Instant Pot Stuffed Tindora with Pumpkin seeds spice powder 

If you cook Tindora frequently do try this easy to prepare Stuffed Tindora in Instant pot.   Takes very less time when compared to stove top . No stirring and monitoring. Once you taste it ,you will forget to eat grains, Tindora is good source of fiber and suggested for Diabetic people as it won’t spike Blood sugars . Cook with minimum oil . I didn’t add any water and no burnt bottom. I stayed in the kitchen till I unplug it. I tried many  stuffed vegetables without adding any water and no burnt bottom . I like trying new spice powders to Stuff the vegetables. For today’s recipe I tried Pumpkin seeds Spice powder. Do try and your going to love this new taste of Stuffed Tindora.  Serve with Steamed rice or Phulka( Indian Bread) with Dal and Raita o with Scrambled Egg . 

Recipe for 2 


1. Tindora – 30 Medium and thin ( Wash and make a slit in between to stuff with the spice powder )

2.  Pumpkin seeds Spice Powder  – Dry roast 1/2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds , 3 to 4 red chillies , 1/4 th tbsp Mustard seeds , Few fenugreek seeeds. Cool and grind with Pumpkin seeds, Walnuts , Roasted Peanuts – 20 , Roasted sesame seeds – 2 tbsp , 1/4 th cup dry coconut , Dry mango powder or Tamarind and 4 cloves of Garlic with Salt . Note : You can add Red chilli powder instead of Red chillies .

3. Oil – 3 tbsp 

 4. Salt – accordingly and Turmeric -1/4 th tbsp ( Optional) 

5. Finely chopped Coriander and Mint 


1. Wash Tindora 4 to 5 times. Make a slit in the middle to Stuff the spice powder.

2. Turn IP on saute mode . When warm add Oil and Tindora. Season with Salt . Mix well .

3. Close the lid . Manual 5 minutes if tindora are big . Otherwise 3 minutes  . NPR. 

4. Open the lid . Check with Knife whether tindora is cooked .  Keep on saute mode and fry on both sides . It will take 3 to 5 minutes . Unplug and leave in the pot  to crisp the vegetable with the heat left in the pot.

5. Transfer to a Pyrex Bow and stuff the vegetable with Spice powder.

                   SERVE with Steamed rice or with Phulka ( Indian Bread) and Dal or with Scrambled Egg .



Instant Pot Cauliflower Kofta in Creamy  Gravy – 5 Ingredients – Side for Roti with HOMEMADE Masala Powder 

For a variation try this easy to prepare Cauliflower Kofta ( Not deep fried) in creamy Tomato gravy for Dinner /Weekend Lunch . I prepared Kofta’s with 5 ingredients and fried in Paniyaram Pan . They turned out crispy as if they are shallow fried. If you don’t have Paniyaram pan you can shallow fry with minimum oil . I grated Cauliflower and carrots in my new Kitchen Chopper without using grater . I sometimes use  Homemade roasted spice powder in my gravies which enhances the taste and flavor . The gravy is also prepared with 5 ingredients. Here is the simple recipe prepared with few ingredients. 




1. Grated cauliflower , Grated carrots, Boiled potato ( Wrap the Potato in a wet paper towel and Microwave for 2 minutes ( 1 + 1 minute. Stop fro every minute ) 

2. Flour for Binding

3. Salt , Red chilli powder, Coriander and Cumin powder 

4. Finely chopped coriander

5. Oil – 1 or 2 tbsp 

CHOP CAULIFLOWER and Carrots in the Chopper ( Microwave for One minute or Cook in Instant Pot for 1 Minute ) 

1.  Combine all the above Ingredients . Taste for salt and spices and divide into 12 equal portions. Shape them by greasing your hands with little Oil.

2. Heat Paniyaram Pan on medium heat . When warm add little Oil in each cavity. Place the Kofta’s and cook on 4 sides till golden brown .



1. Tomatoes – 4 ( Microwave for 2 minutes) , Onion – Medium ( Finely chopped) , Garlic cloves – 4 ( Peeled and Crushed) , Ginger –  small piece ( Freshly grated ginger or Paste) 

2. Spices to roast and grind – 5 Cashews , Almonds -3 , Walnuts – 3 and few Pumpkin seeds, Cumin seeds -1/2 tbsp , Coriander seeds – 1/2 tbsp , Cloves – 3 , Cardamom – 2 and small piece of Cinnamon stick . Cool and grind with 2 tbsp Dry coconut .

