I’d been home from our trip 8 hrs and needed to scratch the cooking itch. Invited our (mostly) vegan friends for Indian food - all recipes lightly modified from The Essential Indian Instant Pot Cookbook.
-Black-eyed peas curry - adding spinach (p. 37)
-[Mock chicken and butternut cubes] Makhani (p. 82)
-Mixed vegetables in tomato and cashew sauce/Navratan korma (p. 92 - but made on stovetop)
-Cumin [brown] rice - on the stovetop (p. 52)
Also served warmed packaged naan. This was my first time cooking from this book, and I thought it was great, if a little heavy with the salt.
I laid out cucumbers dusted with chaat masala and roasted cashews as nibbles before. They brought beer and wine, plus Justin’s peanut butter chocolate cups for dessert. The kiddos ate…naan and rice. Don’t know why I bothered omitting the chilies in everything.
A good time.
