Pressure cookers eh? What do you make of them? Up until this summer I’d always been slightly scared of them; the hissing sound, the old scare stories of exploding pans from the 60’s, the locking of the pan… They were not for me.
Then in July I got the chance to use one. Except it wasn’t any old pressure cooker, it was one that plugs in, rather than sits on your stove top, and is was all whizzy and had different buttons for different foods. I set to work to have a play and this beef rogan josh was just one of the recipes that sprung out of the Pressure King Pro by the end of the day.
Today the PKP goes on sale on High Street TV with none other than yours truly showing how to use it. I hope you like it. You can can catch me live on their channel tomorrow:
- HIGH STREET TV (SKY 658) – 10.30am and 8.30pm
- HIGH STREET TV 2 (SKY 662) – 11.30am and 9.30pm
- HIGH STREET TV 3 (SKY 666) – 11.00am and 9.00pm
- FREESAT (821) – 10.30am and 8.30pm
Oh and if you don’t have a pressure cooker I have written an alternative method below, though I do urge you that they’re really rather special. Anything that saves me over 3 hours of waiting around is a friend of mine for life.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website).
Beef rogan josh
- 2 tbsp vegetable oil
- 2 onions, peeled and finely chopped
- 1 tsp salt
- 6 cloves of garlic, peeled and crushed
- 1 tbsp fresh ginger, peeled and finely chopped
- 800g diced stewing beef
- The seeds from 3 cardamom pods (open and tap them out)
- 3 cloves
- 2 tsp black peppercorns
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli powder
- 3 tsp paprika
- 450mls cold water
- 6 tbsp plain natural yoghurt
Set the PKP to ‘stew’ function and add the oil, onions and salt. Allow the onions to sweat, stirring occasionally. After 10 minutes add the garlic, ginger and beef, stir and leave to fry for 3 minutes or so. Then add all the spices, stir and leave to fry for another 3 minutes. Lastly add the water, fit the lid and ensure the valve is closed. Reset the PKP to ‘stew’ for 30 minutes. Once the time is up carefully open the valve using oven gloves and let the steam release. Once it’s released, open the lid and press ‘cancel’, press ‘stew’ again and add the yoghurt. Stir well and leave to simmer for a few minutes so that the sauce thickens a little. Serve with fluffy rice, naan or simply with some fresh coriander over the top.
NB: To make without the PKP, use a large, heavy based casserole dish that can be used over direct heat. Heat the oil then fry the onions, garlic, ginger, beef and spices as above. Add the water and stew in the oven (with the lid on) for 3.5 hours at 110°C/gas mark ¼.
Get the monthly newsletter...
and subscribe to get all recipes straight to your inbox!