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Jan 17, 2013
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Pressure Cooker

By Nidhi Chaudhry
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Pressure Cooker Enlarge Image Credit: Todd Coleman
No South Asian kitchen is complete without a pressure cooker, the kind that comes with a bobbing weight on its lid and lets out five-second whistles as the food cooks. It's how Indian homes manage to turn out elaborate dal (lentils), rajma (kidney beans), or choley (chickpeas) in under an hour and make even the toughest cuts of meat into succulent curries. The first time I used one in my American dorm room, its sound had the entire floor knocking on my door in panic. But the perfectly cooked rajma that I scooped out afterward assuaged any concerns and turned the night into a party.

See the recipe for Rajma (North Indian Kidney Bean Masala Stew) »
Pressure Cooker

This article was first published in Saveur in Issue #153

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Comments (2)

noAvatar
No American Kitchen should be complete without one, either!

Laura
Founder, hip pressure cooking
Love my pressure cooker. I keep it on top of my stove because putting it away is futile. Rice, beef stews, chicken broths...the list goes on and on. I make a beef stew in 20 minutes that tastes like it has been cooking for 3 hrs. Love!!!

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