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Oat Groats Instant Pot

August 8, 2025 by Neena Panicker 7 Comments

Instant Pot oat groats is a recipe packed with fiber and protein, making it super healthy. This versatile Instant Pot oat groats recipe comes out perfect every time and is perfect for meal prepping! And it’s so much faster than on the stovetop.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

What are Oat Groats?

Groats are whole grains, such as oats, barley, or wheat, that have only the outer husk removed. Because they are minimally processed, they have more fiber and protein, making them more nutritious.

Oat groats are the most common type of groats. They look like kernels of brown rice and have a dense, chewy texture and nutty flavor when cooked.

They take longer to cook than processed oat varieties, which is why cooking them in the Instant Pot is so appealing. It’s also convenient because you can set it and forget it. No stirring required.

Different Types of Oats

All other types of oats come from oat groats. You’re probably familiar with these types of oats:

Steel-cut oats are groats that have been cut into 2 to 3 pieces with a sharp steel blade.
Rolled oats are steamed and flattened groats.
Quick-cooking oats are rolled oats that have been further processed and cut into smaller pieces.
Instant Oats are the most processed type. They’re pre-cooked, dried, and cut into tiny pieces. They cook in 1-2 minutes with just hot water.

➡ If you haven’t yet, try my Instant Pot 1-minute hard boiled egg recipe!

Ingredients and Tips

🧂 Ingredients for Oat Groats Instant Pot Recipe

Oat groats Instant Pot Ingredients - milk, oat groats, water, nutmeg, cardamom, cloves, cinnamon, salt.

💡 Ingredient and Recipe Tips

🚿 Rinsing: Rinse the groat kernels to remove any impurities or debris. This is especially important if you’re buying a brand that has a lot of chaff or loose husk pieces. For high-quality groats, I skip the rinse.

🚰 Liquid Quantity: The quantity of liquid is personal preference. You can use water, milk, or a combination of the two.

Separate grains: Ratio of 1:1 ¾. For 1 cup of oat groats, I use 1 ¾ cups of liquid. This is great for grain bowls or as a healthy substitute for rice.
Thick, creamy oats: Ratio of 1:2 ½. For 1 cup of oat groats, I use 2 ½ cups of liquid.
Thin, runny oats: Ratio of 1:4. For 1 cup of oat groats, I use 4 to 4 ½ cups of liquid. This is perfect for oats that I’ll be eating the next day, because it thickens up quite a bit.

⏰ Cook Time: 30 to 40 minutes produces my ideal texture. For chewier oats, cook for 20 minutes with a full natural release of pressure.

The longer you pressure cook, the softer the groats become. However, they’ll always have a bit of a chew.

🥡 Storage: This oat groats recipe makes a larger quantity, which you can store in the fridge for up to a week, which saves time on busy mornings.

Reheat each portion with a couple of tablespoons of milk or water if needed, and add some fruit and sweetener to your tastes.

🧈 Saute: For a change, I sometimes saute the oat groats in a tablespoon of butter first, then add the remaining ingredients to pressure cook. This gives the groats a richer flavor.

🧂 Spices: I like to add spices and a pinch of salt to the oat groats before cooking. This is completely optional. Keep in mind that if you add ground cinnamon, it won’t easily dissolve in the liquid and can clump.

🫐 Toppings: The neutral, nutty flavor of oat groats allows you to customize the recipe by topping with:

toasted nuts: walnuts, pecans, almonds
fruit: blueberries or chopped apples
sweetener: maple syrup or brown sugar
spices: cinnamon, cardamom, nutmeg, cloves, or pumpkin spice
dried fruit: craisins or raisins
flavorings: peanut butter, cocoa powder

🛒 Where to Buy: Groats can be purchased online. You can also find them at health food stores or Whole Foods. I get mine on Amazon and prefer the McCabe brand. It’s pretty expensive but a good quality organic brand. I’m trying to find a cheaper option, so hit me up if you have any! I’ve found that cheaper brands often have excessive broken pieces or chaff, which can be really unpleasant!

❓ FAQS

Can I use quick release or do I need natural pressure release?

Always use natural pressure release for oat groats to get them evenly cooked. If you’re short on time, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. It takes my Instant Pot about 20 minutes to release pressure completely.

Can I double this recipe in my Instant Pot?

Yes, you can double the recipe, as long as you don’t go above the ½ full mark. This is because foods that expand need to stay at or below that line. Keep the same ratio and cooking time, and do a natural release.

Can I substitute milk with oat milk?

You can substitute dairy milk with oat milk or even coconut milk, which gives a very different flavor.

⏲️ How to Make Oat Groats in the Instant Pot

Here are the step-by-step instructions for how to pressure cook oat groats.

Oat Groats Instant Pot Instructions collage - oats, spices and liquid, lid on, cooked.

Add groats to the Instant Pot with all the spices.
Add water, milk, or any combination of the two.
Pressure cook for 30 minutes and let the pressure release naturally.
Open the lid and stir. Serve into individual bowls.

See the recipe card below for detailed instructions.

Instant Pot Oat Groats with berries and cinnamon.

Print Recipe

5 from 3 votes

Oat Groats Instant Pot Recipes

This Instant Pot oat groats recipe has step by step instructions to help you make perfectly cooked groats every time, quick and easy.

Prep Time5

Cook Time1

Total Time1 5

Course: Sides

Cuisine: Miscellaneous

Main Ingredient: rice and grains

Servings:

Calories: 138kcal

Author: Paint the Kitchen Red

Equipment

Instant Pot Pressure Cooker

Ingredients

1 cup oat groats
1 cup milk
1½ cups water [See Note 1]

Optional Ingredients

¼ teaspoon salt or a pinch
1 teaspoon cardamom powder or to taste
1 cinnamon stick or to taste
½ teaspoon nutmeg or to taste
⅛ teaspoon ground cloves or to taste

Instructions

Rinse oat groats. There's no need to soak the groats.
Combine groats, milk, and water in the Instant Pot. Stir in optional spices (to taste). Stir to combine and close the lid.
Pressure cook on High Pressure for 30 minutes. [See Note 2]
Once pressure cooking is complete, allow the Instant Pot to do a natural pressure release (NPR) or a 15-minute natural release if you're short on time. Open the lid. [Read More: The Different Pressure Release Methods]
Open the Instant Pot and stir the oat groats and serve into individual bowls, topping with your choice of toppings.

Video

Notes

Note 1: Use any combination of milk and water. You can also omit the milk and use water only.
Note 2: For al dente or chewier groats, decrease the pressure cooking time to 20 minutes. For softer groats, increase pressure cooking time to 40 minutes.
Note 3: For a drier version to use in grain bowls or as a substitute for rice, use a ratio of 1:1.75 of groats to liquid. Use only water, and omit the milk.
Note 4: This recipe can be doubled as long as you don’t go past the ½ full mark of your Instant Pot liner (inner pot).

Nutrition

I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

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1 Minute Instant Pot Hard Boiled Eggs

July 22, 2025 by Neena Panicker 2 Comments

This foolproof instant pot hard boiled eggs recipe gives me perfect results every single time. Whether I’m making hard-boiled eggs for meal prep, salads, or breakfast, this way of cooking eggs in the Instant Pot consistently produces perfectly yellow yolks without a dark ring, and peeling is effortless.

Eight halved Instant Pot 1-minute hard boiled eggs on plate.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

I’ve been making boiled eggs in the Instant Pot for years using the “2-minute and done” method. Recently, I noticed that my eggs have a dark ring around the yolks, so I’ve been experimenting.

I found this Instant Pot method through trial and error, and it changed everything. This method creates perfectly cooked eggs with shells that practically slide off and, most importantly, no dark ring!

I love this method because there’s no need for an ice bath. Just remove the eggs from the Instant Pot after 10 minutes of natural release. The eggs practically peel themselves!

➡ If you’re looking for more egg recipes, try my Instant Pot deviled eggs and Kerala egg curry.

💡Ingredient and Recipe Tips

🥚 Eggs: This recipe was tested on large eggs. If you have extra large or jumbo eggs, you might need to test it out with one egg first.

🐓 Freshness: Use eggs that are at least a week old for easier peeling. Fresh eggs from the farmer’s market can be harder to peel, though I think my way still works better than the stovetop method.

⭕️ Sealing Ring: If you’re having trouble with the eggs not cooking through, add another minute to the cooking time. If you continue to have trouble, try replacing the sealing ring.

💧 Water: Use 1 cup of water in your Instant Pot. This creates the perfect amount of steam without the eggs sitting in water.

⏰ Timing: The timing is the same regardless of how many eggs you’re cooking. 1 egg or 24 eggs have the same cook time.

🌡️ Temperature: You don’t need to bring the eggs to room temperature first. You can use cold eggs straight from the fridge.

❓ FAQS

Will this method work for any number of eggs?

I have tried this method with up to two dozen eggs, and it works great.

How to Make One Minute Instant Pot Hard Boiled Eggs

⏲️ Instant Pot Instructions

Instant Pot 1 minute hard boiled eggs collage with water in inner pot, eggs is basket in Instant Pot, boiled eggs, peeled eggs.

Pour 1 cup of water into the Instant Pot.
Place eggs in a steamer basket and lower it into the Instant Pot. The basket should sit above the water line.
Pressure cook the eggs at high pressure for 1 minute and let the pressure release naturally for 10 minutes. Release any remaining pressure and open the lid. Carefully remove the basket from the Instant Pot.
Once the eggs are cool enough to handle, peel them. Or refrigerate until ready to use.

See the recipe card below for detailed instructions.

