kovakkai scattered around the bowl on the board
    The perfect Tindora fry that is definitely drool worthy!

    Kovakkai fry served in a beige ceramic bowl placed over a wooden board. Sliced kovakkai scattered around the bowl on the board
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    5 from 1 vote

    Kovakkai Fry

    Kovakkai fry is a delicious South Indian style crispy stir fry made with ivy gourds. This underrated rustic vegetable curry is a delight in every bite and pairs well with rice or rotis.
    Prep Time12 minutes
    Cook Time30 minutes
    Course: Main Course, Mains
    Cuisine: South Indian, Tamil
    Servings: 4
    Calories: 155kcal

    Equipment

    • 1 Frying Pan
    • 1 small cast iron skillet
    • 1 sieve
    • 1 Spatula

    Ingredients

    For roasting besan

    • 1/2 cup Besan Chickpea flour

    For the curry

    • 1.5 tbsp cold pressed peanut oil
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 tsp split white Urad dal
    • 1/8 tsp Asafetida Hing or Perungayam
    • 400 grams Chopped Kovakkai Ivy gourd in English
    • Salt to taste
    • 1 tsp turmeric powder
    • 1.5 tsp red chili powder red paprika
    • 1.5 tsp coriander powder ground coriander
    • 2 tbsp roasted besan

    For garnish

    • 2 tbsp finely chopped cilantro

    Instructions

    Prep work

    • Wash and pat dry the ivy gourds.
    • They have to be dry before you begin chopping them.
    • When dry, chop them into long fingers.
    • Each ivy gourd can be chopped into 4 to 6 such fingers.
    • Use a sharp paring knife to do this.
    • Sieve 1/2 cup of Besan to get rid of any lumps.
    • Heat a small pan, preferably, a cast iron skillet.
    • Add the sieved Besan to the pan and roast on low heat till fragrant and light brown.
    • When done, switch off heat and transfer to a bowl immediately.

    Making South Indian Ivy Gourd Fry

    • Heat a pan with 1.5 tbsp oil.
    • Add mustard seeds, cumin seeds and urad dal.
    • Wait for the mustard and cumin seeds to splutter.
    • When the mustard seeds have splutted and the dal begins to brown, add the asafetida.
    • Immediately tip in the chopped gourds along with salt.
    • Toss well.
    • Cook covered on medium heat for 5 minutes until the gourds have softened and become limp.
    • Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).
    • Mix gently to make sure that the veggies are evenly coated with the spices.
    • Cook for 5 to 6 minutes on low heat.
    • Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan.
    • Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.
    • When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves.
    • Stir gently to combine.
    • Serve hot with rice and any Kuzhambu or Rasam of your choice.

    Notes

    1. Chop the gourds as evenly as possible. This ensures even and quick cooking.
    2. For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
    3. If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store. 
    4. For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
    5. Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
    6. Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
    7. Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 155kcal | Carbohydrates: 15g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 28mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More South Indian Recipes

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    Kale Dal – Indian Kale Recipes

    By Leave a Comment

    Kale Dal is an Indian style Kale and lentil stew. This simple and nutritious dish is a wonderful way to incorporate greens like kale and chard in your diet. You can make this in the Instant Pot or on the stove top. Either ways, this hearty vegan dal is a weeknight lifesaver. 

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.

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    Kale in Indian recipes

    Before we make this Dahl,  let us talk a bit about kale, shall we? If you are new to this leafy green vegetable, kale is a nutrition powerhouse and is common in US and Australia as well.

    While it is not very popular in Asia, it is slowly gaining its sweet spot among the superfoods list. While there are so many types of kale, curly kale is the most common.

    If you are wondering why there is so much hype about this, it is because kale is rich in calcium, Vitamins A, B and K. For expats and immigrants living in the west, this vegetable can be confusing or intimidating. This is because it is not grown locally in India.

    Let me explain how you can use kale in Indian recipes. This dal is a good place to begin with. Kale has a distinct flavor and can take sometime to get used to. So, I recommend that you begin using kale with other green leafy veggies in the beginning.

    Here are some great ways to add kale to Indian recipes-

    1. Combine kale with potatoes in this classic Jeera Aloo recipe. Simply prep and chop kale and add it along with the potatoes and saute till they are wilted. Voila, we have kale Aloo.
    2. Add some to Chana Masala or in this Mangalorean style chickpea curry.
    3. You can also make south Indian style Keerai Kootu by using kale instead of spinach.

    Ingredients

    Here is a quick overview of what we need to make this dal-

    1. Red lentils or Masoor Dal are easily available and so versatile. Apart from that, they are also full of complex carbohydrates and protein. You can also use moong lentils or green lentils in this recipe. 
    2. Oil – Traditionally, we use Ghee to make dal in India. However, I intend to use oil since I prefer the vegan version. 
    3. Onions- No dal is complete without them. Red onions are my first choice for most Indian style Dal recipes. But white or yellow onions will work well here too.
    4. Garlic- A generous amount of garlic in any Dal not just adds flavor but also aids digestion and reduces bloating and gassiness.
    5. Whole spices- Like any Indian dish, this dal also calls for cumin seeds, bay leaf and cinnamon.
    6. Ground spices- A simple combination of red paprika, garam masala, ground coriander and turmeric are all we need for making this dish.
    7. Spring onions and cilantro- scallions aka spring onions have a mild sweet flavor while cilantro has a delicate citrussy but slightly pungent flavor. Both of these greens add so much oomph to this dal. 
    8. Swiss chard- I love sneaking in veggies to any meal. Dal is a great way to include veggies and still make a wholesome meal without having to wash some 200 dishes. Which is why I tend to always use a mix of greens in these kind of dishes. You can skip the chard if you want or you can even add baby spinach or other leafy greens of your choice. Beet greens are excellent here too.
    9. Curly kale- And finally, the boss of this recipe- curly kale. While using kale, always discard the middle rib since this is tough and fibrous. This also has a slight bitter after taste. So discard the rib and use only the leafy part.

    Variations

    Why should a recipe be made in just one way, eh? When it comes to creativity and cooking, the sky is the limit. Here are some different ways to jazz up this every day dish-

    1. Use a combination of kale and other leafy greens like water spinach, baby spinach, collard greens, watercress or beet greens. You can even add leeks.
    2. Looking for a no onion and garlic recipe? You can skip the onions, spring onions and garlic in this recipe. Add just the greens along with 2 tbsp tomato paste or 1/2 cup finely chopped fresh tomatoes or 1.5 tbsp tamarind paste. Proceed with the rest of the recipe as directed here.
    3. You can use green lentils, whole brown lentils, moong lentils or even whole green moong to make this dish. Whatever you choose to use, always soak the lentils for at least an hour in warm water. This way, we can minimize the cooking time. 
    4. Make this creamy by stirring in 1/2 cup thick coconut milk at the end. Finish with a squeeze of lemon. So yum!
    5. For a different flavored dal, use virgin coconut oil instead of vegetable or canola oil.

    Shelf life, storage and freezing

    This dal keeps well in the fridge for up to 4 days. Store this in a clean air tight container. Leftovers freeze beautifully and last up to 2 months in the freezer.

    To freeze this dal, allow the dal to become cool completely. Divide into 1 cup portions, transfer to freezer-safe containers, label and freeze.

    Thaw in the fridge overnight or for 2 hours at room temperature. Add thawed dal to a sauce pan and bring to a gentle simmer. Serve hot. Do not refreeze after thawing.

    Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.

    Dietary Specifications

    This filling dal is naturally vegan. It is also free from gluten, soy and nuts. Since we use red lentils in this recipe, this is not keto-friendly. 

    Calories in Dal

    Dal or lentils is an everyday staple in India. Lentils are rich in proteins but they are also equally high in carbohydrates. This is why red lentils and other varieties are not keto-friendly.

    But if you are just looking for high protein recipes that also have complex carbs, then dahl is great in your diet. A cup of cooked red lentils have 230 calories but they have about 10 grams of protein along with other micro- nutrients.

    Serving suggestions

    We enjoy eating these lentils with just plain brown rice. This also pairs well with Jeera rice, Vegan Naan, Vegetable Pulao or plain Parathas.

    Recipe Notes

    1. Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
    2. You can add vegetable stock instead of water for a more flavorful dal.
    3. Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
    4. The tempering step is optional but highly recommended. 
    5. Always discard the middle rib in kale and use only the leafy part.

    Method

    Prep work

    Place the red lentils in a colander and wash well. Transfer to a bowl, add warm water and let it soak for 30 minutes. While this soaks, prep the vegetables and gather up the remaining ingredients.

    Instant Pot Kale Dal

    Steps 1 and 2

    Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes. Add the oil and wait for the display to read HOT.

    When ready, add the bay leaf, cinnamon stick and cumin seeds. Stir once and wait for them to splutter. 

    Steps 3 and 4

    Tip in the onions and ginger garlic paste along with the salt. 

    Steps 5 and 6

    Stir to combine. Continue to cook this until the onions are pink and soft. 

    Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric). 

    Steps 7 and 8

    Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds. Immediately tip in the chopped scallions, cilantro, kale and chard. Saute for 1 minute until the greens are wilted.

    Steps 9 and 10

    Drain the soaked lentils. Add the lentils along with 2 cups of water. Please note that I have drained the lentils and then added fresh water to the soaked lentils for convenience and that is what you see in picture no.10.

    Steps 11 and 12 

    Stir well to combine.

    Steps 13 and 14

    PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE to SEALING.

    Steps 15 and 16

    Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes. Allow the cooking cycle to complete. When done, wait for NATURAL PRESSURE RELEASE. Open the lid when the pressure has released naturally. Gently mash the dal well.

    Tempering

    Heat a small pan with 1 tsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

    Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

    Stove top Dal

    Follow the prep work. 

    Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water. Cook on medium heat until the lentils are fully mushy and tender. This takes anywhere between 15 to 20 minutes. 

    When the dal has cooked completely, mash it gently to make it creamy. Set aside.

    Heat a heavy bottomed pan or a 5 quart Dutch oven with oil. Add the whole spices and wait for them to crackle. Tip in the onions and ginger garlic paste. Stir to combine and saute till onions are pink and soft.

    Now, add the ground spices, tomato paste along with the salt and give a quick mix. Immediately, tip in the chopped greens. Mix well and continue to saute them till they are wilted. This takes 2 to 3 minutes.

    Now, add the cooked lentils mixture. Stir to combine. Simmer on medium heat for 5 to 6 minutes, stirring often. Switch off the flame.

    Heat a small pan with 1 tbsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

    Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

    Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.

    Explore More Dal Recipes

    Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.
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    Kale Dal

    This Indian style Kale and red lentils is a fantastic nutrition packed dish for any day. Perfect for batch cooking and weeknight dinners with naans or plain rice.
    Prep Time30 minutes
    Cook Time20 minutes
    Course: Main Course, Mains
    Cuisine: Indian
    Servings: 6
    Calories: 123kcal

    Equipment

    • 1 6 quart Instant Pot or pans for cooking on stovetop
    • 1 set of measuring cups and spoons
    • 2 Ladles
    • 1 small frying pan

    Ingredients

    For soaking the lentils

    • 3/4 cup red lentils 1 cup =240 ml
    • 2 cups warm water

    For the dal

    • 1.5 tbsp vegetable oil or any neutral flavored oil.
    • 2 bay leaves
    • 1/2 inch cinnamon stick
    • 1.5 tsp cumin seeds
    • 3/4 cup onions finely chopped
    • 1.5 tsp ginger garlic paste
    • salt to taste
    • 1.5 tsp red paprika
    • 1 tsp garam masala
    • 1.5 tsp ground coriander
    • 1 tsp ground turmeric
    • 1.5 tbsp tomato paste
    • 1/2 cup chopped cilantro
    • 1/2 cup chopped scallions
    • 4 oz chopped kale
    • 2 oz chopped swiss chard
    • 2 cups water

    For tempering

    • 1 tsp oil
    • 2 tbsp garlic chopped
    • 3/4 tsp cumin seeds
    • 1/2 tsp sweet paprika

    Instructions

    Prep work

    • Place the red lentils in a colander and wash well.
    • Transfer to a bowl, add warm water and let it soak for 30 minutes.
    • While this soaks, prep the vegetables and gather up the remaining ingredients.

    Instant Pot Kale Dal

    • Insert the inner pot into the Instant Pot.
    • Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes.
    • Add the oil and wait for the display to read HOT.
    • When ready, add the bay leaf, cinnamon stick and cumin seeds.
    • Stir once and wait for them to splutter.
    • Tip in the onions and ginger garlic paste along with the salt.
    • Stir to combine.
    • Continue to cook this until the onions are pink and soft.
    • Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric).
    • Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds.
    • Immediately tip in the chopped scallions, cilantro, kale and chard.
    • Saute for 1 minute until the greens are wilted.
    • Drain the soaked lentils.
    • Add the lentils along with 2 cups of water.
    • Stir well to combine.
    • PRESS CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
    • Close the Instant pot and turn the VALVE to SEALING.
    • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes.
    • Allow the cooking cycle to complete.
    • When done, wait for NATURAL PRESSURE RELEASE.
    • Open the lid when the pressure has released naturally.
    • Gently mash the dal well.
    • Heat a small pan with 1 tbsp oil.
    • Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
    • Do this on medium flame.
    • When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
    • Switch off the flame and add 1/2 tsp sweet paprika.
    • Immediately add this mixture to the dal.
    • Stir well to combine.
    • Serve hot.

    Stove top Dal

    • Follow the prep work.
    • Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water.
    • Cook on medium heat until the lentils are fully mushy and tender.
    • This takes anywhere between 15 to 20 minutes.
    • When the dal has cooked completely, mash it gently to make it creamy. Set aside.
    • Heat a heavy bottomed pan or a 5 quart Dutch oven with oil.
    • Add the whole spices and wait for them to crackle.
    • Tip in the onions and ginger garlic paste.
    • Stir to combine and saute till onions are pink and soft.
    • Now, add the ground spices, tomato paste along with the salt and give a quick mix.
    • Immediately, tip in the chopped greens.
    • Mix well and continue to saute them till they are wilted.
    • This takes 2 to 3 minutes.
    • Now, add the cooked lentils mixture.
    • Stir to combine.
    • Simmer on medium heat for 5 to 6 minutes, stirring often.
    • Switch off the flame.
    • Heat a small pan with 1 tbsp oil.
    • Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
    • Do this on medium flame.
    • When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
    • Switch off the flame and add the sweet paprika.
    • Immediately add this mixture to the dal. Stir well to combine. Serve hot.

    Notes

    1. Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
    2. You can add vegetable stock instead of water for a more flavorful dal.
    3. Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
    4. The tempering step is optional but highly recommended. 
    5. Always discard the middle rib in kale and use only the leafy part.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 123kcal | Carbohydrates: 20g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 77mg | Potassium: 471mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3050IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 3mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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    Peach Salad – Vegan & GF

    By Leave a Comment

    Wait, is summer even summer without a mean peach salad? I know that there are not many peach fans out here but these juicy stone fruits are one of the most underrated summer produce. These cute fruits are great in everything and even just as an afternoon snack. This vegan summer salad is everything delightful on a hot sunny afternoon. 

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    vegan peach salad with summer fruit served in Khaki brown shallow bowl placed over a wooden plate. Fruits scattered around the plate.

    Here is why this salad should be a regular on your summer menu-

    • The dressing is so simple and flavorful.
    • It is a fantastic way to use up summer fruits.
    • You can jazz this salad up in so many ways.
    • Salads are a great way to sneak in greens and omega 3 seeds and nuts. This salad is proof of that.
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    Ingredients

    Whenever I test new recipes, I like to look at them as blocks. This makes things easier especially when it comes to me thinking long and hard about what went wrong. A salad is no exception to this. This easy recipe has two components- the dressing and the produce.

    For the dressing, 

    You will need- 
    • Maple syrup– Switch to agave nectar or honey in a pinch if you don’t have this.
    • Balsamic vinegar– While I won’t recommend swapping out this with any other vinegar, the closest that will work here is red wine vinegar.
    • Dijon mustard– Psst… did I tell you? This is the secret ingredient that makes this dressing exceptional in every single way.
    • Garlic powder- We will just need one tsp of this potent but flavor packed miracle ingredient.
    • EVOO- If it is a salad, it has to be olive oil. Some good quality EVOO goes a long way in making a fabulous salad dressing.
    • Fresh basil– Because there is nothing that beats the flavor of fresh basil in a summer salad that is full of peaches and tomatoes.
    • Salt and pepper– No salad is ever complete without this, guys.

    From the produce aisles, you will need-

    • Peaches– White or yellow peaches are great here. Nectarines will work too.
    • Blueberries– These tiny tart and sweet berries amp up the nutrition and work in tandem with the rest of the fruits here to make this a flavor packed salad.
    • Tomatoes– While I would have loved to add beef tomatoes here, I had to make do with Roma tomatoes and cherry tomatoes. Heirloom, beef and regular tomatoes are all fantastic in this recipe.
    • Rocket– Sharp and pungent, rocket leaves balance this otherwise sweet and tangy salad. Use baby spinach if you cannot find rocket.
    • Hemp seeds, pumpkin seeds and almonds – I strongly believe that every salad needs crunch and some protein boost. You can also add toasted flax seeds, chia seeds or other nuts like pecans and walnuts.

    Dietary Specifications

    This easy recipe is free from soy, dairy, gluten and eggs. Things that you should watch out for, if you intend to serve this at an event, are allergies to nuts, seeds, blueberries and peaches. 

    Shelf life and storage

    Like any salad, this recipe is best enjoyed when made fresh and served. If you do want to make this ahead of time, then the only thing that can be prepared in advance is the dressing. The dressing keeps well in the fridge for upto 3 days. Store it in a clean and sterile glass jar.

    Recipe Notes

    1. Chop and prepare the fruits only when you are ready to assemble and serve the salad. Peaches and tomatoes become soggy if they are chopped ahead of time. 
    2. Dry the rocket leaves thoroughly using a salad spinner to avoid soggy salad.
    3. Use fresh mint instead of fresh basil if you do not have sweet basil. 
    4. You can easily double or triple this recipe.

    easy peach salad with summer fruits served in a brown shallow bowl

    Method

    Make the dressing

    Steps 1 and 2

    To a mixing bowl, add the maple syrup, extra virgin olive oil, garlic powder, chopped basil leaves, balsamic vinegar, salt and pepper. Stir to emulsify this mixture well. Use a balloon whisk.

    Or add all the ingredients to a salad shaker or ball mason jar. Shake vigorously to combine everything until well incorporated.

    Toss the salad

    Steps 3, 4, 5 and 6

    In a large mixing bowl, add the rocket leaves, peaches, tomatoes, and blueberries.

    Steps 7 and 8

    Pour the dressing over this.

    Steps 9 and 10

    Add in the toasted almonds, hemp hearts and pumpkin seeds. Mix gently using salad spoons or tongs.

    Serve immediately.

    vegan peach salad with summer fruit served in Khaki brown shallow bowl placed over a wooden plate. Fruits scattered around the plate.

    Explore More Salads

    vegan peach salad with summer fruit served in Khaki brown shallow bowl placed over a wooden plate. Fruits scattered around the plate.
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    Peach Salad

    This vegan and gluten free salad celebrates summer produce by incorporating peaches, blueberries and tomatoes with a light dressing.
    Prep Time15 minutes
    Course: Salad, Salads
    Cuisine: American, International
    Servings: 4
    Calories: 257kcal

    Equipment

    • 2 Mixing bowls
    • 1 set of measuring cups and spoons
    • 1 set of salad spoons

    Ingredients

    For the dressing

    • 2 tbsp maple syrup
    • 3 tbsp olive oil
    • 3 tbsp balsamic vinegar
    • 1.5 tbsp Dijon mustard
    • 1 tsp garlic powder
    • 10 sweet basil leaves finely chopped
    • Salt to taste
    • 1.5 tsp freshly cracked black pepper

    For the produce

    • 2 peaches pitted and sliced into wedges (8.5 oz in weight)
    • 1/2 cup blueberries 3.5 oz
    • 2 tomatoes sliced into thick wedges (8.5 oz in weight)
    • 6 cherry tomatoes halved
    • 2 oz rocket leaves
    • 1 tbsp roasted almonds
    • 1 tbsp hemp hearts
    • 1 tbsp pumpkin seeds

    Instructions

    Make the dressing

    • To a mixing bowl, add the maple syrup, extra virgin olive oil, garlic powder, chopped basil leaves, balsamic vinegar, salt and pepper.
    • Stir to emulsify this mixture well. Use a balloon whisk.
    • Or add all the ingredients to a salad shaker or ball mason jar.
    • Shake vigorously to combine everything until well incorporated.

    Toss the salad

    • In a large mixing bowl, add the rocket leaves, peaches, tomatoes, and blueberries.
    • Pour the dressing over this.
    • Add in the toasted almonds, hemp hearts and pumpkin seeds.
    • Mix gently using salad spoons or tongs.
    • Serve immediately.

    Notes

    1. Chop and prepare the fruits only when you are ready to assemble and serve the salad. Peaches and tomatoes become soggy if they are chopped ahead of time. 
    2. Dry the rocket leaves thoroughly using a salad spinner to avoid soggy salad.
    3. Use fresh mint instead of fresh basil if you do not have sweet basil. 
    4. You can easily double or triple this recipe.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 257kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 86mg | Potassium: 473mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1309IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Vegan Masala Chai – Vegan Milk Tea

    By Leave a Comment

    Vegan Chai is something that I have come to love ever since I have started my transition towards eating more plant based food. While I am not fully vegan, I do try to go fully plant based every now and then. And you know what is the hardest part for me during that time? Chai or in layman terms, milk tea. In this post, I will walk you through brewing some flavor packed Chai that is dairy free and delicious.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    vegan masala chai served in a floral patterned cup and saucer set. A small sugar spoon rests on the saucer. A few cinnamon sticks, a pinch bowl of sugar and some whole spices by the side and around the cup of tea.

    If you have been following me on Instagram, you will definitely know that I am a Chai person. Weekends without this refreshing hot drink feels incomplete. While I am in the vegan phase, making the perfect cup of hot milk tea is a challenge. 

    And I can now safely say that I have found a solution to that situation in this fail-safe recipe. Let us now take a look at what we need to get this tea going.

    [feast_advanced_jump_to]

    What is Chai?

    Wait let me rephrase. What is Masala Chai? Masala in Hindi refers to spices. And Chai is tea made with milk. So ideally, this is a heavenly concoction of spices, tea dust and milk.

    Served with some Pakoras, Bajji or even a sandwich, it is the drink that many in India start their day with.

    There are so many ways to make Masala Chai. Some people use a Chai spice blend. I learned how to make Chai, this way when I used to live in Baroda. My method calls for pounding whole spices and herbs and simmering it with the tea dust.

    Experiments with plant based milks in Chai

    I have experimented making Chai tea with different types of non-dairy milk. Two options that worked the best are unsweetened oat milk and unsweetened cashew milk. Coconut milk, soy milk and rice milk were disasters but hazelnut milk and almond milk chai were passable. 

    Check my recipe notes to understand about using non-dairy milk in chai tea better.

    Ingredients 

    Spices and herbs

    We will be using cinnamon, cloves, whole black peppercorns and green cardamom from our spice cabinet. You will also need some ginger root, fresh mint leaves and a few stalks of lemongrass. Lemongrass is optional but highly recommended.

    Tea Dust

    For this tea, black tea dust works best. You can find this in Asian stores or Indian grocery stores. Nowadays, this is available in tea boutiques as well. My personal favorite brands are Red Label and Taj Mahal. 

    Since the concept of tea has evolved so much, we also have flavored tea dust in the markets now. But I prefer the good old regular black tea dust. 

    Plant based milk

    Like I mentioned earlier, I am using unsweetened oat milk in this recipe. I will not recommend switching to any other non-dairy milk because the proportion of water to tea dust to milk varies for every kind of plant based milk out here.

    Sweetener

    Okay, here is my pet peeve about chai. While I can drink coffee without sugar, I just cannot enjoy my milk tea without sugar. If you prefer your tea without any sweetener, then, I am truly jealous. 

    I have used Gula Melaka; which is the local coconut palm sugar that we get here. Raw cane sugar, agave nectar, maple syrup, coconut sugar and regular granulated white sugar will work here too.

    FAQs

    Can vegan chai be made ahead?

    Chai is best enjoyed hot. And the vegan version is no exception. Reheated chai just tastes different. I will not recommend brewing large batches of this beverage for this reason.

    What plant based milk works best in this chai?

    Unsweetened oat milk is my first choice. Cashew milk that is unsweetened also works well.

    Why did my vegan milk tea curdle?

    To avoid plant based milk tea curdling, always heat or simmer on very gentle heat. Simmering on high temperatures curdles the milk because the pH levels in plant milk are way lower than what they are in dairy milk.

    vegan masala chai served in a floral patterned cup and saucer set. A small sugar spoon rests on the saucer. A few cinnamon sticks, a pinch bowl of sugar and some whole spices by the side and around the cup of tea.

    Recipe Notes

    Here are some tips to brew that perfect vegan Desi Masala Chai.

    1. Always simmer the tea dust and spice blend first together. This is our tea decoction or liqueur. 
    2. Use Indian style black tea dust for best tasting chai.
    3. Once you have added the plant based milk, reduce the heat to the lowest temperature and simmer for just 2 to 3 minutes.
    4. Do not add the sugar until the mixture has simmered for at least 2 to 3 minutes. When you add sugar before the milk has been infused fully with the chai concentrate, the chai tastes milky and flavorless. 
    5. Non dairy milk should never be simmered on high heat because it curdles very quickly.
    6. Always shake your milk carton well before using the milk.
    7. I recommend using room temperature milk since chances of curdling is lower in this case. Let me explain. When you add cold milk to hot tea concentrate, it tends to curdle quickly because of the sudden temperature shift.

    DIY Chai Spice Blend

    If you cannot source ginger and lemongrass, you can still make this tea. And if you are a big fan of Masala Chai, then you will definitely need this easy Chai spice blend.

    To make a quick Chai spice, add 6 green cardamoms, 1 inch stick cinnamon, 3 cloves, 10 whole black pepper corns, 1 tsp ground ginger and 1/2 tsp ground allspice to a nut grinder. Blend to a coarse powder. 

    You will need 3/4 tsp of this blend to brew this chai tea. Store this blend in an air tight jar in a cool cabinet. This makes about 6 servings of chai tea.

    How to make the best vegan Masala Chai?

    Steps 1 and 2

    Add the whole spices (green cardamom, whole black pepper, cloves, cinnamon) along with the peeled and chopped ginger, lemon grass and mint leaves to a mortar and pestle.

    Steps 3 and 4

    Pound this to a slightly coarse mixture. Set aside. To a saucepan, add 1 cup water. 

    Steps 5 and 6

    Tip in the 2.5 tsp black tea dust and the pounded spice and herbs mixture.

    Steps 7 and 8

    Bring this mixture to a rolling bubbling boil. This takes about 4 to 5 minutes on medium heat. When ready, reduce the heat to the lowest and add the unsweetened oat milk.

    Steps 9 and 10

    Stir a few times to combine. Simmer on lowest heat possible for just 2 to 3 minutes. Now, add the sugar.

    Steps 11 and 12

    Stir well to combine. Continue to simmer for 1 to 2 minutes on low heat.

    Steps 13 and 14

    Switch off heat. Strain the chai through a fine mesh strainer. Pour into individual cups and serve hot.

