This video on how to make Garam Masala shows you how easy it to make a homemade garam masala to get ready to cook all your favorite dishes. This video covers:
- What’s in the Garam Masala?
- What role does each of the spices play?
- How to listen and know when it’s done?
- How to find recipes that use Garam Masala?
One thing to note is that each family has its own Garam Masala recipe, so there’s no right or wrong in how this is made. There are also recipes that require you to toast the spices first, versus those that don’t ask for toasting.
WHAT IS GARAM MASALA AND HOW TO MAKE GARAM MASALA AT HOME?
Garam means hot, Masala means spice. Garam Masala is a mix of spices that forms the backbone of Indian Cooking. But here’s the thing.
There’s no ONE recipe for garam masala. That’s like saying, give me a spice mix for soup. Well, hmm. What kind of soup? What part of the world are you from and what part of the world is this soup that you’re trying to make from?
So every family has their own recipe for garam masala and every region in India has its own recipe. An ideal masala has a mix of sweet, savory, and spicy mixed in. You should also ALWAYS start with whole seeds. Always. Whole seeds maintain their fragrance forever. Once it’s ground, the seeds lose fragrance within just a few months.
I highly recommend you make garam masala at home. Trust me, you do this once, and you will never buy ready-made garam masala ever again.
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
This recipe for Pressure Cooker Indian Zucchini Kheer recipe is a bit of a fusion recipe, because we don’t actually have Zucchini in India.
We do have a kheer we make using something called a bottle gourd, which I’ve never seen in the U.S. But I had a bunch of zucchini sitting in the fridge staring at me balefully and I decided it was time to create a kheer recipe.
The problem for me is that I can’t use condensed milk due to the sugar, and most of the kheer recipes out there definitely ask for condensed milk.
I can see why because after all, it is a dessert , but more importantly, you want a thick base for any kheer, which condensed milk provides.
So I thought well, I’ll just see about creating a kheer recipe with evaporated milk, because this way I can control the type of sugar that I put into it.
And that is the story of how this Pressure Cooker Indian Zucchini Kheer Recipe came to be.
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER INDIAN ZUCCHINI KHEER:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Presto Salad Shooter for shredding Zucchini
- Ground Cardamom
Our Best Zucchini Recipes
- Zucchini Cake
- Zucchini Brownies
- Lemon Zucchini Bread
- Zucchini Pancakes
- Keto Zucchini Bread
Pressure Cooker Indian Zucchini Kheer
Ingredients
- ▢ 2 cups ( 248 g ) shredded zucchini
- ▢ 5 oz ( 141.75 ml ) Evaporated Milk
- ▢ 5 ounces ( 141.75 ml ) Half and Half
- ▢ 1/4 cup ( 1/4 cup ) Splenda , or 1/3 cup sugar
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cardamom
Instructions
- Place all ingredients except the ground cardamom into your pressure cooker.
- Cook for 10 minutes on high pressure. Allow it to release pressure naturally for 10 minutes and then release all remaining pressure.
- Add in ground cardamom and stir.
- Serve hot or allow it to chill before serving.
Get support & connect with our community on Facebook!
Nutrition