                                Red chilli Powder – 1/2 to 1 tbsp 

3. Oil – 2 tbsp , Salt and Turmeric .

4. Yogurt or cream 

5. Finely chopped Coriander and Mint leaves 


  1. Turn IP on Saute mode . When warm add Oil followed by cumin seeds. Add finely chopped Onions. Season with salt and turmeric.  Fry till light brown . Add crushed garlic and ginger. Fry for couple minutes .

2. Add tomato puree with  Homemade Spice powder and Red chilli powder .  Mix . Close the lid. Manual 2 minutes. NPR or QPR .

3. Open the lid and add yogurt or cream . Add finely chopped coriander . Taste for salt and spices and add accordingly .

                           SERVE with Roti ( Indian Bread) or Poori .


Instant Pot Indian Cluster Beans with Special tadka – 5 ingredients – Side for Roti ( Indian Bread) 

You are going to like the new taste of Gavar ( Indian cluster Beans) . Every time I try a new recipe in Instant Pot I’m amazed how it turns out. So far no fail recipes. I just added  very little water to build pressure and no water was left once finished cooking. The rest of cooking I finished in the same pot and tadka which is highlight for the recipe. You feel like eating more vegetable with your Phulka( Indian Bread) . Serve with Raita( Yogurt mixed with finely chopped vegetables( Onion , tomato and grated carrots)  and seasoned with cumin seeds Oil )  and Phulka( Indian Bread)  .

Indian Cluster  Beans is an annual Legume and are very common in India especially in the regions of Andhra pradesh , Maharastra . Cluster Beans are known as Gavar in Hindi and Guvar na shaak in gujarathi . This vegetable is obtained year round and hearty healthy vegetable for diabetics because it is Low in GI ( avoid Potato) and helps in controlling blood sugar levels . Good source of Iron and calcium and fills up the deficinies of these minerals and increases Hemoglobin production . It is helpful in keeping the digestive tract healthy and prevent certain illnesses related to digestion. Source : HM 

Simple recipe prepared with 5 main Ingredients.

Recipe for 4


1. Indian cluster Beans – 5 measuring cups

2.  Vegetables : Onion – One ( finely chopped), Garlic – 6 ( peeled and crushed) , Potatoes – 2 ( Peeled and cubed)

3. Curry Powder – 1 tbsp ( In mortar and pestol) ( Blend of red chilli powder , Cumin and coriander powder , Fenugreek and Mustard powder ) 4 cloves of garlic and fresh coriander 

                            and Red pepper flakes – 1/2 tbsp

4. Juice of half Lime and finely chopped coriander

5. Seasoning : Black split urad dal – 1 tbsp , Cumin seeds and Mustard seeds – 1/2 tbsp each . ROASTED PEANUTS – 1/4 TH CUP 


1. Turn IP on saute mode . When warm add 1 tbsp oil and 1/2 tbsp cumin seeds followed by finely chopped Onions. Fry till light brown and add Chopped Indian cluster Beans ( gavar) , peeled and cubed potato . Add 2 tbsp water . Season with Salt and Turmeric. Mix well . 

2. Close the lid . Manual 3 minutes. NPR ( 5 minutes) .

3. Open the lid . Press Saute and fry for couple of minutes. Transfer to a Pyrex Bowl .

4. Seasoning : Add 2 tbsp Oil . When warm add Split Black Urad dal , Cumin seeds, mustard seeds and crushed garlic . Cool and add Curry Powder and Juice of Lime .

5.Add Cooked Cluster Beans, Potato and fried onions to Tadka ( Seasoning)  . Mix gently . Taste for salt and spices and add accordingly .

                 Add finely chopped Coriander, Roasted Peanuts  and Red Pepper flakes .

                         SERVE with steamed rice or with Phulka( Indian Bread)  and Raita.


Instant Pot Stuffed  Masala Eggplant( Baigan) – 5 ingredients

First time I tried Stuffed Eggplant in Instant pot   with Homemade Masala Powder . Cooked in less time  when compared to stove top cooking without burnt bottom and Zero monitoring. I cooked in 3 qt and added little water to build pressure . You can prepare the Masala powder in your free time and takes less time to prepare before you   serve for Dinner. I added 3 tbsp  water to 3/4 th of masala powder so it will stay inside the eggplant when you cook . The rest of Masala powder I  mixed with Onions( We like  to eat Onions masala  with Steamed rice ) I cooked with Eggplant ( Baigan) .  Once finished cooking I transferred Onions to a Bowl and mixed with rest of Masala Powder. Again I roasted Eggplant ( Baigan ) for 3 to 4 minutes  in the same pot on both sides and they don’t look like as if they are steamed . They are not mushy and perfectly cooked and roasted , hold shape after you finish cooking. 

