Instant Pot Kadhi (Gujarati-Style with Pakora Option)
Tangy yogurt-and-besan kadhi simmered in the Instant Pot with classic Gujarati tempering; optional crisp onion pakoras for topping.
Ingredients
For the kadhi base
- 500 g plain whole-milk yogurt about 2 cups; whisked smooth
- 4 tablespoons besan gram flour; sifted if clumpy
- 600 ml cool water about 2½ cups; plus extra as needed
- 1 teaspoon turmeric powder
- 1 tablespoon peeled grated ginger
- 2 to 3 green chilies adjust heat; slit lengthwise
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon hing asafoetida; omit if your blend contains wheat carrier; optional if strictly GF
- 1 teaspoon sugar or grated jaggery optional, Gujarati balance
- 2 tablespoons lemon juice optional finish for brightness
Tempering
- 2 tablespoons neutral oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds methi
- 8 to 10 curry leaves
- 2 dried red chilies broken; optional
Pakoras (optional topping)
- 1 medium onion sliced thin
- ½ cup besan
- ¼ teaspoon turmeric powder
- ¼ teaspoon ajwain seeds crushed lightly
- ⅛ teaspoon baking soda optional, lighter crunch
- Pinch of hing
- Cold water, as needed (about ¼ cup plus teaspoons)
- Salt to taste
- Neutral oil for shallow or deep frying
To garnish
- 2 tablespoons fresh coriander leaves chopped
Instructions
Prep the kadhi liquid
- In a deep bowl, whisk yogurt until smooth. Add besan and whisk until no dry lumps remain (a silicone whisk helps pull streaks off the bowl walls).
- Whisk in cool water slowly so the mixture stays smooth. Stir in turmeric, ginger, green chilies, salt, hing if using, and optional sugar or jaggery.
Temper in the Instant Pot
- Set Instant Pot to Sauté on Normal. When the display reads Hot, add oil or ghee.
- Add cumin and mustard seeds; when mustard pops, add fenugreek seeds and swirl for a few seconds until fragrant without browning. Add curry leaves and dried red chilies; step back—they crackle.
Cook under pressure
- Pour the kadhi mixture into the pot while stirring gently with a silicone spatula to loosen anything sticking from tempering. Cancel Sauté.
- Lock the lid, ensure steam release is sealed. Select Pressure Cook on Low for 5 minutes if your model offers Low—otherwise use High for 2 minutes. Low is gentler on dairy-heavy liquids.
- After cooking completes, allow Natural Pressure Release for 5 minutes, then carefully quick-release any remaining steam. Open the lid slowly and angled away from you—steam can carry kadhi aroma sharply.
- Stir kadhi; if it feels thin, use Sauté on Low for 3 to 6 minutes, stirring often, until lightly thicker. If too thick, stir in hot water in small splashes. Taste salt and tang; finish with lemon juice if desired.
Pakoras (optional)
- While kadhi rests warm, toss onions with besan, turmeric, ajwain, soda if using, hing, and salt. Sprinkle cold water a tablespoon at a time until a thick batter coats onions without puddling at the bowl bottom.
- Heat 2 cm oil in a small kadai on medium heat until a tiny batter dot rises steadily (not smoking). Drop small clusters of onion batter without crowding; fry until golden and crisp. Drain on paper towels.
Serve
- Ladle kadhi into bowls, scatter coriander, top with pakoras just before eating so they stay crisp. Serve with jeera rice, steamed rice, or methi thepla with cucumber raita when you want a cool contrast.
Notes
If kadhi foams at pressure release, extend natural release to about 10 minutes before opening the valve next time. Kadhi is not a one-for-one vegan swap; it depends on cultured yogurt. Store leftovers refrigerated up to 3 days in airtight glass; reheat gently and whisk once. Freezing can change yogurt texture.
Tried this recipe?Let us know how it was!