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Punjabi kadhi in the instant pot kadhi

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
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Course: curry, Main Course
Cuisine: Indian
Keyword: instant pot kadhi, instant pot kadhi pakora, punjabi kadhi, yogurt curry
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Calories: 132kcal
Author: Sophie
Cost: $4


  • Instant pot


  • 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


  • 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!


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