                  Serve with Steamed rice or Plain Paratha( Indian Bread) . 


Recipe : 


1. Eggplant ( Baigan) – 10 

2. Onion – One big thinly sliced 

3 . Masala Powder – Dry roast 1/4 th cup channa dal and Urad dal , 1/2 tbsp cumin seeds . 1/2 tbsp Coriander seeds , 2 tbsp Sesame seeds , Curry leaves and 4 red chillies. Cool and grind with handful of dry coconut , tamarind or dry mango powder , 6 cloves of garlic into fine powder . If you want you can add 1 tbsp red chilli powder .

4. Oil – 2 + 2 tbsp

5. Salt , Turmeric powder – 1/4 th tbsp , Cumin seeds – 1/2 tbsp and Mustard seeds – 1/2 tbsp

6. Finely chopped coriander 


1. Wash eggplants ( Baigan) and make  a slit and leave in salt water till you stuff them with Masala Powder .

2. Press saute mode . When warm add Oil and cumin seeds. Add thinly sliced Onions. Season with salt and turmeric. Cover with glass lid and cook for couple of minutes .

 3. STUFF THE EGGPLANT ( BAIGAN) with  3/4 th of Masala Powder : Rest of the masala  we will mix with fried Onions. 


4. Once onions are brown add 2 tbsp water. Scrape the bottom and place stuffed eggplant in 2 layers.

5. Close IP lid . Manual 4 minutes . Unplug when you see LOW .

6. Open the lid. Transfer the Eggplants to a plate .

7. Fry Onions for couple more minutes. Transfer to a pyrex Bowl . Mix the onions with rest of the Masala powder .

8. Add oil to inner pot and fry the Eggplants for couple of minutes on both sides.

              SERVE Stuffed eggplant( Baigan ) Onion masala with grains of your choice or with STEAMED RICE. 

STUFFED EGGPLANT BLACK CHANNA BIRYANI with CARROT RAITA : Perfectly cooked rice and Eggplant with Black chickpeas. Served with Carrot raita. 

BAIGAN ( EGGPLANT ) BARTHA with MIXED NUTS. Serve as a Dip with Pita chips or BAKED CRACKERS or with NAAN : 




Instant pot Dry Potato curry – 5 ingredients – Stuffing for Aloo Paratha , Samosa,Batata vada,Dosa ,  bell peppers, Karela ( bitter gourd) , Banana Peppers ,Side for Roti .

Recipe for 4 . Preparation time – 10 minutes and Cooking time – Less than 10 minutes

 Now we can cut down the cooking time  by using  Instant Pot and  One pot from start to finish . (One pot to clean at the end ). I prepare this Curry regularly ( cooking Potato in Pressure cooker and later in sauce pan ) to use as stuffing for Paratha , Batatavada to pack for my kids Lunch Box, to serve as a side for roti,  Samosa and stuffing for South Indian famous Dosa ( prepared with Lentils and grains) . I’m trying all recipes in Instant Pot which I cook on stove top . For weekend Dinner ( Samosa) I thought of cooking the stuffing in Instant Pot and without adding any water. ( As it is a dry curry) . I didn’t get any burnt sign and no water left. Happy about the outcome. Unplug when silver button Pops up and QPR after 5 minutes. The moisture from washed Potatoes will build the pressure. I cooked in 3 qt. The spices will  add flavor and taste to the curry.           Here is the Simple recipe with 5 main ingredients and Less cooking time.

INGREDIENTS : In 3 qt . 