Print Recipe

5 from 1 vote

Instant Pot 1 Minute Hard Boiled Eggs

Instant Pot eggs are perfectly cooked and easy to peel. With a 1 minute pressure cook time and 10 minute steam release, these hard boiled eggs are super easy to make.

Prep Time2

Cook Time11

Total Time13

Course: Sides

Cuisine: Miscellaneous

Main Ingredient: eggs

Servings: eggs

Calories: 78kcal

Author: Paint the Kitchen Red

Equipment

Ingredients

12 eggs or any quantity [See Note 1]
water 1 cup

Instructions

Add water to the inner pot and place trivet in the Instant Pot.
Place eggs directly on the trivet or in a steamer basket on the trivet. If the steamer basket has tall legs, you won't need a trivet.
Close the lid and pressure cook the eggs on High Pressure for 1 minute.
Do a 10 minute Natural Release of Pressure and open the lid. [Read More: The Different Pressure Release Methods].
Open the Instant Pot and carefully remove the eggs. Cool the eggs naturally. Optionally, place them in a bowl of ice water to cool faster.
Once the eggs are cool enough to handle, peel them or refrigerate them.

Video

Notes

Note 1: I have successfully pressure cooked up to 24 eggs using this method.

Nutrition

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Instant Pot Brownies in a Jar

June 26, 2025 by Neena Panicker Leave a Comment

These delicious Fudgy Instant Pot Brownies in mason jars are a quick and easy Instant Pot dessert, sure to satisfy your sweet tooth. Topped with ice cream, they make a delicious summer treat!

Instant Pot Brownies -3 mason jars of brownie with ice cream topped with blueberries, mint leaf

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

This is a great summer dessert recipe. If you’re craving brownies but don’t want to heat up the kitchen in summer, the Instant Pot pressure cooker is perfect.

I make these Instant Pot brownies using the pot-in-pot (PIP) method. It’s a convenient Instant Pot technique that involves adding water to the Instant Pot and cooking your dish in a separate oven-safe container(s) placed on a trivet.

This technique works so well because the Instant Pot requires steam to cook, and we don’t want to add liquid to the brownie batter.

PIP is especially great for pressure cooker desserts like cheesecakes, lava cakes, custards, and for dishes like lasagna or casseroles.

This recipe is also a great option when you’re looking for an Instant Pot dessert for two!

Ingredients and Tips

🧂 Ingredients Needed for Making Instant Pot Brownies in a Jar

Instant Pot Brownies a la Mode Ingredients - butter, egg, bittersweet chocolate, flour, sugar, coffee, vanilla, andes mints, sugar

💡 Ingredient and Recipe Tips

🫙 Mason Jars: Use 7 tall half-pint mason jars filled to half-height for these Instant Pot brownies. This portion is perfect with ice cream on top. Want larger servings? Fill jars more and cook for a bit longer.

🍫 Creme de Menthe: The recipe includes Andes creme de menthe chocolate mint candies. Mint lovers will be in heaven! Not a mint fan? Substitute with chocolate chips or omit altogether.

︻ Trivet: A trivet is essential for elevating the mason jars and easily removing them. I use the handled trivet that comes with the Instant Pot.

💧 Condensation: Cover jars lightly with aluminum foil to prevent water droplets from falling into your brownies. Be careful when removing the foil to avoid steam burns.

⃝ Sealing Ring: Consider getting a second sealing ring specifically for desserts. My original ring retains savory food odors despite cleaning attempts. Color-coded sealing rings are perfect for keeping track of which is for savory dishes and which is for desserts, oatmeal, and other non-savory foods.

⏲️ How to Make Mason Jar Brownies

Spray jars, combine flour salt coffee, beat eggs

Instant Pot Brownies - greased jars, bowl with flour, beaten eggs in bowl

Lightly spray the insides of the mason jars with cooking spray.
Stir together flour, salt, and instant coffee granules; set aside.
Beat eggs with a whisk; set aside.

Melt butter and chocolate, add sugar

Instant Pot Brownies a la Mode Instructions collage - bowl with butter and chocolate, melted, sugar added

Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals until the chocolate mixture is melted and smooth.
Whisk in sugar.

Add eggs and vanilla, add flour, add creme de menthe

Instant Pot Brownies a la Mode Instructions collage - eggs added to brownie batter, flour added, chocolate added

Whisk in eggs and vanilla.
Stir in flour mixture.
Stir in chopped Andes mint candies (if using).

Transfer batter to jars, add water to inner pot

Instant Pot Brownies a la Mode Instruction collage, batter mixed, batter in jars, instant pot with water

Mix batter until combined.
Divide batter among prepared mason jars.
Pour 1 cup of water into the Instant Pot.

Program the Instant Pot and release pressure

Instant Pot pressure cook instructions collage: close lid, program, float valve up, float valve down

Close the lid.
Select Pressure Cook mode and cook on high pressure for 20 minutes.
The display will go from On to 20:00. The float valve will go up after a few minutes. The display will count down to 00:00.
Do a natural release. Once the float valve goes down, the lid can be opened.

Cool jars on cooling rack

Instant Pot Brownies a la Mode Instructions collage - open instant pot, cooked brownies, jars on cooling rack

When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
Carefully remove the mason jars from the Instant Pot.
If there is any condensation on the top of the brownies, carefully dab with a paper towel.
Allow to cool on the trivet or cooling rack.

Serve with desired toppings

Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, chocolate sauce, berries or nuts.

See the recipe card below for detailed instructions.

Print Recipe

5 from 3 votes

Instant Pot Brownie Sundaes

These delicious Fudgy Instant Pot Brownie Sundaes are a quick and easy individual-sized Instant Pot dessert, sure to satisfy your sweet tooth.

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Cuisine: American

Servings: jars

Calories: 336kcal

Author: Paint the Kitchen Red

Equipment

Ingredients

⅔ cup all purpose flour
½ teaspoon salt
¼ teaspoon instant coffee
2 eggs at room temperature
4 oz. bittersweet chocolate chopped
1 butter 1 stick (½ cup)
¾ cup granulated sugar
½ teaspoon vanilla extract
4.67 oz. creme de menthe candies (1 package), coarsely chopped (e.g. Andes brand)
Vanilla ice cream
Chocolate sauce , chocolate shavings, berries, nuts (for toppings), optional

Instructions

Brownie Batter

Lightly spray the insides of 7 half-pint mason jars with cooking spray.
Stir together flour, salt, instant coffee granules; set aside.
Lightly beat eggs with a whisk; set aside.
Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate mixture is melted and smooth.
Whisk in sugar.
Whisk in eggs and vanilla.
Stir in flour mixture.
Stir in chopped creme de menthe candies (if using.)
Divide batter among prepared mason jars.

Instant Pot Instructions

Pour 1 cup of water in the Instant Pot and place a trivet in the Instant Pot.
Place the mason jars on the trivet and loosely cover the mason jars with a piece of aluminum foil, to prevent condensation from dripping in the brownies.
Close the Instant Pot Lid and pressure cook on High Pressure for 20 minutes.
Do a quick release of pressure. [Read More: The Different Pressure Release Methods].
Press Cancel and open the lid. When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
Carefully remove the mason jars from the Instant Pot.
If there is any condensation on the top of the brownies, carefully dab with a paper towel.
Allow to cool on trivet or cooling rack.
Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, berries or nuts.

Oven Instructions

Preheat oven to 350 degrees Fahrenheit.
Prepare brownie batter as above.
Place mason jars on a baking sheet.
Bake the mason jar brownies for 35 to 40 minutes. Check for doneness with a toothpick.
Allow the brownies to cool on a cooling rack for 10 to 15 minutes.
Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, berries or nuts.

Notes

Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped mints, etc.

Adapted from Cuisine at Home Slow Cooker Recipes

Nutrition

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Thai Basil Chicken (Pad Krapow Gai)

May 21, 2025 by Neena Panicker Leave a Comment

Thai basil chicken is a savory stir-fry that combines tender chicken with the distinctive flavor of holy basil, garlic, and Thai chilis. It’s a famous Thai street food dish that’s ready in under 30 minutes. This quick and flavorful Thai recipe is perfect for weeknight dinners when served over jasmine rice with a fried egg on top.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

What is Thai Basil Chicken?

In this Thai chicken recipe, basil is the star! Also known as “pad krapaw gai”, it’s a popular dish found at street food stalls and restaurants in Thailand.

This Thai basil recipe is perfect for a quick lunch for Thai working people – most street vendors can prepare it in under five minutes, making it Thailand’s version of fast food but much more flavorful and fresh!

What I love about pad krapow is how it uses relatively few ingredients but has big flavor! It’s become one of my go-to comfort meals when I need something satisfying but don’t have much time.

Different types of basil - holy basil (tulsi), thai basil, italian basil.

Authentic Thai chicken basil recipes use holy basil (bai krapow), which is different from Italian or Thai basil. It has a peppery flavor, and the leaves have jagged edges rather than smooth edges.

Fish sauce, oyster sauce, and dark soy sauce create a perfect combination of flavors that puts this recipe in competition with your favorite restaurant version.

To make this real street-food style, serve the chicken over jasmine rice with a Thai-style fried egg (kai dao) on top. The runny yolk creates a natural sauce that goes so well with the chicken and rice.

Another traditional accompaniment is to serve it with some nam pla prik, which is a Thai chili fish sauce.

You’ll probably need to visit an Asian grocery store for ingredients like Thai basil and Thai fish sauce, but it’s so worth the effort!

➡ Have you tried my favorite Thai recipes? Try Instant Pot Thai red curry chicken or stovetop red curry pork. Thai bbq chicken is great for summer grilling. Green, yellow, panang, and massaman are all coconut milk curries popular among my readers! And finally, if you’re a fan of Thai noodles, drunken noodles are amazing.

