Indian-style chicken and vegetable stew in a pressure cooker

Choose hard vegetables that will not go mushy under pressure and cut them in large chunks so they hold their shape.

Chop the onions roughly. Blend ginger and garlic to a puree, or chop finely.

Grind black pepper coarsely.

Dry the bone-in chicken with paper towels or leave it in a strainer to drain.

Season with salt and some of the black pepper, then rub in about a tablespoon of flour to help it brown.

Heat oil in the pressure cooker on medium-high.

Add bay leaves, a cinnamon stick and green cardamoms and stir a few seconds until fragrant.

Shake off excess flour and add the chicken piece by piece over medium heat; leave a few minutes, then stir, until golden brown.

Add the ginger-garlic paste and stir a few minutes until the raw smell goes.

Add a little warm water and scrape to deglaze the brown coating so the flour does not burn.

Add the vegetables, salt and black pepper and stir; add a splash of water to lift leftover bits, then about two cups of warm water.

Close the lid and bring to full pressure on high, then cook on low for 12 minutes.

Switch off and let the pressure release naturally.

For a thicker gravy, mix about 2 tablespoons of white flour with a little water to a smooth paste; stir into the stew and boil a few minutes to cook the flour.

Add more black pepper, taste and adjust; add frozen green peas at the end (fresh peas go in with the vegetables).

Serve with roti or naan.