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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker.  Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt.  And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious.   All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of  ingredients etc.   [/quote]

The pressure cooker wizardry among South Asian home cooks is simply amazing to me. I thought about wading in and figuring it out but there was so much info it was overwhelming and the learning curve seemed intense. I would love to take a series of classes to learn these techniques. You might consider teaching if you find yourself with extra time on your hands as an empty nester. I know I would pay good money to attend. [/quote]

I actually did not know how to cook very much before I married.  I came to this country with a futura pressure cooker in my suitcase. It came with a cookbook that became my lifeline in this country. Of course, those were pre-internet days. Now there is no dearth of resources.  Interstingly, the classic futura/hawkins recipe book is now available on their website.  It gives you a good idea of measurements, timing, recipes etc.

I know that the younger generation like their insta-pot, and I am using it just to become familiar, but there is something comforting about having an old pressure cooker banging around in the cupboard. It does take a lot of abuse and I can just throw it in the dishwasher to clean!

https://www.hawkinscookers.com/recipe1.aspx[/quote]

I have both an instant pot and traditional pressure cooker. I prefer the traditional tbh, because i feel there is more control— especially if you are cooking in stages (like you want to add fresh veg to a dal at the end so you want to stop/restart/quickly stop pressure cooking.[/quote]

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