Ingredients and Tips

🧂 Ingredients for Thai Basil Chicken

Thai Basil Chicken ingredients in bowls on a counter - chicken, oil, garlic, shallots, fish sauce, soy sauce, broth, oyster sauce, thai chili, black soy sauce, basil.

💡 Cook’s Tips for Thai Chicken Basil

🌿 Holy Basil: If you can find holy basil (bai krapow), lucky you! – It has a distinctly different flavor from Italian or Thai sweet basil. In India, it’s called tulsi. If you can’t find holy basil, Thai basil is an acceptable substitute (it’s what I frequently use). Italian basil can also work, but it will create a milder dish. Turn the heat off 15 seconds after adding the basil. It will continue to cook with the residual heat.

🌶️ Thai Chilis: Thai bird’s eye chilis provide the authentic heat level. I use 3 chilis, but adjust according to your spice tolerance. To reduce the heat, remove the seeds before chopping. For more spicy Thai basil chicken, add more chili peppers. Substitute with serrano peppers or jalapeno peppers (to taste).

🍗 Chicken: You can use ground chicken or thinly diced chicken. Ground chicken is easier and saves time. For diced chicken, I prefer to use chicken thighs because they hold up better to high-heat stir-frying.

🐟 Fish Sauce: I like to use Red Boat brand fish sauce, a great quality fish sauce.

🍶 Dark Sweet Soy Sauce: Dark sweet soy sauce, used in Thai cuisine, is a thick, syrupy, dark-colored soy sauce with a molasses-like sweet and slightly salty flavor. I like Healthy Boy brand. If you can’t get it, use Kecap Manis (an Indonesian soy sauce) or substitute with regular soy sauce and one teaspoon of sugar.

🏺 Oil: Use a neutral oil with a high smoke point, like vegetable or peanut oil, for stir-frying. Make sure the oil is hot before adding ingredients.

🥣 Prep: Stir-frying happens very quickly over high heat. Make sure everything is prepped and ready before you start cooking, as the entire process takes just a few minutes once your pan is hot.

🥘 Stir Frying: The shallots, garlic, and chilis should sizzle when they hit the oil, but keep an eye on them. When you smell the garlic’s fragrance blooming (about 15 seconds in), that’s your cue to add the chicken. If the garlic starts to brown, you’ve gone too far, and it might become bitter.

🕖 Serving: For best results, serve immediately after cooking. The basil wilts quickly and loses its vibrant flavor if the dish sits too long.

🍳 Egg: Top each serving with a Thai-style fried egg for the most authentic presentation. To make a Thai-style egg, fry the egg in three tablespoons of oil over medium-high heat. The egg should sizzle loudly when it hits the oil. When the egg’s edges become crispy, remove the egg from the heat.

🌶️ Nam Pla Prik: Thai chili fish sauce is a condiment that’s commonly served with Thai dishes. It’s a great way to customize the spiciness of this dish to each person’s taste, and a little goes a long way! Mix the following ingredients together and let them sit for about 15 minutes.

1 tablespoon chopped cilantro
3 tablespoon fish sauce
2 tablespoon lime juice
1 tablespoon water
1 teaspoon garlic, minced
1 tablespoon shallots, thinly sliced
2 to 3 Thai bird’s eye chilis, thinly sliced
1 teaspoon sugar

❓ FAQS

Can I use any other meats instead of chicken?

Ground pork is a common alternative in Thailand and tastes excellent. You can also use ground turkey for a leaner option or crumbled firm tofu for a vegetarian version. Press tofu well before cooking to remove excess moisture and adjust the sauce quantity as needed.

Do I need to use fish sauce?

Fish sauce provides a distinctive flavor to Thai recipes. While you can substitute soy sauce, the flavor will be noticeably different. If you’re making this substitution for vegetarian purposes, look for vegetarian “fish sauce”.

♨️ How to Stir Fry Thai Basil Chicken

Thai basil chicken collage - sauces in a bowl, chicken being cut.

Stir the sauces together and set aside.
If using chicken pieces instead of ground chicken, chop the chicken into tiny pieces.

Thai basil chicken collage with cooking stages of onions, chicken and basil

Heat oil and saute shallots, garlic, and chili peppers until the garlic is fragrant, about 15 to 20 seconds. Make sure it doesn’t burn!
Add the chicken and saute until no longer pink. If the chicken sticks to the bottom, add some broth to deglaze. Use broth only as needed. Cook until most of the liquid has evaporated.
Add the sauces and stir-fry till the chicken is coated.
Add basil and stir-fry until wilted. Turn off the heat. Serve over jasmine rice, topped with a slightly runny fried egg. Serve with Nam pla prik on the side.

See the recipe card below for detailed instructions.

Print Recipe

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Thai Basil Chicken (Pad Krapow Gai)

This Thai basil chicken recipe delivers street food flavor in under 30 minutes. The combination of basil, garlic, and Thai chilis creates a dish that's savory, slightly spicy, and so aromatic! Serve over jasmine rice with a fried egg for a real Thai experience.

Prep Time10

Cook Time15

Total Time25

Course: Main Dishes

Cuisine: Thai

Main Ingredient: chicken

Servings:

Calories: 205kcal

Author: Paint the Kitchen Red

Ingredients

1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoon Thai sweet soy sauce
2 tablespoon vegetable oil
¼ cup shallots thinly sliced
1 tablespoon garlic minced
3 Thai bird’s eye chilis minced (adjust to taste)
1 lb ground chicken or boneless chicken thighs, chopped finely (½ kilo)
2 to 4 tablespoon low sodium chicken broth or water
1 cup Thai basil or holy basil, loosely packed [See Note 1]

Instructions

In a small bowl, mix together 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and 2 teaspoon Thai sweet soy sauce. Set aside.
Heat 2 tablespoon vegetable oil in a wok or large skillet over medium heat. When the oil is hot, add ¼ cup shallots, 1 tablespoon garlic and 3 Thai bird’s eye chilis (or to taste!) When you smell the garlic's fragrance (about 15-20 seconds in), that's when you add the chicken in the next step. If the garlic starts to brown, it might become bitter.
Add 1 lb ground chicken or chicken pieces and stir-fry for 2-3 minutes until the chicken is no longer pink. Add the 2 to 4 tablespoon low sodium chicken broth to deglaze only if needed. Cook until most of the liquid has evaporated. [See Note 2]
Pour in the sauce mixture and continue to stir-fry for another minute, making sure the chicken is evenly coated.
Turn off the heat and add the 1 cup Thai basil (or holy basil leaves). Stir just until the basil is wilted, about 30 seconds.
Serve the Thai basil chicken over jasmine rice. Optionally, top with a fried egg and serve with nam pla prik (Thai chili fish sauce) condiment on the side for authentic flavor. [See Notes 3 and 4]

Video

Notes

Note 1: Although holy basil is preferable, it’s hard to find in many regions of the West, so regular Thai basil is a good substitute. You can use Italian basil, but it should be your last resort due to the difference in flavor.

Note 2: Sometimes chicken can release a lot of liquid and you might not need the broth.

Note 3: To serve with fried eggs: In a frying pan, heat 3 tablespoons of oil over high heat. (Yes, it’s a lot of oil, but that allows the egg to crisp up, Thai-style!) Crack an egg into the pan and fry until the egg white is crispy but the yolk is still runny. Repeat for each egg.

Note 4: To make the Thai condiment nam pla prik, mix the following and let it sit for 15 minutes.

3 tablespoon fish sauce
2 tablespoon lime juice
1 tablespoon water
1 teaspoon garlic, minced
1 tablespoon shallots, thinly sliced
2-3 Thai bird’s eye chilis, thinly sliced
1 teaspoon sugar
1 tablespoon chopped cilantro

Nutrition

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Four Ways to Make Fried Onions

May 7, 2025 by Neena Panicker 2 Comments

Fried onions are used in many cuisines and are great for meal prep. Use them for biryanis, curries, soups, and more. I’m showing you four different ways to make them, including air fryer onions!

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Onions are the one vegetable I go through the most. I use onions in almost everything I cook (other than desserts !)

Fried onion is a versatile ingredient that adds a sweet, caramelized flavor and a crunchy texture to recipes.

For most recipes, onions are fried until golden brown and crispy.

In Indian and South Asian cooking, fried onions are known as birista. They’re used as garnish or topping for many dishes, including biryani, rice, curries, and soups.

You can also use fried onions on Western recipes such as steak, green bean casserole, or pizza!

You can fry onions on the stovetop, in an air fryer, microwave, or oven. I’ll show you all the different ways to fry onions, which you can use in different recipes.

🧂 Ingredients for Crispy Onions

You’ll need onions and oil. Salt and pepper are optional.

Ingredients for fried onions - onions and oil on counter.

💡 Ingredient and Recipe Tips

🧅 Onions: I prefer to use yellow onions because they have a more appealing color when fried. Red onions turn out well, but the color isn’t as good. You can use shallots or sweet onions, too.

🔪 Cutting: It’s important to slice the onions as thinly as possible and separate the pieces. This allows the onions to brown evenly. A mandoline slicer yields even slices. If using a knife (serrated is best), be mindful to cut thin, even slices.

🗑️ Overcrowding: Don’t overcrowd the pan, basket, or tray. Fry the onions in batches if necessary.

🍶 Oil: Use a neutral oil such as vegetable or canola.

🫙Spices: If desired, add salt and pepper to the onions before air frying.

💨 Drying: Spread the cooked onions on a paper towel-lined baking sheet to remove excess oil and let them crisp up. Cool the onions down completely before transferring them to an airtight container.

