tag:blogger.com,1999:blog-5446994384974585907.post7140966967924239044..comments2023-10-22T09:07:35.348-07:00Comments on Random Ponderings of a Working Mom: He Says...She SaysMeenakshihttp://www.blogger.com/profile/03382511200905296310noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5446994384974585907.post-30116184254681442842018-01-26T22:25:58.556-08:002018-01-26T22:25:58.556-08:00Tom - thanks for reading. I usually follow the rou...Tom - thanks for reading. I usually follow the routine listed in this blog post for Channa Masala - http://randomponderingsofamom.blogspot.com/2017/08/bridging-gender-gap.html <br />I have 4-5 ready made Indian Masalas (from my local indian store) - Channa Masala, Rajma Masala (Kidney Beans) , Garam Masala, Meat Masala). With meat curries, I will brown the meat in the instant pot, add the bhuna masala, add water and then the dry masala and pressure cook. Usually I use the Bhuna Masala to make saucy gravies so on an average will use a 16 oz bottle of masala to make 2-3 curries. Let me know if it's still confusing and I will try and dig up a good reference link for you :)<br /> Meenakshihttps://www.blogger.com/profile/03382511200905296310noreply@blogger.comtag:blogger.com,1999:blog-5446994384974585907.post-33101312087080193662018-01-26T20:53:50.036-08:002018-01-26T20:53:50.036-08:00I am new to Instant Pot and have minimal Indian co...I am new to Instant Pot and have minimal Indian cooking experience (i.e. still at a point where I have to look at recipes rather than have intuition). Could you please offer some insight regarding how you think about later using it? Are there different "branches"? i.e. add garam masala and you can then make X, Y, Z curry. Or use a relatively small amount to make, say, A, B, C veggie? Thank you for any insight.Tom Thttps://www.blogger.com/profile/09363900401195930498noreply@blogger.com