    We love enjoying a cup of piping hot Chai tea with our breakfast. This is a sacred routine in our house especially during the weekends. Do you have such a coffee or tea routine? Tell us in the comments.

    vegan masala chai served in a floral patterned cup and saucer set. A small sugar spoon rests on the saucer. A few cinnamon sticks, a pinch bowl of sugar and some whole spices by the side and around the cup of tea.

    vegan masala chai served in a floral patterned cup and saucer set. A small sugar spoon rests on the saucer. A few cinnamon sticks, a pinch bowl of sugar and some whole spices by the side and around the cup of tea.
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    Vegan Masala Chai

    This Indian style chai tea is the perfect blend of spices and herbs and uses non-dairy milk. The result is a creamy vegan Chai that you will love.
    Prep Time10 minutes
    Cook Time10 minutes
    Course: Beverage
    Cuisine: Indian
    Servings: 2 people
    Calories: 112kcal

    Equipment

    • 1 Saucepan
    • 1 mortar and pestle or a small coffee grinder
    • 1 fine mesh strainer
    • 1 set of measuring cups and spoons

    Ingredients

    Herbs and spices

    • 1 tbsp ginger grated and peeled
    • 5 whole green cardamoms
    • 1 tsp black peppercorns
    • 1/2 inch cinnamom stick
    • 2 cloves
    • 2 inches lemon grass chopped roughly
    • 5 fresh mint leaves or 1/4 tsp dried mint leaves
    • 1 cup water
    • 2 tsp black tea dust please refer blog post for more details
    • 1 cup Unsweetened oat milk
    • 2 tsp raw cane sugar or any sweetener of your choice

    Instructions

    • Add the whole spices (green cardamom, whole black pepper, cloves, cinnamon) along with the peeled and chopped ginger, lemon grass and mint leaves to a mortar and pestle.
    • Pound this to a slightly coarse mixture. Set aside.
    • To a saucepan, add 1 cup water, 2.5 tsp black tea dust and the pounded spice and herbs mixture.
    • Bring this mixture to a rolling bubbling boil. This takes about 4 to 5 minutes on medium heat.
    • When ready, reduce the heat to the lowest and add the unsweetened oat milk.
    • Stir a few times to combine.
    • Simmer on lowest heat possible for just 2 to 3 minutes.
    • Now, add the sugar and stir well to combine.
    • Continue to simmer for 1 to 2 minutes on low heat.
    • Switch off heat. Strain the chai through a fine mesh strainer.
    • Pour into individual cups and serve hot.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 112kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 66mg | Potassium: 214mg | Fiber: 3g | Sugar: 13g | Vitamin A: 366IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Explore More Vegan Recipes

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Fresh Strawberry Lemonade

    By 6 Comments

    Fresh strawberry lemonade is what completes summer for me. There is very little that I can do to resist this gorgeous pink thirst quencher that comes together in a pinch. The best part about making lemonade at home is that you can watch the sugar levels and this pink lemonade is no exception. 

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    easy fresh strawberry lemonade served in tin can style glasses placed on a metal tray with fresh strawberries and a pink linen cloth around it

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    I am not going to sit here and wax eloquent about my love for this drink. Let’s get cracking on making this lemonade, peeps. Because it is well worth it.

    Ingredients

    • Fresh strawberries- Choose the reddest, ripest and freshest strawberries for making this lemonade. Check out the variations for making this with frozen strawberries.
    • Cane sugar- While you can regular white sugar, I prefer using raw cane sugar since it is slightly better. You can also use maple syrup, stevia, monk fruit extract or agave nectar here. If you are not particular about this drink being vegan, you can use honey as well.
    • Freshly squeezed lemon juice– I love using Meyer lemons for this recipe but you can use pretty much any lemons you have on hand.
    • Water- And finally some clean filtered water for this refreshing drink is all we need. 

    Dietary specifications

    This drink is a naturally vegan lemonade that is free from soy, gluten and food colors. If you are serving this at a party, make sure to check if anyone is allergic to strawberries.

    Make ahead, Shelf life and Storage

    You can make this lemonade 3 days in advance. Store the lemonade in a clean and covered glass pitcher in the fridge. Serve chilled over ice cubes and a sprig of mint. Leftover lemonade keeps well for up to 2 days in the fridge.

    Variations

    Now comes the exciting part. The reason why this is my top lemonade is because it can be made in so many ways. I love recipes that allow your creative juices to flow boundlessly.

    Fizzy pink lemonade

    My daughter calls this pink lemonade soda. Switch the plain water to some sparkling water and you will have some refreshing bubbly pink lemonade.

    Strawberry Lemonade Vodka

    This drink is the perfect match for vodka. Spike this lemonade with some vodka and the result is this beautiful cocktail. Here is another tip- muddle this cocktail with some sweet basil and then serve it on the rocks. Bliss.

    Make a float

    Use sparkling water instead of still water for making this lemonade. And then top with Vanilla ice cream and serve it as an ice cream float. Super yum on a hot day and a great treat for kids back from soccer practice!

    Grate up some granita

    Freeze this lemonade and then blend the frozen drink in a high speed blender for a wonderful granita. I recommend Ninja blender for this. Please note that this is not a sponsored post.

    Add more flavors

    Throw in some herbs like fresh mint or sweet basil for a slightly different version of this drink. 

    Strawberry acai lemonade

    When blending the berries and other ingredients, tip in 2 tsp acai powder and whip up this Starbucks style lemonade. Acai powder comes from acai berries,  small fruits that resembles grapes. These are considered superfoods.

    Recipe Notes

    • Wash your strawberries and hull them before adding them to the blender.
    • To cut down on chilling time, use chilled water and ice cubes while blending the lemonade. Alternatively, use frozen strawberries instead of fresh ones.
    • Ninja blender is great not just for making this lemonade but for also other drinks including smoothies since it is a high speed blender. Please note that this is not a sponsored post. 
    • Strain the lemonade through a strainer for a smoother lemonade that has no seeds, if you prefer.

    easy pink lemonade served in two tin can style glasses with fresh strawberries around them.

    Method

    Steps 1 and 2 

    Add the lemon juice followed by the washed and hulled strawberries to the blender jar.

    Steps 3 and 4

    Tip in the sugar and water.

    Steps 5 and 6 

    Blend to a smooth drink on high speed, making sure there are no chunks of berries left behind.

    Serve chilled over ice.

    fresh strawberry lemonade served over ice and fresh mint sprigs.

    Explore More Strawberry Recipes

    easy fresh strawberry lemonade served in tin can style glasses placed on a metal tray with fresh strawberries and a pink linen cloth around it
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    5 from 1 vote

    Strawberry Lemonade

    Strawberry lemonade, also known as pink lemonade is a delicious thirst quencher made using fresh strawberries.
    Prep Time20 minutes
    Chilling Time4 hours
    Total Time4 hours 20 minutes
    Course: Beverage
    Cuisine: International
    Servings: 4 persons
    Calories: 165kcal
    Author: Anusha Praveen

    Equipment

    • 1 high speed blender
    • 1 set of measuring cups and spoons

    Ingredients

    • 10.5 oz Strawberries 300 grams by weight approximately
    • 2/3 cup Raw cane sugar
    • 5 cups chilled water
    • 1/2 cup Lemon juice freshly squeezed

    For serving

    • 1 cup Ice cubes
    • 4 fresh mint sprigs

    Instructions

    Prep work

    • Wash, hull and quarter the strawberries.
    • Squeeze the lemons and express the juice. Set aside.

    How to make strawberry lemonade?

    • To the blender jar, add lemon juice followed by strawberries.
    • Add sugar and water next.
    • Blend on high speed to a smooth juice, making sure there are no chunks of strawberries left behind.

    To serve

    • Add ice cubes to tall glasses.
    • Pour the lemonade over the ice cubes.
    • Add a fresh sprig of mint to each glass.
    • Serve immediately.

    Notes

    • Wash your strawberries and hull them before adding them to the blender.
    • To cut down on chilling time, use chilled water and ice cubes while blending the lemonade. Alternatively, use frozen strawberries instead of fresh ones.
    • Ninja blender is great not just for making this lemonade but for also other drinks including smoothies since it is a high speed blender. Please note that this is not a sponsored post. 
    • Strain the lemonade through a strainer for a smoother lemonade that has no seeds, if you prefer.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 165kcal | Carbohydrates: 42g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 20mg | Potassium: 166mg | Fiber: 2g | Sugar: 37g | Vitamin A: 57IU | Vitamin C: 58mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Strawberry Jam – No Pectin

    By Leave a Comment

    Summer means berries. And I love making everything berries. This no pectin strawberry jam is what comes to my mind the first thing when I spot a punnet at the market. But wait, have I shared the best part, yet? This jam can be made in a jiffy in the Instant Pot. No preservatives. No efforts. Just sheer strawberry love.

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    Easy 4 ingredient instant pot strawberry jam in small glass jars. A slice of bread smeared with jam on top by the side. Some strawberries at the back. A bread knife beside the jars.

    My love for berries is too much ( for lack of a better word. I know it’s a meh statement, but you get the drift, right?). The past two summers have been about making compote, jam and coulis from berries. If you love berries as much as me, then you should give this microwave berry compote a shot.

    And you should also make some of this jam. Here is why-

    1. This involves minimal prep time and cooking time.
    2. It is a fantastic way to include seasonal fruit.
    3. There are no added chemicals, preservatives or dyes.
    4. You can make it in a moment’s notice.
    5. Instant Pot strawberry jam is fuss-free and mess-free. 
    6. Lastly, making jam is a fun activity that is great to do with kids.

    Fair warning ahead- this is a small batch jam. Because we are a family with limited counter and fridge real estate. Not to forget, strawberries are expensive finds, where I live. And also because I do not 50 jars. Ahem..

    In this post, I will share how to make easy pectin free strawberry jam on the stovetop and in the instant pot. Since I am biased towards the Instant Pot, I recommend that you make this in the Instant Pot since it is so much easier and fuss free. 

    [feast_advanced_jump_to]

    Ingredients

    Strawberries

    Pick those that are ripe, red and juicy. Greenish ones tend to be a bit sour since they are under-ripe. This jam is also a great way to use up strawberries that are nearing their prime.

    Sugar

    As much as I prefer avoiding white sugar, jam is something that yields best results when we use white sugar. Feel free to adjust the amount of sugar according to your preference. But the maximum amount of sugar you will need for every pound of strawberries is 4 oz. 

    Lemon juice

    This adds a pleasant tang to the jam and is essential to balance the flavors and taste.

    Corn starch 

    Ok. I tested this recipe without adding corn starch. And the results were not just as promising. So, I do not recommend making this jam without corn starch.

    Water 

    We need a very teeny bit to make the corn starch slurry. Please do not add more than what is mentioned in the recipe.

    Dietary Specifications

    This jam is vegan and gluten-free. It also does not contain any soy or soy derivatives and other harmful chemicals, food dyes and preservatives.

    Shelf life and storage

    Since this is a small batch jam, this lasts for 2 weeks in the fridge when stored in a clean and sterilized air tight glass jar. I love Weck jars and Mason jars for these kind of jams. 

    While handling the jam, always use a dry spoon to prevent molding and fungal growth.

    Recipe Notes

    1. Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
    2. How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
    3. Use a sharp paring knife to make a clean cut as you hull the strawberries.
    4. Pick the brightest, reddest and freshest berries possible for this jam.
    5. Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
    6. Sterilize your jars before you begin. You will need a 16 oz jar for this.
    7. Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning. 
    8. Keep this jam refrigerated and always use a dry spoon for handling.
    9. This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life. 
    10. To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

    Serving suggestions for Homemade Strawberry Jam

    1. Stir some jam into your morning fruit parfait and add some to this millet parfait.
    2. Spoon some jam over vanilla ice cream and serve as dessert.
    3. Use this jam as a quick substitute for compote and serve over pancakes and waffles.

    Method

    Steps 1 and 2

    Prep work

    The prep work remains the same for both methods. Wash the berries thoroughly. Allow them to dry under the fan and pat them dry gently using a kitchen towel. This will help get rid of any moisture.

    Instant Pot Strawberry Jam

    Steps 3 and 4

    Hull the strawberries and quarter them. If your strawberries are bigger, you can even chop them into 8 pieces.

    Instant pot strawberry jam- step by step tutorial

    Steps 5 and 6 

    Insert the inner pot into the Instant Pot. DO NOT PLUG IN AT THIS POINT. Add the strawberries and sugar. Combine gently. 

    Steps 7 and 8

    Tip in the lemon juice. Stir to combine. Close the Instant Pot. Let it sit for 15 minutes.

    Instant pot strawberry jam- step by step tutorial

    This process is called maceration. When we do this, it helps the berries to release their juices and develop better flavor.  After 15 minutes, open the lid . You can see that the berries will have some liquid in them. Refer picture number 8 above.

    Steps 9 and 10

    Ensure that the sealing ring is fitted properly into the Instant Pot lid. Close the Instant Pot. Turn the VALVE to SEALING. Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.

    Wait for the pressure cooking cycle to complete. Once done, allow 5 minutes of natural pressure release. After 5 minutes of NPR, do a quick pressure release carefully. When you open the lid, you will see the strawberries bubbling beautifully. Now, PRESS CANCEL.

    Instant pot strawberry jam- step by step tutorial

    Steps 11 and 12

    Mash the strawberries with a potato masher. Make a slurry of equal parts corn starch and water. Add the slurry to the strawberry mixture. Stir to combine. TURN ON SAUTE MODE-NORMAL-5 Minutes and simmer for 4 to 5 minutes.

    Instant pot strawberry jam- step by step tutorial

    Steps 13 and 14

    While the jam is simmering, remember to stir through a few times to prevent it from burning. Remember that jam thickens as it cools down. So, please do not simmer for a longer time than mentioned here. 

    Instant pot strawberry jam- step by step tutorial

    Steps 15 and 16

    Allow the jam to cool down completely. Transfer to a sterilized glass jar.

    Instant pot strawberry jam- step by step tutorial

    Stove top Strawberry Jam

    Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan. Cover and let it sit for 15 minutes. I recommend using a 3 quart Dutch oven.

    After 15 minutes, heat the mixture till the sugar melts completely. Continue to simmer until the berries become completely soft and mushy. At this stage, the mixture will have come to a full rolling boil.

    Mash the berries using a potato masher. Continue to simmer for 8 to 10 minutes until the mixture is thicker. Stirring frequently while the jam simmers helps prevent burning.

    Make a smooth corn starch slurry by mixing equal parts corn starch and water. Reduce the heat. Add the slurry to the mixture and stir well to combine.

    You can see the mixture becoming thicker and glossier as soon as you add the slurry. Continue to simmer for 2 to 3 minutes. When done, take off heat and allow the jam to cool completely. Transfer to a sterilized glass jar.

    More Strawberry Recipes

    Easy strawberry jam without pectin in glass jars placed on a metal serving tray
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    Easy Strawberry Jam Without Pectin

    This easy strawberry jam uses no pectin and comes together quickly. Can be made in the Instant Pot or on the stovetop.
    Prep Time20 minutes
    Cook Time12 minutes
    Resting Time1 hour 15 minutes
    Course: Condiment, Condiments
    Cuisine: American, International
    Servings: 2 cups
    Calories: 290kcal

    Equipment

    • 1 6 quart Instant Pot or 3 quart Dutch Oven or similar heavy bottomed pan
    • 1 Potato masher
    • 1 16 oz. sterilized glass jar
    • 1 set of measuring cups and spoons

    Ingredients

    • 1 lb hulled and quartered strawberries 450 g in weight
    • 1/2 cup granulated sugar
    • 1 tbsp lemon juice
    • 1.5 tbsp corn starch
    • 1.5 tbsp water

    Instructions

    Prep work

    • The prep work remains the same for both methods.
    • Wash the berries thoroughly.
    • Allow them to dry under the fan and pat them dry gently using a kitchen towel.
    • This will help get rid of any moisture.

    Instant Pot Strawberry Jam

    • Hull the strawberries and quarter them.
    • If your strawberries are bigger, you can even chop them into 8 pieces.
    • Instant pot strawberry jam
    • Insert the inner pot into the Instant Pot.
    • DO NOT PLUG IN AT THIS POINT.
    • Add the strawberries and sugar.
    • Combine gently.
    • Tip in the lemon juice. Stir to combine.
    • Close the Instant Pot.
    • Let it sit for 15 minutes.
    • After 15 minutes, open the lid .
    • You can see that the berries will have some liquid in them.
    • Ensure that the sealing ring is fitted properly into the Instant Pot lid.
    • Close the Instant Pot.
    • Turn the VALVE to SEALING.
    • Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.
    • Wait for the pressure cooking cycle to complete.
    • Once done, allow 5 minutes of natural pressure release.
    • After 5 minutes of NPR, do a quick pressure release carefully.
    • When you open the lid, you will see the strawberries bubbling beautifully.
    • Now, PRESS CANCEL.
    • Mash the strawberries with a potato masher.
    • Make a slurry of equal parts corn starch and water.
    • Add the slurry to the strawberry mixture.
    • Stir to combine.
    • TURN ON SAUTE MODE-NORMAL and set the timer for 5 minutes.
    • Simmer for 4 to 5 minutes.
    • While the jam is simmering, remember to stir through a few times to prevent it from burning.
    • Remember that jam thickens as it cools down.
    • So, please do not simmer for a longer time than mentioned here.
    • Allow the jam to cool down completely.
    • Transfer to a sterilized glass jar.

    Stove top Strawberry Jam

    • Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan.
    • Cover and let it sit for 15 minutes.
    • After 15 minutes, heat the mixture on medium heat, stirring often, till the sugar melts completely.
    • Continue to simmer until the berries become completely soft and mushy.
    • At this stage, the mixture will have come to a full rolling boil.
    • Mash the berries using a potato masher.
    • Continue to simmer for 8 to 10 minutes until the mixture is thicker.
    • Stirring frequently while the jam simmers helps prevent burning.
    • Make a smooth corn starch slurry by mixing equal parts corn starch and water.
    • Reduce the heat.
    • Add the slurry to the mixture and stir well to combine.
    • You can see the mixture becoming thicker and glossier as soon as you add the slurry.
    • Continue to simmer for 2 to 3 minutes.
    • When done, take off heat and allow the jam to cool completely.
    • Transfer to a sterilized glass jar.

    Notes

    1. Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
    2. How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
    3. Use a sharp paring knife to make a clean cut as you hull the strawberries.
    4. Pick the brightest, reddest and freshest berries possible for this jam.
    5. Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
    6. Sterilize your jars before you begin. You will need a 16 oz jar for this.
    7. Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning. 
    8. Keep this jam refrigerated and always use a dry spoon for handling.
    9. This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life. 
    10. To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 290kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 358mg | Fiber: 5g | Sugar: 61g | Vitamin A: 29IU | Vitamin C: 137mg | Calcium: 39mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Pineapple Ginger Juice – Blender & Juicer

    By Leave a Comment

    Pineapple ginger juice is my idea of the beginning of a perfect power packed morning. Loaded with nutrients and anti-oxidants, this immune boosting juice is something our family enjoys all year round. While I do love a bowl of chilled smoothies, I rely on these ginger shots to give me a kick of energy in the mornings.

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    ginger shots served in a tall glass. Little jars of juice beside the tall glass. These little glasses have been sealed using a cork. A half cut pineapple and lemon at the back. All of these placed over a wooden plate.

    In this post, I will walk you through how to make this juice using a high speed blender and a juicer. I have both but I personally prefer using the blender for this juice because I do not strain this. Let me get to the nitty gritty of it in a bit but in the meanwhile, let us have a look at the ingredients.

    [feast_advanced_jump_to]

    Ingredients 

    You can call this ginger shots, pineapple ginger energy shots or by whatever name you fancy. But I am this old school person and I will stick to juice. To make this at home, you will need-

    Pineapple 

    I prefer coring and prepping my own pineapple. But you can buy precut pineapple if you want to minimize the labor. Canned pineapples will not work in this recipe. I also recommend that you buy a pineapple that is just ripe. In fact, a slightly under ripe one works very well for this recipe.

    While buying pineapples, look for ones that are beautifully golden brown on the outside. If you find too many green spots on the surface, it means the fruit is under-ripe. If it looks too brown and dry on the outside, it is likely that the fruit is over-ripe. 

    The perfectly ripe pineapple will have a distinct pineapple smell. You can also give it a little squeeze when you press on the shell. The fruit should feel heavy and not hollow too.

    Ginger

    This Asian ingredient needs no introduction, does it? Ginger roots are full of nutrition benefits. They aid in digestion, reduce bloating, have anti-oxidants and cancer fighting properties. I can wax eloquent about ginger. 

    Here is a tip- To peel ginger easily, wash the roots well. Use the flat edge of a sharp spoon and scrape away at the peel. Always chop ginger along its length. When you slice across the breadth, the fiber does not allow you to get a smooth and even cut.

    Lemon juice

    Freshly squeezed lemon juice is what you need here. I personally love Meyer lemon juice but you can use whatever you have on hand. Use lime juice in a pinch if you do not have lemon juice handy. 

    Water

    If you are going to use the juicer to make this juice, then you do not need water. But for the blender method, we need water. This is because the pineapple chunks cannot be fully blended if we do not add enough liquid.

    Ground turmeric

    Adding ground turmeric is nothing new in Indian cuisine. But in the west, it is still an unique spice. If you are keen on reaping the benefits of turmeric, adding them to your morning smoothies is a great way to include turmeric in your diet.

    Cayenne 

    Wondering why cayenne? Because it helps in better absorption of nutrients here. Other alternative for cayenne can be black pepper. You will need 1/2 tsp ground black pepper for this recipe.

    pineapple ginger shots in a small glass pitcher. Little jars of juice beside the tall glass. These little glasses have been sealed using a cork. A half cut pineapple and lemon at the back. All of these placed over a wooden plate.

    Variations

    There are so many ways to make this juice. Here are some ways that I have tried-

    1. Use yellow ginger (turmeric root) instead of ground turmeric. This has more nutritional value than ground turmeric. You can find this in Asian stores.
    2. Add some carrots while you juice. The result is a delicious concoction of pineapples and sweet carrots.  Make sure you chop the carrots into small cubes before juicing.
    3. Make this into a cocktail by adding alcohol of your choice. White rum or gin is great here.
    4. Add some orange juice for a tangier version of this juice.

    pineapple ginger shots in a small glass pitcher. Little jars of juice beside the tall glass. These little glasses have been sealed using a cork. A half cut pineapple and lemon at the back. All of these placed over a wooden plate.

    Recipe Notes

    1. I recommend taking only a small portion of this juice on empty stomach in the morning. Unlike other juices, this is a kind of detox juice and should be had in a limited quantity only.
    2. Adjust the quantity of cayenne based on your spice tolerance.
    3. Chop the pineapple into small chunks for easier blending.
    4. For easier chopping of pineapple, first remove the fronds using a chef’s knife. Then cut the fruit into two halves vertically. Chop the pineapple into smaller pieces and then peel them. Use a sharp paring knife to peel your pineapple.
    5. Every 2 cups of chopped pineapple along with the remaining ingredients mentioned here gives about 20 fl.oz of juice.
    6. This juice tastes best when drunk chilled.
    7. Turmeric may stain your blender jar or juicer attachments. Wash the jar and attachments immediately to remove the stains easily.
    8. If you are using a juicer, save the pineapple and ginger pulp. You can add them to your bakes or energy balls later. You can also freeze them in an ice cube tray and use these frozen cubes to flavor your water.

    Shelf life and storage

    Store this juice in a non-reactive container. Glass or stainless steel is great. This juice keeps well in the fridge for 1 week. I generally make this over the weekend and we enjoy these shots through the week.

    Method

    Prep work

    Wash and prep the pineapple and ginger. If you are using turmeric root instead of ground turmeric, then wash, peel and chop the turmeric root as well. You will need 10 grams ( 0.35 oz) for this recipe. Squeeze the lemon and extract the juice. Assemble the remaining ingredients. 

    Pineapple ginger juice using blender

    Steps 1 and 2

    To the blender jar, add the ginger and ground turmeric. If you are using turmeric root, add that instead of the ground turmeric.

    how to make pineapple juice without a juicer?

    Steps 3 and 4

    Add the lemon juice and chopped pineapple chunks next.

    how to make pineapple juice without a juicer?

    Steps 5 and 6

    Add water to the blender jar. Tip in the cayenne.

    how to make pineapple juice in a blender?

    Steps 7 and 8

    Blend on high speed till the mixture is smooth. I blended this for about 3 minutes on high speed till I got a very smooth juice.

    how to make pineapple juice in a blender?

    Steps 9 and 10

    At this stage, you can choose to strain the juice using a double strainer. But I prefer not straining to prevent loss of nutrition and fiber. This is also why I prefer making this juice using the blender. Transfer the juice into small containers. I have used tiny glass vials which hold 1/3 cup ( 2 fl.oz) of juice here. 

    how to make pineapple juice in a blender?

    How to make pineapple juice using a juicer?

    For best results, I recommend a slow juicer. Once all the ingredients are prepped, begin by adding chunks of pineapple, ginger and turmeric root (if using) to the juicer. If you are using ground turmeric, stir it into the juice at the end.

    Once the juice has been expressed, stir in the cayenne, lemon juice and ground turmeric. Mix well. Serve immediately or chilled over ice.

    pineapple ginger juice served in a tall glass. Little jars of juice beside the tall glass. These little glasses have been sealed using a cork. A half cut pineapple and lemon at the back. All of these placed over a wooden plate.

    Watch the video

    More Juice and Smoothies

    pineapple ginger juice served in a tall glass. Little jars of juice beside the tall glass. These little glasses have been sealed using a cork. A half cut pineapple and lemon at the back. All of these placed over a wooden plate.
    Print Recipe
    5 from 2 votes

    Pineapple Ginger Juice

    This pineapple ginger juice loaded with anti-oxidants and immune boosting ingredients is just what you need to begin your mornings.
    Prep Time10 minutes
    Total Time10 minutes
    Course: Beverage
    Cuisine: International
    Servings: 6
    Calories: 32kcal
    Author: Anusha Praveen

    Equipment

    • 1 high speed blender I use a Ninja Foodi Hot and Cold blender. Any high speed blender will work.
    • 1 juicer Use a juicer instead of the blender if you have one.

    Ingredients

    • 2 cups chopped pineapple canned wont work
    • 1 tsp ground turmeric or 10 grams raw turmeric root (refer blog post for more information)
    • 10 grams peeled and chopped ginger
    • 1/4 cup water
    • 3 tbsp Lemon juice

    Instructions

    Prep work

    • Wash and prep the pineapple and ginger.
    • If you are using turmeric root instead of ground turmeric, then wash, peel and chop the turmeric root as well.
    • Squeeze the lemon and extract the juice.
    • Assemble the remaining ingredients.

    Pineapple juice using blender

    • To the blender jar, add the ginger and ground turmeric.
    • If you are using turmeric root, add that instead of the ground turmeric.
    • Add the lemon juice and chopped pineapple chunks next.
    • Add water to the blender jar.
    • Tip in the cayenne.
    • Blend on high speed till the mixture is smooth.
    • At this stage, you can choose to strain the juice using a double strainer.
    • Transfer the juice into small containers.

    How to make pineapple juice using a juicer?

    • For best results, I recommend a slow juicer.
    • Once all the ingredients are prepped, begin by adding chunks of pineapple, ginger and turmeric root (if using) to the juicer.
    • If you are using ground turmeric, stir it into the juice at the end.
    • Once the juice has been expressed, stir in the cayenne, lemon juice and ground turmeric.
    • Mix well.
    • Serve immediately or chilled over ice.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 32kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 0.4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Iced Peach Oolong Tea

    By Leave a Comment

    T.E.A. Those three sweet letters. Yep. I am a tea lover and peach oolong tea served over ice is right up my alley. There was a time when iced teas were the only beverage I used to order in any restaurant. But the amount of sugar and the other nasties brought enlightenment and I have since brewed my own tea, iced and otherwise. This peachy tea is just what you need, this summer. 

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    Iced peach oolong tea served in glasses with lemon wedges on the top. By the side, thyme sprigs

    Where I live, it is very hard to come by good quality peaches. We can get nectarines but not peaches. So it is no surprise that I go to town when I do find these stone fruits. Now, before I share the main recipe, here is something you should know- we are going to brew this tea in the Instant Pot because…..

    Instant Pot Iced Tea

    is just effortless, easy and mind-blowingly simple. Yet, it gives the best flavored iced tea every single time. You have to trust me on this. One pot, dump everything in and that is almost it. If you count the straining step, then yes, it is basically a three step recipe.

    [feast_advanced_jump_to]

    What is oolong tea?

    For a tea connoisseur, this will be a familiar term. But if you are new to the world of tea, then let me introduce you to this variety. If I have to name a favorite tea, it has to be oolong. 