🟤 Browning: Don’t overcook the onions. If they become dark brown, they will taste bitter. Keep an eye on the color and remove them when golden brown.

❓ FAQS

How much fried onion does this recipe yield?

2 cups of raw onion (about one large onion) will yield about ½ cup of fried onion.

How can I store fried onions?

Once the onions have completely cooled, transfer them to an airtight container and store in the fridge for 4 weeks. Freeze the onions for up to 4 months.

🔪 How to Make Fried Onions

Coat the sliced onions with oil. Add salt and pepper to taste, if desired. I don’t add any seasonings. I use my hands to coat the chicken so all surfaces are covered.

Don’t overcrowd the onions, or they won’t cook evenly. If necessary, cook them in batches.

Then proceed with one of the following methods. Once the onions become light brown, they can burn quickly! Check on them more often at this point.

♨️ Air Fryer

Air frying onions uses less oil than the stovetop, and the onions come out less greasy. This option is great for smaller quantities of onions. It also takes less time than the oven and stovetop methods.

Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius). Add one tablespoon of water to the bottom of the air fryer basket.
Add onions to the air fryer basket and spread them out evenly . Air fry the onions for 10 minutes, stirring them up after 5 minutes.
Lower the temperature to 300 degrees Fahrenheit (150 degrees Celsius) and air fry for another 8 to 10 minutes, stirring them every 2 minutes.
The onions are done when they’re golden brown. Transfer the onions to a paper towel-lined tray and let them cool completely.

✅ Pros: Fuss-free, uses less oil, quick
⚠️ Cons: Less quantity, can brown unevenly

🔥 Oven

Making onions in the oven uses less oil than on the stovetop, and the onions come out less greasy. This option is great for larger quantities of onions. If necessary, you can bake/fry multiple baking sheets of onions. This method takes the longest amount of time.

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Transfer onions to a large baking sheet and spread them out evenly.
Roast the onions for 30 minutes, stirring them after 15 minutes. If they’re browning too much, lower the temperature.
At the 30-minute mark, if the onions are not brown enough, increase the temperature to 375 degrees F (190 degrees C), and bake for another 5 to 15 minutes, stirring every 5 minutes.
Once the onions are golden brown, take them out and let them rest for 15 minutes.
Transfer the onions to a paper towel-lined tray and let them cool completely.

✅ Pros: Larger quantity, uses less oil, less mess
⚠️ Cons: Time-consuming

🕑 Microwave

Use the microwave to make smaller quantities of onions. This is the quickest method, and the onions are not greasy. This is my favorite method for quickly making fried onions.
[Note: the time required will depend on the wattage of your oven, so keep an eye on the onions!]

Place one cup of onions in a microwave-safe dish that’s big enough for the onions to be spread out.
Microwave on full power for 5 minutes.
Stir the onions and microwave in 1-minute intervals (stirring as needed) for an additional 3 to 7 minutes. One cup of onions takes me 5 minutes plus 3 minutes.
Let them cool completely.

✅ Pros: Quick, easy, no mess, crispy, uses less oil
⚠️ Cons: Small quantity, dry

🥘 Stovetop

For the stovetop, you don’t need to coat the onions with oil beforehand. Don’t overheat the oil before adding the onions; the onions will brown too quickly and won’t be evenly cooked.

With this method, the smell of onions can permeate your kitchen, clothes, and skin. And the onions can be greasy. But the flavor of deep-fried onions can’t be beat!

Heat half a cup of oil in a large skillet over medium-high heat until it is just warm. Don’t overheat!
Add the onions to the pan.
Fry the onions until they begin to turn golden, stirring frequently.
Lower the heat to medium-low and fry them until golden brown, stirring constantly. Make sure they don’t over-brown or they will be bitter. They can go from golden to dark brown very quickly!
Transfer the onions to a paper towel-lined tray and let them cool completely.

✅ Pros: Best flavor, even browning
⚠️ Cons: Time-consuming, messy, uses more oil

See the recipe card below for detailed instructions.

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Fried Onions – 4 Ways!

Fried onions are a versatile ingredient that can be stored for later use. Learn how to make air fryer fried onions or make them on the stovetop, in the oven, or in the microwave. Each method has its pros and cons.

Prep Time5

Cook Time20

Total Time25

Course: Sides

Cuisine: Indian

Main Ingredient: vegetarian

Method: Non Instant Pot

Servings: servings

Calories: 50kcal

Author: Paint the Kitchen Red

Ingredients

1 tablespoon vegetable oil or ghee (more for stovetop/frying)
1 large onion or enough for 2 cups sliced [See Note 1]
salt to taste (optional)
pepper to taste (optional)

Instructions

Use a mandoline or a sharp serrated knife to cut 1 large onion into thin slices. Separate the onion pieces and rub them all over with 1 tablespoon vegetable oil (and salt and pepper, if using).

♨️ Air Fryer

Preheat air fryer to 400 degrees Fahrenheit (200 degrees Celsius).
Add 1 tablespoon of water to the bottom of the air fryer basket.
Add onions to the air fryer basket and spread them out evenly. Don't overcrowd the basket. If needed, work in batches.
Air fry the onions for 10 minutes, stirring them up after 5 minutes.
Lower the temperature to 300 degrees F (150 degrees C) and air fry for another 8 to 10 minutes, stirring them every 2 minutes.
The onions are done when they’re golden brown.
Transfer the onions to a paper towel-lined tray and let them cool completely.

🔥 Oven

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Transfer onions to a large baking sheet and spread them out evenly.
Cook the onions for 30 minutes, stirring them after 15 minutes.
If the onions are not brown enough, increase the temperature to 375 degrees F (190 degrees C), and bake for another 5 to 15 minutes, stirring every 5 minutes.
Once the onions are golden brown, take them out and let them rest for 15 minutes.
Transfer the onions to a paper towel-lined tray and let them cool completely.

🕑 Microwave

Place one cup of onions in a microwave-safe dish that’s big enough for the onions to be spread out.
Microwave on full power for 5 minutes.
Stir up the onions and microwave in 2-minute intervals for another 3 to 7 minutes. [See Note 2]
Transfer the onions to a paper towel-lined tray and let them cool completely.

🥘 Stovetop

In a frying pan, heat half a cup of oil over medium-high heat until warm but not hot. Don't overheat!
Add the onions to the frying pan.
Fry the onions until they start getting a golden color, stirring frequently. This can take up to 20 minutes.
Lower the heat to medium-low and fry onions until they're golden brown, stirring constantly. Make sure they don't over-brown or they will be bitter. They can go from golden to dark brown very quickly!
Transfer the onions to a paper towel-lined tray and let them cool completely.

Video

Notes

Note 1: I prefer to use yellow onions because I find them more visually appealing when fried. You can use red onions, sweet onions, or shallots. Cut the onions into thin, even slices to ensure they’re evenly cooked.

Note 2: It takes me 5 minutes + 3 minutes for 1 cup of sliced onions to become crisp in the microwave. Please note that your microwave could be less or more powerful than mine, so adjust the time accordingly.

Nutritional information is for the air fryer version of the recipe.
Don’t overcrowd the onions, whichever method you use.
Allow the onions to cool completely. This keeps them crispy.

Nutrition

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Kerala Vegetable Stew

April 4, 2025 by Neena Panicker Leave a Comment

This authentic Kerala vegetable stew, or “Ishtu,” is a fragrant, coconut milk-based, typical South Indian dish. It’s a delicately spiced and simple Kerala recipe spiced with green chilis, ginger, black pepper, and curry leaves, which allow the natural flavors to shine.

Kerala vegetable stew with potatoes carrots, curry leaves in a creamy white sauce.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.

This Kerala style vegetable stew recipe (ishtu or ishtoo) is a great recipe that happens to be vegan. It’s a special part of my childhood memories. I remember my mom making stew with appam (lacy rice pancakes) on lazy Sunday mornings.

Although I loved appam and stew, I always hoped she would make idiyappam (steamed rice noodles with coconut) because they were my favorite. Both these rice-based side dishes are perfect for soaking up this stew! It also tasted great with Malabar parotta.

Collage with Idiyappam and stew and appams

This Kerala style veg stew recipe is unlike any Indian curry in a restaurant. It’s a great recipe with a perfect balance of subtle flavors that doesn’t overwhelm the palate with excessive spice.

The curry is velvety rich from creamy coconut milk and a medley of vegetables. This white stew is typically made with any combination of carrots, potatoes, green beans, cauliflower, and peas, simmered until tender.

Curry leaves are essential to the flavor of this recipe. If you’re making it, you need to get curry leaves.

This recipe is perfect for a banana leaf feast such as Onam Sadhya (see image below).

Onam sadhya or Kerala sadya - typical banana leaf meal with various vegetables, papadam, and rice.

➡ If you’re looking for recipes from Kerala cuisine, try my fish curry, egg curry, chicken curry, chicken korma, potato stew (ishtu), or parippu curry.

And for more Onam Sadhya recipes try Kerala parippu, mango pachadi, cucumber pachadi (kichadi), potato stew (ishtu), kootu curry, carrot beans thoran, inji curry, sambar, and semiya payasam.

Ingredients and Tips

🧂 Ingredients for Kerala Veg Stew

Kerala Vegetable Stew ingredients- cinnamaon, coconut oil, cardamom, cloves, black pepper, salt, curry leaves, ginger, green chilies, onion, potatoes, peas, carrots, coconut milk , water.

💡 Ingredient and Recipe Tips

🥥 Coconut Oil: Coconut oil adds authentic taste to this recipe. But you can use vegetable oil instead.

