Good stuff! Having not grown up with a pressure cooker, I'm always amazed how it makes such tender meat in such a short time.
As with most recipes in this book, this is pretty easy to assemble. Except for the lamb itself, the other ingredients are things I usually have on hand.
I had 800g lamb cubes, so made one and a third recipe which was close to the limit of my pressure cooker.
- Knowing that Jaffrey's recipes often use quite a bit of oil, I didn't increase the oil. This was fine.
- I think I might coarsely chop the spinach next time.
- I used the max amount of cayenne. The result was nicely tingly, but not challengingly hot.
- There was a lot of liquid to boil off. It might be a good idea to measure the water a bit short.
- With the extra meat, we served two generously and have another biggish serving in the freezer. I served, only rice as an accompaniment. The advertised 4 servings must be for a meal where this is only a part.

Every repeat of this says "Simple. Good." Serves 3-4 as main. (It's listed as an appetizer or snack.)

Well, breakfast, brunch, or a light dinner. Easy and delicious. Serves 4 only as part of a selection. Serves 2 for dinner with a bit of salad.
- I have used ghee for the vegetable oil. This was good.
- Omit the second bit of salt. You can add more at table if you feel you need it.

Another surprisingly good recipe. Neither of us are fond of raw bell peppers, but puréed in this sauce they are delicious.
Didn't add the optional dill. Something to try next time.
Made a whole recipe to go with a half recipe of .

Very good tastes here.
- Making a half recipe, you need more than half the water, but that's normal for this kind of thing.
- I never use the tomato, since we have tomato allergy in house.
- DH doesn't like his green beans "crispy". Even haricots verts, at 15 minutes are not quite done enough for him.
- Once everything is ready, this is quite easy to assemble at the last minute, well, at the last 20-25 minutes. It doesn't take too much attention and can be done while other things are finishing.

Good stuff, easy and fast as they all are in this book.

I used frozen puréed (seedless) tomatoes from the summer bounty and only a pinch of brown sugar. Nice tastes.

Serves 2 as a vegetarian, one-dish main over rice.
Would serve 4 only as part of a bigger meal.

Delicious, as usual for this book.
- Pressure cooker.
- Even with that I don't think this would qualify as "quick". Maybe I was doing too much multi-processing, but it seemed to take me forever to get this ready to go.
- I was a bit short on meat; we thought it would only serve three.
- The recipe calls for "1 to 2 fresh, hot green chilies". There are no instructions for chopping or seeding them, so I plonked them in whole. Worked ok, I guess, but chunks or slices might have looked better.
- I used two chiles, plus all the cayenne. It was hot but in no way challenging.

This recipe has been tagged for a long time, but I've just gotten around to making it. Don't wait. Very good.
I used about half the oil asked and it was fine. (I often find Jaffrey's recipes use too much fat.)
A half recipe made a very tasty and satisfying dinner.

This is the only onion bhaji recipe I've tried, and it turns out quite nice. I'm not big on deep frying, but this is an occasional treat for us. In restaurants, bhaji are either fritters like this or long strips of onions slices. One of these days, I'll try this with slices rather than chopped onion.

The ingredient list omits the water. I use a short half cup, starting with about a third cup and adding more until the batter looks about right.

The mixing is easy and it can wait around for some amount of time. But the bhaji need to be served directly after cooking, so it's a bit fussy when there's company.

I was a bit surprised to find a rice recipe in this book that I hadn't yet tried. Having some shiitakes needing to be used, I made this. For two, I used 1/4 of the rice asked (thus 1/2 cup) with about 1/2 of the rest of the spices and shrooms.

The result was tasty, not at all spicy, and would be fine with any kind of a meal.

The recipe as written, with 2 cups of long-grain rice, is supposed to served 4-5. I used only 1/2 cup rice for two and it made an enormous amoung (as expected). This would have serve 3-4 easily. Something's wrong with the quantity, but the taste was fine.

Good, fast, simple. Half recipe served 2 for dinner.

Very good, yes. I've made this with pork and lamb, with and without the pressure cooker. Easy and delicious. In the PC, it needs more than 2tbl of water; a third to half cup is good.

This is side or a main, depending on your meal. Made without the tomato (allergy at our house).