                                          No need to add ANY WATER 

1.  VEGETABLES : Potato – 4 big or 8 Medium and Frozen green peas – 1/2 cup

                        Onion – One big ( Finely chopped ) , Green chilli paste – 1 tbsp , Crushed Garlic – 4 cloves , Crushed Ginger – 1 tbsp

2. Spice powders – Red  chilli powder , Coriander and Cumin powder – 1 tbsp 

                           Dry mango powder or Juice of Lime or Grated raw Mango OR Sambar powder and MTR PULIGORE POWDER 

3. Oil – 2 tbsp , Salt and Turmeric – 1 /4 th tbsp

4. Seasoning – Mustard seeds – 1/2 tbsp , Cumin seeds – 1/2 tbsp and Red chillies

5 . Curry leaves and Finely chopped coriander leaves


1. Peel the Potatoes and cut into small cubes . Keep them in water till you are ready to cook and to avoid discoloration. Moisture  from potatoes will help build the pressure without adding any water .

2. Turn Instant Pot to saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds, Red chillies.

3. Add crushed garlic, Ginger and green chilli paste. Fry for a minute.

4. Add finely chopped Onions . Season with Salt and Turmeric. Mix well . Close with lid and cook for 2 minutes. Uncover and fry till onions are light brown.

5. Add cubed potato . Mix  well . DON’T ADD ANY WATER . Close the  instant pot lid. Manual 4 minutes. Unplug when silver button pops. QPR after 5 minutes. 

6. Open the lid . Saute for 2 minutes ( Optional) . Add  frozen green peas , red chilli powder , Coriander and Cumin powder .  Add Chopped coriander and Mint leaves.

7. Squeeze Juice of lime or dry mango powder or grated raw mango. Mix gently .

                            TASTE for Salt and Spices and add accordingly .

Use as STUFFING for Plain Paratha ( Indian Bread)  :

Use as stuffing for Dosa( Crepes with Lentils and Grains)

Batata vada :  Shape the filling into balls. Dip in Chickpea flour rice flour , spices batter and fry in Paniyaram Pan .

Use the stuffing to stuff Vegetables like BANANA PEPPERS, KARELA , BELL PEPPERS , OKRA etc. 






Instant pot Dahi Aloo (Potato in  Yogurt Gravy ) – 5 ingredients – SIDE FOR ROTI( INDIAN BREAD)

You might tried so many recipes of Dahi Aloo. Do try my version which is different in preparation and taste. I shared when to add yogurt and what to mix in Yogurt , so it won’t curdle . Simple recipe prepared with every day ingredients from your Pantry . I tried in Instant pot where we can add everything at the same time. I tried to cook in less time and without burnt bottom. Left Overs taste good for next day . You can prepare a big batch  and refrigerate. Tasty curry prepared with few ingredients and less cooking time. Serve with Phulka or Plain Paratha. 

Recipe for 4 .

Preparation time : 10 minutes . Cooking time : Less than 10 minutes


1. Potatoes – 4 big ( Peeled and Cubed) , Onion – One finely chopped  or grind coarsely ,  Tomatoes – 3( Microwave for 2 minutes in a Microwave safe Bowl ) 

2.  Yogurt – 1/2 cup I( Mix with Almond spice powder )

3. . Water – 3/4 th cup

4. Spices to roast and Grind :

            Almond spice powder – Dry roast 5 Almonds , 5 Cashews , 1/2 tbsp Cumin seeds, Half tbsp Coriander seeds and 2 Red chillies . This adds taste and thickness to the gravy .

5. Spice powders – Curry Powder – 1 tbsp ( Blend of Red chilli powder, Coriander and Cumin powder , Garlic and Fresh Coriader)             and Garam Masala – 1/2 tbsp

6. Oil – 2 tbsp and Cumin seeds – 1 tbsp

7. Salt  and Turmeric – 1/4 th tbsp 

8. finely chopped coriander and Mint Leaves


1. Chop Onions or Grind coarsely , Microwave tomatoes , Peel and cube Potatoes.

2. Roast the spices and grind . Transfer to Yogurt Bowl  . Mix with  1/2 tbsp Curry Powder . Mix all three. 

3. In the same Blender grind tomatoes with water. Add curry Powder and Garam Masala powder while grinding. 

4. Turn Instant pot on Saute mode . When warm add Oil and Cumin seeds. Add Onions. Season with Salt and Turmeric . Fry till light brown  .

5. Add Cubed Potatoes and Tomato Puree.

6. Close lid. Cancel saute . Manual 3 minutes. Unplug when you see Low. NPR ( 5 to 7 minutes) .

7. Open lid . Wait for few minutes and add YOGURT with ALMOND SPICE POWDER . Mix well . Taste for Salt and Spices and add accordingly .

8. Add finely chopped Coriander and MINT Leaves( Mint leaves Optional)  .