🥣 Spices: Some communities include the whole spices cardamom, cloves, cinnamon, and black pepper, and others don’t. My mom does not include them, but I am showing you how to make the stew with the whole spices so you can decide for yourself. This curry is traditionally white, but if you prefer a yellow color, add a pinch of turmeric to the onion mixture and saute for a few seconds.

🌿 Curry Leaves: Curry leaves are important to the taste of this dish and can be found at Indian grocery stores. If you can’t find them, omit them. There is no substitute.

🫚 Ginger: I like to use thinly sliced ginger or julienned ginger for this recipe. You can use minced ginger too.

🌶️ Green chili: This veg stew isn’t very spicy, and all the spice comes from the green chilis. I like to use 2 to 3 serrano or Thai chilis (slit lengthwise), but you can use more or less.

🧅 Onion: For many Indian recipes, you sauté the onions until deep golden brown. For this recipe, the onions just need to become soft. Red onions add more flavor than yellow onions.

🥕 Vegetables: Use your choice of vegetables that have similar cooking times. Cauliflower and beans are good options. I use 2 ½ to 3 cups of veggies.

🥛 Coconut milk: Use a high-quality canned coconut milk or coconut cream brand. I like Chaokoh and Aroy D. If you’re using fresh coconut milk, use 2 cups of second-press coconut milk (thin coconut milk or randaam palu) to cook the veggies, and add ¾ cup of first-press coconut milk (thick coconut milk or onnaam palu) to finish.

How to Make Kerala Stew

♨️ Stovetop Instructions

Kerala vegetable stew instruction collage - whole spices, vegetables, coconut milk, peas.

Heat a saucepan over medium-high heat. Add coconut oil and, once hot, add cinnamon, cloves, cardamom, and black pepper. Saute briefly.
Add ginger and stir for 30 seconds. Add onion, green chilis, and 15 curry leaves and saute until the onions are soft (don’t brown them, as that will affect the color of the curry). Add vegetables and stir until coated.
Add salt, ½ cup coconut milk thinned with an equal quantity of water, and one more cup of water. Stir well, cover, and cook on medium-low heat until potatoes are soft.
Slightly mash a few of the potatoes to thicken the curry. Stir in peas. Add thick coconut milk. Add more salt as needed. Bring to almost a boil and turn off the heat to prevent the coconut milk from curdling. Drizzle a teaspoon of coconut oil and the remaining fresh curry leaves.

⏲️ Instant Pot Instructions

In Saute mode, heat coconut oil and, once hot, add cinnamon, cloves, cardamom, and black pepper. Saute briefly.
Add ginger and stir for 30 seconds. Add onion, green chilis, and 15 curry leaves and saute until the onions are soft (don’t brown them, as that will affect the color of the curry). Add vegetables and stir briefly.
Add salt, ½ cup coconut milk thinned with an equal quantity of water, and one more cup of water. Stir well, cover and pressure cook on high pressure for 1 minute. Do a quick release of pressure and open the lid.
Slightly mash a few of the potatoes to thicken the curry. Stir in peas. Add remaining coconut milk. Add more salt as needed. Bring to almost a boil and turn off the heat to prevent the coconut milk from curdling. Drizzle a teaspoon of coconut oil and the remaining fresh curry leaves.

See the recipe card below for detailed instructions.

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Kerala Vegetable Stew Recipe

Kerala vegetable stew is a fragrant coconut milk-based dish that captures the essence of South Indian coastal cuisine. Traditionally served with appam (rice pancakes) or idiyappam (rice noodles), this wholesome stew makes for a perfect light meal any time of day.

Prep Time10

Cook Time20

Total Time22

Course: Sides

Cuisine: Indian

Main Ingredient: vegetarian

Method: Non Instant Pot

Servings: servings

Calories: 174kcal

Author: Paint the Kitchen Red

Ingredients

2 tablespoon coconut oil
1 piece cinnamon stick 3 inches [ See Note 1]
3 whole cloves
3 cardamom pods
¼ teaspoon whole black pepper
1 tablespoon ginger julienned or thinly sliced (about 1 inch piece)
1½ cups onion sliced thinly (about 1 medium)
2 to 3 green chilli or to taste [See Note 2]
20 curry leaves divided
1 cup potatoes cut into ½-inch cubes
1 cup carrots cut into 2 inch strips
1 teaspoon salt or to taste
¾ cup coconut milk divided
1½ cups water [See Note 3]
1 cup frozen peas thawed
2 teaspoon coconut oil to finish (optional)

Instructions

Stovetop Instructions

Heat a large heavy-bottomed pot or Dutch oven over medium high heat. Add 2 tablespoon coconut oil and once hot, add 1 piece cinnamon stick, 3 whole cloves, 3 cardamom pods and ¼ teaspoon whole black pepper [if using, see Note 1]. Stir briefly until fragrant. Add 1 tablespoon ginger and saute for 15 seconds. Add 1½ cups onion, 2 to 3 green chilli, and 15 curry leaves, and saute until the onions are soft. They should not brown because that will affect the color of the stew.
Add 1 cup potatoes, 1 cup carrots, 1 teaspoon salt and ½ cup coconut milk thinned with 1½ cups water. Stir everything and bring to a boil. Reduce heat to medium-low, cover and cook until the potatoes are soft, about 15 minutes. [See Note 4]
Using the back of a spoon, mash some of the potatoes to thicken the stew. Add 1 cup frozen peas and bring to a boil. Add remaining coconut milk and heat through, but do not let it boil.
Remove from heat and adjust salt as needed. Sprinkle with 2 teaspoon coconut oil (if using) and remaining curry leaves.

Instant Pot Instructions

Select Saute mode and add coconut oil to inner pot of the Instant Pot.
Once the oil is hot, add cinnamon, cloves, cardamom, and black pepper. Stir briefly and saute ginger for 15 seconds. Add onion, chili, curry leaves and saute until onion is translucent, about 2 minutes. Stir in potatoes and carrots and saute for 2 minutes. Add salt, ½ cup coconut milk and 1½ cups of water.
Close the lid and pressure cook on High Pressure for 2 minutes. Do a Quick Release and open the Instant Pot. [Read More: The Different Pressure Release Methods]
Mash a few potato pieces to thicken the stew. Add peas and heat through in Saute mode. Add remaining coconut milk and let it come to a simmer and immediately remove the inner pot from the base, so it stops cooking. Stir in the remaining curry leaves and 2 teaspoon coconut oil, if using.
Serve with rice, appam, or idiyappam.

Video

Notes

Prep time does not include steps that are already accounted for in the ingredient list, e.g. diced potatoes, sliced onion, etc.
Note 1: The whole spices (cinnamon, cloves, cardamom, black pepper) are optional. Some communities use them and others don’t. Try it both ways and see which you prefer.
Note 2: This curry’s spice comes almost entirely from green chilis. Add as many as you need to get to your desired spice level. For myself, three Thai chilis are perfect.
Note 3: For the Instant Pot version, reduce the quantity of water to 1 cup, since there’s less evaporation.
Note 4: Use any combination of vegetables including potatoes, carrots, green beans, cauliflower, and peas (about 3 cups total).

Nutrition

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Kerala Egg Curry

March 26, 2025 by Neena Panicker 6 Comments

This rich, creamy, flavor-packed Kerala egg curry from South India can be eaten with the Kerala staples of lacy rice pancakes (appam) or fresh rice noodles (idiyappam), rice, or naan – anything that can soak up the bright flavors of the curry in every bite!

Blue speckled bowl of egg curry garnished with cilantro, with another bowl of curry, naan and brown eggs in the background

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.

Kerala is a state in South India, where my family lives and this egg curry Kerala style recipe is adapted from one I grew up with. My mom makes this curry for breakfast or lunch.

We like our egg curry (mutta curry) without tomato, but you could add it.

In most Kerala kitchens, breakfast is a substantial meal, and my parents’ home is no exception. One popular breakfast is appam, a pancake with a thick, sponge-like center and crisp, lacy edges.

Another one of my favorites is idiyappam which is freshly steamed rice noodles with grated coconut. I love eating it with a curry such as coconut-milk beef curry, Kerala vegetable stew, or this egg curry with coconut milk.

➡ Looking for Kerala recipes? Try my Instant Pot chicken korma, Kerala chicken curry or Instant Pot beef curry. For vegetarian options, try Kerala sambar, Kerala vegetable stew, or parippu curry (South Indian dal). And if fish is what you’re looking for, try Instant Pot Fish Molly!

Ingredients and Tips

🧂 Ingredients for this Kerala Egg Curry Recipe

Ingredients for egg curry on wooden counter.

More details in the recipe card at the bottom of this post

💡 Ingredient and Recipe Tips

🥣 Mustard Seeds: Mustard seeds are a staple in Indian cooking, used to season oil. Heat the oil until very hot before adding seeds. Cover the pan with a glass lid or splatter screen when adding mustard seeds. As they pop, listen for the sound to taper off before removing the lid and adding curry leaves.

🌿 Curry Leaves: Find fresh curry leaves at Indian grocery stores or online. Heat oil and add 10-12 leaves before sautéing other ingredients. Note: Curry leaves are unique – lime, bay, or basil leaves won’t substitute. They have a heavenly aroma and flavor and are worth seeking out!

🥥 Coconut Milk: Opt for full-fat coconut milk from reliable brands like Aroy-D, Chaokoh, or Trader Joe’s. Homemade coconut milk has two pressings: thick (first press) and thin (second press). For canned milk, thin with water for initial cooking, and add full-fat coconut milk at the end of cooking.

🌶️ Kashmiri Chili Powder: A special Indian chili powder with bright red color and moderate heat. Find Kashmiri chili powder at Indian grocery stores or online. Substitute with a smaller amount of cayenne and paprika.

