Anybody into Indian food?

(Like one name could cover the myriad cuisines eaten across the multiple cultures of one country of 1.2 billion people...)

Couple tips from a guy who's been making food that puts mom's cooking to shame:

1. Get an instapot. Seriously, that stepped up my game greatly. There's a huge instapot revolution going on right now with Indian food.

2. Make your own yogurt as a side. With the instapot it's fucking easy as hell. It's also better than the store-bought stuff, no joke.

3. Use recipes that call for whole spices. It makes a huge difference in the flavor.

4. Make your own ghee, also in the instapot. When cooking a recipe that calls for ghee, use 3/4 vegetable oil and 1/4 ghee - you get the flavor without murdering your cholesterol or whatever's going on with that.

Here's a few of my favorites:

Easy Chana Masala: https://inthane.ddns.net/s/j6smkWXRA3C3J5w

Butternut Squash & Lentil Curry: https://inthane.ddns.net/s/83oQG5BD73HXTaE

Hummus: https://inthane.ddns.net/s/qoTpEYDYrXCbyez

Paneer Gobi (Cheese & cauliflower) : https://inthane.ddns.net/s/F7NKPysQzJiBaFL

Congratulations on getting into Indian cuisines - they are very interesting, though some are a bit spicy for folks who've not yet made their sacrifices to the Chili Gods.

On my Clovegarden site I have about 150 Indian recipes that I have made, most at least twice, photographed, and written up. You may find some of them adaptable to your needs.

Recipes by Region.

I keep my methods fairly traditional, as I have a substantial following in India, and I'm not sure they all have IstaPots there. They do use pressure cookers a lot due to fuel shortage - cuts the burn time, and because they use beans so much, which take substantial cooking. Many Indian recipes give time as "one whistle", "two whistles", or "three whistles".

My main miracle machine is an Indian Mixie, which is in most Indian kitchens. I also use it for most other cuisines.

I admit to not having ever made yogurt, as here in Los Angeles we have a very wide selection of specialty natural yogurts for various ethnicities.

I do make Ghee, and if a recipe calls for it, I use all Ghee. Otherwise I use Pure Olive Oil (not virgin) which is approved by Über Expert Julie Sahni for Indian cooking. I distrust "vegetable oils".

I do agree completely about whole spices. I keep no ground spices, except a tiny jar of ground black pepper which I renew about every week. When I do Indian cooking, I usually keep on hand common spice mixes ground and ready, but they are renewed frequently.

I do admit, however that many of my Indian followers are interested mainly in my ingredients pages. I've been told by emails that, while beans, peas, and lentils are very important in India, they are also very confusing, and my page is the only source that puts them all in understandable order.

Lately, though, I've noticed traffic from the Philippines is now a little more than from India.

Welcome to IWETHEY!