I inherited some spice packets for Indian dishes from a friend who finds them too spicy. The directions given on the packets are for pressure cookers or microwaves. I don’t own a pressure cooker, and prefer not to cook meats in the microwave. Can anyone help me translate the pressure cooker instructions for the stovetop?
The only big difference, as far as I know, is that the pressure cooker is a lot faster than an open (or even covered) pot. Use a regular pot, bring just to a boil, and simmer covered until your meat is so tender it’s falling apart. You might have to add a little extra water to keep the sauce from drying up, but wait and see how it goes.
And tell your friend he is just so wrong!
Thanks! And as far as I’m concerned, his loss is my gain. 