Think about cooking Indian food at home and a host of obstacles faces you: The dishes are time consuming and complicated, and if you follow all the steps and use the array of ingredients typical in the recipes, you’re looking at a sink full of dirty pots and pans afterward. And then there are the strong aromas that seep into every corner of your house, which some cherish as nostalgic memories of home and others find unappealing.

All of these worries disappear with recipes in Ashley Singh Thomas’s new cookbook, “Indian Food Under Pressure,” which offers 60 authentic, one-pot, easy-to-follow Indian recipes that use an electric pressure cooker. Thomas maintains that all the cooking smells stay in the pot.

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