🍅 Tomatoes: I like to make egg curry without tomatoes. But some recipes include tomatoes. Add 1 cup diced tomatoes or one tablespoon tomato paste thinned with water after sautéing onions. Cook until oil begins to separate.

🌱 Fennel: Commonly used in South Indian (Kerala) recipes. I prefer whole fennel seeds ground fresh with a mortar and pestle or dedicated spice grinder. Ground fennel loses freshness quickly.

🥔 Potatoes: Yukon gold potatoes work best. Cut into 1½ to 2-inch pieces to ensure proper cooking. Cook them till well-done but not overcooked.

🥚 Eggs: Cook eggs in the Instant Pot or on the stovetop and have them ready to go before beginning this South Indian egg curry recipe.

💦 Curry Consistency: Adjust liquid to achieve desired thickness. For a thicker curry, reduce water by ¼ cup. For a thinner consistency, add ¼ cup water or extra coconut milk at the final stage.

🫙 Spices: I like to use a pinch of cardamom, cinnamon, and clove powders but you can also use whole spices and add them when you’re adding the curry leaves.

How to Make Egg Curry

♨️ Stovetop Method

Egg curry collage - curry leaves fried, onions, potatoes, liquid added.

Add oil to a large saucepan. Once the pan has heated up, heat some oil. Add mustard seeds and cover with a lid or splatter screen. The mustard seeds will pop. Add the curry leaves and saute for 5 to 10 seconds.
Stir in onion, garlic, ginger, and green chilis, and saute the onion mixture until onions are light golden brown, about 5 minutes. Reduce heat to low and stir in coriander, black pepper, chili powder, turmeric, fennel, cinnamon, cloves, cardamom, and salt. Stir the spices with the onion mixture for about 30 seconds. Deglaze as needed.
Stir in potatoes and coat with spice mixture.
Stir in ¼ cup of coconut milk and 1 cup of water (or enough to almost cover the potatoes). Increase heat to medium high and bring to a boil.

Kerala Egg Curry Collage - Cooked potatoes, added coconut milk, eggs, and cilantro.

Cover, reduce heat, and cook until the potatoes are fork tender.
Stir in the remaining coconut milk and lightly mash the potatoes with the back of a spoon.
Use a large spoon to carefully transfer halved boiled eggs into the curry.
Gently ladle the curry over the eggs, trying to keep the eggs intact. Heat through, but don’t boil. Sprinkle with chopped cilantro.

⏲️ Egg Curry Instant Pot Method

Fry mustard seeds and curry leaves.
Saute onion, garlic, ginger, and green chilis.
Stir in coriander, black pepper, chili powder, turmeric, fennel, cinnamon, cloves, cardamom, and salt.
Stir in potatoes, coconut milk and water.
Place the eggs on a tall trivet in the curry and pressure cook.
Release pressure and remove the eggs and trivet.
Stir in the remaining coconut milk.
Peel and cut the eggs and transfer to the curry.
Sprinkle with chopped cilantro.

Blue speckled bowl of egg curry garnished with cilantro, with naan and brown eggs in the background

Print Recipe

5 from 4 votes

Kerala Egg Curry with Coconut Milk

This rich, creamy, flavor-packed egg curry from the South Indian state of Kerala can be eaten with rice, naan, crusty bread, or the Kerala staples of lacy rice pancakes (appam) or fresh rice noodles (idiyappam) – anything that can soak up the bright flavors of the curry in every bite! [Instant Pot and Stovetop instructions included.]

Prep Time25

Cook Time15

Total Time40

Course: Main Dishes

Cuisine: Indian

Main Ingredient: eggs

Servings:

Calories: 298kcal

Author: Paint the Kitchen Red

Ingredients

1 tablespoon vegetable oil
½ teaspoon black mustard seeds
12 curry leaves (optional)
2 cups onion chopped
2 teaspoon garlic minced
2 teaspoon ginger minced
1 jalapeno pepper or serrano pepper, sliced lengthwise (to taste)
1 tablespoon coriander powder
½ teaspoon black pepper powder
½ teaspoon Kashmiri chili powder or paprika
¼ teaspoon turmeric powder
½ teaspoon fennel powder
⅛ teaspoon cinnamon powder
⅛ teaspoon ground cloves
⅛ teaspoon cardamom powder
1 ¼ teaspoon salt or to taste!
2 cups Yukon gold potatoes (about 2 medium potatoes) cut into 1 ½ to 2 inch cubes
¾ cup coconut milk divided (preferably Chaokoh or Aroy-D brand)
1 ¼ cup water
6 uncooked eggs
¼ cup cilantro chopped, to garnish

Instructions

Stovetop Instructions

Bring the eggs to a boil in 1 ½ quarts of water in a medium saucepan. Once the water starts to boil, set a timer for 10 minutes. Transfer the eggs to a bowl of ice water. Peel the eggs once they are cool enough to handle and cut them lengthwise, if desired.
Heat a medium saucepan over medium-high heat. Once the pan is hot, heat the oil till very hot. Add the mustard seeds and cover with a lid. When the mustard seeds have popped, add the curry leaves and stir for 5 seconds.
Add the onions, garlic, ginger and green chilis and saute till the onions turn golden brown, about 5 to 8 minutes.
Reduce the heat to medium and add in coriander, black pepper, chili powder, turmeric, fennel, cinnamon, cloves, cardamom, and salt. Stir frequently, for about 2 minutes. Deglaze with a small amount of water if you find that the spices are burning.
Add the potatoes and stir to coat them with the spices. Add a teaspoon or two of water, if needed, to prevent the spices from burning or sticking.
Stir in ¼ cup coconut milk and 1 ¼ cups of water and bring to a boil. Reduce heat to medium-low and simmer covered, for 15 to 20 minutes or until the potatoes are tender.
Reduce heat to low and stir in the remaining coconut milk. Gently place the eggs into the curry. Heat through, but don't boil. Remove from heat.
Sprinkle with cilantro before serving.
Serve over appam, idiyappam, or basmati rice.

Instant Pot Pressure Cooker Instructions

Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil.
Once the oil has heated up, add mustard seeds and cover with a glass lid or splatter screen. The mustard seeds will pop.
Add the curry leaves and saute for 10 seconds.
Stir in onion, garlic, ginger and green chilis, and saute the onion mixture until onions are light golden brown, about 5 minutes.
Press Cancel. The spices will cook in the residual heat.
Stir in coriander, black pepper, chili powder, turmeric, fennel, cinnamon, cloves, cardamom, and salt. Deglaze with a small amount of broth if you find that the spices are burning.
Stir the spices with the onion mixture for about 30 seconds. Deglaze as needed.
Stir in potatoes and coat with spice mixture.
Stir in ¼ cup of coconut milk and 1 ¼ cups of water.
Place a tall trivet in the inner pot and carefully place the eggs on the trivet.
Close the lid and pressure cook on High Pressure for 5 minutes.
Do a quick release of pressure (QR). [Read More: The Different Pressure Release Methods]
Open the lid and carefully remove the eggs from the inner pot using tongs or silicone gloves. Plunge the eggs into an ice bath and allow them to cool.
When cool enough to handle, peel the eggs and cut them in half lengthwise (optional).
Select Saute mode and add remaining coconut milk to the curry. Heat through , but don’t allow to boil. Press Cancel. Carefully add eggs to the curry and spoon curry over the eggs. Remove from heat.
Garnish with chopped cilantro.
Serve over appam, idiayappam, or basmati rice.

Video

Notes

Prep time does not include steps that are already accounted for in the ingredient list, e.g. cubed potatoes, chopped onion, etc.
* If the onion starts to stick to the bottom or burn, add a tablespoon of broth to deglaze and continue sauteing. Do this as often as needed until the onions are cooked properly.
If you want to vary the thickness of the curry, add ¼ cup more water or ¼ cup less water.

Nutrition

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Kerala Parippu Curry – South Indian Dal

March 19, 2025 by Neena Panicker 2 Comments

Kerala parippu is a popular yellow moong dal curry that’s a staple in South Indian homes. This protein-rich lentil dish combines turmeric, curry leaves, and coconut for its distinctive flavor. Parippu curry is typically served with rice and is the South Indian version of comfort food.

Bowl of Kerala parippu curry with fried curry leaves, onions, and chili.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.

What is Kerala Parippu?

Kerala parippu curry (pronounced pah-ri-puh) is a traditional South Indian lentil dish that rarely appears on Indian restaurant menus in the West.

It’s a staple in the South Indian state of Kerala and an especially important part of the typical banana leaf meal called Kerala sadhya (see image below). Onam sadhya is one of the most important meals of the year.

Kerala sadya - typical banana leaf meal with various vegetables, papadam, and rice.

The combination of yellow moong dal (cherupayar), coconut, and aromatic curry leaves creates a nutritious and comforting homemade dal recipe that’s simple yet flavorful. And it happens to be vegan.

This authentic Kerala-style dal recipe is one of my absolute favorite dishes. It’s familiar and deeply satisfying with every spoonful, like mac and cheese might be for someone else.

While you may need to visit an Indian grocery store for ingredients like curry leaves and split yellow mung dal, the effort delivers authentic Kerala cuisine.

Simple Ingredients, Authentic Flavor

The recipe is a refreshing departure from heavily spiced North Indian dishes commonly found at restaurants.

While many North Indian specialties rely on complex spice blends and cream-based sauces, Kerala style parippu curry stands out for its simplicity. It uses just turmeric and salt, allowing the natural flavors of the lentils and coconut to shine through.

