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5 from 11 votes
/ July 26, 2019 (last updated October 28, 2020)

Kadhi Pakora (Instant Pot and Stovetop)

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This classic Punjabi-style Kadhi Pakora is easy-to-make yet tastes 100% authentic. This no-fail recipe uses accessible ingredients and a fuss-free method yet remains true to the traditional Pakistani and North Indian flavors. Instant Pot and Stovetop Instructions included!

Authentic Kadhi Pakora on a speckled plate with tadka made of cumin seeds, red chili, and cilantro on top

What is Kadhi Pakora?

Kadhi, or karhi, is a yogurt-based curry popular in various forms throughout the Indian subcontinent. In the Punjabi version, chickpea fritters (pakoras) are doused in a hearty yogurt-based gravy and topped with a spice-infused tadka, or tempering.

What Makes a Good Kadhi

Growing up, I didn’t like kadhi much. My husband would tell me it’s one of his favorite dishes. And I remained perplexed until the day I came across the kadhi that was source of his affection – his mom’s.

Her kadhi set a standard that’s hard to measure up to. It’s rich, yet light, deeply flavorful, and has tender, moist pakoras.

The best part? Her recipe (the one I’m sharing!) is fuss-free and simple to make – the middle ground between grandparent-approved taste and millennial-approved ease.

Using a spoon to scoop Kadhi Pakora on to a plate with basmati rice and a black spoon and fork

One common error is adding too much chickpea flour (besan). This causes the chickpea flour to swell and start bubbling, making it appear as though the kadhi has finished cooking. In reality, it requires a lot longer cooking time to make sure the chickpea flour is fully cooked.

How to Make Kadhi Pakora in the Instant Pot

To make kadhi in the Instant Pot:

  1. Combine the chickpea flour and yogurt and whisk to combine until no lumps remain. Add water and whisk again. Set aside.
  2. Select the high Sauté setting on the Instant Pot. Once hot, sauté the onion until it browns, then add the ginger and garlic. Add the spices and sauté for 15-20 seconds, then add the yogurt mixture and stir infrequently until it begins to boil. It’s very important to bring it to a boil, else you could risk a burn error. Once the mixture starts to reach a boil, hit cancel and pressure cook for 30 minutes.
  3. Meanwhile, prepare the pakora mixture and fry the pakoras.
  4. Open the pot, adjust seasoning and salt, add a little lemon for extra sourness, and then add the pakoras.
  5. Lastly, prepare the Tadka (or tempering) by heating ghee and sauting cumin and whole red chili. This is optional, but recommended.
Garnishing a plate of Kadhi Pakora with Cilantro

How to make Kadhi Pakora on the Stovetop

The method for making Kadhi over the stovetop remains the same. To cook it over the stovetop:

Use a non-stick dutch oven to cook the kadhi. Once the yogurt and chickpea flour mixture comes to a boil (this will take around 12 minutes), lower the heat to medium-low so that the mixture simmers. Keep the lid uncovered, and allow it to simmer for 1 hours and 35 minutes to 2 hours. Stir occasionally. Then lower the heat to the lowest setting and allow to finish cooking.

Holding a white speckled plate with Kadhi Pakora with white basmati rice and a black spoon and fork

How to create sourness in Kadhi

Kadhi is traditionally made with sour yogurt. I have tried desi-style yogurt from Indian stores, and it does have a subtle sour tang, but I prefer plain whole milk yogurt for this recipe. I’ve added a bit of lemon juice at the end to enhance the sour taste.

Another tip is to add 1-2 tsp vinegar while your kadhi is cooking. If you do this, add 1/4-1/2 tsp sugar to offset the sourness.