    Did you know that green, black and oolong tea come from the same plant? They are classified based on how much they are oxidised. Oolong tea leaves are partially oxidized and then treated to heat. 

    For making this iced tea, I have used heavily roasted oolong. This variety is quite popular in China and can be sourced on Amazon or in tea boutiques.

    How to brew oolong tea?

    If you are wondering how to brew a great cup of oolong, then begin by boiling the water well. Add a tsp of oolong tea leaves to about 150 ml ( 5 oz ) water. Let it steep for about 2 minutes. Strain and enjoy immediately.

    For the best tasting oolong tea, I recommend that you brew smaller quantities. It is also a tea that calls for a shorter brewing time in water that is just off-boiling or boiling water.

    Variations

    While peach and oolong is a fantastic combination, you can create so many variations using peaches and tea. Here are some possibilities.

    Peach Green Tea

    Use green tea bags instead of oolong in this recipe. Switch the thyme to mint. The result is a refreshing fruity green tea that can be sipped during breakfast or on a warm sunny afternoon.

    Make it a bubble tea

    Add brown sugar Boba pearls or peach flavored Boba pearls to make this a fun and cute looking drink. 

    Peaches and Cream Milk Tea

    Serve this like a chai latte. Use black tea instead of oolong to brew this tea. Skip the thyme and lemons. Strain the brewed tea. Let it cool completely. When ready, make peaches and cream milk tea by combining 2 oz brewed tea, 4 oz chilled milk and 1/4 cup evaporated milk.

    Sweeten with maple syrup if desired. Add peach flavored Boba pearls. Serve over ice cubes. One word- delicious.

    Iced peach oolong tea served in glasses with lemon wedges on the top. By the side, thyme sprigs

    Make ahead and shelf life

    If you plan to serve this at a party, you can make this tea 2 days ahead and let it sit in the refrigerator till you are ready to serve. The flavors will also have infused well by this time. 

    This iced tea keeps well for 5 days in the fridge when stored in a covered non-reactive container like a glass jug.

    Dietary specifications

    This recipe is free from

    • Soy
    • Dairy
    • Gluten
    • Nuts 

    If you are serving this to a crowd, make sure to check if anyone is allergic to peaches. We use maple syrup as a sweetener here but you can also use stevia, raw cane sugar and serve this without any sweeteners. This is a naturally vegan drink.

    Recipe Notes

    1. If you like a milder tea, reduce the number of tea bags to 3.
    2. Adjust the sweetness as per your liking. You can also use raw cane sugar, stevia or agave nectar or monk fruit extract as your choice of sweeteners. 
    3. You can substitute the fresh thyme with dried thyme if you cannot source it fresh. But since dried herbs are more potent, you will require only 1 tsp dried thyme for this recipe.
    4. Allow the tea to become chilled for best flavor and taste.
    5. You can freeze leftover iced tea cubes and add them to your water for a refreshing taste.

    Method

    Instant Pot Peach Tea

    Steps 1 and 2

    Insert the inner pot into the Instant Pot. Add water, oolong tea bags, maple syrup, chopped peach slices, thyme sprigs and freshly squeezed lemon juice. Ensure that the sealing ring has been fitted properly into the lid.

    Close the Instant pot, turn the VALVE to SEALING and plug in. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 15 MINUTES. Allow the cooking cycle to complete.

    Steps 3 and 4

    When the cooking cycle is complete, do a quick pressure release. Fish out the tea bags and thyme. Discard both.

    Steps 5 and 6

    Gently mash the peach slices using a potato masher and let the mixture sit undisturbed for 1 hour.

    After an hour, and transfer the tea to a clean non-reactive container. Let it cool completely. When cooled, refrigerate for at least 6 hours before serving.

    Serve chilled over ice cubes and a squeeze of lemon. Add some lemon wedges to pretty up your drink.

    Peach Iced Tea -Stovetop Method

    To a heavy bottomed pan, add 4 cups water and chopped peaches along with maple syrup. Simmer the mixture till peaches are soft. When the peaches have softened, add the thyme and oolong tea bags. Simmer for just 1 minute.

    Immediately, take off heat and let the mixture stand undisturbed for 20 minutes. After 20 minutes, fish out the thyme and tea bags. Discard them. Use a potato masher and gently mash the peaches.  Add lemon juice. Stir to combine. This is our peach tea syrup.

    Let this cool completely. When cool, refrigerate for at least 6 hours before serving. To serve, combine 4 fl.oz of peach tea syrup with 6 fl.oz chilled water along with a squeeze of lemon. Serve chilled over ice cubes. 

    More Instant Pot Recipes

    Three glasses of Iced peach oolong tea served with lemon wedges and peach slices as garnish.
    Print Recipe
    5 from 1 vote

    Iced Peach Oolong Tea

    Fresh summery peach tea with delicate oolong tea. So good when served with a squeeze of lemon and over ice.
    Prep Time10 minutes
    Cook Time15 minutes
    Cooling Time8 hours
    Course: Drink
    Cuisine: International
    Servings: 4
    Calories: 146kcal

    Equipment

    • 1 6 quart Instant Pot
    • 1 pair of tongs
    • 1 Potato masher
    • 1 Strainer

    Ingredients

    • 4 cups water (32 fl.oz)
    • 10 oz pitted and chopped peaches
    • 4 oolong tea bags
    • 1-2 thyme sprig
    • 2 tbsp lemon juice freshly squeezed
    • 1/2 cup maple syrup

    To serve

    • 4 lemon wedges
    • 1 cup ice cubes or as required

    Instructions

    Instant Pot Peach Tea

    • Insert the inner pot into the Instant Pot.
    • Add water, oolong tea bags, maple syrup, chopped peach slices, thyme sprigs and freshly squeezed lemon juice.
    • Ensure that the sealing ring has been fitted properly into the lid.
    • Close the Instant pot, turn the VALVE to SEALING and plug in.
    • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 15 MINUTES.
    • Allow the cooking cycle to complete.
    • When the cooking cycle is complete, do a quick pressure release.
    • Fish out the tea bags and thyme. Discard both
    • Gently mash the peach slices using a potato masher and let the mixture sit undisturbed for 1 hour.
    • After an hour, and transfer the tea to a clean non-reactive container.
    • Let it cool completely.
    • When cooled, refrigerate for at least 6 hours before serving.
    • Serve chilled over ice cubes and a squeeze of lemon.
    • Add some lemon wedges to pretty up your drink.

    Peach Iced Tea -Stovetop Method

    • To a heavy bottomed pan, add 4 cups water and chopped peaches along with maple syrup.
    • Simmer the mixture till peaches are soft.
    • When the peaches have softened, add the thyme and oolong tea bags.
    • Simmer for just 1 minute.
    • Immediately, take off heat and let the mixture stand undisturbed for 20 minutes.
    • After 20 minutes, fish out the thyme and tea bags. Discard them.
    • Use a potato masher and gently mash the peaches.
    • Add lemon juice.
    • Stir to combine.
    • This is our peach tea syrup.
    • Let this cool completely.
    • When cool, refrigerate for at least 6 hours before serving.
    • To serve, combine 4 fl.oz of peach tea syrup with 6 fl.oz water along with a squeeze of lemon.
    • Serve chilled over ice cubes.

    Notes

    1. If you like a milder tea, reduce the number of tea bags to 3.
    2. Adjust the sweetness as per your liking. You can also use raw cane sugar, stevia or agave nectar or monk fruit extract as your choice of sweeteners. 
    3. You can substitute the fresh thyme with dried thyme if you cannot source it fresh. But since dried herbs are more potent, you will require only 1 tsp dried thyme for this recipe.
    4. Allow the tea to become chilled for best flavor and taste.
    5. You can freeze leftover iced tea cubes and add them to your water for a refreshing taste.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 146kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 28mg | Potassium: 214mg | Fiber: 2g | Sugar: 31g | Vitamin A: 249IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 0.5mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Pico De Gallo

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    Pico De Gallo is synonymous to summer for me. This refreshing salsa is just what I crave on hot summer afternoons. TV time is incomplete without some nachos and this crunchy no-cook dip. Loaded with onions, tomatoes and cilantro, there really is no way you can go wrong with this one.

    Summer is all about produce, isn’t it? And it really wont be justified if I do not share our favorite tomato loaded recipe here on the blog, will it?

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    And here is the thing. There are so many ways to jazz this classic up and whip up different versions. All you need is a sharp knife and some nice music. It is truly that effortless.

    [feast_advanced_jump_to]

    What is Pico De Gallo?

    This is a raw salsa and is often referred to as ‘Salsa Fresca’ or ‘Salsa Cruda’. Made with equal parts of onions and tomatoes and finished with cilantro, this chunky no-cook salsa is ready on the go and yet packs a punch in terms of taste and flavor.

    Pico De Gallo vs Salsa

    So, what is the difference? You may ask. Pico is a chunkier raw salad whereas a salsa is more a pureed dip. The ingredients are pretty much similar but the way in which they are processed is different. 

    Ingredients

    Onions– red ones are great for pico. They are pungent, slightly sweet and create magic when combined with tomatoes.

    Tomatoes– Juicy red ones are what I recommend. Use Roma variety since they become a tad mushy, lending a perfect texture to the pico.

    Jalapenos– for that element of heat. Please do not use any other pepper here but jalapenos.

    Cilantro– yes! loads of it because there is nothing else that can make this classic better.

    Lime juice– not lemon juice. Both are different and this salsa calls for freshly squeezed lime juice.

    Salt – because nothing is complete without salt, right? 

    Dietary specifications

    One of the reasons why this remains my favorite appetizer is because it caters to everyone. This recipe is 

    vegan

    gluten-free

    soy-free

    nut-free

    Oil-free

    It is also keto-friendly and low carb. So it is a win on many levels.

    Variations

    It is summer in full force. And that can only mean one thing- lots of fresh produce everywhere. To make an ordinary Pico extra-ordinary, try one of these-

    1. Toss in some very finely chopped peaches, pineapples or mangoes. The sweetness of the fruits will surprise you in a pleasant way.
    2. Or add some finely chopped watermelon or cantaloupe. Yep. Melons are fantastic salsa material.
    3. Not a fan of fruit in salsa? No problem. Tip in finely chopped cucumbers and bell peppers along with the rest of the ingredients, adjust the seasoning and enjoy.

    Kid-friendly Pico

    If you are serving this up to a group where there are kids, then skip the jalapeno and add 1 tsp sweet smoked paprika. It is slightly different in flavor but tastes yum, nevertheless.

    Serving suggestions

    We love eating this with crunchy tortilla chips. You can also add them to burritos, tacos, enchiladas, tostadas or serve them as a part of a seven layered dip bowl.

    Sprinkle some ground cumin and red paprika over your pico just before serving for a different flavor.

    Recipe Notes

    1. Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
    2. Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
    3. Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
    4. Seed the jalapeno before chopping. This reduces heat.
    5. Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
    6. Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.

    Method

    In a bowl, add the chopped onions, cilantro, jalapeno and salt. Mix well and let it sit for 5 minutes. Now, add the finely chopped tomatoes. Tip in the lime juice. Combine gently.  Rest in the fridge for anywhere between 15 to 60 minutes. Serve using a slotted spoon.

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    Pico De Gallo

    Mexican style salsa with just 5 ingredients. Naturally vegan and gluten-free. Great with burritos, tacos and tostadas.
    Prep Time15 minutes
    Resting time1 hour
    Course: Accompaniment, Appetizer
    Cuisine: Mexican
    Servings: 4
    Calories: 33kcal

    Equipment

    • 1 chef's knife
    • 1 chopping board
    • 1 Mixing bowl
    • 1 slotted spoon for serving

    Ingredients

    • 2 cups finely chopped tomatoes
    • 1 cup finely chopped red onions
    • 1 tbsp finely chopped jalapeno Seed them before chopping
    • 1 cup finely chopped cilantro
    • 2 tbsp freshly squeezed lime juice
    • 1 tsp Salt or to taste

    Instructions

    • In a bowl, add the chopped onions, cilantro, jalapeno and salt.
    • Mix well and let it sit for 5 minutes.
    • Now, add the finely chopped tomatoes.
    • Tip in the lime juice.
    • Combine gently.
    • Rest in the fridge for anywhere between 15 to 60 minutes.
    • Serve using a slotted spoon.

    Notes

    1. Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
    2. Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
    3. Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
    4. Seed the jalapeno before chopping. This reduces heat.
    5. Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
    6. Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 589mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 21mg | Calcium: 21mg | Iron: 0.4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Summer Recipes

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    No Mayo Coleslaw- Easy &Creamy

    By Leave a Comment

    We love this no mayo coleslaw. Coleslaw is something that I genuinely look forward to on Taco Tuesdays. I love it because its crunchy, juicy and so good with just about anything. I am someone who loves this so much. But, wait. Here is the twist. My H hates this because it has mayo. What is the solution? Make one that is free from mayo.

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    mayo free taco slaw served in a black bowl along side tacos. slaw made with green apples.

    There is another twist. Did I tell you? This recipe calls for green apples. And yes, you got to trust my judgement here. Green apples are amazing slaw material. Think of this slaw as a light salad because it uses only healthy ingredients for the dressing.

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    Ingredients

    A penny for your thought if you are wondering what the dressing in this recipe is. Let’s have a look, shall we?

    For the dressing-

    Greek Yogurt- Tangy, creamy and delicious, this makes a wonderful substitute for mayonnaise.

    Maple syrup- This pantry staple rounds off all the tangy elements in this dish beautifully. Substitute honey if you do not have maple syrup.

    Dijon mustard- Because coleslaw is incomplete without this.

    Apple cider vinegar– or any flavored vinegar works well in this recipe. The vinegar helps in preventing the discoloring of apples. You can also use freshly squeezed lime juice if you do not have any vinegar on hand.

    Salt and pepper- Adjust both of this according to your preference. 

    Veggies for coleslaw

    Coleslaw is all about cabbage. Yes I agree. But sometimes, we need a refreshing change to classics. I have used a combination of peppers, cabbage, green apples and carrots  for this.

    To give it a nice flavor, I have added fresh cilantro. And since we love spicy salads, I went ahead and added some chopped Serrano peppers as well.

    Dietary Specifications

    This recipe is free from

    ✓Gluten

    ✓Soy

    ✓Nuts and 

    ✓Oil

    You can also make this vegan. Please refer to the Vegan Coleslaw column for more details.

    Shelf life and storage

    This slaw keeps well for 2 days in the fridge when stored in an airtight container. If you plan to make this ahead, then I suggest chopping the apples just before assembling the salad.

    To make this slaw ahead of time, chop all the veggies and store in an air tight container. Combine the ingredients in a ball mason jar, whisk well and refrigerate. When ready to serve, prep the apples, toss them into a mixing bowl with other veggies. Pour the dressing over and combine.

    Recipe Notes

    1. Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
    2. Chop the apples just before you are ready to toss the slaw together. 
    3. A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
    4. I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.

    Serving suggestions

    1. Stuff this into tacos or burritos. This vegetable loaded slaw adds nutrition and a delightful crunch.
    2. Serve  with a mains like cilantro lime rice.
    3. Enjoy this as a light meal as a salad with some toasted bread.
    4. Pair this slaw with summer friendly soups like this zucchini soup.

    Vegan Coleslaw

    The only dairy ingredient used in this recipe is the Greek yogurt. If you are keen on making a vegan version, swap the Greek yogurt with cashew yogurt or coconut yogurt and proceed with the recipe.

    How to make no mayo coleslaw?

    Assemble the dressing

    To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup. Shake well or use a whisk to combine everything well. Refrigerate until ready to use.

    Prep the veggies and apples

    Wash the veggies well and pat them dry. Chop the cabbage and carrots into thin strips. Place them in a salad spinner and spin to get rid of any excess moisture. Core the apples and chop them into thin strips. Similarly, core the red peppers and chop into thin strips.

    Assemble the slaw

    Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl. Pour the dressing over this. Mix well using a pair of salad servers or spoons. Top with finely chopped cilantro leaves. Stir well and serve immediately.

    Explore More Salad Ideas

    mayo free taco slaw served in a black bowl along side tacos. slaw made with green apples.
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    No Mayo Coleslaw

    Creamy and crunchy coleslaw that is free from mayonnaise. Great with tacos, burritos and as a salad too.
    Prep Time20 minutes
    Course: Salads, Sides
    Cuisine: American
    Servings: 4
    Calories: 114kcal

    Equipment

    • 1 Mixing bowl
    • 1 vegetable peeler or julienne peeler
    • 1 10 oz mason jar
    • 1 Whisk
    • 1 set of knives

    Ingredients

    • 1/2 lb shredded cabbage
    • 1/2 lb green apples
    • 10 oz red bell peppers
    • 1/2 lb carrots
    • 1/4 cup finely chopped cilantro
    • 1.5 tsp finely chopped Serrano chilis

    For the dressing

    • 1/4 cup Greek yogurt
    • 2 tbsp Dijon mustard
    • 1 tbsp Apple cider vinegar
    • 1 tbsp maple syrup
    • 1 tsp freshly cracked black pepper
    • 1 tsp Kosher salt or to taste

    Instructions

    Assemble the dressing

    • To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup.
    • Shake well or use a whisk to combine everything well.
    • Refrigerate until ready to use.

    Prep the veggies and apples

    • Wash the veggies well and pat them dry.
    • Chop the cabbage and carrots into thin strips.
    • Place them in a salad spinner and spin to get rid of any excess moisture.
    • Core the apples and chop them into thin strips.
    • Similarly, core the red peppers and chop into thin strips.

    Assemble the slaw

    • Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl.
    • Pour the dressing over this.
    • Mix well using a pair of salad servers or spoons.
    • Top with finely chopped cilantro leaves.
    • Stir well and serve immediately.

    Notes

    1. Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
    2. Chop the apples just before you are ready to toss the slaw together. 
    3. A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
    4. I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.
    5. Nutrition information is provided here as a courtesy. Please consult a health care provider if you have any concerns.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 114kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 722mg | Potassium: 545mg | Fiber: 6g | Sugar: 17g | Vitamin A: 11860IU | Vitamin C: 118mg | Calcium: 77mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Mambazha Pulisseri- Kerala Mango Curry

    By Leave a Comment

    Mambazha Pulisseri is a yogurt based Kerala style ripe mango curry. Chunky sweet mangoes, a hint of sour, some spices and coconut come together in this delicious concoction. Pulisseri is a part of the traditional Onam Sadya or the Onam feast. While pineapple Pulisseri is made during Onam, this one is common during summers and Vishu.

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    Mambazha Pulisseri- Kerala style mango curry in a yogurt base served in a blackened claypot. Served alongside steamed rice, poppadoms

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    Ingredients

    Mangoes– Traditionally, they use fibrous mangoes for this curry. While in some households, they add whole mangoes, in our house, we prefer to chop them into chunks. 

    Ground spices- We will be using turmeric powder and red chili powder for this ripe mango curry.

    Sour yogurt– This dish thrives on the tang from the yogurt. The tangier the yogurt, the better the taste. I recommend using yogurt that is at least 2 days old for this recipe.

    Fresh coconut- Kerala food will be incomplete without coconut. You need fresh grated coconut for this curry. You can also thaw frozen grated coconut and use it for making this dish. Desiccated or dried coconut will not work here.

    Spices- Cumin seeds, mustard seeds and fenugreek seeds are all used here in this recipe. 

    Coconut oil- For that distinct Kerala touch, I recommend making this dish in coconut oil. But if you are not a fan of the flavor, then you can always use any neutral flavored vegetable oil for this recipe.

    Curry leaves- Every dish has that one ingredient that transforms it into something par excellence. In this recipe, it is the curry leaves.

    Mambazha Pulissery without coconut

    While the authentic recipe uses coconut in plenty, you can also make a short cut version of this mango curry without using coconut. Moru curry is a simple but rustic version of Pulissery that does not call for coconut.

    You can add chunks of mangoes to it and make another version. They call this Pazha Manga Koottan in some places in Kerala.

    To make this gravy without using coconut, follow all the steps given in the recipe here and skip the coconut paste. Everything else remains the same. You can also add finely chopped shallots to the tempering if you like the flavor.

    Recipe Notes

    1. For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
    2. Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
    3. Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
    4. Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.

    Kerala style mango and yogurt gravy served in a black clay frying pan. Pan placed over a burlap mat . Curry leaves strewn around. A wooden ladle at the back.

    Shelf life and storage

    Since we add coconut to this curry, it does not keep well for a long time at room temperature. Store leftovers in an air tight container in the fridge. To reheat, allow the curry to come to room temperature.

    When ready, transfer to a bowl and place it in a pan with hot water. Wait for the curry to warm up. Do not heat leftover Pulissery over direct heat since it may curdle.

    Variations

    Pulissery is generally made with fruits. Other fruits that can be used in this recipe include pineapple, green apple, Kerala Nendram bananas and grapes. 

    This is a no onion and garlic recipe. But you can add finely chopped shallots to the tempering if you like.

    Method

    How to make ripe mango curry?

    Prep work

    Wash the mangoes well. Peel and chop them into large chunks. Set aside. Whisk the yogurt till smooth and set aside.

    Steps 1 and 2

    Add the chopped mangoes along with water, turmeric powder and salt to a pan. Now, cook this on medium heat till the mangoes are soft and cooked. This will take 5 to 7 minutes.

    Steps 3 and 4

    To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder. Add the yogurt.

    Steps 5 and 6

    Blend all the ingredients to a really smooth paste. When done, add the ground coconut paste to the cooked mangoes.

    Steps 7 and 8

    Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes. When the mixture starts boiling, switch off the flame.

    Steps 9 and 10

    Wait for 3 to 4 minutes. Now, tip in the smoothly whisked yogurt to the pan. Stir well to combine.

    Steps 11 and 12

    Return the pan to low heat and simmer for 1 minute. Do not boil this mixture on high heat. If you do this, then the mixture will curdle. 

    Now heat a small pan with coconut oil. Add mustard seeds and fenugreek seeds. Wait for them to splutter. Once they splutter, add curry leaves and dried red chilis. 

    Steps 13 and 14

    Immediately transfer the tempering to the curry. Mix well. Mambazha Pulissery is now ready to be served.

    Explore More Kerala Recipes

     

    Kerala style mango and yogurt gravy served in a black clay frying pan. Pan placed over a burlap mat . Curry leaves strewn around. A wooden ladle at the back.

    Kerala style mango curry in a yogurt base served in a blackened claypot. Served alongside steamed rice, poppadoms
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    Mambazha Pulisseri

    Mambazha Pulisseri or Mambazha Kalan is a Kerala style ripe mango curry that uses sour yogurt and fresh coconut. This curry is a great meal on a hot summer day since it is light and uses seasonal produce.
    Prep Time10 minutes
    Cook Time20 minutes
    Course: Main Course, Mains
    Cuisine: Kerala, South Indian
    Servings: 6
    Calories: 154kcal

    Equipment

    • 1 Blender
    • 1 Sauce Pan
    • 1 set of ladles
    • 1 small pan for tempering
    • 1 set of measuring spoons and cups

    Ingredients

    • 400 grams peeled and chopped ripe mangoes read blog post for details
    • 2 cups water
    • 3/4 tsp ground turmeric
    • 1 tsp salt or to taste
    • 1.5 cups sour yogurt

    Spice paste

    • 3/4 cup grated fresh coconut
    • 3/4 tsp red chili powder
    • 1/2 tsp ground turmeric
    • 3/4 tsp cumin seeds
    • 1/2 cup sour yogurt

    Tempering

    • 1 tbsp coconut oil
    • 1 tsp mustard seeds
    • 1 tsp fenugreek seeds
    • 2 dry red chilis
    • 10 curry leaves

    Instructions

    Prep work

    • Wash the mangoes well. Peel and chop them into large chunks. Set aside.
    • Whisk the yogurt till smooth and set aside.

    Cooking mangoes

    • Add the chopped mangoes along with water, turmeric powder and salt to a pan.
    • Now, cook this on medium heat till the mangoes are soft and cooked.
    • This will take 5 to 7 minutes.

    Spice paste

    • To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder.
    • Add the yogurt.
    • Blend all the ingredients to a really smooth paste.
    • When done, add the ground coconut paste to the cooked mangoes.

    Adding spice paste to mangoes

    • Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes.
    • When the mixture begins to boil, switch off the flame.

    Adding yogurt

    • Wait for 3 to 4 minutes.
    • Now, tip in the smoothly whisked yogurt to the pan.
    • Stir well to combine.
    • Return the pan to low heat and simmer for 1 minute.
    • Do not boil this mixture on high heat.
    • If you do this, then the mixture will curdle.

    Tempering

    • Now heat a small pan with coconut oil.
    • Add mustard seeds and fenugreek seeds.
    • Wait for them to splutter.
    • Once they splutter, add curry leaves and dried red chilis.
    • Immediately transfer the tempering to the curry.
    • Mix well.
    • Serve hot.

    Notes

    1. For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
    2. Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
    3. Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
    4. Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.
    5. Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 154kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 437mg | Potassium: 306mg | Fiber: 2g | Sugar: 14g | Vitamin A: 987IU | Vitamin C: 59mg | Calcium: 124mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Sweet Potato Fries- Air Fryer

    By Leave a Comment

    Sweet potato fries is the healthier alternative to those bag of fries. There is nothing wrong about that bag of fries. It is just that we cannot indulge in them very often for obvious reasons. These air fryer fries are so easy, healthy and just the perfect snack or appetizer.

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    air fried sweet potato chips served in a beige irregular rimmed shallow bowl with spicy dip and lemon wedges

    Ever since we bought an air fryer, we have been quite indulgent in the snack front. Every week, I have been experimenting with two recipes. Testing them twice means we get to snack more as well. Well, that is what I call as the perks of being a food blogger. 

    These fries have become our family favorite and my daughter loves it so much that she prefers them to the potato fries. We love eating these with all sorts of dips and sauces. Please check out our serving suggestions for more dipping sauce ideas.

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    Ingredients

    ingredients needed to make sweet potato fries

    This recipe requires minimal ingredients. The sweet potatoes are the star here. 

    • Sweet Potatoes– To make these fries, I have used Garnet variety of sweet potatoes. These are orange in color and have a starchy mouth feel. You can also use Japanese sweet potatoes.
    • Dried rosemary– because why should rosemary shine its glory only on potatoes, right?
    • Garlic powder– this is that ingredient which makes these ordinary fries exceptional. So, please do not skip this.
    • Paprika– we love our fries spicy. And paprika is what we prefer for heat. Read the variations column for more seasoning ideas.
    • Olive oil– yes, these are air fried but they do need some amount of oil. And for veggies like sweet potatoes, I find olive oil ideal. You can also use any neutral flavored vegetable oil instead.
    • Salt– I have used regular Kosher salt. But you can always experiment with Himalayan pink salt or truffle salt.

    Variations

    Some recipes are a creative cook’s best friend. This is one such recipe. Here are a list of seasonings you can use in this recipe.

    • EVOO, dried Italian herbs, truffle salt and pepper
    • Oil, Peri Peri seasoning, garlic powder and salt
    • Olive oil, smoked paprika and salt
    • Coconut oil, Idli Podi, Salt and curry leaves
    • Use the same seasonings in the recipe, reduce the salt and finish with some grated parmesan on top. 

    Recipe Notes

    1. Chop them up evenly. This will give you evenly air fried fries. Use a sharp paring knife to do this efficiently. I recommend chopping them into 1/4 inch thick fingers. 
    2. Do not overcrowd the basket. Overcrowding will steam the potatoes instead of roasting them. The sweet potatoes must be arranged in a single layer without any overlaps.
    3. No preheating is required for this recipe. 
    4. I have a 5.5 quart air fryer. The basket is fairly large and can accommodate 1.5 pounds of chopped sweet potatoes easily. If your basket is smaller, make the fries in smaller batches.
    5. Air fryer timings may vary based on the brand and model of the air fryer you own.
    6. I have a basket style air fryer. But you can make this in a toaster style air fryer too. Since the toaster oven style air fryer cooks faster, reduce the temperature to 350 F (180 C) and cook for 10 minutes. 
    7. Don’t have an air fryer? You can bake these in the oven too. Preheat the oven to 400 F (200 C). Prep the fries. Place them on a baking sheet in a single layer and bake for 20 to 25 minutes or until they are crispy, turning them mid way.
    8. Serve them immediately after they are done. They tend to lose their crispiness once they are cold. To reheat leftover fries, put them back in the basket and cook until reheated and crisped up again.