This versatile South Indian dal tastes best over rice with a dab of ghee on top. Crumbling a freshly cooked Kerala pappadum on top takes this traditional Kerala lentil curry to the next level!

➡ If you’re looking for more Onam Sadhya recipes, try mango pachadi, cucumber pachadi (kichadi), vegetable stew, potato stew (ishtu), kootu curry, carrot beans thoran, inji curry, sambar, and semiya payasam.

Ingredients and Tips

🧂 Ingredients for Authentic South Indian Dal

Keralal parippu ingredients on wooden counter.

💡 Ingredient and Recipe Tips

🌿 Curry Leaves: Use fresh curry leaves if possible – the dried ones will have significantly less aroma and flavor in your Kerala-style dal. I highly recommend visiting an Indian grocery store!

🫘 Lentils: Authentic Kerala recipes use split yellow moong dal. While other yellow lentils like toor dal or masoor dal can be used in a pinch, they will add a slightly different texture and cooking time to your homemade parippu curry. The lentils should be washed until the water runs clear to remove excess starch and impurities.

🥥 Coconut: The quality of coconut matters for this coconut dal recipe – freshly grated coconut is ideal, but frozen grated coconut is a good alternative. I don’t generally use dried coconut (desiccated), but if that’s what you have, soak it in warm water for 10-15 minutes, and before using it, gently squeeze out any excess liquid.

When grinding the coconut with the cumin, add just enough water to get the blender going, not too much. I like to add a tablespoon at a time, stir, and add more water as needed until the mixture is a smooth paste.

🌶️ Chilis: Fresh green chilis work better than red chili powder to add heat to your South Indian lentil curry. I use 1 to 2 chilis, but you can adjust the quantity.

🥄 Tempering: The final step with curry leaves should be done right before serving, for maximum flavor and aroma. The addition of onions is optional. My mom does not use onions, but I do.

🍶 Oil: For tempering, use coconut oil for a subtle coconut flavor that perfectly complements this vegetarian Kerala recipe. You can substitute it with ghee or vegetable oil.

🕖 Preparation: For best results, prepare this traditional Kerala dal fresh rather than making it ahead, as the flavors and textures of this South Indian comfort food are at their peak when freshly made.

FAQS

Can I make Kerala parippu without curry leaves?

Curry leaves provide the authentic flavor of traditional Kerala parippu. If you leave them out, the distinctive taste of this recipe will be different, so it’s worth seeking curry leaves from an Indian grocery store if possible.

Is parippu spicy?

No, authentic Kerala parippu is not spicy. It relies primarily on turmeric and salt for flavor, with curry leaves and coconut providing aromatic elements. Green chilies add some heat in your dal, with the traditional recipe having a medium spice level.

How do I store leftover Kerala mung dal curry?

Leftovers can be refrigerated in an airtight container for 2 to 3 days. This dish can quickly spoil if kept for longer. The dal may thicken when chilled, so add a little water when reheating.

How to Make Parippu Curry

⏲️ Instant Pot Instructions

Kerala parippu curry collage - sauteed lentils, cooked lentils, sauteed onions, coconut in blender.

Saute split moong dal in a frying pan.
Pressure cook the lentils and do a natural release of pressure.
Saute curry leaves and onions (if using).
Blend grated coconut and cumin.

Kerala parippu curry collage - coconut and onions in dal, stirred.

Add the blended coconut and onions with curry leaves to the curry.
Stir till combined and serve over rice, and top with a dollop of ghee. Serve with pappadum to crumble over the rice.

♨️ Stovetop Instructions

Follow the exact instructions, except cook the dal in a pot on the stovetop.

➡ If you’re looking for more Kerala recipes, try my Kerala vegetable stew, chicken curry, egg curry, or sambar.

See the recipe card below for detailed instructions.

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5 from 1 vote

Kerala Parippu Curry (South Indian Dal with Coconut)

This authentic Kerala parippu recipe (Kerala-style moong dal curry) is traditional South Indian comfort food at its best. The coconut and lentil dish comes together in under 30 minutes with just a handful of ingredients. The distinctive flavors of curry leaves and coconut oil create a dal that's satisfying, delicious and simple dal.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: Indian

Main Ingredient: vegetarian

Method: Non Instant Pot

Servings: servings

Calories: 120kcal

Author: Paint the Kitchen Red

Ingredients

1 cup split moong dal (cheruparippu)
3 cups water
1 teaspoon salt
¼ teaspoon turmeric powder
½ cup grated coconut fresh or frozen [See Note 1]
¼ teaspoon cumin seeds
1 to 2 green chilli slit lengthwise – serrano, jalapeno, or Thai – to taste [See Note 2]
2 to 4 tablespoon water
1 tablespoon coconut oil [See Note 3]
12 curry leaves fresh
2 tablespoon shallots or red onions, finely chopped [See Note 4]

Instructions

Roast 1 cup split moong dal in a dry skillet without any oil over medium heat. Stir frequently until fragrant, about 2 to 3 minutes. Don't let it brown. Allow to cool a bit and rinse well. Add 3 cups water, 1 teaspoon salt, and ¼ teaspoon turmeric powder to a pressure cooker or large pot. Stir in the lentils.
Instant Pot: Pressure cook the yellow split peas for 4 minutes and do a natural release of pressure.
Stovetop Pressure Cooker: pressure cook the dal for 2 whistles and let the pressure release on its own.
Stovetop in a Pot: Bring the contents of the pot to a boil, reduce the heat, cover and cook for 25 to 30 minutes or until the dal is soft but not falling apart.
The dal should be thick, not too runny. If it's too thick, add ¼ cup of boiling water.
While the dal is cooking, blend the ½ cup grated coconut, ¼ teaspoon cumin seeds, and 1 to 2 green chilli until smooth. You'll probably need to add 2 to 4 tablespoon water to get the coconut to grind properly. Add just enough water to get the mixture moving and grind to a smooth paste. Don't add too much water. I prefer a smooth consistency. Some people like it to be slightly grainly. Set aside.
Heat a small frying pan over medium high heat. Once the pan is hot, heat 1 tablespoon coconut oil. Add the 12 curry leaves and stir briefly. Add the 2 tablespoon shallots and saute until golden brown. Set aside.
Add the coconut mixture to the dal, stir and heat through. Stir in the onion mixture. Serve over hot rice, topped with a teaspoon of ghee and a fried pappadum on the side.

Video

Notes

Note 1: Fresh coconut is best, but frozen works well too. If using desiccated (dried, unsweetened) coconut, hydrate it in warm water for about 10 to 15 minutes. Gently squeeze out any remaining liquid before using.

Note 2: Add more green chili as needed. The spice level should be medium.

Note 3: Coconut oil adds authentic flavor, and I recommend using it, but it can be substituted with ghee or vegetable oil.

Note 4: The addition of shallots is optional. Some families use them, and some do not. My mom does not use shallots or onions, but I have aunts who do. I like the shallots because of their flavor.

Nutrition

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Peri Peri Chicken

March 6, 2025 by Neena Panicker 7 Comments

Authentic peri peri chicken is an easy weeknight recipe that balances zesty citrus, aromatic garlic, and African bird’s eye chilies for the perfect heat. This popular grilled chicken will become a part of your dinner rotation!

Grilled peri peri chicken pieces stacked in black plate on blue and white napkin with rosemary garnish

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Many people are familiar with peri peri chicken because of the restaurant chain Nando’s. Nando’s is a South African fast-food chain that’s not as well-known in the United States but is very popular worldwide. Their specialty is peri peri chicken.

However, Nando’s didn’t invent peri peri chicken. It originated in Mozambique, a former Portuguese colony. It was exported to Portugal in the 1970s when many Portuguese returned to Portugal from the colonies in Africa. In Portugal, it’s called frango piri piri (spicy chicken).

Peri peri chicken is also known as piri piri, peli peli or pili pili chicken. Peri peri chicken is made with chili peppers, lemon juice, vinegar, and garlic. Traditionally, peri peri chicken is marinated for a day and grilled over hot charcoal.

➡ If you’re looking for more grilled chicken recipes, try Korean bbq chicken or Thai grilled chicken. Another option is Jamaican jerk chicken.

Ingredients and Tips

🧂 Ingredients for Piri Piri Chicken

peri peri chicken ingredients - chicken thighs, red wine vinegar, lemon juice, garlic, ginger, rosemary, oregano, hot sauce, paprika, olive oil, salt, pepper, onion powder, honey

💡 Ingredient and Recipe Tips

🥣 Peri peri marinade: I recommend marinating the chicken for 8 hours or overnight. If you’re in a hurry, at least an hour.

🌶️ Thai Bird’s Eye Chili Peppers: If you have access to fresh African or Thai bird’s eye chilis, use about 2 to 5 peppers, depending on your tolerance for spice.

If you can’t find it, use any hot sauce, such as Frank’s hot sauce or Tabasco sauce. You can also use any fresh red chili pepper of your choice.

🍗 Chicken: I love the flavor of bone-in chicken, but I also make this recipe with boneless, skinless chicken thighs.

🌿 Herbs: There isn’t a strict guideline for which herbs you can include in peri peri sauce. I often use just rosemary or oregano, rather than both. I’ve also experimented with cilantro, thyme, or Italian seasoning. I really enjoy the flavor that cilantro adds.

🍯 Honey: I like adding a touch of sweetness to tart recipes. You can add even more honey to make the sauce sweeter or reduce or omit the honey. Brown sugar is a good substitute for honey, too.

🔴 Paprika: I like to add paprika to this recipe to give the peri-peri sauce a rich red color.

❓FAQS

Can I leave the skin on the chicken?

Yes, you can make this peri peri chicken with the skin on.

