As I have said in my previous topic, I absolutely love my pressure cooker. The way it speeds up things like stock as well as the flavors it can keep in foods is still magical to me (I can't wait to try it out w/ sous vide!). My wife and I took an indian cooking class at a local market and outside of a couple of easy-to-obtain spices, it actually didn't require much effort to get this dish up and running. Bloom spices in oil, fry aromatics in spicy oil, add tomatoes and spinach, put in chicken, pressure cook. That's about it! And since we did it at home, I actually went with half & half instead of full heavy cream and I didn't notice a difference. Placed over a bed of ginger-perfumed rice and it's one of the dishes I'm most proud of ever making.