    Air fryer frozen sweet potato fries

    In this recipe, we will be making the fries from scratch. But say, you have a bag of frozen fries, then what? In that case, your job got simpler. Follow these steps to make air fryer frozen fries.

    1. Preheat the air fryer to 400 F (200 C). Mine has a preset preheat setting. If your air fryer does not have this option, then preheat for 5 minutes by setting the timer manually.
    2. Coat the basket with cooking spray or a thin layer of olive oil.
    3. Arrange the frozen fries in a single layer, making sure they have space around for air flow while they roast. This will prevent them from getting steamed.
    4. Air fry at 400 F (200 F) for 15 to 18 minutes until the fries are crisp, shaking them every 5 minutes once.
    5. When done, remove and garnish with fresh parsley or cilantro. Serve hot.

    Shelf life, storage and leftovers

    These fries are best consumed as soon as they are ready. But if you have leftovers, you can reheat and enjoy them later too. Store leftover fries in a covered container in the fridge. This keeps well for 3 days. 

    To reheat, preheat the air fryer at 400 F (200 C) for 5 minutes. Place the leftover fries in the air fryer basket and cook for 2 to 3 minutes or until they are reheated and crisped up again.

    Serving suggestions

    Since these have a hint of sweet in them, these are best enjoyed with spicy dips. Some dipping sauces that pair well with these fries include cilantro Chimi sauce, Jalapeno ranch sauce and Indian mint sauce.

    air fried sweet potato chips served in a beige irregular rimmed shallow bowl with spicy dip and lemon wedges

    Method

    Prep work

    Wash the sweet potatoes well. Use a scrubbing brush to get rid of any mud. Peel them. Using a sharp knife, chop them into 1/4 inch thick fingers. To do this easily, slice them lengthwise first and then chop the slices into long fingers.

    Steps 1 and 2

    Place the chopped sweet potatoes in a mixing bowl. Add the oil and seasonings. Combine everything, making sure that the fries are evenly coated with the seasonings.

    Steps 3 and 4

    Spray the air fryer basket with cooking spray. Arrange the potatoes in the air fryer basket in a single layer. Make sure there are no overlaps. Avoid overcrowding the basket.

    Air fry them at 380F (195C) for 12 to 15 minutes, shaking them every 5 minutes once. Keep an eye on them after 12 minutes to prevent them from becoming dry and brittle. 

    Picture 4 shows the fries after getting cooked for 7 minutes.

    Steps 5 and 6

    When done, carefully remove them from the air fryer basket. Garnish with finely chopped fresh cilantro. Serve hot with a squeeze of lemon and any sauce of your choice.

    More Air Fryer Recipes

    air fried sweet potato chips served in a beige irregular rimmed shallow bowl with spicy dip and lemon wedges

    air fried sweet potato chips served in a beige irregular rimmed shallow bowl with spicy dip and lemon wedges
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    Sweet Potato Fries

    These deliciously crispy sweet potato fries are a healthier alternative to traditional French fries and come together in a jiffy when made in the air fryer
    Prep Time10 minutes
    Cook Time15 minutes
    Course: Appetizer, Snacks
    Cuisine: American, International
    Servings: 4

    Equipment

    • 1 Air fryer
    • 1 Mixing bowl
    • 1 set of measuring spoons

    Ingredients

    • 1 lb sweet potatoes
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp salt or to taste
    • 3/4 tsp dried rosemary
    • 2.5 tbsp olive oil

    For garnish

    • 2 tbsp fresh cilantro finely chopped

    For serving

    • 2 lemon wedges
    • 1/4 cup Vegan ranch dip or any dipping sauce of choice

    Instructions

    Prep work

    • Wash the sweet potatoes well.
    • Use a scrubbing brush to get rid of any mud.
    • Peel them using a potato peeler.
    • Using a sharp knife, chop them into 1/4 inch thick fingers.
    • To do this easily, slice them lengthwise first and then chop the slices into long fingers.

    How to make sweet potato fries?

    • Place the chopped sweet potatoes in a mixing bowl.
    • Add the oil, dried rosemary and seasonings.
    • Combine everything, making sure that the fries are evenly coated with the seasonings.
    • Spray the air fryer basket with cooking spray.
    • Arrange the potatoes in the air fryer basket in a single layer.
    • Make sure there are no overlaps. Avoid overcrowding the basket.
    • Air fry them at 380F (195C) for 12 to 15 minutes, shaking them every 5 minutes once.
    • Keep an eye on them after 12 minutes to prevent them from becoming dry and brittle.
    • When done, carefully remove them from the air fryer basket.
    • Garnish with finely chopped fresh cilantro.
    • Serve hot with a squeeze of lemon and any sauce of your choice.

    Notes

    1. Chop them up evenly. This will give you evenly air fried fries. Use a sharp paring knife to do this efficiently. I recommend chopping them into 1/4 inch thick fingers. 
    2. Do not overcrowd the basket. Overcrowding will steam the potatoes instead of roasting them. The sweet potatoes must be arranged in a single layer without any overlaps.
    3. No preheating is required for this recipe. 
    4. I have a 5.5 quart air fryer. The basket is fairly large and can accommodate 1.5 pounds of chopped sweet potatoes easily. If your basket is smaller, make the fries in smaller batches.
    5. Air fryer timings may vary based on the brand and model of the air fryer you own.
    6. I have a basket style air fryer. But you can make this in a toaster style air fryer too. Since the toaster oven style air fryer cooks faster, reduce the temperature to 350 F (180 C) and cook for 10 minutes. 
    7. Don’t have an air fryer? You can bake these in the oven too. Preheat the oven to 400 F (200 C). Prep the fries. Place them on a baking sheet in a single layer and bake for 20 to 25 minutes or until they are crispy, turning them mid way.
    8. Serve them immediately after they are done. They tend to lose their crispiness once they are cold. To reheat leftover fries, put them back in the basket and cook until reheated and crisped up again.
    9. Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Mor Kulambu – Mor Kuzhambu

    By 6 Comments

    Mor Kulambu or Kuzhambu is a Tamil style yogurt based stew. This is an everyday staple across many homes in Tamil Nadu. Neighboring states Karnataka and Kerala and Andhra regions have their own versions too. Known as Majjige Huli, Majjiga Pulusu or Mor Kootan in other regions, this mildly spiced gravy makes an excellent meal with rice and potato curry.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    South Indian Mor Kulambu served in a reddish bowl placed over a wooden platter. Curry leaves at the background.

    If you are new to South Indian cooking, then this recipe is for you. Being very beginner friendly, this Kuzhambu can be made with different veggies and flavors. 

    [feast_advanced_jump_to]

    Ingredients

    We can break down this recipe into three components. The first one is the spice paste. The next is the veggies. And the last one involves the yogurt.

    For the spice paste-

    A combination of Toor dal, chopped ginger, grated coconut, green chilis, cumin seeds and asafetida goes into the spice paste. This helps in thickening the Kuzhambu and also imparts a beautiful flavor.

    For the Yogurt base-

    You need sour yogurt for the best tasting Mor Kuzhambu. In our house, we use the yogurt that was set 2 to 3 days prior to making this. If your yogurt is not sour enough, you can add 1/2 cup tamarind water or 1 tbsp Tamarind paste. I learned this nifty hack from my husband’s grandma.

    Generally, gourd varieties like winter melon, chayote squash or zucchini are added to this gravy. Other veggies that work well include spinach, drumstick, taro roots and okra. 

    Variations

    As with any Indian recipe, this too can be made in so many different ways. Here is a list of variations that you can easily try.

    1. Replace the Toor dal with Chana dal in the spice paste. Or use a combination of Toor dal and Chana Dal. 
    2. Use 5 dry red chilies and 3/4 tsp whole black peppercorns in the spice paste instead of green chilies. The pepper adds a delightful pungency and this version is great during winters too.
    3. While soaking the Toor dal, add 1 tsp coriander seeds too. Adding coriander seeds to the spice paste takes this Kuzhambu to a totally different level.
    4. To bring a fresh and zing factor, add 3/4 cup finely chopped cilantro leaves to the spice paste while grinding. 
    5. After the Kuzhambu is done, add fried Vathal like Sundakai Vathal or Kothavarangai Vathal to this. The crunchy fried vathal is a welcome addition.

    Shelf life, storage and make-ahead

    Refrigerate leftovers in a clean air-tight container that is covered. This kuzhambu keeps well in the fridge for 3 days. You can also make this one day in advance if you are meal prepping for the week ahead. 

    I have never tried freezing Mor Kuzhambu. In case you have, please share how to go about it in the comments. I would love to learn.

    Recipe Notes

    Adjusting consistency

    This gravy should not be boiled on high heat. When you boil this on high heat or cook it for a longer time than mentioned here, the yogurt will curdle and the Kuzhambu will become watery.

    To prevent this from happening, always simmer the gravy on low flame for just 3 to 4 minutes. When the mixture is just about to begin to boil, immediately remove from heat.

    In case the yogurt curdles accidentally, you can adjust the consistency and texture by adding a rice flour slurry to the Kuzhambu. To do this, combine 2 tbsp rice flour and 3 tbsp water and mix into a smooth slurry. Add this to the kuzhambu, stir well and allow to simmer for 2 minutes on low heat.

    Using sour yogurt is important to make the  best mor kuzhambu

    The tang from the yogurt is what makes this gravy unique and special. Please do not use freshly set yogurt for this recipe. If your yogurt is not tangy enough, add 1 tbsp tamarind paste or 1/2 cup tamarind extract while cooking the veggies.

    Different ways to process different veggies

    In this recipe, I have used fenugreek leaves aka Methi or Vendhaya Keerai. Since this is bitter in taste, I have first cooked it in tamarind extract and then proceeded with the recipe. 

    Vegetables used for Mor Kulambu

    You can make this Kuzhambu using other veggies too. If you are using gourds like bottle gourd (sorakkai), chayote squash (Chow chow), zucchini, drumstick, cucumber or winter melon, boil them in water till they are tender. Then drain them in a colander. 

    If you are using taro root ( Arbi/ Seppankizhangu), then wash it thoroughly. Pressure cook for 3 to 4 whistles. Allow pressure to release naturally. When done, peel, slice and use in the Kuzhambu as directed below.

    Heat a pan with coconut oil. Add mustard seeds, fenugreek seeds and curry leaves. Add the cooked veggies. Mix well. Add ground paste. Simmer for 2 minutes. Tip in the yogurt, add salt and ground turmeric and stir to combine. Simmer on low heat till the yogurt just heats up. When done, remove from heat immediately.

    The only exception to this is Vendakkai Mor Kulambu. 

    How to make Vendakkai Mor Kulambu?

    Since Vendakkai (Okra/ Lady’s finger) is slimy, the process is slightly different. Wash the okra in a colander thoroughly and let the water drain completely. Now pat dry each okra using a kitchen towel. 

    When done, slice them into 2 inch long pieces. Heat a pan with coconut. Heat a pan with coconut oil. Add mustard seeds, fenugreek seeds and curry leaves. Add okra pieces and fry them till they begin to turn golden around the edges. Do this on low flame.

    When done, add the ground paste. Simmer for 2 minutes. Tip in the yogurt, add salt and ground turmeric and stir to combine. Simmer on low heat till the yogurt just heats up. When done, remove from heat immediately.

    If you do not fry the okra properly, they will taste slimy when the Kuzhambu is done. So take care to fry them well. 

    Dietary specifications 

    This recipe is vegetarian friendly. It is also free from soy and nuts. You can make this vegan by using cashew yogurt or coconut yogurt in place of regular dairy yogurt. If you are using vegan yogurt, add 1 tbsp tamarind paste to the veggies while they cook.

    Side Dish for Mor Kulambu

    This is mildly spiced gravy. So, we usually serve this with a slightly spicy vegetable curry on the side. The best lunch combination is undoubtedly this kuzhambu, some hot rice and Paruppu Usili.

    Other vegetable curries that go well include Vazhakkai roast, Seppankizhangu roast and Potato curry.

    How to make Mor Kulambu?

    Prep work

    Sort and pick the fenugreek leaves. Wash and chop them finely. Make buttermilk by add 1.5 cups water to 3 cups sour yogurt and whisking it till it is smooth. Set aside.

    Steps 1 and 2 

    Wash the Toor dal well and soak it in 1/4 cup warm water for 20 to 30 minutes. When the Dal has soaked, drain it in a colander. To a blender, add the fresh grated coconut, cumin seeds, ginger, asafetida, green chilis, soaked Toor dal and 1/4 cup sour buttermilk.

    step by step guide to make mor kulambu

    Steps 3 and 4

    Grind the ingredients in the blender to a smooth paste. Set aside.

    step by step guide to make mor kulambu

    Steps 5 and 6

    Add chopped fenugreek leaves, 1 cup diluted tamarind extract along with salt. Allow this to cook till the leaves are soft. 

    step by step guide to make mor kulambu

    Steps 7 and 8

    When the fenugreek leaves are done cooking, add the ground paste to the pan. Stir to combine.

    step by step guide to make mor kuzhambu

    Steps 9 and 10

    Add turmeric powder and simmer the mixture on low heat till it thickens. This will take roughly 4 to 6 minutes.

    step by step guide to make mor kuzhambu

    Steps 11 and 12

    Reduce the flame to the lowest. Add the remaining sour buttermilk. Stir well. 

    Steps 13 and 14

    Simmer the Kuzhambu on low heat until it is just about to begin to boil. This takes 3 to 4 mins. Remove the Kuzhambu from heat as soon as it is done.

    When done, heat a small pan with coconut oil. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds to the pan. Wait for them to splutter. When done, add a sprig of curry leaves. Immediately transfer this tempering to the Kuzhambu.

    Our Kuzhambu is now ready to be served.

    South Indian Mor Kulambu served in a reddish bowl placed over a wooden platter. Curry leaves at the background.

    More Kuzhambu Recipes

    South Indian Mor Kulambu served in a reddish bowl placed over a wooden platter. Curry leaves at the background.
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    Mor Kulambu or Mor Kuzhambu

    This South Indian yogurt gravy is fantastic for summers or when you need a light meal. You can make this in so many ways and using so many veggies.
    Prep Time20 minutes
    Cook Time20 minutes
    Course: Main Course, Mains
    Cuisine: Indian- South, South Indian
    Servings: 6
    Calories: 194kcal

    Equipment

    • 1 Frying Pan
    • 1 Blender
    • 1 Bowl
    • 1 Colander
    • 1 ladle
    • 1 set of measuring spoons and cups

    Ingredients

    For the buttermilk

    • 3 cups sour yogurt
    • 1.5 cups water

    For the spice paste

    • 1.5 tbsp Toor dal
    • 1/4 cup warm water
    • 1/2 cup fresh grated coconut
    • 5 green chilis
    • 1 inch ginger root peeled and chopped
    • 1 tsp cumin seeds
    • 1/8 tsp asafetida

    For the Kuzhambu

    • 250 grams fenugreek leaves washed and chopped
    • 1 cup tamarind water
    • 1 tsp Kosher salt or to taste
    • 3/4 tsp Turmeric powder

    For tempering

    • 1 tbsp coconut oil
    • 1 tsp mustard seeds Kadugu or rai
    • 1 tsp fenugreek seeds Methi or Vendhayam
    • 10 curry leaves

    Instructions

    Prep work

    • Sort and pick the fenugreek leaves.
    • Wash and chop them finely.
    • Make buttermilk by add 1.5 cups water to 3 cups sour yogurt and whisking it till it is smooth.
    • Set aside.
    • Wash the Toor dal well and soak it in 1/4 cup warm water for 20 to 30 minutes.
    • When the Dal has soaked, drain it in a colander.
    • To a blender, add the fresh grated coconut, cumin seeds, ginger, asafetida, green chilis, soaked Toor dal and 1/4 cup sour buttermilk.
    • Grind the ingredients in the blender to a smooth paste. Set aside.
    • Add chopped fenugreek leaves, 1 cup diluted tamarind extract along with salt.
    • Allow this to cook till the leaves are soft.
    • When the fenugreek leaves are done cooking, add the ground paste to the pan. Stir to combine.
    • Add turmeric powder and simmer the mixture on low heat till it thickens. This will take roughly 4 to 6 minutes.
    • Reduce the flame to the lowest.
    • Add the remaining sour buttermilk. Stir well.
    • Simmer the Kuzhambu on low heat until it is just about to begin to boil. This takes 3 to 4 mins.
    • Remove the Kuzhambu from heat as soon as it is done.
    • When done, heat a small pan with coconut oil.
    • Add 1 tsp mustard seeds and 1 tsp fenugreek seeds to the pan.
    • Wait for them to splutter.
    • When done, add a sprig of curry leaves.
    • Immediately transfer this tempering to the Kuzhambu.

    Notes

    This gravy should not be boiled on high heat. When you boil this on high heat or cook it for a longer time than mentioned here, the yogurt will curdle and the Kuzhambu will become watery.
    Nutrition information is provided here as a courtesy. Please consult a health care practitioner if you have any concerns.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 194kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 581mg | Potassium: 251mg | Fiber: 3g | Sugar: 13g | Vitamin A: 189IU | Vitamin C: 42mg | Calcium: 171mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Dal Tadka (Tarka Daal)

    By 7 Comments

    Dal Tadka or Tarka Dal is a popular Indian style lentil curry. This creamy protein rich dish is a crowd favorite and so many people love it with Jeera rice or Naans. Let us get started on making the best Tarka Daal, shall we?

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    dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
    A bowl of hot Tarka Daal with rice or Roti is bliss supreme!

    If you have visited an Indian restaurant, I am sure you would have found this dish listed in the menu. Dal is lentils in Hindi and Tadka means tempering. 

    So, what is Tadka or Tarka?

    In case you are wondering what all the hype about Tadka is, allow me to explain. Tadka is the Indian way of tempering any dish. There are so many different ways to add Tadka to Indian food. 

    When we say Tadka, what we do is heat up oil or ghee or butter and add some whole spices. We wait for the whole spices to splutter and then add this wickedly aromatic mixture to the dish. 

    The highlight of this recipe itself is the Tadka or tempering. Traditionally, this is slow cooked on low heat and then the tempering is added at the end.

    But today, we will quicken the process and make this Dal in the Instant Pot. I will also share how this can be made on the stove top. 

    [feast_advanced_jump_to]

    Before I share the recipe, I just want to add here that there are so many variations to this recipe. Some people use a combination of Masoor, Moong and Pigeon pea lentils. But my version has only pigeon pea lentils. Please read the variations for different lentils that can be used in this recipe.

    Ingredients

    Ingredients needed for making Dal Tadka
    Here is all you need to make Tarka Dal

    Toor Dal or Pigeon pea lentils

    When ever I cook lentils, I soak them in warm water for at least 30 minutes. This reduces cooking time and also helps in easier digestion and better absorption of nutrients.

    Additionally, whenever we cook lentils along with a curry base which has salt, the lentils may not cook till mushy.

    The salt prevents the lentils from becoming mushy and fully cooked. This is another reason why I recommend soaking lentils beforehand, especially, for recipes like this.

    Oil 

    The best choice of fat for this dish is undoubtedly ghee. Since we are slowly transitioning into plant based diet, I opted to make this with oil.

    If you are not particular about the dal being vegan, feel free to use 2 tbsp melted ghee for this recipe.

    Ginger and garlic

    To minimize effort, I have used store-bought ginger garlic paste. You can also use fresh garlic and ginger.

    If you are using fresh garlic cloves and ginger, you will need 1.5 tbsp finely chopped garlic and 1.5 tsp very finely chopped ginger for the quantity of ingredients mentioned here.

    Onions

    A typical Indian style Dal uses red onions. They add flavor to the dish and are quite indispensable. You can substitute this with white or yellow onions in a pinch but the flavor will be slightly different.

    Spices and Kasuri Methi

    Ground spices and whole spices are the backbone of Indian dishes. This recipe is no exception. Ground coriander, ground turmeric, paprika and cumin seeds are the stars in this recipe.

    We will also be using a torn bay leaf for flavor. In addition to these, you will also need Kasuri Methi.

    What is Kasuri Methi?

    Kasuri Methi is dried fenugreek leaves. They have a unique aroma and flavor. You can find them in Indian grocery stores or in Asian stores.

    While this can be a bit difficult to source, it is highly recommended. If push comes to shove, you can always skip this.

    Tomatoes

    Any variety of tomatoes can be used for this recipe. I recommend using fresh tomatoes since they are very different from canned ones. Best choices include Campia and Roma tomatoes. 

    Hing or Asafetida

    This is yet another magic spice. We use this for most home style Dal recipes. In southern India, cooking is incomplete without asafetida. It is the lifeline of many South Indian classics like Rasam and Sambar.

    You can find this on Amazon or in Asian stores. Since this is a very potent spice blend, please do not use more than the quantity mentioned in the recipe card.

    Water

    Whether you are pressure cooking using the Instant Pot or a regular stove top pressure cooker, remember that using water is absolutely necessary for safe pressure cooking.

    You should not cook any dish in the instant pot in the pressure cook mode without water. For any dish that you make in the Instant pot, a minimum of 1 cup water is a must. 

    Cilantro

    For garnish, we will be using finely chopped fresh cilantro. This is that ultimate finishing touch which will make the dish stand out. You can choose to skip this if you are not a fan of cilantro.

    Dietary specifications

    This is a vegan friendly dish which is free from nuts and soy. However, since we use asafetida, this may not be safe for people with gluten allergies.

    While sourcing your asafetida, please check the labels to make sure that there is no wheat or flour added to it.

    If you want a gluten free version of this recipe, please skip the asafetida and proceed with the rest of the recipe as instructed here.

    Variations

    Like with any Indian dish, this too has so many variations across the country. While I have used only Toor dal aka pigeon pea lentils, you can also try one of these combinations in the ratio given-

    1. 1/2 cup each Moong lentils and pigeon pea lentils.
    2. 1/4 cup each Moong and Masoor along with 1/2 cup pigeon pea lentils.
    3. 1/2 cup each Masoor and pigeon pea lentils (Toor dal)

    If you are looking for dal recipes using only Masoor or red lentils, then check out these Sri Lankan dal and Masoor Dal recipes.

    Shelf life, storage and freezing

    This keeps well in the fridge for 4 days when stored in a clean and covered air tight container. To freeze this, allow the dal to cool down completely.

    Divide into 1 cup portions and transfer to freezer safe storage bags or containers. Freeze and label with date and name. Thaw at room temperature and gently reheat on low flame. 

    Frozen Dal keeps well in the freezer for 2 months. To prevent molding and to extend its shelf life, thaw small portions and use as required. Please do not refreeze thawed dal.

    Serving suggestions

    In our family, we love this simple and hearty lentil stew with just plain brown rice. 

    Here are some dishes that you can pair this with-

    1. Jeera rice
    2. Peas Pulao
    3. Spinach rice
    4. Naan
    5. Cauliflower Parathas
    6. Mint Parathas

    Serve the Dal with one of the sides mentioned above along with a light salad like this Shirazi Salad or some crunchy poppadoms.

    You can also include a vegetable curry like this carrot and peas curry or Aloo jeera in your platter to make it a wholesome meal.

    Recipe Notes

    1. Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
    2. Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water. 
    3. This dal thickens as it cools. The consistency can be adjusted even while reheating.
    4. For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
    5. Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.  
    6. Instant pot timings may vary based on your geographic location.

    Method

    Prep work

    Place the Toor dal in a colander and wash thoroughly. Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes. While the dal soaks, chop and assemble the remaining ingredients.

    Instant Pot Dal Tadka

    Steps 1 and 2

    Step by step guide to make Tarka Daal

    Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes. When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds. Tip in the cumin seeds and the bay leaf and let them crackle.

    Steps 3 and 4

    Step by step guide to make Tarka Daal

    When the cumin crackles, add the asafetida and the ginger garlic paste. Mix well and saute for 30 seconds. 

    Steps 5 and 6

    Step by step guide to make Tarka Daal

    Add the chopped onions, mix well and saute for 30 seconds.

    Steps 7 and 8 

    Step by step guide to make Tarka Daal

    Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.

    Steps 9 and 10

    Step by step guide to make Tarka Daal

    Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika. Mix well and saute the mixture for 20 seconds. 

    Steps 11 and 12

    Step by step guide to make Tarka Daal

    Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush. This takes 3 minutes roughly. If you find that the mixture is sticking to the bottom of the inner pot, add 1/4 cup water to deglaze the pot.

    Steps 13 and 14

    Step by step guide to make Tarka Daal

    Steps 15 and 16

    Step by step guide to make Tarka Daal

    Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.

    Steps 17 and 18

    Step by step guide to make Tarka Daal

    Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS. Allow the cooking cycle to complete. When the cooking cycle is complete, wait for natural pressure release.

    Steps 19 and 20

    Step by step guide to make Tarka Daal

    When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.  Add the finely chopped cilantro leaves and stir to combine. Serve hot.

    Stove top method

    Follow the steps for prep work. Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. When the oil is hot, add the bay leaf, cumin seeds and asafetida. Wait for the cumin seeds to crackle.

    When done, add the ginger garlic paste and finely chopped onions along with salt. Stir well and continue to cook the mixture till the onions are soft and translucent.

    Now, add the ground spices and stir to combine. Cook this mixture for 30 seconds on low heat, taking care not to burn them.

    Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy. If the mixture sticks to the bottom of the pot, add 1/2 cup water to deglaze. 

    When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.

    Add 3 cups water and mix well. Cook on medium heat for 40 minutes till the dal is completely cooked and is mushy.

    If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency. Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

    dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
    Creamy Dal Tarka ready to be enjoyed

    More Dal Recipes

    dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
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    Dal Tadka

    The classic Indian Dal Tadka made easy and effortless in the Instant Pot. This recipe card includes instructions to make this on the stove top as well.
    Prep Time20 minutes
    Cook Time23 minutes
    Course: Main Course, Mains
    Cuisine: Indian, North Indian
    Servings: 6
    Calories: 99kcal

    Equipment

    • 1 6 quart Instant Pot or a 5 quart Dutch oven or similar heavy bottomed pan for stove top cooking.
    • 1 set of measuring cups and spoons
    • 1 chopping board
    • 1 set of knives
    • 1 ladle

    Ingredients

    For prepping the dal

    • 1 cup Pigeon pea lentils Toor dal
    • 3 cups warm water

    For Dal Tadka

    • 1.5 tbsp vegetable oil
    • 1.5 tsp cumin seeds
    • 1/8 tsp asafetida
    • 1 bay leaf torn
    • 1.5 tbsp ginger garlic paste
    • 3/4 cup finely chopped red onions
    • 1 tsp paprika
    • 1.5 tsp ground coriander
    • 2 tsp Kasuri methi (crushed) (dried fenugreek leaves. Please refer blog post for more details)
    • 1 tsp ground turmeric
    • 1.5 tsp Kosher salt or to taste
    • 3/4 cup finely chopped tomatoes Use fresh tomatoes
    • 2.5 cups water

    For garnish

    • 3 tbsp finely chopped fresh cilantro

    Instructions

    Prep work

    • Place the Toor dal in a colander and wash thoroughly.
    • Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes.
    • While the dal soaks, chop and assemble the remaining ingredients.

    Instant Pot Dal Tadka

    • Insert the inner pot into the instant pot.
    • Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.
    • When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds.
    • Tip in the cumin seeds and the bay leaf and let them crackle.
    • When the cumin crackles, add the asafetida and the ginger garlic paste.
    • Mix well and saute for 30 seconds.
    • Add the chopped onions, mix well and saute for 30 seconds.
    • Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.
    • Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika.
    • Mix well and saute the mixture for 20 seconds.
    • Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush.
    • If you find that the mixture is sticking to the bottom of the inner pot, add ¼ cup water to deglaze the pot.
    • Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
    • Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS.
    • Allow the cooking cycle to complete.
    • When the cooking cycle is complete, wait for natural pressure release.
    • When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.
    • Add the finely chopped cilantro leaves and stir to combine.
    • Serve hot.