Tea For Turmeric Tips for making Kadhi Pakora:

  • If you prefer to pan-fry or air-fry pakoras, you can do so with the instructions in my pan-fried pakora recipe.
  • I typically prepare the pakoras while the kadhi is cooking in the Instant Pot. You may prepare the pakora mixture (be sure to cover and refrigerate) or the pakoras ahead of time and use them when the recipe requires.
  • You know the kadhi is cooked when the oil has separated from the yogurt/chickpea flour mixture and risen to the top. The Instant Pot makes this easy to see, but you can tell over the stovetop when its given enough time to cook.
  • To prevent a burn sign from occurring, make sure to bring the mixture to a boil before closing the lid for pressure cooking.
Kadhi Pakora on a white plate with basmati rice garnished with cilantro

More Instant Pot you may like:

Instant Pot Shami Kebab (with stovetop instructions)
Instant Pot Maash ki Dal
Instant Pot Nihari
Instant Pot Butter Chicken
Instant Pot Chana Pulao (Chickpea Pilaf)
Instant Pot Red Lentil Dal

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Kadhi Pakora (Instant Pot and Stovetop)

Izzah Cheema
This is a classic Punjabi-style Kadhi Pakora recipe with Instant Pot and Stovetop instructions. This recipe uses accessible ingredients and has a shortened cook time but remains true to the flavors of traditional Pakistani and North Indian Kadhi.
5 from 11 votes
Save Saved! Print Pin
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 8

Equipment

  • Instant Pot
  • Small Saucepan
  • Fry Pan

Ingredients
  

  • Scant 2 cups (500 grams) plain whole-milk yogurt
  • 1 ¼ cups (130 grams) chickpea flour (gram flour/besan)
  • 6 cups water
  • 2 tsp mild Kashmiri red chili powder use less if using cayenne
  • 1 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • ½-1 tsp garam masala
  • 2 3/4 tsp salt or to taste
  • 1/3-1/2 cup neutral oil such as grapeseed or avocado
  • 1 small to medium onion finely chopped
  • 5-6 cloves garlic crushed
  • 1 heaped tbsp crushed ginger

Pakora

  • 1 small red or yellow onion thinly sliced into quarter moons
  • 1 small potato peeled and thinly sliced into quarter moons or thinly diced
  • 1-2 Serrano peppers or 4-5 small Thai chili peppers or slit, seeds removed and finely chopped
  • 2 tbsp dried fenugreek leaves
  • 1 tsp salt
  • 1-2 tsp red chili powder
  • ¼ tsp baking soda
  • 1 tsp lemon juice optional
  • 1 ¼ cup chickpea flour
  • 2/3 cup water or as needed
  • oil, as needed for frying

After Cooking

  • 1 tsp lemon juice or vinegar* (see note) optional
  • 2 tbsp ghee or oil
  • 7-8 whole red chili peppers any kind (I've used button chili peppers)
  • 1 tsp cumin seeds
  • 1 tbsp cilantro leaves chopped

Instructions
 

  • In a medium bowl, add the chickpea flour and yogurt and whisk to combine until no lumps remain. Add water and whisk again. Set aside.
  • Combine the spices and salt in a small bowl and set aside.

Stovetop Method

  • Heat a non-stick dutch oven over medium-high heat. Once hot, add the oil and chopped onion and sauté, stirring occasionally, until the onion turns golden, about 8 minutes. Add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and sauté for 15-20 seconds, then add the yogurt mixture and stir infrequently until it begins to boil.
  • Once the mixture starts to reach a boil (~12 minutes), lower the heat to medium-low so that the mixture simmers. Keep the lid uncovered, and allow it to simmer for 1 hours and 35 minutes to 2 hours. Stir occasionally. Then lower the heat to the lowest setting for 5-10 minutes to allow it to settle.

Instant Pot Method

  • Select the high Sauté setting on the Instant Pot. Once hot, add the oil and chopped onion and sauté, stirring occasionally, until the onion turns golden, about 8 minutes. Add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and sauté for 15-20 seconds, then add the yogurt mixture and stir infrequently until it begins to boil.
  • Once the mixture reaches a boil (this will take 8-10 minutes), press the Cancel button to turn off the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set it to low pressure. Set the cooking time for 30 minutes.

To Prepare Pakoras

  • Meanwhile, prepare the pakora mixture. In a small bowl, combine the ingredients listed under pakora (except oil) in the order they're listed. Add water, bit by bit, until the mixture is coated but not wet. Cover and set aside for 10 minutes to give the ingredients time to release their own juices.
  • Heat a small deep frying pan over high heat. Once hot, add enough oil to cover the bottom of the pan by 2-3 inches.
  • Add the pakora mixture a heaped tablespoon at a time, making sure not to overcrowd the pan (I do 4 at a time). Reduce the heat to medium-high and cook for 3-4 minutes on each side, adding oil as needed. Use a slotted spoon to place on a plate topped with paper towels to absorb excess oil. Repeat until all pakoras are cooked.

