Malabari Curry ( Pressure Cooking )
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 17330 times
Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure you do not add the coconut milk while pressure cooking or you”ll end up with an unpalatable disaster.
- Heat the oil in a pressure cooker, add the curry leaves, onions, tomatoes and turmeric powder, mix well and sauté on a medium flame for 2 to 3 minutes.
- Add all the vegetables, prepared paste and salt, mix well and sauté on a medium flame for another minute.
- Add ¾ cup of hot water, mix well and pressure cook on a high flame for 2 whistles.
- Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid.
- Add the coconut milk, mix well and serve immediately.
- Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
- Automatic release method: turn the pressure selector dial on the lid to the release position and the steam will release.
Nutrient values per serving
|Vitamin A||191.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||16.9 mg|
|Folic Acid||22 mcg|
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