    Stove top method

    • Follow the steps for prep work.
    • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
    • When the oil is hot, add the bay leaf, cumin seeds and asafetida.
    • Wait for the cumin seeds to crackle.
    • When done, add the ginger garlic paste and finely chopped onions along with salt.
    • Stir well and continue to cook the mixture till the onions are soft and translucent.
    • Now, add the ground spices and stir to combine.
    • Cook this mixture for 30 seconds on low heat, taking care not to burn them.
    • Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy.
    • If the mixture sticks to the bottom of the pot, add ½ cup water to deglaze.
    • When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.
    • Add 3 cups water and mix well.
    • Cook on medium heat for 30 to 40 minutes till the dal is completely cooked and is mushy.
    • If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency.
    • Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

    Notes

    1. Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
    2. Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water. 
    3. This dal thickens as it cools. The consistency can be adjusted even while reheating.
    4. For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
    5. Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.  
    6. Instant pot timings may vary based on your geographic location.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 99kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 616mg | Potassium: 100mg | Fiber: 5g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you find this post useful , please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

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    Air fryer tomatoes – roasted tomatoes

    By Leave a Comment

    These air fryer tomatoes on toast is the next best thing to avocado toast. Or that is what I think. But what makes these roasted tomatoes my favorite is that they are so versatile and so simple to make. There was a time when I used to make these in the oven. Since the advent of the air fryer in my kitchen, this already simple recipe has become umpteen times easier. Don’t have an air fryer? I m sharing instructions for roasting them tomatoes in the oven too.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    roasted cherry tomatoes served in a beige shallow plate with an uneven rim. The plate is placed on a burlap mat over an iron serving tray against a black marbled backdrop.

    If you ask me why I love these tomatoes so much, here are my top 5 reasons-

    1. Takes just 20 minutes to make a batch.
    2. Freezer-friendly.
    3. Naturally vegan, gluten-free and soy free.
    4. Has no nasties like added colors or preservatives.
    5. Can be added to everything from toast to pasta.
    [feast_advanced_jump_to]

    Ingredients

    ingredients needed to make roasted cherry tomatoes

    You just need 4 ingredients for this recipe.

    Cherry tomatoes

    I have used red cherry tomatoes to make this. You can also use yellow or orange ones. If you want to use Roma or Campia tomato varieties, chop them into quarters or halves and proceed with the recipe.

    Garlic powder + Mixed Italian herbs

    If you know me, you will also know how much I love garlic powder, right? This is like a flavor boost that makes an ordinary dish exceptional. Tomatoes and garlic are amazing together and this recipe proves that yet again.

    Mixed Italian herb mix usually has oregano, thyme, marjoram, basil and the likes. If you do not have this, you can just use dried oregano or dried basil. If you are lucky enough to source fresh sweet basil, feel free to throw in a handful along with the tomatoes. The result is a delightful medley of basil, tomatoes and garlic. This almost resembles pesto.

    Olive oil

    All things good come out of olive oil. Yes. I am slightly partial to olive oil, especially in dishes that call for roasting. You can also use any neutral flavored vegetable oil with equal success here.

    Salt 

    Since some brands of Italian herb blend have salt added in them, go easy on the salt. I recommend checking the labels before adding salt so that you can adjust the seasoning accordingly.

    Dietary specifications

    This recipe is quite allergy-friendly since it is vegan, gluten, soy and nut free. Just make sure your garlic powder and the Italian herb blend is not processed in a facility that processes peanuts in case you have any health concerns.

    Variations

    1. Use Roma or Campia tomatoes in place of cherry tomatoes. Chop them into halves or quarters and roast them cut side up.
    2. Add whole garlic cloves instead of garlic powder for a more intense garlic flavor.
    3. Switch the dried herbs to fresh herbs. Sweet basil, parsley, oregano and thyme all work beautifully in this recipe. If you are adding fresh herbs, chop them finely before adding them in.
    4. Spice it up by adding freshly cracked black or white pepper. You can even try adding smoked sweet paprika. Even red chili flakes work well here.

    Recipe Notes

    1. Dry the tomatoes thoroughly. This is the most important step in this recipe. Since tomatoes are high in water content, they have to be thoroughly dry while being roasted. This is because any water on the surface will steam the tomatoes instead of roasting, which in turn, will alter the texture and taste.
    2. Do not overcrowd the air fryer basket or the baking tray to prevent soggy tomatoes.
    3. If you do not want your tomatoes browned or charred on the surface, you can shake them around the half way mark.
    4. Catch the juice! Tomatoes release a lot of juice. So, make sure your air fryer basket is clean while roasting these. This way, you can collect the juice that drips and use it too.
    5. You don’t have to preheat your air fryer to make these. 
    6. If you are using Roma tomatoes instead of cherry tomatoes in this recipe, they take around 20 minutes to be fully roasted. Either halve the tomatoes or quarter them before tossing them in the olive oil + seasoning mixture and proceed to roast them.
    7. Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes. 
    8. Air fryer cooking time may vary based on your brand and model. Try roasting them in multiple batches if your air fryer basket is small. The tomatoes should be arranged in a single layer and not piled on top of each other.

    Serving suggestions and uses

    1. In pastas– toss them with some spaghetti or linguine for a simple and rustic meal.
    2. Toppings for toast and bagel– they make a fabulous topping when combined with mashed avocadoes or steamed corn. 
    3. Sandwich stuffing– Use this as a stuffing for sandwiches with sliced onions, beets, lettuce and mashed chickpeas. So good!
    4. In soups– If you have these in the freezer, simply add them to your instant pot, add 1 cup of vegetable stock and pressure cook on high for 4 minutes. When done, quick release pressure and blend to a smooth puree. That is all. Super quick tomato soup is ready.
    5. For pasta sauce– Use them in place of chopped tomatoes or crushed tomatoes in pasta sauce recipes.
    6. In salsa – because this is the easiest way to roast tomatoes for salsa
    7. Add them to your favorite salads. The tang from the tomatoes is refreshing.

    air fryer tomatoes served in a beige shallow plate with an uneven rim. The plate is placed on a burlap mat over an iron serving tray against a black marbled backdrop.

    Shelf life, storage and freezing 

    I recommend that you enjoy these roasted tomatoes warm and fresh. Leftovers keep well in the fridge for 2 days when stored in a clean air tight container or a mason jar. To freeze these tomatoes, allow them to cool completely. Transfer them to a freezer safe bag or container and freeze.

    Thaw in fridge over night before use. Frozen tomatoes may be a tad soggy and mushy but the taste remains unchanged. These keep well for a month in the freezer when handled correctly. Like with all frozen goodies, please do not refreeze after thawing.

    Method

    Prep work

    Wash the cherry tomatoes in a colander. Spread them out on a kitchen towel and allow them to dry under a fan. Pat them dry to remove any excess moisture.

    Tossing the tomatoes and seasonings

    In a mixing bowl, add the cherry tomatoes, salt, mixed Italian herbs and garlic powder along with the olive oil. Toss everything together gently using a silicon or wooden spatula. Be careful not to blister the tomatoes while doing this.

    step by step guide to make air fryer roasted cherry tomatoes

    Air fryer roasted tomatoes

    Air frying settings and temperature

    Lightly spray the insides of your air fryer basket with an oil spray.Place the tomatoes in a single layer in your air fryer basket.

    Roast the tomatoes at 200 c ( 400 F) for 12 minutes or until they are completely squishy and blistered. Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes. 

    Oven roasted tomatoes

    To make these in the oven, follow all the prep steps. Preheat the oven to 400 F (200 C). Arrange the cherry tomatoes coated with the olive oil + seasoning mixture in a baking tray. 

    Bake in the preheated oven for 20 to 25 minutes, flipping them using tongs at the half way mark. Continue to bake them till they are completely squishy, slightly charred on the surface and blistered.

    As always, oven timings may vary based on the model and brand of your oven. So, keep an eye on the tomatoes after 20 minutes to prevent burning. 

    roasted cherry tomatoes served in a beige shallow plate with an uneven rim. The plate is placed on a burlap mat over an iron serving tray against a black marbled backdrop.

    More Air Fryer Recipes

    roasted cherry tomatoes served in a beige shallow plate with an uneven rim. The plate is placed on a burlap mat over an iron serving tray against a black marbled backdrop.
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    Air fryer tomatoes

    Easy roasted tomatoes in the air fryer- these take less than 20 minutes and are so versatile. Check out the blog post for oven roasted tomatoes.
    Prep Time10 minutes
    Cook Time12 minutes
    Course: Accompaniments, Appetizer
    Cuisine: American, International
    Servings: 2
    Calories: 112kcal

    Equipment

    • 1 Air fryer or oven
    • 1 Mixing bowl
    • 1 Spatula

    Ingredients

    • 1 pint cherry tomatoes
    • 1 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp Italian herbs
    • 3/4 tsp Salt or to taste

    Instructions

    Prep work

    • Wash the cherry tomatoes in a colander.
    • Spread them out on a kitchen towel and allow them to dry under a fan.
    • Pat them dry to remove any excess moisture.

    Tossing the tomatoes and seasonings together

    • In a mixing bowl, add the cherry tomatoes, salt, mixed Italian herbs and garlic powder along with the olive oil.
    • Toss everything together gently using a silicon or wooden spatula.
    • Be careful not to blister the tomatoes while doing this.

    Air frying settings and temperature

    • Lightly spray the air fryer basket with an oil spray.
    • Place the tomatoes in a single layer in your air fryer basket.
    • Roast the tomatoes at 200 c ( 400 F) for 12 minutes or until they are completely squishy and blistered.

    Oven roasted tomatoes

    • To make these in the oven, follow all the prep steps.
    • Preheat the oven to 400 F (200 C). Arrange the cherry tomatoes coated with the olive oil + seasoning mixture in a baking tray.
    • Bake in the preheated oven for 20 to 25 minutes, flipping them using tongs at the half way mark.
    • Continue to bake them till they are completely squishy, slightly charred on the surface and blistered.

    Notes

    1. Dry the tomatoes thoroughly. This is the most important step in this recipe. Since tomatoes are high in water content, they have to be thoroughly dry while being roasted. This is because any water on the surface will steam the tomatoes instead of roasting, which in turn, will alter the texture and taste.
    2. Do not overcrowd the air fryer basket or the baking tray to prevent soggy tomatoes.
    3. If you do not want your tomatoes browned or charred on the surface, you can shake them around the half way mark.
    4. Catch the juice! Tomatoes release a lot of juice. So, make sure your air fryer basket is clean while roasting these. This way, you can collect the juice that drips and use it too.
    5. You don’t have to preheat your air fryer to make these. 
    6. If you are using Roma tomatoes instead of cherry tomatoes in this recipe, they take around 20 minutes to be fully roasted. Either halve the tomatoes or quarter them before tossing them in the olive oil + seasoning mixture and proceed to roast them.
    7. Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes. 
    8. Air fryer cooking time may vary based on your brand and model. Try roasting them in multiple batches if your air fryer basket is small. The tomatoes should be arranged in a single layer and not piled on top of each other.
    9. Nutrition information is provided here as a courtesy. Please consult a health care practitioner if you have any health concerns.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 112kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 899mg | Potassium: 547mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1174IU | Vitamin C: 54mg | Calcium: 44mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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    Zucchini Soup – Vegan, No Oil

    By Leave a Comment

    This creamy zucchini soup makes for a refreshing and light summer meal. Pair this soup with crusty bread or a chilled mango salad and enjoy it for lunch. In this post, I will share how to make this soup using the Instant Pot and on stove top. Rest assured that this is true zucchini heaven.

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    vegan zucchini soup served in a handled black soup bowl. Coconut milk swirled on the soup for aesthetics. Herbs at the background. The bowl has been placed over a burlap mat.

    Come summer, I get all excited and worked up seeing the fresh produce. Zucchini and tomatoes are my favorite summer produce and every year, I try a few new recipes using these two veggies. Our vegan zucchini bread from last summer is a huge hit. Do give it a shot. This soup is what I call my lazy summer dinner. 

    It checks so many boxes-

    • To begin with, this is a vegan and gluten-free soup.
    • You can freeze this soup and enjoy it during the winters too.
    • It is light on the tummy because it is free from oil.
    • Since this is freezer-friendly, it is ideal for batch cooking too.
    • Lastly, the flavors are so good that I am sure you will be making this on repeat this summer just like me.
    [feast_advanced_jump_to]

    Ingredients

    A display of ingredients needed to make vegan zucchini soup

    The ingredients are pretty much basic and are there in your pantry already. If you do not have the herbs mentioned here, read this column for substitution suggestions.

    Garlic

    Simply because garlic makes everything, soup in particular, better. 

    Onions

    I recommend using white onions since they are milder and less pungent. Red ones tend to overpower and do not allow the zucchini to shine through.

    Celery

    What is a soup without celery? IMHO, celery is the lifeline of soups and fried rice. If you cannot source fresh celery ribs, you can also use 1.5 tbsp dried celery for this recipe.

    Vegan friendly stock cube and water

    Recently, I chanced upon this fantastic low-sodium vegetarian stock cubes by Kallo. (This is not a sponsored post) These stock cubes are packed with flavor but low on salt. I have used one stock cube and water for this soup. Alternatively, you can also use 1 cup vegan-friendly stock to make this soup.

    Salt and seasonings

    I find that dried dill and thyme are excellent with zucchini. And that is what I have used here apart from ground black pepper and salt. If you do not have dried thyme and dill, you can use mixed Italian herbs too. 

    Low fat coconut milk

    We need low fat coconut milk for this soup. Coconut cream does not work and is hence not recommended.

    Lemon juice

    The tang from the lemon juice rounds out the flavors in this soup beautifully. Please do not skip this.

    Cilantro

    Fresh cilantro does miracles to a dish. Kindly excuse me if you are one of those people who feel it tastes like soap. When I first tested this recipe, I added cilantro on a whim. But the flavors were a pleasant surprise and I double tested to be sure. And I can confidently say, I have a winner here.

    Please note- In the picture above, cilantro is missing since I had forgotten to place it on the board when I shot the photo. 

    Storage, shelf life and freezing

    This soup keeps well in the fridge for 2 days. To reheat, allow the soup to come to room temperature and then heat in a sauce pan over gentle heat for a few minutes. Please do not allow the soup to boil while reheating. Store the soup in an air tight and covered container in the fridge. 

    To freeze zucchini soup, divide into 2 cup portions and transfer to freezer-friendly bags or containers. Thaw in the fridge overnight and gently reheat as mentioned above.

    Please note that this soup should not be boiled or heated on high flame since we have added coconut milk to it.

    vegan zucchini soup served in a handled black soup bowl. Coconut milk swirled on the soup for aesthetics. Herbs at the background. The bowl has been placed over a burlap mat.

    Dietary Specifications

    This is a vegan, dairy free, gluten free and nut free recipe. If you are using stock cubes or stock, please read the labels to ensure that it is vegan friendly. Since I am wary about sodium, I tend to stick to low sodium broth, stock or stock cubes. Kindly check labels if you have any health concerns. A rough nutrition profile for this recipe is included in the recipe card.

    Recipe Notes

    1. This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
    2. I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
    3. The coconut milk in this recipe can be substituted with unsweetened almond milk too.
    4. After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
    5. This soup become slightly darker in color once it cools down since we add cilantro in it. This is not a cause for concern. The taste remains unchanged.

    Method

    Instant pot zucchini soup

    Steps 1 and 2

    Place the inner pot into the Instant Pot. Add the chopped garlic, onions and celery. Now, tip in the zucchini.

    Steps 3 and 4

    Add the stock cube and water. 

    Steps 5 and 6

    Add the seasonings and dried herbs. Tip in the fresh cilantro.

    Steps 7 and 8

    Stir well. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot and turn the VALVE to SEALING.

    Steps 9 and 10

    Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes. Wait for the cooking cycle to complete. When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING. Press CANCEL.

    Using an immersion blender, blend the soup to a very smooth puree. You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.

    Steps 11 and 12

    Stir in the coconut milk and lemon juice and mix well. 

    Steps 13 and 14

    Press SAUTE MODE- NORMAL and set the timer to 2 minutes. Allow the mixture to simmer on SAUTE mode.

    Stove top method

    Add all the ingredients except the coconut milk and lemon juice to a 5 quart Dutch oven or a similar heavy-bottomed pan. Stir well. Simmer till the zucchini has softened fully. 

    When done, take the pan off heat and blend the mixture using an immersion blender. Add coconut milk and lemon juice. Stir well. Simmer on low heat for 1 to 2 minutes. Serve warm.

    vegan zucchini soup served in a handled black soup bowl. Coconut milk swirled on the soup for aesthetics. Herbs at the background. The bowl has been placed over a burlap mat.

    More Instant Pot Soups

    vegan zucchini soup served in a handled black soup bowl. Coconut milk swirled on the soup for aesthetics. Herbs at the background. The bowl has been placed over a burlap mat.
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    5 from 1 vote

    Zucchini Soup

    This creamy zucchini soup is a zero-oil, summer friendly meal that is delicious, wholesome and light.
    Prep Time8 minutes
    Cook Time9 minutes
    Course: Accompaniments, Mains
    Cuisine: International
    Servings: 4
    Calories: 72kcal

    Equipment

    • 1 6 quart Instant Pot
    • 1 set of measuring spoons and cups
    • 1 chopping board
    • 1 Immersion blender or use a traditional blender. Read recipe notes for more information.

    Ingredients

    • 2 tbsp chopped garlic
    • 1 cup finely chopped white onions
    • 1/4 cup chopped celery
    • 1 pound cubed zucchini
    • 1 vegetable stock cube read recipe notes for more information
    • 1 cup water
    • 1/2 tsp dried thyme
    • 1/2 tsp dried dill
    • 1/2 tsp ground black pepper
    • 2 oz chopped fresh cilantro
    • 1/2 cup low fat coconut milk
    • 1 tbsp lemon juice

    Instructions

    • Place the inner pot into the Instant Pot.
    • Add the chopped garlic, onions and celery.
    • Now, tip in the zucchini.
    • Add the stock cube and water.
    • Add the seasonings and dried herbs.
    • Tip in the fresh cilantro.
    • Stir well.
    • Ensure that the sealing ring has been fitted properly into the Instant pot lid.
    • Close the Instant Pot and turn the VALVE to SEALING.
    • Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes.
    • Wait for the cooking cycle to complete.
    • When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING.
    • Press CANCEL.
    • Using an immersion blender, blend the soup to a very smooth puree.
    • You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.
    • Stir in the coconut milk and lemon juice and mix well.
    • Press SAUTE MODE- NORMAL and set the timer to 2 minutes.
    • Allow the mixture to simmer on SAUTE mode.

    Notes

    1. This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
    2. I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
    3. The coconut milk in this recipe can be substituted with unsweetened almond milk too.
    4. After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
    5. Instant pot timings may vary based on geographic location.
    6. Nutrition values are provided here as a courtesy. Please consult a health care practitioner for more information and guidance.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 72kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 217mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1227IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

    You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

    Pull Apart Rolls- Air Fryer & Oven

    By 15 Comments

    I make these vegan pull apart rolls and take them to any gathering I am invited to. That much is how much I love these soft and fluffy rolls. It is basically a recipe that involves adding the flour, yeast and all the fittings, kneading and then letting the pasta sauce do the magic. Yep. You read that right. In this post, I will walk you through step by step to make the easiest bread you have ever made.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.

    If someone asked me what is my secret weapon in the kitchen, my reply would be jars of pasta sauce and I wouldn’t bat an eye lid when I say that. A jar of pasta sauce is probably the best invention that mankind ever made in the world of food. It is versatile, forgiving and low maintenance stuff that you can easily buy from any grocery store.

    These rolls use store-bought pasta sauce as a filling and the result is something tangy, soft, flavor packed and delicious, all in one go.

    Here is why you should have a go at these rolls-

    1. These are beginner-friendly and a breeze to bake. 
    2. Baking these will take you only as long as it takes to watch a full blown episode of Bridgerton. Yep. That quick and effortless.
    3. They look all fancy-schmancy and stunning on the table.
    4. Being freezer-friendly means they can be batch-baked and used as breakfast through the week.
    5. You can serve these with soups and call it a wholesome meal.
    6. And these are vegan.
    [feast_advanced_jump_to]

    Ingredients

    This recipe begins with making the dough, then proofing it. When it has risen, we will shape them into rolls and then bake them into those golden beauties.

    1. Whole wheat and all purpose flour– We will use a combination of both in these rolls. And you will not find any difference in the texture or taste. A tad healthier than the regular all purpose flour only breads, these rolls are just as soft and fluffy.
    2. Instant yeast– I love instant yeast. While active dry yeast can be used in a pinch here, I find that instant yeast proofs the dough sooner. 
    3. Herbs and seasonings– Some mixed Italian herb seasoning along with sugar and salt are all what we need here.
    4. Warm water– The most important step to proofing the dough correctly is the water temperature. The water should be just warm enough. When it is too hot, it will kill the yeast. And cold water will not allow the dough to proof soon. To test if the water is in the right temperature, stick your index finger and try to keep it in for 10 seconds without flinching. If you are able to do this, then it is the right temperature.
    5. Vegan butter– All breads need fat for that soft and fluffy texture. This one is not an exception. I have used softened vegan butter to bake these rolls. You can also use any neutral flavored vegetable oil. We will also brush these rolls with some vegan butter while and after baking for that golden crust on top.
    6. Pasta sauce- My choice of sauce for these rolls is Napolitana. You can also use a basic tomato basil sauce or a vegan-friendly Bolognese sauce for the filling. 

    Variations

    These rolls are quite versatile. And you can fill them with so many different types of fillings.

    1. Pesto– Any kind of pesto works fantastically in these rolls.
    2. Pizza sauce+ shredded parmesan/mozzarella cheese– This one is a family favorite. Though, it will not be vegan since cheese is present.
    3. Make it Indian and stuff it with some spicy onion tomato chutney.
    4. Add some finely chopped veggies along with the pasta sauce. This is a great way to sneak in veggies. Just make sure that the veggies should be chopped very finely.

    Make ahead, storage & shelf life

    Making ahead

    You can bake these rolls at least 3 days ahead of time. Alternatively, if you want to eat them freshly baked, you can make the dough and let it proof overnight in the fridge. In the morning, you can shape them and bake them.

    Storage & shelf life

    These rolls keep well in the fridge for 4 days. Place them in a covered container and refrigerate. You can also store them in Ziploc bags. To reheat, allow the rolls to come to room temperature. Then, steam the rolls in a steamer for 5 minutes. Serve warm.

    I will not recommend microwaving breads since they tend to become chewy and hard. Steaming is great for reheating leftover bread. 

    Freezing

    After baking the rolls, transfer them to a cooling rack and allow them to cool fully. Separate the rolls out and place them on a baking tray, 1 inch apart. Place in the freezer and allow the rolls to be frozen completely.

    When done, add the frozen rolls in a freezer-friendly bag, label and return to the freezer. Thaw overnight in the fridge and steam for 5 minutes before serving. These frozen rolls keep well for 2 weeks.

    Dietary Specifications

    This recipe is vegan, free from nuts and soy. Since this is made with flour, these are not gluten-free and so, these are unsuitable for people with gluten allergies.  When picking the pasta sauce, please read the labels to make sure that it is vegan friendly and free from nuts & soy. 

    What to serve these rolls with?

    1. With hot soups– For a light meal, serve these rolls with soups or stews. 
    2. As a snack– My daughter loves taking these for her morning snack. This makes for a quick bite and is also ideal for those 4 pm hunger pangs.
    3. With a fondue– Yep. Serve these rolls as a part of a fondue platter. They tastes delicious.
    4. Perfect for high tea menus– We all love high teas because of the mini bites. These rolls check all boxes for a fabulous high tea party.

    freshly baked pull apart bread with pasta sauce filling in a rectangle shaped baking tray. Spatulas by the side.

    Recipe Notes

    1. As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients. 
    2. I have used a stand mixer to knead the dough. You can also knead this by hand.
    3. The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information. 
    4. If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
    5. Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
    6. You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.

    Method

    Steps 1 and 2

    To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.

     

    Steps 3 & 4

    Add the warm water and softened vegan butter. Fix the dough kneading hook to the stand mixer and begin kneading the dough. In the beginning, the ingredients will just come together to form a shaggy dough.

     

    Steps 5 & 6

    Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough. Apply 1 tbsp olive oil to a mixing bowl and transfer the dough to the oiled bowl.

    Cover it with a moist kitchen towel or a shower cap. Set it in a warm place.Allow the dough to proof and double in volume. This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions. 

     

     

    Proofing the dough in the Instant Pot

    Or oil the inner pot of the Instant pot and transfer the dough to the inner pot. Plug in the Instant Pot and cover the Instant pot with a see-through glass lid. Set the Instant Pot to YOGURT MODE for 1 HOUR.  Allow the dough to double in volume.  

    Once the dough has risen, gently deflate the dough and turn it out onto a work surface. Shape the dough into a log.

    Steps 9 & 10

    Roll the dough into a 1/2 inch thick rectangle. Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges. Now, roll the rectangle into a log.

    Steps 11& 12

    Using a bench scraper, divide the rolled log into 12 equal pieces. Grease a 11x7x2 inch rectangle baking tray. Arrange the cut pieces in such a way that they are spaced 1/2 inch apart. Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen. This will take 30 to 45 minutes, depending on the weather.

    Baking the rolls

    In the oven-

    Towards the end of the second rise, preheat the oven to 350 F ( 180C). When the rolls have become puffy, brush them with 1 tbsp melted vegan butter. Bake them in the preheated oven for 20 minutes or until the tops are golden. The bottom of the pan should feel hollow and light once they are baked.

    In the air fryer-

    Preheat the air fryer at 350 F (180 C) if your air fryer model allows it. Generally, pre-heating an air fryer takes only 4 to 5 minutes. If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.

    Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden. Keep an eye on the rolls after 12 minutes. Our rolls are now ready.

    Brush them with 1 tbsp melted vegan butter right after they are done. Serve them warm.

    More bread recipes

    freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.
    Print Recipe
    5 from 5 votes

    Easy Vegan Pull Apart Rolls

    These soft and fluffy rolls filled with store bought pasta sauce pairs well with soups or makes for a light snack too.
    Prep Time15 minutes
    Cook Time25 minutes
    Proofing time1 hour 30 minutes
    Course: Breakfast, Snacks
    Cuisine: International
    Servings: 12 rolls
    Calories: 98kcal

    Equipment

    • 1 Stand mixer or mixing bowl
    • 1 kneading hook not needed if kneading by hand
    • 1 11 x 7x 2 rectangular baking pan
    • 1 Rolling board
    • 1 Rolling Pin
    • 1 dough scraper
    • 1 moist kitchen towel or shower cap

    Ingredients

    • 3/4 cup Whole wheat flour
    • 3/4 cup All purpose flour
    • 1.5 tsp Yeast
    • 1 tbsp Sugar
    • 1/2 tsp Salt
    • 2 tbsp softened vegan butter
    • 1 tsp Italian dried herbs
    • 3/4 cup warm water
    • 1/2 cup Napolitana sauce store bought or use tomato basil sauce
    • 1 tbsp melted vegan butter for brushing
    • 1 tbsp Olive oil

    Instructions

    • To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.
    • Add the warm water and softened vegan butter.
    • Fix the dough kneading hook to the stand mixer and begin kneading the dough.
    • In the beginning, the ingredients will just come together to form a shaggy dough.
    • Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough.
    • Apply 1 tablespoon olive oil to a mixing bowl and transfer the dough to the oiled bowl.
    • Cover it with a moist kitchen towel or a shower cap.
    • Set it in a warm place.Allow the dough to proof and double in volume.
    • This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions.

    Proofing the dough in the Instant Pot

    • Or oil the inner pot of the Instant pot and transfer the dough to the inner pot.
    • Plug in the Instant Pot and cover the Instant pot with a see-through glass lid.
    • Set the Instant Pot to YOGURT MODE for 1 HOUR.
    • Allow the dough to double in volume.
    • Once the dough has risen, gently deflate the dough and turn it out onto a work surface.
    • Shape the dough into a log.
    • Roll the dough into a ½ inch thick rectangle.
    • Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges.
    • Now, roll the rectangle into a log.
    • Using a bench scraper, divide the rolled log into 12 equal pieces.
    • Grease a 11x7x2 inch rectangle baking tray.
    • Arrange the cut pieces in such a way that they are spaced ½ inch apart.
    • Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen.