How can I make the recipe spicier?

You could add more Thai chili peppers. They are quite spicy, so a little goes a long way. If you can’t find them, use chopped red serrano or jalapeno peppers. Or add hot sauce.

How to Make Peri Peri Chicken

🔥 Grill Instructions

Peri peri chicken instructions collage - ingredients in blender, blended, chicken in marinade, on grill.

For the peri peri chicken marinade, combine olive oil, red wine vinegar, lemon juice, hot sauce, honey, ginger, garlic, onion powder, black pepper, salt, paprika, and oregano in a blender jar.
Blend until the marinade is smooth.
Add marinade to chicken thighs in a large bowl. Marinate for at least 30 minutes, preferably 8 hours to overnight.
Grill chicken thighs at 400 degrees F (205 degrees C) until internal temperature reads 170 degrees Fahrenheit, flipping the chicken every 5 minutes, for a total of about 20 minutes.

🎛️ Oven Instructions

Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with foil.
Rub the foil with cooking oil.
Arrange the chicken skin side up on the foil.
Bake the chicken for about 35 to 45 minutes or until the internal temperature reaches 170 degrees Fahrenheit.

♨️ Air Fryer Instructions

Coat the air fryer basket with cooking spray.
Place chicken in the air fryer skin side down.
Air fry the chicken at 400 degrees for 15 minutes.
Turn and air fry on the other side for 7 to 10 minutes or until the internal temperature reaches 170 degrees Fahrenheit.

See the recipe card below for detailed instructions.

Print Recipe

4.88 from 8 votes

Peri Peri Chicken

Peri peri chicken is a South African recipe that's popular all over the world. The chicken a spicy-tangy barbecue flavor that’s amazing!

Prep Time15

Cook Time45

Total Time1

Course: Main Dishes

Cuisine: African

Main Ingredient: chicken

Servings: thighs

Calories: 218kcal

Author: Paint the Kitchen Red

Ingredients

3 tablespoon olive oil
2 tablespoon red wine vinegar
2 tablespoon lemon juice
2 tablespoon hot sauce
1 tablespoon honey
2 tablespoon ginger coarsely chopped
2 tablespoon garlic coarsely chopped
2 teaspoon onion powder
½ teaspoon black pepper
1 ½ teaspoon salt
2 tablespoon paprika
1 tablespoon dried oregano
6 chicken thighs bone-in
1 cup chicken broth or water [For Instant Pot only]

Instructions

Marinate

For the peri peri marinade, combine olive oil, red wine vinegar, lemon juice, hot sauce, honey, ginger, garlic, onion powder, black pepper, salt, paprika, and oregano in a blender jar. Blend until the marinade is smooth.
Place chicken thighs in a large bowl and pour in the marinade. Scrape the blender jar with a silicone spatula to get all the marinade.
Marinate the chicken for 8 hours to overnight. If you're really short on time, try for 30 minutes at least. [See Note 1]

Grill Instructions

Preheat grill to medium-high temperature (400 degrees Fahrenheit or 205 degrees Celsius).
Remove chicken from marinade using tongs or a slotted spoon and discard marinade.
Grill chicken thighs until internal temperature reads 170 degrees Fahrenheit, flipping the chicken every 5 minutes, for a total of about 20 minutes.

Instant Pot Instructions

Add water to the Instant Pot. Transfer chicken and marinade to the Instant Pot. Be sure to scrape the bowl with a silicone spatula to get all the marinade into the inner pot.
Pressure cook for 9 minutes on High Pressure.
Do a natural release of pressure (QR). If short on time, you can do a 10 or 15 minute natural release. [Read More: The Different Pressure Release Methods]
Using a slotted spoon or tongs, transfer chicken from Instant Pot to a large plate or bowl.
In Saute mode, heat the sauce until reduced and thickened, about 10 to 15 minutes.
Let the chicken thighs rest while you prepare your grill. [See Note 2]
Preheat the grill to 350 degrees Fahrenheit.
Grill chicken for just enough time to get sear marks on both sides, and to give it a grilled look and flavor, about 2 to 4 minutes per side.

Video

Notes

Note 1: Prep time does not include marination time.

Note 2: Finishing on the grill is an optional step for the Instant Pot version of the recipe.

Nutrition

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Muhammara Red Pepper Walnut Dip

March 5, 2025 by Neena Panicker Leave a Comment

This colorful homemade muhammara recipe with roasted red peppers, walnuts, and tangy pomegranate molasses is an irresistible Mediterranean appetizer. It’s a vegan dip that’s easy to prepare and so flavorful. The Middle Eastern spread is perfect for entertaining and best served with warm pita or fresh vegetables.

Muhammara - roasted red pepper dip in bowl with walnuts and parsley.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Muhammara is a Middle Eastern roasted red pepper and walnut dip originating in Syria but is popular throughout the region. It’s common on Lebanese restaurant menus.

I first tried muhammara dip when visiting family in Dubai and had to replicate it! I like to serve muhammara as an appetizer with warm pita bread or veggies, but it also works great as a sandwich spread or as a topping for grilled meat.

Walnuts and breadcrumbs add texture, while the pomegranate molasses adds sweetness and tanginess, making this recipe stand out from other dips.

The bright red color makes this dip an attractive addition to a Arabic mezze platter or appetizer table. Muhammara tastes better if you let it rest in the refrigerator for a day.

➡ If you like this walnut and roasted red pepper recipe, you’ll love my other Middle Eastern dips for entertaining, such as mutabal (baba ganoush) and hummus.

Ingredients and Tips

🧂 Ingredients You’ll Need for this Easy Muhammara

Muhammara red pepper dip ingredients on wooden counter.

💡 Ingredient and Recipe Tips for Syrian Red Pepper Dip

🫒 Olive Oil: Use the best quality extra virgin olive oil.

🍶 Pomegranate Molasses: Pomegranate molasses is a crucial ingredient for this Middle Eastern walnut dip and is available on Amazon or Arabic markets. It’s a concentrated pomegranate juice similar to balsamic glaze.

🍋 Lemon Juice: If you can’t find pomegranate molasses, use lemon juice and a bit of honey.

🫑 Bell Peppers: You can buy fresh red bell peppers and grill them on the stove or in the oven, or use jarred roasted peppers. It’s a great shortcut for this recipe!

🌶️ Red pepper flakes: I use red chili flakes if I don’t have Aleppo pepper flakes. However, if you have Aleppo pepper, use it instead. You can also substitute Aleppo chili pepper with cayenne pepper.

🌰 Walnuts: Toast the walnuts in a skillet or the oven and allow to cool for best results.

❓ FAQs

Is there a substitute for walnuts if I’m allergic to nuts?

You could add sunflower seeds or pumpkin seeds. The texture and taste will be different, but these alternatives will still provide body to the roasted red pepper walnut dip. You could also add some more breadcrumbs instead.

How spicy is muhammara?

Authentic muhammara has a mild to medium heat from Aleppo pepper. You can easily adjust the spice level by increasing or decreasing the quantity of red pepper flakes or Aleppo pepper to suit your preference.

What is a gluten-free substitute for bread crumbs?

Breadcrumbs absorb liquid from the roasted red peppers and create a chunky texture. Use gluten-free breadcrumbs or add extra walnuts.

♨️ How To Make Muhammara Arabic Dip

Muhammara dip collage - red peppers, bread crumbs, blended, spread in a bowl.

In a food processor, puree the homemade or jarred roasted red peppers until coarsely chopped.
Reserve a few pieces of walnuts. Add remaining ingredients (except garnishes).
Puree until slightly coarse (or desired texture).
Transfer to a shallow bowl and garnish with walnuts, olive oil, and parsley. Serve with pita bread or pita chips.

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Muhammara Roasted Red Pepper Dip

This roasted red pepper dip, known as muhammara, combines smoky bell peppers with the richness of walnuts and the tang of pomegranate molasses for an irresistible Mediterranean appetizer. Perfect for entertaining or everyday snacking, this vegan-friendly dip goes great with warm pita or fresh vegetables, or as a spread for sandwiches.

Prep Time15

Total Time15

Course: Sides

Cuisine: Middle Eastern

Main Ingredient: vegetarian

Method: Non Instant Pot

Servings: servings

Calories: 99kcal

Author: Paint the Kitchen Red

Ingredients

2 roasted red peppers peeled (fresh or jarred)
¼ cup olive oil
1 cup walnuts toasted and chopped
2 teaspoon garlic minced
2 tablespoon pomegranate molasses [See Note 1]
¼ teaspoon cumin
1 teaspoon salt
1 cup panko breadcrumbs
½ teaspoon granulated sugar optional
¼ to ½ teaspoon crushed red pepper or Aleppo pepper
parsley to garnish

Instructions

Reserve a few pieces of walnut for garnish. In a food processor, puree 2 roasted red peppers till coarsely chopped.
Add ¼ cup olive oil, 1 cup walnuts, 2 teaspoon garlic, 2 tablespoon pomegranate molasses, ¼ teaspoon cumin, 1 teaspoon salt, 1 cup panko breadcrumbs, ½ teaspoon granulated sugar, ¼ to ½ teaspoon crushed red pepper
Transfer to a shallow bowl and spread the muhammara in concentric circles to the edge of the bowl. Make a groove in the middle with a spoon. Drizzle some olive oil into the groove and all over. Garnish with reserved walnuts and parsley. [See Note 2]

Video

Notes

Note 1: Pomegranate molasses adds a unique flavor to this recipe. In a pinch, you can substitute lemon juice and 1 teaspoon honey.
Note 2: For maximum flavor, allow the red pepper walnut dip to rest overnight before serving, to let the flavors meld.

Nutrition

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