Instant Pot comes to the rescue

After nearly a month of indulging probably a bit too much on super rich foods, I decided that as soon as we got back that I wanted to eat lighter and eat food I would cook. I feel this way most of the time when we come back from a long trip; I just want food I made in my own kitchen, where it’s not super salted or oily or too anything. So on our first full day back in New York, I managed to make two wholesome dishes from scratch in less than 1.5 hours, all thanks to the glory of not only my beloved Instant Pot, but also my frozen cubed pre-made tomato onion masala. This tomato onion masala has truly changed my life when it comes to making Indian food; so has the Instant Pot, but the Instant Pot does not just miraculously mince garlic and puree tomato for you. The tomato onion masala pre-prep has made worlds of a difference when it comes to prep time when making Indian food. With these two, along with a well stocked freezer and pantry, I made chicken saag and spiced toor dal in such a short amount of time that most would be shocked to see the food on the table for us last night. I served these with rice that was already made, but frozen from before we left for our time away.

And when making the saag, I didn’t use any cream, butter, or ghee, and used just two generous pinches of kasoor methi (dried fenugreek leaves). Who would have thought what a difference two pinches of anything could make! The addition of just a couple pinches of kasoor methi made the saag go from generically North Indian tasting to authentic North Indian food. It really is just the little things sometimes.

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