    Baking the rolls

      In the oven-

      • Towards the end of the second rise, preheat the oven to 350 F ( 180C).
      • When the rolls have become puffy, brush them with 1 tablespoon melted vegan butter.
      • Bake them in the preheated oven for 20 minutes or until the tops are golden.
      • The bottom of the pan should feel hollow and light once they are baked.

      In the air fryer-

      • Preheat the air fryer at 350 F (180 C) if your air fryer model allows it.
      • If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.
      • Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden.
      • Keep an eye on the rolls after 12 minutes to prevent the rolls drying out and hardening on the top.
      • Brush them with 1 tablespoon melted vegan butter right after they are done.
      • Serve them warm.

      Notes

      1. As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients. 
      2. I have used a stand mixer to knead the dough. You can also knead this by hand.
      3. The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information. 
      4. If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
      5. Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
      6. You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.
      7.  

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 170mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

      You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

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      Vegan Summer Rolls- Rice Paper Rolls

      By 8 Comments

      These vegan summer rolls, stuffed with crunchy veggies and fresh herbs, are the perfect meal for a hot day. Warmer days are here to stay and that only means one thing for me- spending as little time as possible in the kitchen. While I love summer and spring because of the fresh seasonal produce, sweating and slaving over a stove are two things I abhor. And these rolls are my summer saviors.

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      Our first taste of these rolls were in Thailand. Even though this dish has its origins in Vietnam, its fame has spread far and wide in south east Asia. So, it is not uncommon for you to find these rolls on the menu in Thai eateries.

      All that trivia apart, here are my top reasons to make these on repeat during summer.

      1. This is a no-cook recipe. 
      2. You can make this in a moment’s notice. The only time taking process is chopping the veggies which means
      3. It is a fantastic way to involve the family. This is a typical “get everyone involved” recipe and even the little ones can help.
      4. There are umpteen ways to stuff these rolls. Read the variations for more ideas to jazz these rolls up.
      5. And these are naturally vegan and gluten-free. 
      6. Finally, if you are intimidated by the rolling process, then make the deconstructed spring roll salad jar and enjoy this.
      [feast_advanced_jump_to]

      Ingredients for vegan rice paper rolls

      The building blocks of these rolls are rice wrappers, fresh veggies, softened rice noodles and fresh herbs.

      1. Rice paper wrappers– Often referred to as rice paper sheets, these are super thin and made with glutinous rice flour. These are readily available in most Asian stores. If you like your rolls stuffed to the brim, then buy larger sized wrappers. For this recipe, I have used wrappers that are 22 cm in diameter.
      2. Fresh veggies– Our favorite veggies for this recipe include red bell pepper, shredded or thinly sliced purple cabbage, thin strips of carrots and cucumbers. 
      3. Rice noodles- You will need thin rice noodles for this recipe. These noodles do not need any cooking. All you need to do is soak them in hot water and drain them. For a healthier version, you can use brown rice noodles or red rice noodles. The only requirement is that they should be thin. Rice noodles are available in Target. 
      4. Herbs- We will be using fresh mint, cilantro and green onions. In my opinion, these are what make these rolls superior. The freshness and flavor from the herbs make these rolls sublime in every sense.

      Variations

      Now for the fun part. While I make this version the most often, I have tried various variations of stuffing for these rolls. Roasted tofu, grilled corn, grilled zucchini, grilled pineapple, fresh mango, drained canned chickpeas or black beans, fresh sugar snap peas, bean sprouts, roasted mushrooms and stir-fried tempeh are fantastic filling options.

      If you are using chickpeas or any other kind of beans, I recommend warming them up in a splash of Asian sesame oil and adding them to the filling. 

      Other carbs that work well as a filling include glass noodles, brown rice noodles or red rice noodles. Glass noodles are made from mung beans and very nutritious. However, they have a very different chewy texture than rice noodles.

      Alternatively, you can just fill these with fruits and some nut butter and serve it as a dessert. Berries, watermelon, bananas, sliced apples and mangoes are all fantastic options. You can even drizzle them with chocolate sauce if you fancy.

      Dietary Specifications

      Vegetarian and vegan friendly

      These rolls are vegetarian and vegan friendly. We are not using any dairy products in this recipe. If you are not particular about this dish being vegan, you can also add pan-fried paneer to the filling.

      Naturally gluten free

      Most rice wrappers and rice noodles are gluten-free. But if you are allergic to gluten or are looking for celiac friendly options, please make sure to check the ingredients label before buying the rice noodles and rice wrappers.

      Soy and nut-free

      Since this recipe does not call for tofu and other soy derivatives like tempeh, this happens to be free from soy. It is not common for summer rolls to use roasted peanuts generously. But this one is an exception.  

      vegan summer rolls served on a black plate. One roll has been cut into halves to show the contents. A small glass bowl of dipping sauce at the back and herbs scattered at the back of the plate.

      Serving suggestions

      On its own, this is quite a bland recipe. What makes these rolls complete is the accompaniment. We love these rolls with a spicy peanut dipping sauce. You can find the recipe for the peanut sauce in our spring roll salad jar recipe.

      Shelf life and leftovers

      These rolls are best enjoyed fresh. Leftover rice paper rolls tend to become dry and brittle after a while. Keep them covered with a moist kitchen towel and in the fridge to prevent them from drying out. It is not recommended to make these rolls ahead in time. 

      Recipe Notes

      The success of this recipe lies in the prep and how fast you work with the wrappers. Here are some pointers to make the best fresh spring rolls.

      1. Chop your veggies into thin matchsticks or strips. The wrapper is very delicate and tears easily. They are more likely to tear when your veggies are chopped in big chunks.
      2. You have to be very quick in assembling these rolls. So, prep everything before you start rolling them. Have all the veggies chopped, herbs picked, a wet chopping board and a shallow plate of water handy near you before you begin work.
      3. Do not soak the rice noodles for a long time in the hot water. Most rice noodles do not need more than 3 minutes of soaking time. I use a kitchen timer for this specifically. They will become mushy.
      4. To roll the summer rolls easily, place the wet rice wrapper over a wet chopping board or slightly wet kitchen towel. This will prevent it from sticking to the board and help in easy rolling.
      5. Do not stack the rolls in a pile once you finish rolling. They stick to each other after rolling.
      6. If your rice paper tears while rolling, cover the roll with another wrapper.
      7. Whatever you place at the bottom of the roll will be visible on top. So, depending on this, you can choose to assemble ingredients artfully and make these rolls look visually appealing.
      8. You can also toss your softened rice noodles in Hoisin sauce or creamy  peanut butter dipping sauce before adding them to the rolls.
      9. The number of rolls that you get from this recipe may slightly vary. This is because the quantity of fillings may differ from person to person. Similarly, if your sheets are smaller, you will need lesser filling for each roll. In that case, you may get more rolls than mentioned here.

      summer rolls wrapped and placed on a black plate over a black background. Fresh cilantro in the middle of the plate but appears blurred.

      Method

      Prep work

      To begin with, wash and pat dry all veggies and herbs. Peel the carrots and chop them into matchsticks. Do the same for cucumbers. Shred the purple cabbage and chop the bell peppers into very thin strips. Pick the leaves from the mint and cilantro. Set aside.

      Prep the noodles

      Place the rice noodles in a mixing bowl. Pour boiling water over it and set the timer to 3 minutes.

      After 3 minutes, immediately drain the softened noodles in a colander. Set aside.

      Let’s roll!

      Wash a chopping board or wet a kitchen towel and place it over a clean surface. Fill a wide and shallow plate with room temperature water. Now, place the rice wrapper in the water for just 2 to 3 seconds. Immediately remove the wrapper, shake off the excess water and place it over the wet cloth/board.

      You will notice that the rice wrapper has lost its stiffness and is now flexible. Place a few carrots, cucumbers and bell peppers about 1/3 of the way up in the wrapper.

      Top this with a some shredded cabbage. On this, place a tiny portion of the softened rice noodles. Lastly, add some cilantro, mint and finely chopped green onions.

      To finish assembling them, first fold the bottom over the filling. Now, fold in both sides and continue to roll them snugly till all the way upwards. Finish with the remaining wrappers and filling.

      Place each roll at least 1 inch apart since they stick to each other when you stack them.

      vegan summer rolls served on a black dinner plate with a small bowl of spicy dipping sauce speckled with chopped garlic.

      More Asian Recipes For You 

      vegan summer rolls served on a plate with a spicy dipping sauce and herbs
      Print Recipe
      5 from 6 votes

      Vegan summer rolls

      These no cook vegan rice paper rolls are fresh, crunchy and full of herbs. These rolls make for a fabulous light summer meal.
      Prep Time15 minutes
      Standing time3 minutes
      Course: Appetizer, Snacks
      Cuisine: Asian
      Servings: 8 rolls
      Calories: 93kcal

      Equipment

      • 1 kitchen towel
      • 1 peeler
      • 1 Sharp paring knife
      • 1 chopping board
      • 1 Mixing bowl
      • 1 Colander

      Ingredients

      For the noodles

      • 60 grams thin rice noodles
      • 2 cups freshly boiled hot water

      For the rolls

      • 8 rice paper wrappers
      • 50 grams carrots chopped into matchsticks
      • 50 grams shredded purple cabbage
      • 50 grams cucumbers chopped into thin matchsticks
      • 75 grams bell pepper chopped into thin strips
      • 1/4 cup mint leaves loosely packed
      • 20 grams fresh cilantro chopped roughly. Use only the tender stems.
      • 1/4 cup finely chopped green onions

      Other ingredients

      • 2 cups water for softening the rice paper sheets

      Instructions

      Prep work

      • To begin with, wash and pat dry all veggies and herbs.
      • Peel the carrots and chop them into matchsticks.
      • Do the same for cucumbers.
      • Shred the purple cabbage and chop the bell peppers into very thin strips.
      • Pick the leaves from the mint and cilantro. Set aside.

      Prep the noodles

      • Place the rice noodles in a mixing bowl.
      • Pour boiling water over it and set the timer to 3 minutes.
      • After 3 minutes, immediately drain the softened noodles in a colander. Set aside.

      Let’s roll!

      • Wash a chopping board or wet a kitchen towel and place it over a clean surface.
      • Fill a wide and shallow plate with room temperature water.
      • Now, place the rice wrapper in the water for just 2 to 3 seconds.
      • Immediately remove the wrapper, shake off the excess water and place it over the wet cloth/board.
      • You will notice that the rice wrapper has lost its stiffness and is now flexible.
      • Place a few carrots, cucumbers and bell peppers about ⅓ of the way up in the wrapper.
      • Top this with a some shredded cabbage.
      • On this, place a tiny portion of the softened rice noodles.
      • Lastly, add some cilantro, mint and finely chopped green onions.
      • To finish assembling them, first fold the bottom over the filling.
      • Now, fold in both sides and continue to roll them snugly till all the way upwards.
      • Finish with the remaining wrappers and filling.
      • Place each roll at least 1 inch apart since they stick to each other when you stack them.

      Notes

      1. Chop your veggies into thin matchsticks or strips. The wrapper is very delicate and tears easily. They are more likely to tear when your veggies are chopped in big chunks.
      2. You have to be very quick in assembling these rolls. So, prep everything before you start rolling them. Have all the veggies chopped, herbs picked, a wet chopping board and a shallow plate of water handy near you before you begin work.
      3. Do not soak the rice noodles for a long time in the hot water. Most rice noodles do not need more than 3 minutes of soaking time. I use a kitchen timer for this specifically. They will become mushy.
      4. To roll the summer rolls easily, place the wet rice wrapper over a wet chopping board or slightly wet kitchen towel. This will prevent it from sticking to the board and help in easy rolling.
      5. Do not stack the rolls in a pile once you finish rolling. They stick to each other after rolling.
      6. If your rice paper tears while rolling, cover the roll with another wrapper.
      7. Whatever you place at the bottom of the roll will be visible on top. So, depending on this, you can choose to assemble ingredients artfully and make these rolls look visually appealing. You can also add edible flowers to pretty them up.
      8. You can also toss your softened rice noodles in Hoisin sauce or creamy  peanut butter dipping sauce before adding them to the rolls.
      9. The number of rolls that you get from this recipe may slightly vary. This is because the quantity of fillings may differ from person to person. Similarly, if your sheets are smaller, you will need lesser filling for each roll. In that case, you may get more rolls than mentioned here.
      10. Nutrition values are provided as a courtesy. Please consult a healthcare provider if you have any health concerns.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 93kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 137mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1674IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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      Persian Shirazi Salad

      By 8 Comments

      This Persian Shirazi salad is exactly all of this- fresh, robust and crunchy-. This delicious rustic salad does not even call for a dressing. How simple is that, right? Very popular and a staple recipe in the middle east, this salad is an example of every day ingredients coming together to create magic. 

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      Persian Shirazi salad served in a wooden salad bowl placed over a metal serving platter. Hummus Balila, Batata Harra at the background

      Salad Shirazi is something that is made almost every day in many middle eastern homes. It is one of those recipes like Dal. There is a variation in every family. And it is so versatile and forgiving. This naturally vegan and gluten-free salad scores on so many points. 

      [feast_advanced_jump_to]

      Ingredients

      Onions

      We will need purple or red onions for this recipe. I prefer slicing them thin into half moons and dunking them in an ice bath for 20 minutes. This step helps mellow their pungency and makes them crunchier.

      Tomatoes

      You can use any variety of tomatoes. Just make sure they are red, ripe and slightly firm. Beef tomatoes, Roma tomatoes and Better Boy varieties are great for this salad. However, I do not recommend cherry tomatoes.

      Cucumbers

      Persian cucumbers are the best for this salad. Obviously, duh. But if you cannot source them, the next best options include Japanese cucumbers and English cucumbers. Cucumbers with minimal seeds or very tiny seeds are preferred for this salad.

      Herbs

      Generous usage of herbs is probably what made my family love middle eastern food. Fresh mint and parsley weave magic in this simple but rustic salad.

      Spices and seasonings

      This Persian salad does not call for any dressing in particular. Like all middle eastern recipes, this one too relies heavily on olive oil and citrus for flavors, taste and aroma.

      I have used extra virgin olive oil and freshly squeezed lime juice for this salad. The fruity undertones of the olive oil and the zingy lime juice are just perfect with this amalgam of onions, tomatoes and cucumbers.

      As for the spices, we will be just be using some freshly cracked black pepper. I personally love pepper and lime combination. How about you all?

      Make ahead, shelf life and storage

      Salad Shirazi tastes best when made and served fresh. In many middle eastern homes, this is put together just a few minutes before the family sits down for the meal. 

      I will not recommend making this salad ahead for two reasons. The first one is that chopped onions must be consumed within an hour of chopping them. This is because chopped onions attract germs like magnets. The second reason is that onions, tomatoes and cucumbers all release water when you salt them. When made ahead, they will lose their texture and crunch.

      Recipe Notes

      1. Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
      2. If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 tsp of each, parsley and mint, for this recipe.
      3. Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
      4. Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
      5. If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.

      Dietary Specifications

      If I have to list down 2 reasons why someone should try this recipe, the first will be that it is vegan. The second is that it is gluten-free. And it is also a nut-free recipe. 

      Want to make it oil-free? That is possible as well. Skip the olive oil and just add lime juice, salt and pepper. This version tastes delicious but like I mentioned, it is the olive oil that adds that magic taste element here.

      Method

      The most consuming step in this recipe is chopping the veggies. Use a very sharp paring knife to chop the tomatoes and cucumbers. I recommend a good quality chef’s knife for the onions. 

      To bring out the best in this recipe, the herbs have to be chopped very finely. Use a mezzaluna or a herb grinder if you are in a pinch or a beginner.

      Making this salad is very straightforward. Begin by thinly slicing the onions into half moons or by chopping them finely. Dunk them in an ice bath while you chop the remaining ingredients.

      When you are done chopping, drain the onions in a colander. To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint. Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice. Mix well using a salad spoon. Serve immediately. 

      Persian Shirazi salad served in a wooden salad bowl placed over a metal serving platter. Hummus Balila, Batata Harra at the background

      More Middle Eastern Recipes

      Persian Shirazi salad served in a wooden salad bowl placed over a metal serving platter. Hummus Balila, Batata Harra at the background
      Print Recipe
      No ratings yet

      Persian Shirazi Salad

      Fresh, crunchy and juicy middle eastern salad with everyday ingredients including cucumbers and tomatoes.
      Prep Time12 minutes
      Course: Salad, Salads
      Cuisine: Middle eastern, Persian
      Servings: 2 people
      Calories: 208kcal

      Equipment

      • 1 Mixing bowl
      • 1 set of salad spoons

      Ingredients

      • 7 oz chopped Persian cucumbers about 200 grams
      • 4 roma tomatoes (finely chopped)
      • 1 cup thinly sliced red onions
      • 2 tsp freshly cracked black pepper (reduce to 1 tsp if you do not like the heat)
      • 2 tbsp finely chopped fresh mint or 1 tsp dried mint
      • 1 tbsp finely chopped parsley or 1/2 tsp dried parsley
      • 3 tbsp freshly squeezed lime juice
      • 1.5 tsp Kosher salt or adjust to taste
      • 2 tbsp extra virgin olive oil

      Instructions

      • Begin by thinly slicing the onions into half moons or by chopping them finely.
      • Dunk them in an ice bath while you chop the remaining ingredients.
      • When you are done chopping, drain the onions in a colander.
      • To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint.
      • Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice.
      • Mix well using a salad spoon.
      • Serve immediately.

      Notes

      1. Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
      2. If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 tsp of each, parsley and mint, for this recipe.
      3. Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
      4. Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
      5. If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.
      6. Nutrition values are given here as a courtesy. Please consult a healthcare provider if you have any health concerns.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 208kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1759mg | Potassium: 649mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1542IU | Vitamin C: 37mg | Calcium: 75mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

      You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

      Penne Arrabiata – Instant Pot

      By 1 Comment

      Penne Arrabiata or Penne Arrabbiata is a popular pasta dish that uses tomatoes as the main ingredient in the sauce. The best thing about this rustic and simple recipe is that it is vegan friendly and that it uses pantry staples. If you have an Instant Pot, consider your job half done because then it transforms into this ridiculously easy but incredibly delicious one pot meal. Less dishes in the sink is definitely a win, right?

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      Penne arrabiata served in a greyish black shallow plate with herbs and slices of bread by the side. A cheese grater is also featured alongside.

      [feast_advanced_jump_to]

      Ingredients

      Olive oil

      Like all pasta, this too begins with olive oil. While you can always substitute this with any neutral flavored vegetable oil, I highly recommend using good quality olive oil for an amazing flavor.

      Garlic and onions

      This recipe is incomplete without garlic. I mean, can we make a mean pasta without garlic? Get the drift, right? Lots of garlic and some finely chopped onions are the base for this minimal pasta. As for the onions, white ones are great in this recipe. 

      Canned tomatoes

      If you have to name your top 5 pantry essentials, what are they? Tell me in the comments. Mine are garlic, canned chickpeas, canned black beans, canned tomatoes and tomato paste, though not necessarily in that order.

      To make this pasta, we need canned crushed tomatoes. For this particular recipe, I have used canned crushed Italian tomatoes that have basil and garlic added to them. You can use the regular canned crushed tomatoes as well.

      Tomato Paste

      Tomato paste is simply magic. When I am out of fresh tomatoes, I even use it to make Rasam. In recipes that have a pronounced tomato flavor, tomato paste is that ingredient which brings the tomato flavor to the front stage. 

      You may be wondering why tomato paste and crushed tomatoes together? The reason is the both have different flavors and texture even though the main ingredient is the same. Tomato paste has a sweetness to it that rounds out the otherwise tart taste of this pasta so well.

      Seasoning and Aromatics

      Remember this recipe is a minimal one. To justify that and to keep the light shining on this gorgeous Arrabbiata sauce, we will use some Italian herbs, freshly cracked black pepper, chili flakes and sugar along with salt for seasoning and aromatics.

      Pasta

      Penne is our favorite short pasta. It works well with this dish in particular. I have used regular penne pasta. Arrabbiata works best with this tubular pasta. In fact, penne is your best bet with pesto, marinara and this sauce. 

      You can also use Fusilli in its place. Since this is an Instant pot recipe, please keep a tab on the cooking time and choose pasta that has a similar cooking time to penne. 

      Water

      Stock or water- this is an endless debate that goes on in my head when I am cooking soup or pasta. And the struggle is real. But well, there is an exception to every case. And this recipe happens to be one. 

      Stock has a flavor on its own and somewhere deep inside me, I knew that I did not want this flavor to come through in this recipe. That is why, I just settled on cooking this pasta with water.

      Dietary Specifications

      Usually, this dish is served with a generous garnish of Parmigiano or Pecorino. But for the cheese garnish, this dish in itself is vegan. So, if you are looking for a vegan pasta recipe, you just met your best mate.

      If you like a cheesy creamy pasta, then go ahead, bring out that cheese grater and start shredding that Pecorino. Because this pasta is heavenly with Parmigiano or Pecorino.

      The day I made this dish, I did not have either of the cheese. So I ended up adding grated parmesan. Yep. I know it sounds like a blasphemy but the resident elf wont eat pasta without cheese. So I did what I had to.

      Pro Tips for Instant Pot Pasta

      1. The thumb rule for cooking pasta in Instant Pot is simple and works well in most cases. Half the cooking time mentioned in the packaging, cook on high pressure and do a quick pressure release. However, a caveat- this method is not failproof for all pasta types. 
      2. Do not stir the pasta too much once you add the water. 
      3. You have to be very careful about the timings. Even 1 minute more means over cooked pasta.
      4. Instant Pot pasta is best eaten immediately. As soon as the pasta is done, remove from the inner pot and transfer to a serving dish. If the pasta is kept in the Instant Pot, it tends to cook further in the residual heat and softens up.
      5. While making pasta in the Instant Pot, use measurements and be very precise. I recommend using a set of measuring spoons and cups or a weighing scale.

      Method

      Steps 1 and 2

      Insert the inner pot into the Instant pot, plug in the IP and press SAUTE mode on NORMAL. Set the timer to 7 minutes. Wait for the DISPLAY TO READ HOT. When it does, add the olive oil. After 30 seconds, tip in the garlic and mix well. 

      how to make Instant pot arrabiata pasta? Step by step guide

      Steps 3 & 4

      When the garlic has begun to brown, add the finely chopped onions and mix well. Saute the onions till they come soft and translucent. This takes about 1 m and 30 seconds.

      how to make Instant pot arrabiata pasta? Step by step guide

      Steps 5 & 6

      When the onions have become soft and translucent, add the canned crushed tomatoes and tomato paste, mix and stir well to combine.

      how to make Instant pot arrabiata pasta? Step by step guide

      Steps 7 & 8

      Add the seasonings- crushed black pepper, dried Italian herbs, sugar, chili flakes and salt. Stir well to combine.

      Steps 9 & 10

      Tip in 1 pound pasta. Add water. Stir just once. PRESS CANCEL. 

      Steps 11 & 12

      Ensure that the sealing has been fitted properly into the Instant Pot lid. Close the lid and turn the VALVE to SEALING. Now, press PRESSURE COOK- HIGH PRESSURE and set the TIMER to 4 MINUTES. 

      Steps 13 & 14

      Wait for the cooking cycle to complete fully. When done, quick release pressure by turning the VALVE to VENTING. Open and mix gently once.

      Transfer to serving bowls, top with grated parmesan cheese (skip if you want a vegan version) and chili flakes. Serve hot.

      Arrabiata pasta topped with grated parmesan and chili flakes, served in a shallow black bowl. Home baked bread, a cheese grated and a small jar of chili flakes at the back ground

      More One Pot Meals

      Penne arrabiata served in a greyish black shallow plate with herbs and slices of bread by the side. A cheese grater is also featured alongside.
      Print Recipe
      5 from 4 votes

      Penne Arrabiata

      This easy one pot penne Arrabiata is a fantastic lunch meal or perfect when you need a quick but filling dinner. Vegan friendly.
      Prep Time10 minutes
      Cook Time11 minutes
      Course: Main Course, Mains
      Cuisine: Italian
      Servings: 5 persons
      Calories: 512kcal

      Equipment

      • 1 6 quart Instant Pot
      • 1 ladle
      • 1 set measuring cups and spoons or weighing scale

      Ingredients

      • 2 tbsp olive oil
      • 2.5 tbsp minced garlic
      • 1 cup finely chopped white onions
      • 2 tbsp tomato paste
      • 2 cans crushed tomatoes
      • 1 tsp Salt or adjust to taste
      • 1 tsp red chili flakes
      • 1.25 tsp Italian seasoning
      • 1 tsp sugar
      • 1 tsp freshly cracked black pepper
      • 1 pound penne pasta
      • 3.5 cups water

      Suggested toppings

      • 1/2 cup freshly grated parmesan or Pecorino (please read blog post for more details)
      • 1 tsp red chili flakes

      Instructions

      • Insert the inner pot into the Instant pot, plug in the IP and press SAUTE mode on NORMAL.
      • Set the timer to 7 minutes. Wait for the DISPLAY TO READ HOT.
      • When it does, add the olive oil.
      • After 30 seconds, tip in the garlic and mix well.
      • When the garlic has begun to brown, add the finely chopped onions and mix well.
      • Sauté the onions till they come soft and translucent. This takes about 1 m and 30 seconds.
      • When the onions have become soft and translucent, add the canned crushed tomatoes and tomato paste, mix and stir well to combine.
      • Add the seasonings- crushed black pepper, dried Italian herbs, sugar, chili flakes and salt. Stir well to combine.
      • Tip in 1 pound pasta. Add water. Stir just once. PRESS CANCEL.
      • Ensure that the sealing has been fitted properly into the Instant Pot lid.
      • Close the lid and turn the VALVE to SEALING.
      • Now, press PRESSURE COOK- HIGH PRESSURE and set the TIMER to 4 MINUTES.
      • Wait for the cooking cycle to complete fully.
      • When done, quick release pressure by turning the VALVE to VENTING.
      • Open and mix gently once.
      • Transfer to serving bowls, top with grated parmesan cheese (skip if you want a vegan version) and chili flakes.
      • Serve hot.

      Notes

      1. The thumb rule for cooking pasta in Instant Pot is simple and works well in most cases. Half the cooking time mentioned in the packaging, cook on high pressure and do a quick pressure release. However, a caveat- this method is not failproof for all pasta types. 
      2. Do not stir the pasta too much once you add the water. 
      3. You have to be very careful about the timings. Even 1 minute more means over cooked pasta.
      4. Instant Pot pasta is best eaten immediately. As soon as the pasta is done, remove from the inner pot and transfer to a serving dish. If the pasta is kept in the Instant Pot, it tends to cook further in the residual heat and softens up.
      5. While making pasta in the Instant Pot, use measurements and be very precise. I recommend using a set of measuring spoons and cups or a weighing scale.
      6. Instant pot timings may vary based on geographic location.
      7. Nutritional values are provided here as a courtesy. Please consult a healthcare provider if you have any health concerns.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 512kcal | Carbohydrates: 88g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 937mg | Potassium: 857mg | Fiber: 8g | Sugar: 13g | Vitamin A: 786IU | Vitamin C: 20mg | Calcium: 198mg | Iron: 4mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

      You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.

      Thai Mango Salad – Vegan, GF

      By 3 Comments

      I can never resist this Thai Mango Salad. Yep. It is that good. A mix of tangy, sweet, spicy and salty, this salad feels like a party in the mouth. We discovered this salad on our trip to Thailand. It will be an understatement to tell that this beautiful island is a vegan food paradise. Not once during our trip were we compelled to eat Indian food. And I have lost count of the times I have relished this salad since that memorable trip.

