Instant Pot Kadhi

Tangy and spicy instant pot kadhi made in under 30-minutes in my favorite kitchen gadget. Whether made spicy or not, this Indian kadhi pakora is a perfect dish for any occasion. 

Punjabi Kadhi Pakoda or Indian kadhi is a dish originating from the northern part of India. It’s a yogurt-based curry sauce, usually mildly spiced and have crispy topping like fritters. The consistency of the sauce is customizable. You can keep it thin, medium or thick. But remember the sauce becomes really thick after adding the pakoras or fritters to it. Therefore, keep the sauce thin if you are planning to add some fritters.

This dish can be made vegan too. Just switch the yogurt and use some coconut or soy yogurt and follow the same process. The vegan version is equally satisfying and yum. 

Instant pot kadhi is my newest experiment in my favorite kitchen gadget. This inspiration is drawn from my blogger friend Sonal, who recently posted a live video of the punjabi kadhi in FB. Right there and then, I knew that I have to make some.

Honestly, I never liked to stand for 15-20 long minutes and stir kadhi while cooking. This is certainly something that I really love to make in the instant pot. Imagine no stirring and standing while making the kadhi. Just sauté, dump, push and go. Now that’s how the instant pot kadhi is.

The second tempering of kadhi is optional, but I highly recommend doing it. It gives a fresh flavor of herbs and spices. Even without pakoras, you can enjoy this kadhi as it is with rice. 

Tips for making the best instant pot kadhi:

• Do not pressure cook.
• Cook in the soup mode with valve in venting position 
• Add some tempered seasoning in the end
• Do not miss adding fresh cilantro 

Let’s see how to make kadhi in the instant pot. 

How to Make Instant Pot Kadhi?

Ingredients of Instant Pot Kadhi:

½ cup besan or chickpea flour(homemade or store bought), 2 cups homemade or store bought yogurt, ¼ cup sliced onions, 2 pods of garlic roughly chopped, ¼ cup chopped cilantro stalks(optional), 1 teaspoon salt, 2 teaspoon coriander powder, ½ teaspoon chili powder, ¼ teaspoon cumin powder, A pinch of hing, 1 to 1 ½ cup water to make the slurry, 4 ½ cups of water to thin out the sauce

Tadka or tempering ingredients:

1 teaspoon oil, 3 tablespoon washed curry leaves, 3 green chilies, 2 red chilies (dried), ½ teaspoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon Carom seeds, ¼ teaspoon nigella seeds, 1 teaspoon grated ginger, A pinch of hot paprika or cayenne pepper 

Prepare the slurry:

• In a large mixing bowl, add yogurt and besan. Take a Whisker gently mix the yogurt and besan thoroughly. 

• Add all spices and salt, mix well till the yogurt mixture looks smooth. Now add water slowly and keep mixing so that there is no lump formed. The mixture should be smooth and flowing consistency.
• Set aside. 

How to make instant pot kadhi:

• For this recipe, use a 6 quart Instant Pot or larger. Since the mixture boils over and needs enough space to expand, you cannot use a mini version of instant pot for this recipe.
• Set the Instant Pot to sauté mode. Add oil and allow it to be hot. 
• Now add all the seeds, and dried red chili and allow the seeds splutter. After that, add curry leaves and grated ginger and mix well. Allow the herb to infuse in the oil. 
• Now add green chilies and mix well. Switch off the instant pot and add hot paprika. Save half of the tadka for later. 
• Next, add the yogurt mixture and mix really well. Add 3 cups of water and save 1 cup of water for later usage.
• Set the instant pot to a soup mode on low pressure and close the lid WITHOUT sealing the vent. Yes, the floating valve should be in the venting position while the kadhi cooks. Set the timer for 12-minutes. 
• After the beep, wait for a minute or two and open the lid. Use a ladle or a whisker to mix the kadhi well.
• If you want a thin sauce, add more water and bring the mixture to a boil in sauté mode. If using pakora, add to the instant pot at this point. Now add the remaining tadka and garnish with cilantro.
• Serve with hot rice. 
• Enjoy! 

📖 Recipe

Instant Pot Kadhi {Punjabi Kadhi}

Instant pot kadhi made with pakora in minutes. The traditional kadhi now can be made in the instant pot.

5 from 12 votes

Print Pin Rate

Course: curry, Main Course

Cuisine: Indian

Keyword: instant pot kadhi, instant pot kadhi pakora, punjabi kadhi, yogurt curry

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

Calories: 132kcal

Author: Sophie

Cost: $4

Equipment

• Instant pot

Ingredients

• ½ cup besan or chickpea flour, homemade peanut store bought
• 2 cups homemade or store bought yogurt
• ¼ cup sliced onions
• 2 pods of garlic roughly chopped
• ¼ cup chopped cilantro stalks, optional
• 1 teaspoon salt
• 2 teaspoon coriander powder
• ½ teaspoon chili powder
• ¼ teaspoon cumin powder
• A pinch of hing
• 1 to 1 ½ cup water to make the slurry
• 4 ½ cups of water to thin out the sauce
• Tadka or tempering ingredients:
• 1 teaspoon oil
• 3 tablespoon washed curry leaves
• 3 green chilies
• 2 red chilies, dried
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• ¼ teaspoon Carom seeds
• ¼ teaspoon nigella seeds
• 1 teaspoon grated ginger
• A pinch of hot paprika or cayenne pepper

Instructions

• Prepare the slurry:
• In a large mixing bowl, add yogurt and besan. Take a Whisker gently mix the yogurt and besan thoroughly.
• Add all spices and salt, mix well till the yogurt mixture looks smooth. Now add water slowly and keep mixing so that there is no lump formed. The mixture should be smooth and flowing consistency.
• Set aside. 
How to make instant pot kadhi:
• For this recipe, use a 6 quart Instant Pot or larger. Since the mixture boils over and needs enough space to expand, you cannot use a mini version of instant pot for this recipe.
• Set the Instant Pot to sauté mode. Add oil and allow it to be hot.
• Now add all the seeds, and dried red chili and allow the seeds splutter. After that, add curry leaves and grated ginger and mix well. Allow the herb to infuse in the oil.
• Now add green chilies and mix well. Switch off the instant pot and add hot paprika. Save half of the tadka for later.
• Now add the yogurt mixture and mix really well. Add 3 cups of water and save 1 cup of water for later usage.
• Set the instant pot to a soup mode on low pressure and close the lid WITHOUT sealing the vent. Yes, the floating valve should be in the venting position while the kadhi cooks. Set the timer for 12-minutes.
• After the beep, wait for a minute or two and open the lid. Use a ladle or a whisker to mix the kadhi well.
• If you want a thin sauce, add more water and bring the mixture to a boil in sauté mode. If using pakora, add to the instant pot at this point. Now add the remaining tadka and garnish with cilantro.
• Serve with hot rice.
• Enjoy!

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Nutrition

Serving: 200g | Calories: 132kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g

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