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Instant Pot Punjabi Kadhi Recipe

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Instant Pot Punjabi Kadhi Recipe is a life saver recipe. 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.

Updated Recipe on 11/11/20 for Lehsuni and Palak Kadhi instructions in the Notes Section. 

Also Updated Recipe on 11/27/20 for Papad ki Kadhi instructions in the Notes Section.

Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

Okay people, before somebody starts accusing me with “how can this be authentic Punjabi kadhi, when there is no pakoda(fritter) in it? Let me make my case by saying that I was too lazy to deep fry the pakoda and too excited to get this recipe right in my Insta-Pot, that I “make-do” with deep fried Boondi (deep fried gram flour pearls). The base of this Punjabi Kadhi is authentic, how my mum or mum-in-law would make at home in Northern States of India.

CHECK OUT HERE⇐ for STOVE TOP PUNJABI KADHI RECIPE.

Here are few things to know, before we move on to the recipe.

  • Do not be intimidated by Instant-Pot. Accept it and Embrace it. Instant-Pot is very promising. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
  • Read the manual carefully for functions. Join some Instant-Pot groups on Facebook to get started since that will be of great help.
  • There is no BABYSITTING on this machine. Cooking is MESS-FREE and MULTI-PURPOSE.
  • Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode. CHECK OUT HERE⇐ for detailed INSTANT POT Parts and Operations.
  • It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy.
Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

Simplyvegetarian777 Kadhi Recipes

Lehsuni kadhi and methi pyaaz ki kadhi. These recipes can be made in Instant Pot, using the same method as mentioned below.

Simplyvegetarian777 Indian Vegetarian Recipes

Saag Aloo, Chana Masala, Rajma Masala, Aloo Matar, Aloo Baingan, Lobiya Masala, Madras Lentils, Mix Vegetable Pulao, Dal Lehsuni, Kashmiri Vegetable Pulao, Saag Chana and more.

Kadhi Best Served With –

Basmati Rice, Parantha, Poori, Missi Roti.

Instant Pot Punjabi Kadhi Recipe

Ingredients of the Recipe

Besan or chickpea Flour – Indian store carries it or Bob’s red Mill sells it too.

Yogurt – plain

Spices – Fenugreek Seeds, Cumin Seeds, Turmeric, Hing/Asafetida, Salt, Red Chili Powder, whole red chilies

Ghee

Fresh Produce – Ginger, Green Chili, Cilantro leaves

 

This is how you make Instant Pot Punjabi Kadhi Recipe, without a mess and in less time.

Instant Pot Punjabi Kadhi Recipe
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5 from 10 votes

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
Servings 6 Servings
Calories 102kcal
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

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

  • 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 (variation to make garlic kadhi and/or palak kadhi given in the notes section)

  • Use 6 quart Instant Pot or larger. Do not use the MINI INSTANT POT for making Punjabi Kadhi. 
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Set the FLOAT VALVE to VENTING. This will not build the pressure inside the pot and will keep releasing the pressure side by side.
  • 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. 
  • 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.
  • After you hear the beep from the Instant-Pot, wait for few minutes. Now open the lid carefully. 
  • 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.
  • 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

  • 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

Notes

Variation to make Lehsuni Kadhi or Garlic Kadhi

If you plan to make Lehsuni or Garlic Kadhi, then add 7-8 Garlic cloves to the Ingredients List. Peel and Chop it fine.
Add it to the inner pot when you are adding Ginger and Green chili in Step 4 above. And then follow the rest of the recipe as is.

Variation to make Palak Kadhi or Spinach Kadhi

If you are planning to make Palak Kadhi, then add 2 cups finely chopped fresh spinach to the ingredients list. You can use 1 cup frozen spinach as well.
Add it to the inner pot when you are adding Ginger and Green chili in Step 4 above. And then follow the rest of the recipe as is.

Variation to make Papad ki Kadhi

This is a very popular addition to kadhi in Rajasthani and Hariyanvi Cuisine. I make kadhi sometimes with Papad also. The melt in the mouth papad is so comforting in every bite.
There are few ways that people make it. 
  • By frying the papad first
  • Sometimes by roasting papad first
  • And the last & easy one by just adding as is later on
I make it by adding un-roasted Papad pieces later to the hot kadhi and simmer on Saute Mode.
So for this recipe, take about 3-4 papad (I use Lizzat papad brand). Break papad into rough pieces. You may cut into diamond shape using kitchen scissor. 
After opening the lid of the IP, add these papad pieces to the hot kadhi and simmer on the Saute Mode for about 3 minutes.
Switch off the Saute Mode. Add tadka and serve with rice or roti. I enjoy my kadhi with parantha or roti more. 🙂
 

Nutrition

Serving: 6people | Calories: 102kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg

Isn’t that wonderful that you can cook such authentic recipe like PUNJABI KADHI in just 15 minutes? I have started making it more often now, since I do not have to babysit Kadhi anymore and to top that there is no more spilling or mess.

Can’t make it now? PIN this Recipe for Later!

Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

 

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Reader Interactions

Comments

  1. Anushree Sharma

    I have been making this kadhi for so long now. Today I started making it in my IP, ultra model. When I pressed soup more, I was able to select low pressure but could not do venting even when I pressed it. I think it does not allow venting in soup mode. Any idea what mode to use? Or just keep going in soup mode with pressure on?

    Reply

  2. anil

    I read that 3qrt Instant pot is not recommended, WHY ? A 6qrt InstantPot was an overkill for a single person. Your thoughts ?

