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Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe is a life saver. It is cooked in 15 minutes and is on the table in less than 1/2 hr. This is an authentic recipe, done fast with no mess. It is best served with hot steaming rice.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author simplyvegetarian777

Ingredients

Punjabi Kadhi Ingredients

  • 1/2 cup Besan / Chickpea Flour sieved
  • 2 cups Yogurt sour
  • 1 tbsp Ginger finely chopped
  • 2 Green Chillies slit into 4s
  • 6 cups Water

Oil & Spices

  • 1 tbsp Ghee
  • 1 pinch Hing / Asafetida
  • 1 tsp Jeera / Cumin seeds
  • 1 tsp Methi dana / Fenugreek seeds
  • 2 Lal Mirch Sabut / Red Chillies Whole & Dry
  • 1/2 tbsp Haldi / Turmeric powder
  • 1/2 tsp Lal Mirch powder / Red chili powder
  • To taste Salt
  • 1 tsp Ginger finely chopped
  • 1-2 Green Chillies slit into 4s

Tadka Ingredients

  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1 small pinch Hing/Asafetida
  • 1 tsp Degi Mirch or Kashmiri Lal Mirch

Instructions

Preparing for Punjabi Kadhi

  1. Take a large mixing bowl and sieve the besan/gram flour in it. Whisk the yogurt and add it slowly to the flour. Keep stirring vigorously with the whisk, to avoid any lump formation. Add 2 cups of water. Mix with Besan and yogurt. Set aside. 

Making Punjabi Kadhi in Instant Pot

  1. Use 6 quart Instant Pot or larger. Do not use the MINI INSTANT POT for making Punjabi Kadhi. 

  2. Place the Instant Pot on an open counter space. Make sure that it is away from the wall and away from any cupboard above it. Place the Inner Stainless Steel Pot inside the Instant Pot Base. Make sure that the lid has its sealing ring placed properly.

  3. Plug in the Instant Pot. Press SAUTE MODE and set it on NORMAL by pressing the saute mode. Now wait till the screen displays HOT.

  4. Add Ghee or cooking oil to the Inner pot and wait for few seconds till ghee heats up. Now add Hing (asafetida), methi dana (fenugreek seeds), cumin seeds and whole dry red chilies to hot ghee. Saute for few seconds till cumin seeds turn slightly golden. Add Ginger and green chili. Give it a good stir.

  5. Now slowly pour the besan mix into the inner pot. Give it a good stir. Add turmeric powder, red chili powder and salt to taste. Give another good stir. Add the remaining 3 cups of water and adjust salt. Stir again. Save 1 cup of water for later.

  6. Now place the lid of the pot and rotate it clock-wise to lock it in place. Press CANCEL to cancel the SAUTE MODE setting.

  7. Set the FLOAT VALVE to VENTING. This will not build the pressure inside the pot and will keep releasing the pressure side by side.

  8. Press SOUP/BROTH Mode and set it on LESS. Make sure that the PRESSURE is also set to LESS. Set the timer for 15 minutes

  9. Please take the extra time into account that Instant-pot takes to become hot and kick in actual cooking. It is about 7-8 minutes pre-cooking. You should not use the hot water in this recipe or else besan in the recipe can thicken and become lumpy.

  10. After you hear the beep from the Instant-Pot, wait for few minutes. Now open the lid carefully. 

  11. The kadhi might seem saturated or concentrated. Take a stirring spoon or ladle and give it a good stir. Kadhi is ready. If it is too thick for you, add 1 cup of hot water, as desired and adjust the salt.

  12. If it is too thick for you, add 1-2 cups of hot water, as desired and adjust the salt. Put the instant pot on MORE SOUP MODE and bring it to a boil. 

Making Tadka for Kadhi

  1. Heat Ghee in a small pan. Lower the heat to lower medium and add hing+cumin seeds to the pan. Once the cumin seeds start crackling, lower the heat and add degi mirch or kashmiri mirch. Immediately switch off the heat. Add this tadka to Punjabi Kadhi.

Serving Suggestion

  1. Punjabi Kadhi is best served with Jeera Rice or Plain Basmati Rice. It is often relished with Parantha and naan as well.