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      A sweet and spicy mango salad made the Thai way and served in a black shallow bowl placed over a burlap mat. Spoon and fork by the side

      In Thailand, there are so many variations of a mango salad. The most popular ones include the one made using green mangoes that are ripe. Another sought after version is where they use mangoes and seafood to whip up a sweet, tangy and toothsome dish. 

      This easy salad is my vegan spin and is not authentic since most Thai salad dressings use fish sauce. Nevertheless, prepare to be mind blown by this delectable summer salad. Though, I must admit that living in the tropics means eating some mango salad every now and then, regardless of the season.

      [feast_advanced_jump_to]

      Ingredients

      This is a very simple but flavor packed salad. You do not need anything fancy except maybe for the Thai basil. But I have some substitutes for that as well. So, just read on.

      For the dressing

      We will use a combination of shallots, peanut butter, lime juice, Tamari, chili flakes and Asian sesame oil. Here is a handy reference chart for possible substitutes for each ingredient in the dressing.

      Ingredient Substitute
      Shallots 2 tbsp very finely chopped red onions
      Peanut butter Almond butter or skip entirely 
      Lime juice Lemon juice
      Tamari Light soy sauce or liquid Aminos
      Asian sesame oil Any sesame oil 
      Chili flakes 1 tsp very finely chopped deseeded bird’s eye chili

      For the salad

      Mangoes

      Choose firm but ripe mangoes for making this salad. I have used Thai honey mango since these are available year round, where I live. Juicy mangoes or very sweet mangoes overpower this salad with their predominant flavor. So these are not recommended.

      Bell pepper

      Since I wanted the salad to have a pop of red here and there, I opted to use red bell pepper. You can also use sweet peppers instead of these.

      Onions

      Red onions are the best for this recipe. They are pungent, crunchy and have a fantastic flavor profile that matches with mangoes. I experimented this salad with white onions but they did not work as well as the red ones.

      Cilantro +Thai basil

      I have a cute little Thai basil plant growing in my balcony. And cilantro is a staple herb in my fridge. While you cannot skip the cilantro, you can always skip the Thai basil or use dried Thai basil.

      Dried Thai basil is 3 times more potent than its fresh counterpart. So you will only need 1/2 tsp for this recipe.

      Roasted peanuts

      Thai cuisine is incomplete without peanuts. They use it in almost everything and this recipe is no exception. Read the recipe notes for making your own roasted peanuts and other great salad tips.

      Make ahead, shelf life and storage

      This is as such a very quick recipe. I recommend that you make it just before you are ready to eat. Since mangoes and onions release water, leftovers do not keep well in the fridge. 

      Having said that, you can make the dressing ahead and store it in an air tight jar in the fridge. This salad tastes best when served fresh. So combine the dressing and the salad just before serving.

      Dietary specifications

      This is a vegan and gluten-free salad. Since we use Tamari instead of regular soy sauce, this is safe for people with gluten-sensitivity as well. If you are serving this at a gathering or a party, check with everyone attending to rule out peanut allergies.

      Recipe Notes

      1. Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly. 
      2. Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
      3. After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
      4. Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts
      5. Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.

      Method

      Make the dressing

      In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt. Stir well using a balloon whisk. Set aside.

      Toss the salad

      To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil. Pour the dressing over this and combine gently using a salad spoon. Serve immediately.

      More Salads For You

      A sweet and spicy mango salad made the Thai way and served in a black shallow bowl placed over a burlap mat. Spoon and fork by the side
      Print Recipe
      5 from 3 votes

      Thai Mango Salad

      This sweet, spicy and tangy salad is nothing short of a flavor explosion. Fresh, exciting and delectable, the salad is one charming dish to bring to a party.
      Prep Time15 minutes
      Course: Salad, Salads
      Cuisine: Thai
      Servings: 2 people
      Calories: 482kcal

      Equipment

      • 2 Mixing bowls
      • 1 Paring knife
      • 1 Balloon whisk
      • 1 set of measuring cups and spoons

      Ingredients

      For the dressing

      • 1.5 tbsp creamy peanut butter
      • 1.5 tbsp Tamari sauce
      • 2 tbsp finely chopped peeled shallots
      • 1 tsp red chili flakes
      • 1 tbsp lime juice
      • 1/2 tsp Kosher salt or to taste
      • 1 tbsp Asian sesame oil

      For the salad

      • 300 grams thinly sliced mango strips
      • 1/2 cup thinly sliced red onions
      • 1/2 cup thinly sliced red peppers
      • 1/2 cup roasted and crushed peanuts
      • 1/2 cup finely chopped fresh cilantro
      • 1.5 tbsp finely chopped Thai basil

      Instructions

      Making the dressing

      • In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt.
      • Stir well using a balloon whisk. Set aside.

      Tossing the salad together

      • To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil.
      • Pour the dressing over this and combine gently using a salad spoon.
      • Serve immediately.

      Notes

      1. Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly. 
      2. Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
      3. After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
      4. Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts.
      5. Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.
      6. Nutrition values are provided here as a courtesy. Kindly seek medical advice if you have any health concerns.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 482kcal | Carbohydrates: 41g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Sodium: 1569mg | Potassium: 856mg | Fiber: 9g | Sugar: 26g | Vitamin A: 3440IU | Vitamin C: 110mg | Calcium: 87mg | Iron: 2mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

      You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

      Mango Mochi – Vegan

      By 3 Comments

      Mango Mochi is what I like to call the king of Mochis. Have you had a go at this chewy Japanese style chilled dessert? Exactly when did this mildly sweet dessert become a gourmet trend? Or does it matter really? The last time I visited the supermarket near home, I stumbled upon an aisle full of Mochis. Delighted, I brought home two packs and they were gone in no time. Clearly, it is a sign from the universe to make some from scratch, isn’t it?

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      Mango stuffed mochis stacked and served on a rustic metal platter. Chopped mangoes in a small wooden bowl at the background

      So, what is Mochi?

      Mochi is believed to have originated in China. I believe the Mantou buns are a cousin of these. Today, the world identifies this chewy treat as a Japanese delicacy. This is basically a rice cake made with glutinous rice flour. The Japanese eat this on the Japanese New Year Day specifically but it is also enjoyed year round. 

      Filled Mochi balls are called Daifuku. Traditionally, these are filled with red bean filling. But the concept has now evolved and broadened to the point where we make Daifuku with fresh fruit filling or ice cream filling as well.

      You can read more about the history of this dish here. But for now, let us delve into the finer details of making Mochi, shall we?

      [feast_advanced_jump_to]

      Ingredients

      Living in Singapore means one thing- It is that I have access to all south east Asian specialty ingredients. While I have walked past several aisles stacked from top to bottom with glutinous rice flour for years, it took some Mochi addiction for me to buy that packet. 

      Ingredients needed to make mango mochi

      Glutinous rice flour

      The main ingredient in this recipe is the glutinous rice flour. This is sometimes referred to as sticky rice flour or sweet rice flour or Mochigomeko or Mochiko. You can find this in Asian stores or you can also order online on Amazon.

      Glutinous rice flour is not the same as rice flour. This is made by milling a short grain rice cultivar and this is rich in starch. While it looks just like rice flour, it behaves in a very different way. So kindly check the labels twice before buying.

      Corn starch

      Use fresh corn starch for best results. Before using, please remember to check the expiry date.

      Powdered sugar

      You will need sugar that has been powdered very finely for this recipe. You can also use icing sugar in the place of regular powdered sugar.

      Coconut milk

      Our liquids are all non-dairy. The first one we need is unsweetened coconut milk. While picking coconut milk, I recommend that you buy the ones that come in Tetra Pak. You can also use home made coconut milk. However, canned coconut milk will not work well here.

      Almond milk

      Since I wanted this to be a vegan version, I opted to use unsweetened almond milk. You can also use regular dairy milk in its place. If you are using regular dairy milk, please use whole milk.

      Vegan butter

      Like I mentioned, I did not see why regular butter should be added to a recipe that can easily be made vegan. So, I chose to add vegan butter. The vegan butter has to be at room temperature and soft while adding to the mixture. This will make mixing and incorporating it into the batter easily.

      Mango essence

      I wanted these Mochis to have a predominant mango flavor. But I was not sure how the dough would behave if I were to add pureed mango. So I chose to add artificial mango essence instead. And the result was just what I wanted. 

      Fresh mangoes

      Thai mangoes are in abundance in Singapore now. And that is what I have used in this recipe. We will need just about eleven 1/2 inch cubes of mangoes for stuffing our dough. 

      While choosing mangoes, pick those that are ripe and fragrant. You can use any variety of mangoes. But whatever mangoes you use, they must be fully ripe and firm. Over ripe mangoes that are squishy or mangoes that are too juicy do not work well here.

      Desiccated coconut

      We love desiccated coconut. So it was an automatic response for me to roll the filled Mochis in desiccated coconut. Doing this helps prevent the surface of the Mochis drying out.

      Dietary Specifications

      These chewy treats are naturally vegan and gluten free. If you are wondering whether glutinous rice flour has gluten, rest assured that it has no gluten. The term ‘glutinous’ refers to the glue like texture it develops after cooking and has nothing to do with gluten.

      Recipe Notes

      1. Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
      2. You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
      3. To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
      4. The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
      5. Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
      6. After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
      7. The dough has to cool down fully before making the Mochis.
      8. To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
      9. While shaping the Mochis, keep the dough covered at all times to prevent drying out.
      10. Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
      11. Allow the mochis to chill in the fridge for at least 2 hours before serving.

      Make ahead, shelf life and storage

      This recipe makes 12 filled mochis. You can make them two days ahead if you plan to serve this as a dessert for a party. Store them in a closed airtight container for up to 1 day in the fridge. 

      Mochi should not be stored in the fridge uncovered or for a long time. The moisture affects their texture and they also tend to dry out. 

      You can also freeze Mochis. Place each mochi 1 inch apart on a baking sheet. Place in the freezer and wait for them to be completely frozen. When done, wrap each Mochi in a plastic wrap and store in a freezer-friendly bag.

      Leave them out at room temperature for a few hours before you are ready to serve them. These may not taste as good as the fresh ones but it is definitely a great way to extend their shelf life.

      Method

      Steps 1 and 2

      In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch. Mix well using a balloon whisk. Now, add the vegan butter, almond milk, coconut milk and mango essence.

      Steps 3 and 4

      Stir well to make a smooth and lump-free batter. The batter will be runny and look almost beige in color.

      Steps 5 and 6

      Insert the inner pot into the Instant Pot. Add 2.5 cups of water to the inner pot and place a tall trivet into the pot. Now, place the batter bowl on the trivet.  Ensure that the sealing ring has been fitted properly into the lid.

      Close the Instant pot with the lid and keep the VALVE in VENTING position. Alternatively, you can do the steaming WITHOUT THE VALVE too. Plug in the Instant Pot and press STEAM. Remember that the timer does not function in the  STEAM preset mode in Instant Pot.

      So, start a kitchen timer for 10 minutes and allow the steaming to complete. Once complete, press CANCEL and wait for 2 minutes before opening the lid. 

      To check whether the batter is cooked fully, insert a skewer or a toothpick into the center. If it comes out without any liquid, its done fully. If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes. 

      Steps 7 and 8

      Transfer the cooked dough to another mixing bowl. Cover with a plastic wrap and allow it to cool completely. You can see how the dough looks like in picture 8.

      Steps 9 and 10

      We will now be shaping the Mochi. Wet your hands and pinch a lemon size ball from the dough. Spread it out to a thick flat disc on your palms. Place a cube of mango in the center.

      Steps 11 and 12

      Now, bring together the edges and pinch them together to seal the Mochi. By far, this is the most challenging step in making Mochi. After a few tries, I got it right. The trick is to wet your hands and work fast.

      After pinching the edges shut, even them out by rolling them slightly on your palms.

      Steps 13 and 14

      Roll the shaped Mochi in the desiccated coconut. Repeat with the remaining dough and mangoes. After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.

      More Mango Recipes

      Mango stuffed mochis stacked and served on a rustic metal platter. Chopped mangoes in a small wooden bowl at the background
      Print Recipe
      5 from 2 votes

      Mango Mochi

      These mango filled mochis are a treat on a hot summer day. Served chilled, these are mildly sweet, naturally vegan and gluten free desserts that are great for summer parties and get togethers.
      Prep Time10 minutes
      Cook Time10 minutes
      Resting and Chilling Time4 hours
      Course: Dessert
      Cuisine: Japanese
      Servings: 12 mochis
      Calories: 103kcal

      Equipment

      • 2 Mixing bowls
      • 1 plastic wrap
      • 1 Balloon whisk
      • 1 Tall trivet
      • 1 Instant Pot 6 quart or regular stove top steamer
      • 1 set measuring cups and spoons
      • 1 plate

      Ingredients

      • 3/4 cup glutinous rice flour
      • 1/2 cup powdered sugar
      • 1/4 cup corn starch
      • 1/3 cup unsweetened coconut milk please read blog post for more details
      • 1/2 cup unsweetened almond milk
      • 1 tsp Mango essence
      • 1 tbsp vegan butter softened
      • 3 tbsp chopped ripe mango
      • 4 tbsp unsweetened shredded desiccated coconut

      Instructions

      Making the batter

      • In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch.
      • Mix well using a balloon whisk.
      • Now, add the vegan butter, almond milk, coconut milk and mango essence.
      • Stir well to make a smooth and lump-free batter.
      • The batter will be runny and look almost beige in color.

      Steaming in the Instant Pot

      • Insert the inner pot into the Instant Pot.
      • Add 2.5 cups of water to the inner pot and place a tall trivet into the pot.
      • Now, place the batter bowl on the trivet.
      • Ensure that the sealing ring has been fitted properly into the lid.
      • Close the Instant pot with the lid and keep the VALVE in VENTING position.
      • Alternatively, you can do the steaming WITHOUT THE VALVE too.
      • Plug in the Instant Pot and press STEAM.
      • Remember that the timer does not function in the  STEAM preset mode in Instant Pot.
      • Start a kitchen timer for 10 minutes and allow the steaming to complete.
      • Once complete, press CANCEL and wait for 2 minutes before opening the lid.

      Checking for doneness

      • To check whether the batter is cooked fully, insert a skewer or a toothpick into the center.
      • If it comes out without any liquid, its done fully.
      • If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.
      • Transfer the cooked dough to another mixing bowl.
      • Cover with a plastic wrap and allow it to cool completely.

      Shaping the Mochi

      • Wet your hands and pinch a lemon size ball from the dough.
      • Spread it out to a thick flat disc on your palms.
      • Place a cube of mango in the center.
      • Now, bring together the edges and pinch them together to seal the Mochi.
      • After pinching the edges shut, even them out by rolling them slightly on your palms.
      • Roll the shaped Mochi in the desiccated coconut.
      • Repeat with the remaining dough and mangoes.
      • After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.

      Notes

      1. Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
      2. You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
      3. To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
      4. The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
      5. Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
      6. After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
      7. The dough has to cool down fully before making the Mochis.
      8. To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
      9. While shaping the Mochis, keep the dough covered at all times to prevent drying out.
      10. Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
      11. Allow the mochis to chill in the fridge for at least 2 hours before serving.
      12. Nutrition values are provided here as a courtesy. Kindly consult a health care practitioner if you have any health issues.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 103kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 23mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :). You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

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      Mango Shrikhand | Aamrakhand

      By 3 Comments

      Mango Shrikhand or Aamrakhand is that one dessert that I can enjoy during all seasons. Even though mangoes are a summer fruit, this velvety dessert with rich flavors is something that is irresistible. In this post, I will share how to make this classic dessert easily using store bought Greek yogurt.

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      two servings of mango shrikhand served in brown ceramic bowls placed on a wooden tray. Cardamom and saffron along with cut mangoes by the side.

      With just 6 ingredients, this yogurt based dessert is not just yummy but also a fantastic dish to take to a potluck party or for your summer get-togethers. In India, Shrikhand is made in many flavors.

      But if I have to pick one winner, it has to be the Aamrakhand or this mango flavored Shrikand. Here are 5 reasons to try my version of this easy mango based sweet.

      1. It is a no-cook dessert.
      2. You can make this version during any season.
      3. Naturally gluten-free and nut-free, this can be served to people who have gluten and nut allergies.
      4. This requires minimal effort.
      5. And is simply great as a make-ahead dish.
      [feast_advanced_jump_to]

      Ingredients

      Like I mentioned before, you can make this version during any season. We are not going to use fresh mangoes. Instead, we will be using canned mango puree.

      Greek Yogurt

      This fantastic dish begins with Greek yogurt. If you do not have access to Greek yogurt, you can use any full fat yogurt or home set yogurt too. Please read the recipe notes for a detailed explanation on this.

      Saffron infused milk

      Mangoes and saffron are simply heavenly when paired together. And this simple but luscious dessert is testimony to that. For this recipe, we will infuse saffron in a very small amount of warm milk for 30 minutes. 

      Ground cardamom

      We call green cardamom as ‘Elaichi’ in Hindi. When you add cardamom to any dessert, the result is a pleasant sweet flavor. Just like how saffron is great with mangoes, so is cardamom. We will be using green cardamom here. You can use either ground cardamom or green cardamom. I scraped the seeds from the pods and then ground them using a mortar and pestle.

      Powdered sugar

      I prefer using regular white sugar for this. Since I have not experimented making this with brown sugar, I am unable to share my experience. If you have tried this recipe with brown sugar, kindly share your method or experience in the comments.

      Please do not use icing sugar for this. To make your own powdered sugar, add 3 tbsp sugar to a blender and powder till it is smooth. 

      Mango Puree

      To make this dish effortless and quick, I opted to make this recipe with store bought canned mango puree. I used mango puree made from Alphonso mangoes. You can use any variety mango puree. 

      My mango puree was sweetened. So I reduced my sugar quantity accordingly. Please adjust the sweetness based on how sweet the puree is and how sweet you want it to be. You may skip the sugar if you desire.

      Make ahead, shelf life and storage

      We can make this dessert 3 days in advance. This keeps well in the fridge for 5 days. Just make sure that you do not leave this out at room temperature for more than an hour. 

      Yogurt based desserts release water and turn sour when kept out at room temperature. So, please bring out the Shrikand only just before serving and not before that.

      Store this Shrikand covered in a clean air tight container. Use a clean and dry spoon to serve every time for a longer shelf life.

      Recipe Notes

      1. Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
      2. A double mesh strainer will give you the best results. Use this while straining the yogurt.
      3. Use a cheesecloth or a nut milk bag for straining your yogurt. 
      4. Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
      5. While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
      6. Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator. 
      7. It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt. 
      8. Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.

      Aamrakhand served in a wooden platter with cut mangoes, saffron and cardamom

      Method

      Steps 1 and 2

      Add the Greek yogurt in a cheese cloth or a nut milk bag. Now, place this yogurt bag over a double mesh strainer. Knot the bag tightly with a string and place the strainer over a deep mixing bowl. 

      Steps 3 and 4

      There should be some gap between the mixing bowl and the strainer. Now, place a heavy weight object over the yogurt bag. Refrigerate this for 4 hours and allow the yogurt to strain completely.

      Steps 5 and 6

      When the yogurt has strained completely, you can see the whey collected in the mixing bowl. The yogurt will now resemble something slightly thicker than cream cheese.

      Add the powdered cardamom to the strained yogurt. I have used coarsely pounded cardamom seeds. You can also use ground cardamom here. If you are using ground cardamom, you will need 3/4 tsp ground cardamom for this recipe.

      Steps 7 and 8

      Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes. Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.

      Add the infused saffron milk and the powdered sugar to the strained yogurt. 

      Steps 9 and 10

      Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.

      Steps 11 and 12

       

      Finally, add the mango puree to the yogurt mixture. Whisk well until the mango puree and the yogurt is combined and smooth. 

      Steps 13 and 14

      Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve. I prefer storing this in my Pyrex.

      Serving suggestions

      1. This is best served chilled. Make sure that this is chilled for at least 4 hours before serving.
      2. Add some chopped mangoes as a topping before serving.
      3. Or sprinkle some saffron strands and pistachio slivers as a garnish before serving.

      More Mango Recipes

      two servings of mango shrikhand served in brown ceramic bowls placed on a wooden tray. Cardamom and saffron along with cut mangoes by the side.
      Print Recipe
      5 from 3 votes

      Mango Shrikhand

      This easy Mango Shrikhand comes together with minimal efforts but tastes delicious. This velvet like dessert is perfect for get-togethers or for brightening up any dull day.
      Prep Time5 minutes
      Straining and chilling time8 hours
      Course: Dessert
      Cuisine: Indian, North Indian
      Servings: 8
      Calories: 108kcal

      Equipment

      • 1 Mixing bowl
      • 1 double mesh strainer
      • 1 cheesecloth or nut milk bag
      • 1 Balloon whisk
      • 1 small bowl
      • 1 set measuring cups and spoons

      Ingredients

      • 26 oz Greek Yogurt 3 cups or 725 grams

      For infusing the saffron

      • 15 strands saffron
      • 1 tbsp warmed whole milk
      • 1/2 tsp ground cardamom
      • 1/4 cup powdered sugar
      • 14 oz Canned sweetened mango puree 1.5 cups or 400 grams

      Instructions

      • Add the Greek yogurt in a cheese cloth or a nut milk bag.
      • Now, place this yogurt bag over a double mesh strainer.
      • Knot the bag tightly with a string and place the strainer over a deep mixing bowl.
      • There should be some gap between the mixing bowl and the strainer.
      • Now, place a heavy weight object over the yogurt bag.
      • Refrigerate this for 4 hours and allow the yogurt to strain completely.
      • When the yogurt has strained completely, you can see the whey collected in the mixing bowl.
      • The yogurt will now resemble something slightly thicker than cream cheese.
      • Add the powdered cardamom to the strained yogurt.
      • Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes.
      • Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.
      • Add the infused saffron milk and the powdered sugar to the strained yogurt.
      • Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.
      • Finally, add the mango puree to the yogurt mixture.
      • Whisk well until the mango puree and the yogurt is combined and smooth.
      • Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve.

      Notes

      1. Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
      2. A double mesh strainer will give you the best results. Use this while straining the yogurt.
      3. Use a cheesecloth or a nut milk bag for straining your yogurt. 
      4. Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
      5. While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
      6. Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator. 
      7. It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt. 
      8. Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.
      9. Nutrition values are provided here as a courtesy. Please consult a nutrition expert if you have any health concerns.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 108kcal | Carbohydrates: 16g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 250mg | Fiber: 1g | Sugar: 14g | Vitamin A: 553IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :). You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

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      Healthier Batata Harra- Lebanese Potatoes

      By 5 Comments

      Wondering what healthier Batata Harra is? Let your hair down and grab some tea because I am going to show you how to make this awesome Lebanese style potatoes that is a flavor bomb in every way imaginable. Batata Harra translates to spicy potatoes. Think of these as a delicious side or a filling potato salad. Either ways, believe me- you will not regret making a skillet full of these.

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      Lebanese batata harra served in a black bowl with Balila and Shirazi salad.

      I first learned came across this recipe in one of Ottolenghi’s books. Intrigued, I dug deeper and learned so much about this dish. My version is not the authentic version. Let me explain why.

      Traditionally, this salad is made by deep frying potatoes. Over the years, people have come up with a roasted potato version and air fried potato version as well. But today, I am going to cut down that cooking time and use the good old skillet to make this otherwise oily dish a tad healthier.

      [feast_advanced_jump_to]

      Ingredients

      This dish calls for very basic pantry staples and lots of herbs. Can there be a middle eastern dish without fresh herbs? This recipe is no exception. 

      Olive oil

      All good things begin with olive oil or so do I believe. Do you? Whether it is focaccia or Lebanese potatoes, a little olive oil goes a long way. For an amazing flavor, use good quality olive oil. I have just used regular olive oil and not EVOO.

      Garlic

      Potatoes and garlic are heavenly together. You will have to crush the garlic coarsely in a mortar and pestle for this recipe. The flavor is so intense and so different when compared to chopped garlic. Try it to believe it.

      Seasonings

      Some ground coriander, ground cumin, freshly ground black pepper and red chili flakes will go into this dish for flavor and fragrance. While some people add ground turmeric, I chose not to. You can add 3/4 tsp ground turmeric if you prefer.

      Potatoes

      I have used Granola potatoes for this dish. You can also use Yukon gold potatoes for making this. We will be cooking the potatoes in the Instant Pot and then chopping them into quarters for this dish.

      Herbs

      Batata Harra thrives on herbs. Fresh parsley and fresh cilantro, to be precise. If you do not have parsley, add double the amount of cilantro. In case you are not a cilantro fan, use finely chopped fresh dill leaves instead.

      Lime juice

      The lime juice adds a nice zing and tang to this dish and uplifts the herby flavors. Feel free to use lemon juice instead of lime juice if you do not have limes handy.

      Shelf life, storage and make ahead

      I will not recommend making this dish ahead of time. This is because the potatoes tend to lose their crispy texture as they cool down. However, you can make your prep easier by boiling the potatoes, peeling them and storing them in a covered air tight container in the fridge.

      Leftovers keep well in the fridge for 2 days when stored in a covered air tight container. However, the potatoes lose their crispiness but still taste great. Warm them in the microwave just before serving.

      Recipe Notes

      1. Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet. 
      2. Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
      3. Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
      4. Chop the potatoes into even sized quarters. This will help in even and fast cooking.
      5. Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
      6. If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning. 
      7. Cook on medium heat to achieve an even crust around the edges of the potatoes.
      8. Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
      9. As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet  to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.

      Batata Harra served in a shallow black bowl placed over a black marble background. Parsley by the side as garnish.

      Serving suggestions

      This makes for a fantastic lunch when served with a light salad like Asian cucumber salad. Make this as a part of a mezze platter and serve it with dips like Baba Ganoush or this Tahini Dip.

      Dietary Specifications

      This dish is a naturally vegan and gluten free dish. Since this is a soy-free and nut free recipe, it is one of those dishes that can easily be served to most people. 

      Method

      Instant Pot Potatoes

      how to cook potatoes in the instant pot?

      Wash and scrub 25 oz (700 grams) granola potatoes thoroughly. Halve the potatoes. To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.

      Place the halved potatoes on the egg rack. Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

      Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES. Wait for the cooking cycle to complete. Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.

      how to cook potatoes in the instant pot

      When done, remove the potatoes and peel them. Cut the peeled halves into 2 pieces and set aside.

      Steps 1 and 2

      Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.

      Steps 3 and 4 

      Saute the garlic till it turns a light golden color. Lower the heat and add the spices. 

      Steps 5 and 6

      Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds. 

      Steps 7 and 8

      When the spices are cooked, add the potatoes.

      Steps 9 and 10

      Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.

      Steps 11 and 12

      Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.

      Steps 13 and 14

      Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.

      Steps 15 and 16

      Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.

      And that is it. Our Lebanese potatoes are now ready.

      Batata Harra served in a shallow black bowl placed over a black marble background. Parsley by the side as garnish.

      More Potato Recipes

      Lebanese batata harra served in a black bowl with Balila and Shirazi salad.
      Print Recipe
      5 from 3 votes

      Batata Harra

      Spicy Lebanese potatoes flavored with loads of herbs and zesty lime juice. This is a great side and can also make for a fantastic potato salad. Enjoy this naturally vegan and gluten free dish as a part of a mezze platter as well.
      Prep Time8 minutes
      Cook Time30 minutes
      Course: Appetizer, Salad
      Cuisine: Middle eastern
      Servings: 4
      Calories: 340kcal

      Equipment

      • 1 6 quart Instant Pot
      • 1 egg rack or steamer basket
      • 1 10 inch cast iron skillet
      • 1 Spatula
      • 1 set measuring cups and spoons

      Ingredients

      For Instant Pot Potatoes

      • 1.5 cups water
      • 25 oz Granola potatoes

      For Batata Harra

      • 1.5 tbsp olive oil
      • 6 garlic cloves crushed after peeling
      • 1 tsp ground cumin
      • 1.5 tsp ground coriander
      • 2 tsp red chili flakes
      • 2 tsp salt or to taste
      • 25 oz Boiled and peeled potatoes
      • 3/4 cup finely chopped parsley
      • 3/4 cup finely chopped cilantro
      • 2 tbsp freshly squeezed lime juice

      Instructions

      Instant Pot Potatoes

      • Wash and scrub 25 oz (700 grams) granola potatoes thoroughly.
      • Halve the potatoes.
      • To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.
      • Place the halved potatoes on the egg rack.
      • Ensure that the sealing ring has been inserted properly into the Instant Pot lid.
      • Close the Instant Pot and turn the VALVE to SEALING.
      • Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES.
      • Wait for the cooking cycle to complete.
      • Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
      • When done, remove the potatoes and peel them.
      • Cut the peeled halves into 2 pieces and set aside.

