Instant Pot was one of the kitchen gadgets that I was eyeing for so long before actually purchasing it 🙂 It took me 2 years of contemplating and asking (read nagging) my friends and fellow IGers about its functionality, usage etc. It is expensive when you order via Amazon UK website when compared to US Prices but if you don’t have friends/family there who could get it for you during BoxingDay/ThanksGiving Day type sale then you can go ahead and order it from UK website itself.
Finally bought IP Duo V2 7-1 6Qt last week and to be honest I really like this tool. It was intimidating when I looked at Youtube videos and read recipes in the blogs before but once I start using it I am feeling comfortable using it.
All these while I thought maybe people are exaggarating its advatage but honestly it is hassle free and worth the investment. And NO am not paid to write this lol 😝😝 Yet to experiment other modes for now have used Saute+Pressure Cook mode for most of my Indian Recipes and they all turned out delicious. I shall write a separate post (my overall review on all the functionalities) after using it for a while. For now will update recipes
Coming back to Bhaji recipe, I added whatever veggies that were available at home and since I didn’t have both Red Chilli Powder & Kashmiri Red Chilli Powder I used my Sambar Powder to add a bit of spice to the Bhaji. Hence the orangish red color instead of bright red color as served in the Chaat Shops and Restaurants in India 🙂 You can try the same recipe in regular pressure cooker. Just add little more water just to prevent veggies from getting burnt and also the number of whistles depend on the way how you chop the veggies & the variety of pressure cooker you use. Adjust timings accordingly.
Time taken in Instant Pot
Saute Mode : 5 Minutes
Pressure Cook Mode : 7 minutes (plus initial time taken to build pressure)
Manual release : 5 minutes
Saute Mode : 1 Minute
Total Time taken to make Bhaji : 20 minutes approximately.