    Reply

  3. Bhavna

    Hi – do I cook it for 15 minutes even when I’m using half the quantity? Or should I reduce the cooking time?

    Reply

  4. Vrinda

    Thank you so much !!! That was lip smacking!!
    Just one question..this recipe made karhi for 2 -3.
    Shall I just increase the quantity of everything?
    Thank you again!!

    Reply

  6. Anonymous

    Thanks a lot for the amazing recipe of my favorite dish.
    I always used to struggle making it but not anymore. I loved the recipe as it’s very nicely explained.

    Reply

  7. Anonymous

    Thanks a lot for the recipe. Kadhi is my favourite dish and I always struggled to make it good. But this time I tried your receipe and it turned out to be amazing.

    Reply

  8. Richa

    Awsm recipe. I am amazed to see the result. My family is fond of kadhi this is awsm that we don’t need to baby sit for hours. It’s ready in 15-20 mins. Just love it

    Reply

  9. Claudia

    You are probably tired of me commenting on all your posts, but I can’t help myself. They are just too good. However, I do have a question. You have ginger and green chillies listed in both the Besan/Yogurt Mix, and also in the Oils and Spices section. But in the instructions I only see the ones from the oil/spices mentioned. Am I overlooking something? How much ginger and green chillies should I be using in total? Thank you again for your blog. Your recipes are dynamite.

    Reply

    • simplyvegetarian777

      So sorry Barbara for not getting back to you earlier. I was busy with moving the houses. Thank you so much for such kind words.
      I need to fix that error. The ginger and green chilies are used only once. Refer to the quantity mentioned under Punjabi kadhi ingredients and skip the ones mentioned under oil & spices.

      Reply

      • Palak

        I love the fact that the kadhi doesn’t need babysitting. But it took 31 minutes for the timer to start. I have done it as suggested in soup mode with low pressure and venting position.

        Reply

        • simplyvegetarian777

          Hi Palak,
          Instant pot guarantees hassle free cooking and not fast cooking. Normally my IP takes about 15-20 minutes to come to pressure and timer kicks in at that time. Here is a tip – keep your rubber sealing of the lid in the freezer. It makes the seal intact and tight and comes to pressure faster. I normally keep all my rubber seals in freezer till ready to use. Wash and freeze them again.

          Reply

  10. Reenam

    Thank you for this recipe. I made this karhi last night and it tasted delicious! I put in pakoras in the end. This was my first time making kadhi (I was previously put off by the need for continous stirring and monitoring using the stovetop method!), and I will definately be making it more frequently!

    I didn’t have curd but used store bought full fat yoghurt (in the UK). I am not sure if this makes a difference. As per a previous comment you replied to, I added a 1/2 teaspoon of amchur powder. I didnt understand how to boil the yoghurt/amchur mixture (i assume you can’t boil yoghurt directly) so I just added the amchur to the besan/yoghurt mix. Please could you clarify this,

    The pot was hissing steam continously through the venting valve so I was expecting the recipe wouldn’t work but was pleasantly surprised when the timer eventually started!

    There were quite a few burnt bits at the bottom of the pot when I opened it. Is this normal, and if not, do you have any suggestions on how to avoid these in future? I also wondered how much boondi you have used?

    Thank you!

    Reply

    • simplyvegetarian777

      Dear Reenam,
      Thank you so much for your valuable feedback and trying the recipe.
      The store bought yogurt or curd which isn’t the same thing isn’t perfectly fine to use. In USA, we call curd – yogurt :).
      Amchur doesn’t need cooking. It is added to increase the sourness in the kadhi if it’s not sour enough for your taste. Just add it later to kadhi and give it a good stir.
      Sometimes the burnt bits are normal, since we add the besan curd batter to the hot pot..it gets little stuck at the bottom. Nothing to worry about. Just give it a good stir after adding.
      As you said, I make it more often now since it is a mess free cooking.
      Hugs
      Sonal

      Reply

  11. Linda

    My friends love the taste of this recipe much. Thanks. It is cool to have delicious meal with instant pot. Easy to cook with simple ways, but delicious taste.

    Reply

  13. Nipa

    I followed your recipe but kadhi just flowed out from the vent, collected in the steam collecting cup. It was everywhere. The display still said On. I had to turn off because it was spurting out of the vent.

    Reply

    • simplyvegetarian777

      Hello Nipa,
      You are one of the few people who didn’t get it right. Most of the people who have tried it, they have got it right. I hope you read the whole post carefully.
      Few things to remember while making kadhi in IP are-
      1. The pressure needs to be low and soup mode needs to be on less too.
      2. Since the setting is on less/low, the timer takes time to click..almost 15 minutes to start…so have patience.
      3. I hope you kept the valve on Venting.
      4. Also I hope you used 6 quart or 8 quart for this recipe.

      Reply

  16. nina

    since we leave it at venting, the pressure never builds up it seems and the timer never goes off for me. The instant pot just says on

    Reply

  18. soniya r saluja

    Oh my goodness!! Tried and tested 🙂 what a fabulous share sonal!!I he tried making kadhi so many times.. but your recipe is bang on!!

    Reply

  19. Deepti

    Do you add 7-8 mins to 15 minutes when setting the timer to make it total 22 mins timer?? By the way your kadhi looks amazing

    Reply

  20. Jashoda

    what a simple way to make a soothing/rich in taste kadhi thank you! Question: can I reduce/split the quantities and try this recipe in the 3-Quart IP for 2-3 person meal?

    Reply

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