      Making Batata Harra

      • Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.
      • Saute the garlic till it turns a light golden color. Lower the heat and add the spices.
      • Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.
      • When the spices are cooked, add the potatoes.
      • Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.
      • Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.
      • Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.
      • Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.
      • And that is it. Our Lebanese potatoes are now ready.

      Notes

      1. Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet. 
      2. Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
      3. Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
      4. Chop the potatoes into even sized quarters. This will help in even and fast cooking.
      5. Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
      6. If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning. 
      7. Cook on medium heat to achieve an even crust around the edges of the potatoes.
      8. Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
      9. As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet  to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.
      10. Instant pot timings vary based on the geographic location. Air fryer timings may vary based on the model, brand and capacity.
      11. Nutritional values provided here are a rough guide and given as a courtesy.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 340kcal | Carbohydrates: 66g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1215mg | Potassium: 1635mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1464IU | Vitamin C: 89mg | Calcium: 86mg | Iron: 4mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :). You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

      Hummus Balila – Lebanese Warm Chickpeas

      By 7 Comments

      Balila is a rustic Lebanese chickpea salad. You can even think of it as an appetizer.  With just 6 ingredients that are readily available in the pantry, you can make this healthy and nutrient dense salad in a few simple steps. We love middle eastern food at home. My daughter is a huge fan of falafels and I am not complaining one bit. When I served this salad, she loved it so much that she rated this as a 10 star recipe. That good, trust me!

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      hummus balila served in a wooden bowl with pita bread and shirazi salad

      This recipe is also referred to as Hummus Balila. In Lebanese, Hummus refers to chickpeas. Traditionally, they make this salad by hydrating dried chickpeas and then cooking the chickpeas till soft and buttery.

      This method is a bit time consuming. I chose to cook the hydrated chickpeas in my Instant Pot since this is easier and takes minimal effort. 

      Ingredients

      Chickpeas

      I have been using dried chickpeas for years now. Not only is it economical but also healthier since there is no added chemicals or preservatives in this. For this recipe too, I used dried chickpeas after hydrating them for 8 hours. 

      If you are new to the concept of hydrating legumes, I suggest that you begin by soaking them for at least 8 hours. I prefer to do this overnight. Soaking legumes have so many benefits. It makes digestion easier and reduces bloating and flatulence.

      But in case you do not have dried chickpeas or you are in a pinch, then you can use canned chickpeas. To use canned chickpeas in this recipe, drain the chickpeas in a colander and rinse them under water once. Cook canned chickpeas on low heat for 20 minutes until soft and buttery. More details about this have been included in the recipe card.

      Garlic

      This salad is a rustic dish that does not involve sophisticated chopping or prep. We will be crushing the garlic coarsely in a mortar and pestle for this dish. 

      Cumin

      Any middle eastern dish is incomplete without this earthy spice. Apart from flavor, it also has other benefits. It helps in digestion and is a great anti-inflammatory spice. So try and include some cumin in your diet every day.

      Olive oil

      It is absolutely necessary to use olive oil for this salad. No other oil will work as well as some good quality extra virgin olive oil.

      Lime juice

      Freshly squeezed lime juice brings to this dish a freshness and fragrance that is quite impossible to resist. I love my salad a bit tangier and so I even add some extra to my own bowl.

      Salt

      If you are using canned chickpeas, please keep a tab on the salt you add. In case you are using dried chickpeas like me, you can add the amount of salt mentioned in the recipe card.

      Serving suggestions

      A good Balila should be served with all sorts of trimmings. To make this a wholesome and nutritious meal, you will need onions, cucumbers, tomatoes, radishes, lots of fresh parsley & mint along with some pita bread. 

      I had made some Shirazi salad the day I made this dish. So I chose to serve this with that salad and pita bread.

      hummus balila served in a wooden bowl with pita bread and shirazi salad

      Recipe Notes

      1. Hydrate the chickpeas for longer to reduce the cooking time. 
      2. Overcook the chickpeas. This dish needs them to be soft, buttery and almost melt-in-the-mouth. 
      3. Do not add salt while cooking the chickpeas. Salt does not allow the chickpeas to become soft. 
      4. It is a soupy dish. Reserve 1 cup of the water you used to cook the chickpeas, This adds a wonderful flavor to the salad. Or use plain water. 
      5. Using canned chickpeas- if you are using canned chickpeas, allow them to cook on low heat for 20 minutes until they are soft. You will need 3 to 4  cups water to cook 2 cans of canned chickpeas that have been drained.

      Method

      Prep the chickpeas

      Wash 1.5 cups dried chickpeas in a colander. Add them to a large bowl and soak them in 6 to 8 cups water for 8 hours. 

      Instant Pot Chickpeas

      After 8 hours, drain the chickpeas in a colander. Rinse them under water twice. Add the hydrated chickpeas to the inner pot of the instant pot. Add 6 cups water. Stir well. 

      Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Place the inner pot into the Instant Pot. Plug in the Instant Pot and close it. Turn the VALVE TO SEALING.

      PRESS PRESSURE COOK MODE- HIGH and set the timer to 20 MINUTES. Wait for the cooking cycle to complete. When done, allow the pressure to release naturally.

      chickpeas cooked in instant pot and drained in a colander

      When the natural pressure release is complete, open the lid and reserve 1 cup of the water used for cooking the chickpeas. Now drain the remaining water and set the chickpeas aside.

      Making the salad

      Heat a pan with olive oil. When the oil is hot, add the crushed garlic and toss the garlic around for 30 to 40 seconds.

      Immediately, tip in the cooked chickpeas and mix well.

      Add the ground cumin and salt. Stir well to combine. Add the reserved water or 1 cup of plain water. 

      Mash the chickpeas once or twice with a potato masher.

      Cover the pan and allow to cook on medium heat for 10 minutes.  Stir in the lime juice and immediately turn off the heat. Our salad is now ready.

      Canned chickpeas

      Heat a pan with olive oil. Add the crushed garlic and toss for 20 to 30 secs. Drain the canned chickpeas in a colander and rinse under water once. Add the drained and rinsed chickpeas to the pan. Pour 1 cup water to the pan and add ground cumin and salt.

      Stir well and mix. Close the pan and continue to cook for 20 minutes on low heat until the chickpeas are soft and buttery. Once done, open the pan and mash the chickpeas once or twice with a potato masher. Tip in the lemon juice and mix well. Turn off the heat immediately and serve hot.

      hummus balila served in a wooden bowl with pita bread and shirazi salad

      More Chickpea Recipes

      hummus balila served in a wooden bowl with pita bread and shirazi salad
      Print Recipe
      5 from 5 votes

      Balila

      Balila or Hummus Balila is a rustic Lebanese chickpeas salad that makes for a wholesome and nutritious meal.
      Prep Time8 hours
      Cook Time30 minutes
      Course: Salads
      Cuisine: Middle eastern
      Servings: 3
      Calories: 830kcal

      Equipment

      • 1 6 quart Instant Pot
      • 1 Colander
      • 1 set measuring cups and spoons
      • 1 Pan
      • 1 Slotted ladle

      Ingredients

      For soaking the chickpeas

      • 1.5 cups dried chickpeas
      • 6 to 8 cups water

      For the Instant Pot Chickpeas

      • 3 cups hydrated chickpeas
      • 6 cups water

      For the salad

      • 1 tbsp extra virgin olive oil
      • 3 crushed garlic cloves
      • 3 cups cooked chickpeas or drained canned chickpeas please refer blog post for more details
      • 2 tsp ground cumin
      • 1 tsp salt or to taste
      • 1.5 tbsp freshly squeezed lime juice

      Instructions

      Prep the chickpeas

      • Wash 1.5 cups dried chickpeas in a colander.
      • Add them to a large bowl and soak them in 6 to 8 cups water for 8 hours.

      Instant Pot Chickpeas

      • After 8 hours, drain the chickpeas in a colander.
      • Rinse them under water twice.
      • Add the hydrated chickpeas to the inner pot of the inner pot.
      • Add 6 cups water. Stir well.
      • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
      • Place the inner pot into the Instant Pot.
      • Plug in the Instant Pot and close it. Turn the VALVE TO SEALING.
      • PRESS PRESSURE COOK MODE- HIGH and set the timer to 20 MINUTES.
      • Wait for the cooking cycle to complete.
      • When done, allow the pressure to release naturally.
      • When the natural pressure release is complete, open the lid and reserve 1 cup of the water used for cooking the chickpeas.
      • Now drain the remaining water and set the chickpeas aside.

      Making the salad

      • Heat a pan with olive oil.
      • When the oil is hot, add the crushed garlic and toss the garlic around for 30 to 40 seconds.
      • Immediately, tip in the cooked chickpeas and mix well.
      • Add the ground cumin and salt.
      • Add the reserved water or 1 cup of plain water.
      • Mash the chickpeas once or twice with a potato masher.
      • Stir well to combine.
      • Cover the pan and allow to cook on medium heat for 10 minutes.
      • Stir in the lime juice and immediately turn off the heat.

      Canned chickpeas

      • Heat a pan with olive oil.
      • Add the crushed garlic and toss for 20 to 30 secs.
      • Drain the canned chickpeas in a colander and rinse under water once.
      • Add the drained and rinsed chickpeas to the pan.
      • Pour 1 cup water to the pan and add ground cumin and salt.
      • Stir well and mix.
      • Close the pan and continue to cook for 20 minutes on low heat until the chickpeas are soft and buttery.
      • Once done, open the pan and mash the chickpeas once or twice with a potato masher.
      • Tip in the lemon juice and mix well.
      • Turn off the heat immediately and serve hot.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 830kcal | Carbohydrates: 130g | Protein: 42g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 1317mg | Potassium: 1633mg | Fiber: 37g | Sugar: 19g | Vitamin A: 157IU | Vitamin C: 10mg | Calcium: 291mg | Iron: 14mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :). You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

      5-Minute Tahini Yogurt Sauce

      By 6 Comments

      Yep. You read that right. This Tahini yogurt sauce takes just 5 minutes and screams summer in every way imaginable. If you love middle eastern food, you must love Tahini as well. Tahini is not just great in terms of taste but is also a nutrient dense condiment. Store bought Tahini comes together with other magical ingredients like cumin to make for a nutty and tangy sauce in this recipe.

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      easy 5 minute tahini yogurt sauce served in a small black dip bowl with falafel

      [feast_advanced_jump_to]

      Ingredients

      When I am short of time but want to rock that dinner party or that potluck lunch, I turn to this sauce. This has been my trusted ally for years now. I discovered Tahini about a decade back in a small nondescript gourmet store in Baroda. 

      What is Tahini?

      For the uninitiated, this is just ground sesame seeds. Yep. Just that. Authentic Tahini has just this one ingredient. Contrary to what many think, there is no oil added to it. The oil that floats on the top of a bottle of tahini is something that happens naturally. 

      Sesame seeds tend to release oil just like peanuts and other nuts. This oil separates from the ground paste after some time. That is about it. Tahini, also called Tahina in some places, can be made with both black and white sesame seeds. 

      Black sesame seeds are nuttier and have a slightly more pronounced bitter taste when compared to the white sesame seeds. If you are a Tahini noob, I suggest that you start with white sesame based tahini.

      For this recipe, I have used store-bought tahini that has been made with white sesame seeds. You should be able to find tahini in Asian stores or in middle eastern grocery stores. Places like Trader Joe’s and Whole Foods also carry this.

      Yogurt

      We need silky smooth yogurt for this sauce. Thick whole milk yogurt works best. You can also use Greek yogurt instead.

      Garlic

      Once a garlic fan, always a garlic fan. All in agreement, say aye. This sauce is incomplete without garlic. I have used garlic powder. When I used fresh garlic cloves, I found that they overpower the tahini flavor. However, garlic powder blends in beautifully with just the right amount of garlicky flavor.

      Cumin

      The reason why I love Mexican food and middle eastern food is because both are so similar to Indian food. Cumin is a commonly used spice in all the three cuisines and rightly so. 

      In this particular recipe, cumin imparts an earthy flavor that is refreshing with that slightly bitter tahini and tangy yogurt.

      Red paprika

      This one needs no introduction, does it? I wanted the dip to be a bit spicy and opted to add red paprika at the last minute. Little did I know that I would be blown away by the end result. If you want a mildly spicy sauce, I recommend using sweet paprika instead of regular red paprika.

      Lemon juice

      Lemon juice does some kind of magic to this sauce. The zesty citrus flavor balances the bitterness.

      Parsley

      Can a middle eastern dish exist without parsley? It is what is cilantro to Mexican food. I added a very small amount of finely chopped parsley for this sauce. It is optional but highly recommended.

      Different ways to use this sauce

      1. This nutty sauce makes for a fantastic dressing in salads. Try it with bulgur based salads or roasted veggies salads. Either ways, it is just one thing- YUMM.
      2. You can serve this as a part of a Mezze platter along with other dips and sauces. An ideal combination will be this sauce, Baba Ganoush and Muhammara.
      3. In wraps– drizzle them over on the filling, roll it up and dig in.
      4. Between burgers– yep. That good. This sauce is especially good with plant based meat burgers. 
      5. This sauce pairs well with kebabs and Tikkis apart from falafels.

      Recipe notes

      1. Tahini is a thick paste. This takes a while to blend well with other ingredients. For this reason, I recommend using a high speed blender. I made this sauce in my Ninja blender and it was done in less than a minute.
      2. The yogurt should not be too sour. Freshly set thick yogurt works best. Or you can also use Greek yogurt. I love Chobani’s plain Greek yogurt. Recently, I made this sauce with the low fat Greek yogurt from Chobani and it was not disappointing at all.
      3. Do not add the parsley while blending the other ingredients. If the parsley is added while blending, the sauce will have a dominant parsley taste. Instead, add it at the end after the sauce has been blended.
      4. Keep this sauce chilled in the fridge until ready to serve. When left out in room temperature, it tends to water down and become sour since we add yogurt.

      Make ahead, Shelf life and storage

      Planning to serve this at a party? You can make this sauce 2 days ahead of time. Just make sure to store it in an air tight container in the fridge. Always use a clean dry spoon to serve this sauce. This sauce keeps well in the fridge for 4 days.

      I will not recommend freezing this sauce since the texture becomes completely different after thawing it.

      Vegan Tahini Yogurt Sauce

      The only ingredient that makes this non vegan is the yogurt. This can easily be made to suit vegans by swapping the regular yogurt with coconut yogurt or cashew yogurt. 

      When choosing vegan yogurt for this recipe, pick an unsweetened vegan yogurt that has no flavors added.

      Method

      Since this is a very straightforward recipe which just involves blending stuff, I have not included step by step pictures. 

      To a blender jar, add 1/2 the yogurt, tahini ,garlic powder, ground cumin, red paprika, salt and lemon juice. Blend till it is smooth. Now, add the remaining yogurt and blend once again till the mixture is smooth and creamy.

      When done, transfer to a bowl. Stir in the finely chopped parsley and keep chilled until ready to serve.

      More Dips and Sauces

      easy 5 minute tahini yogurt sauce served in a small black dip bowl with falafel
      Print Recipe
      5 from 5 votes

      5 minute tahini yogurt sauce

      This sauce is just what you need for summer and for pretty much every get together. 5 minutes is all you need to whip up this creamy, nutty and tangy sauce that makes for a fantastic salad dressing as well.
      Prep Time5 minutes
      Course: Accompaniment, Dip
      Cuisine: Middle eastern
      Servings: 2.5 cups

      Equipment

      • 1 set of measuring cups and spoons
      • 1 high speed blender

      Ingredients

      • 2 cups Whole milk yogurt Please refer the blog post for more details.
      • 1/4 cup Tahini
      • 2 tsp Garlic powder
      • 1 tsp Ground cumin
      • 1 tbsp Freshly squeezed lemon juice
      • 3/4 tsp Red paprika
      • 1/2 tsp Sea salt or to taste
      • 1 tbsp finely chopped parsley

      Instructions

      • To a blender jar, add 1/2 the yogurt, tahini ,garlic powder, ground cumin, red paprika, salt and lemon juice.
      • Blend till it is smooth.
      • Now, add the remaining yogurt and blend once again till the mixture is smooth and creamy.
      • When done, transfer to a bowl.
      • Stir in the finely chopped parsley and keep chilled until ready to serve.

      Notes

      1. Tahini is a thick paste. This takes a while to blend well with other ingredients. For this reason, I recommend using a high speed blender. I made this sauce in my Ninja blender and it was done in less than a minute.
      2. The yogurt should not be too sour. Freshly set thick yogurt works best. Or you can also use Greek yogurt. I love Chobani’s plain Greek yogurt. Recently, I made this sauce with the low fat Greek yogurt from Chobani and it was not disappointing at all.
      3. Do not add the parsley while blending the other ingredients. If the parsley is added while blending, the sauce will have a dominant parsley taste. Instead, add it at the end after the sauce has been blended.
      4. Keep this sauce chilled in the fridge until ready to serve. When left out in room temperature, it tends to water down and become sour since we add yogurt.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :). You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

      Cilantro Lime Rice- Instant Pot & Stovetop

      By Leave a Comment

      Cilantro lime rice needs no introduction to anyone who is a fan of Mexican food. This versatile dish can be eaten just on its own or used as a base for a Burrito bowl. If you want to go down the wrap route, then, it works well in wraps as well. In this post, I will walk you through how to make this popular dish in the Instant pot and on the stove top.

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

      Mexican style cilantro lime rice served in a black dish with guacamole, tortilla chips and other condiments at the background.

      5 reasons to make this from scratch

      1. This is a naturally gluten-free recipe.
      2. You can easily double or triple this, especially if you are making it in the Instant Pot.
      3. Leftovers can be frozen and this is such a win in terms of meal planning. Yay to more “Mexican for weekday dinners” kind of feeling here.
      4. This recipe is vegan-friendly. 
      5. And you can use this in so many ways. 
      [feast_advanced_jump_to]

      Ingredients

      Oil or butter

      For a richer tasting rice, you can use 1 tbsp butter. But any neutral flavored vegetable oil or light olive oil works well in this recipe.

      Onions and garlic

      I recommend white onions for this rice. These have a milder flavor and do not affect the color and appearance of the dish. My family prefers this to be whitish. Personally, I feel purple or red onions are a bit too strong for this dish since we want the cilantro to shine through.

      Basmati rice

      We love long-grained aromatic Basmati for all our Mexican dishes. The flavor and texture is just perfect for Burritos and other one pot rice dishes as well. The recipe here states the timings and cooking settings for Basmati only. Please do not substitute with other kinds of rice since the timings vary, especially if you are cooking this in the Instant Pot.

      Vegetable stock

      Here comes the secret ingredient to making this a flavor bomb. Vegetable stock adds so much character (for lack of a better word) to this dish. You can always use water but I recommend stock. 

      Cilantro

      Yes. Mexican food is incomplete without this delicate herb. You need lots of fresh cilantro for this recipe. There is no substitute for this.

      Lime juice

      Here is the thing. Please do not use lemon juice for this recipe. Nope. Lemon and lime have different flavors. Lemon has a hint of sweet and limes, on the other hand, are sourer and have a slight bitter aftertaste. And it has got lime in its name for a reason, y’all!

      Make ahead, shelf life & storage

      Planning to host a taco or Burrito party? Make this easy rice one day in advance. Allow it to cool completely and store in the fridge in an air tight container.

      To serve, leave the rice out at room temperature for 30 minutes. Reheat it in the microwave and serve. To prevent the rice from drying out, place a cup of water in a microwave safe cup along with the rice box in the microwave.

      Shelf life

      Leftover rice can be stored in an air tight container for 3 days in the fridge.

      Freezing

      To freeze this rice, divide into 2 cup portions and transfer to a freezer safe container. Label and freeze for up to 2 months. Thaw the rice overnight in the fridge and then reheat in the microwave before serving.

      a close up shot of cilantro lime rice in a black dish placed over a metal serving tray

      Recipe Notes

      1. There are many recipes that call for using garlic in this dish. I skipped it since I wanted the cilantro and lime to shine through. If desired, you can add 1 tsp grated garlic.
      2. Do not soak the rice for longer than 10 minutes. Longer soaking time means mushy rice.
      3. Use only leaves and tender stems of the cilantro. Chop off 2 inches from the base of the stem and use the remaining.
      4. 1 cup of uncooked Basmati rice yields 3 to 3.5 cups cooked rice. If you plan to double the recipe, you can use this as a rough guide to estimate your quantity.
      5. Use limes that are fresh and juicy. While some recipes call for adding lime zest, I find that doing this gives a very slight bitter after taste to the rice, especially after reheating leftovers. So I recommend that you skip it.

      FAQs

      Is cilantro lime rice spicy?

      No. This is a spice-free dish. So, it is also kid-friendly.

      What does Chipotle put in their lime rice?

      Apart from the ingredients mentioned here, Chipotle adds bay leaves and garlic. You can add 1 bay leaf for the quantity mentioned here.

      Is this vegan and gluten-free?

      Since this recipe uses no dairy, it is vegan. And rice is a naturally gluten-free grain. So this is gluten free as well.

      How to reheat cilantro lime rice?

      Microwaving is the best way to reheat leftover rice. I recommend microwaving on high in short bursts of 30 second intervals. Place a cup of water in the microwave along with the box of rice. The water will heat up and steam. This steam will prevent the rice from becoming dry and brittle while it is being reheated.

      Serving Suggestions

      We love this as the base for our Burrito bowls. I will be sharing the recipe for all the trimmings for a Burrito bowl soon. Stay tuned. 

      cilantro lime rice and other trimmings for a mexican burrito bowl on display

      Method

      In the Instant Pot 

      Prep work

      Place rice in a colander. Wash the rice thoroughly. Transfer to a mixing bowl. Add 2.5 cups water and allow it to soak for 10 minutes. Start a kitchen timer to keep an eye on the time. While the rice soaks, chop the onions and assemble the other ingredients.

      Steps 1 & 2

      Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE- NORMAL for 7 minutes. Add oil and wait for the display to read HOT. When it reads HOT, add the finely chopped onions and mix well. If you are adding garlic and bay leaf, please add them at this stage.

      Steps 3 & 4

      Add salt to taste and sauté the onions till they are soft. It is important not to let the onions brown.

      Steps 5 & 6

      Drain the soaked Basmati rice and add to the pot. Mix and sauté for 30 seconds. We are toasting the rice here for additional flavor. Again, please do not let the rice change color. After 30 seconds, add the 1.25 cups of vegetable stock. Stir well to combine.

      Steps 7 & 8- Instant Pot Cooking Time & Mode

      Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK MODE- LOW PRESSURE and set the timer to 3 MINUTES. Allow the cooking cycle to complete. When done, wait for the pressure to release naturally. After natural pressure release, open the lid and allow the rice to sit uncovered for 3 minutes.

      Steps 9 & 10

      After 3 minutes, add the finely chopped cilantro leaves and lime juice. 

      Step 11 & 12

      Gently mix using a wooden ladle or a silicon spatula. After mixing, let it sit undisturbed for 5 minutes before serving. The rice absorbs the cilantro and lime flavors during this time.

      Just look at how fluffy and beautiful those grains of rice look!

      Stove top method

      Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. Add the onions and salt. Mix and sauté them till the onions are soft and translucent. Drain the soaked rice and add it to the pot. Mix well and toast the rice for 30 to 40 secs. Add the stock now and stir well to combine. 

      Cook till the rice is tender and has absorbed the water fully. This takes about 10 minutes on medium heat. When done, take the pan off the heat, add the finely chopped cilantro leaves and lime juice. Mix gently, taking care not to break the rice grains. Let it sit for 10 minutes before serving. 

      More Rice Recipes

      Mexican style cilantro lime rice served in a black dish with guacamole, tortilla chips and other condiments at the background.
      Print Recipe
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      Cilantro Lime Rice

      This Mexican dish is simply amazing in terms of flavor and taste. With just 6 ingredients, this vegan and gluten free rice is a winner in the kitchen in every way.
      Prep Time10 minutes
      Cook Time10 minutes
      Course: Main Course, Mains
      Cuisine: Mexican
      Servings: 3 people
      Calories: 296kcal

      Equipment

      • 1 6 quart Instant Pot or a heavy bottomed pan if cooking on the stovetop
      • 1 ladle
      • 1 set measuring cups and spoons

      Ingredients

      • 1 tbsp light olive oil or similar neutral flavored vegetable oil
      • 1 cup finely chopped white onions read recipe notes for more information
      • 1 cup Basmati rice
      • 1 tsp Salt or to taste
      • 1.25 cups vegetable stock
      • 1/2 cup tightly packed finely chopped fresh cilantro leaves
      • 2 tbsp lime juice

      Instructions

      • Place rice in a colander.
      • Wash the rice thoroughly.
      • Transfer to a mixing bowl.
      • Add 2.5 cups water and allow it to soak for 10 minutes.
      • Start a kitchen timer to keep an eye on the time.
      • Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE- NORMAL for 7 minutes.
      • Add oil and wait for the display to read HOT.
      • When it reads HOT, add the finely chopped onions and mix well.
      • Add salt to taste and saute the onions till they are soft and translucent.
      • It is important not to let the onions brown.
      • Drain the soaked Basmati rice and add to the pot.
      • Mix and saute for 30 seconds.
      • Please do not let the rice change color.
      • After 30 seconds, add the 1.25 cups of vegetable stock.
      • Stir well to combine.

      Instant Pot Cooking Time & Mode

      • Press CANCEL.
      • Ensure that the sealing ring has been fitted properly into the lid.
      • Close the Instant Pot and turn the VALVE to SEALING.
      • Press PRESSURE COOK MODE- LOW PRESSURE and set the timer to 3 MINUTES.
      • Allow the cooking cycle to complete.
      • When done, wait for the pressure to release naturally.
      • After natural pressure release, open the lid and let it sit uncovered for 3 minutes.
      • After 3 minutes, add the finely chopped cilantro leaves and lime juice.
      • Gently mix using a wooden ladle or a silicon spatula.
      • After mixing, let it sit undisturbed for 5 minutes before serving.
      • The rice absorbs the cilantro and lime flavors during this time.
      • Serve hot with desired accompaniments.

      Stove top method

      • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
      • Add the onions and salt. Mix and saute them till the onions are soft and translucent.
      • Drain the soaked rice and add it to the pot. Mix well and toast the rice for 30 to 40 secs.
      • Add the stock now and stir well to combine.
      • Cook till the rice is tender and has absorbed the water fully.
      • This takes about 10 minutes on medium heat.
      • When done, take the pan off the heat, add the finely chopped cilantro leaves and lime juice.
      • Mix gently, taking care not to break the rice grains.
      • Let it sit for 10 minutes before serving. 

      Notes

      1. There are many recipes that call for using garlic in this dish. I skipped it since I wanted the cilantro and lime to shine through. If desired, you can add 1 tsp grated garlic.
      2. Do not soak the rice for longer than 10 minutes. Longer soaking time means mushy rice.
      3. Do not let the onions brown while sautéing them. When they become brown, the color of the rice changes to an unsightly light brown.
      4. Use only leaves and tender stems of the cilantro. Chop off 2 inches from the base of the stem and use the remaining.
      5. 1 cup of uncooked Basmati rice yields 3 to 3.5 cups cooked rice. If you plan to double the recipe, you can use this as a rough guide to estimate your quantity.
      6. Use limes that are fresh and juicy. While some recipes call for adding lime zest, I find that doing this gives a very slight bitter after taste to the rice, especially after reheating leftovers. So I recommend that you skip it.
      7. Instant pot timings may vary based on geographical location.
      8. Nutritional values are provided here as a courtesy and are only a rough estimate.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 296kcal | Carbohydrates: 56g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1174mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg
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