This little piggy went to Goa

Goan Style Pork Curry

Goan Style Pork Curry

I love everything that has anything to do with Goa. The last I was in Goa was probably about 9 years ago and every time I think back, I have this vague memory of eating a bowl of delicious pork curry at some old school Portuguese restaurant, right off the Baga Beach. Well, this is my not-so-authentic version of that memory and it’s definitely healthier and very very quick thanks to my Instant Pot.


  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2-3 cloves
  • 5-6 peppercorns
  • 1 cardamom
  • 1″ stick of cinnamon
  • 1 bay leaf
  • 1 red onion, sliced
  • 3-4 cloves of garlic, sliced
  • 2 boneless pork chops, cut into cubes
  • 3 tbsp vinegar
  • 2 tbsp tomato paste
  • 2 tbsp tomato ketchup
  • 1-2 tbsp sugar
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 2 tbsp smoked paprika powder
  • 1 tsp cumin powder
  • 2 tbsp curry powder
  • 1/2 cup water
  • 1/4 cup non fat sour cream


  1. Turn the Instant Pot on Sauté mode and heat the oil.
  2. Fry the seeds, garam masala and onions & garlic till golden brown.
  3. Add the pork and sauté till Brown.
  4. Add the vinegar, tomato paste & ketchup and cook for a minute.
  5. Add the spices and seasoning.
  6. Add the water and cover the lid and Seal.
  7. Switch to Meat setting and set the timer for 15 minutes.
  8. Let the pressure release naturally.
  9. Add the sour cream and cook for a few more minutes on Sauté mode till it’s semi-dry.
  10. Serve as tacos, kathi rolls or with roti. Or any other way you can think of!

Chicken curry for the soul

Coconut Chicken Curry (Instant Pot)

Coconut Chicken Curry

Okay, let’s get one thing straight. This ain’t no butter chicken but it’s definitely better chicken. It’s delicious, easy, quick and a whole lot healthier. It’s the kind of chicken recipe you need when you have a 6 year old who thinks you’re some sort of a genie who can just blink some dinner into existence at the shortest notice. Well it’s not exactly as easy as blinking but it comes pretty close if you have an Instant Pot.


  • 2 tbsp oil
  • 1 tsp each of mustard & cumin seeds
  • 1/2 red onion (large), chopped
  • 1 tbsp chopped ginger
  • 3-4 cloves of garlic, chopped
  • 8 chicken drumsticks, skinless
  • 1/2 tsp turmeric powder
  • 1 tbsp paprika powder
  • 1 tsp cumin powder
  • Salt to taste
  • 1 tbsp sambhar masala (optional)
  • 1-2 tsp cayenne powder (optional)
  • 1 (8oz) can tomato sauce
  • 1 (14oz) can lite coconut milk
  • 1/2 cup chopped cilantro


  1. Instant Pot on the sauté mode, heat the oil and fry the seeds, onions, garlic & ginger.
  2. Add the chicken and sauté till they turn golden brown.
  3. Add the spices and seasoning.
  4. Add the tomato sauce and coconut milk.
  5. Stir and close the lid while sealing.
  6. Turn the Instant Pot on Manual mode and cook for 5 minutes.
  7. Let the pressure release naturally.
  8. Simmer for a couple minutes on sauté mode so the curry thickens.
  9. Add the cilantro and it’s ready to go!