Instant pot Undhiyu
Prep time: 5 minutes
Cook timje: 15 minutes
Total time: 20 minutes
Serving size: 6 People
Recipe by Zheel Patel of Zheelicious
Ingredients:
2 Pack of frozen Undhiyu mix
1 ½ tomatoes, chopped
4 green chilies, chopped
1 inch ginger, grated
1-2 tbsp oil
3 whole cloves
1 stick cinnamon
½ tsp mustard seeds (rai)
¼ tsp asafoetida (hing)
2 tsp cumin coriander powder (dhana jeeru)
1 tsp turmeric powder
2 tsp red chili powder
2 tsp undhiyu masala
1 tsp amchur powder
2 tbsp sugar
Salt to taste
1 cup water
Cilantro, chopped
Directions:
Set your instant pot to saute mode for 10 minutes. Once its hot add oil, mustard seeds, once the mustard seeds start to splutter add hing, whole cloves, and cinnamon stick.
Add the tomatoes, green chilies, and grated ginger. Cook for about 2 minutes. Then add the rest of the masalas (red chili powder, cumin coriander powder, turmeric powder, undhiyu masala, amchur powder, and sugar) Add ¼ cup of water and cook for about 1-2 minutes (until the masalas fragrant).
Add the two bags of frozen undhiyu mix. (No need to thaw this). Add remaining water, close the lid, close the valve to sealing, and cook on high pressure for 10-15 minutes.
You can do instant release or natural release depending on how much time you have.
Open the lid mix the undhiyu, top it with chopped cilantro and enjoy with hot puris!