After Cooking

  • Allow the pressure to naturally release for 15 minutes. After 15 minutes, manually release pressure by moving the Pressure Release to Venting.
  • Open the pot and taste and adjust salt. I usually sprinkle in more salt at this point. Sprinkle in lemon juice, if desired. Add cooked pakoras to the mix and stir gently. Remove from the Instant Pot and place in a serving bowl.

Tadka (Tempering) – Optional, but recommend

  • Heat a small sauté pan over medium-high heat. Once hot, add ghee or oil, cumin seeds, and red whole chili. Sauté for 1-2 minutes, until the cumin seeds have lightly toasted and the red chili peppers begin to darken. Remove from heat and then gently pour the oil over the kadhi. Sprinkle with cilantro. Serve with white basmati rice, roti, naan, or other bread.

Notes

*Note: The addition of lemon is to create sourness in kadhi. You can also use 1-2 tsp vinegar while your kadhi is cooking or after. If you do this, you may need to add 1/4-1/2 tsp sugar to offset the sourness.

Nutrition

Calories: 565kcalCarbohydrates: 64gProtein: 22gFat: 25gSaturated Fat: 7gCholesterol: 23mgSodium: 1629mgPotassium: 1181mgFiber: 11gSugar: 17gVitamin A: 1031IUVitamin C: 87mgCalcium: 173mgIron: 5mg
Keyword Instant Pot Kadhi
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Jim Hohman says

    April 11, 2021 at 7:28 pm

    5 stars
    Hi this is a wonderful recipe. I made a half-recipe in my IP Duo and did exactly as you described — no “burn” problem. And so amazingly velvety! I used nonfat Greek yogurt. Thank you!!!

    Reply
    • teaforturmeric says

      April 12, 2021 at 8:50 pm

      So glad to hear that, Jim! Thank you for sharing and for taking the time to review.

      Reply
  2. Faiza says

    March 15, 2021 at 11:06 pm

    Thanks again for an amazing recipe!!! It was way easier in the instant pot vs. the dutch oven. More dutch oven recipes please! Ugh I can’t wait to try the butter chicken, beef nihari, and gluten free breads

    Reply
    • teaforturmeric says

      March 17, 2021 at 11:57 pm

      So happy you enjoyed it. I appreciate you taking the time to comment, Faiza! Thanks so much!

      Reply
  3. Abeer says

    February 16, 2021 at 10:04 pm

    Amazing recipe. It was my first time making karhi and I was a bit intimidated. Followed the recipe to a T and it turned out amazing.! Thank you!

    Reply
    • teaforturmeric says

      February 19, 2021 at 9:39 pm

      So glad to hear that, Abeer. Thanks so much for taking the time to review!

      Reply
  4. Jasmine says

    January 2, 2021 at 12:11 am

    5 stars
    Salaam alaikum—delicious and simple recipe! I followed the recipe for the kardi to the T, but my mother already had some pakoray in the freezer, so I just toasted them and tossed them in at the end. It worked beautifully. I don’t really like the flavor of tarkay so I skipped that.

    I was really surprised at the rich aroma and the amount of flavor relative to the amount of work. My father is always really particular about food and he enjoyed it as well. It’s quite different from my mom’s version but tastier than many restaurant versions I’ve had.

    Thank you for sharing such a simple and delicious recipe! It’s going in my regular rotation, inshallah.

    Reply
    • teaforturmeric says

      January 4, 2021 at 1:08 pm

      So awesome to hear that, Jasmine. The freezer pakora stash sounds amazing! Thank you for trying and for sharing your review!

      Reply
  5. Naz says

    December 10, 2020 at 11:42 am

    Is it possible to cut this recipe in half?

    Reply
    • teaforturmeric says

      December 10, 2020 at 12:35 pm

      Hi Naz! Yes! Just halve the ingredients as best as you can. I was actually considering testing a reduced quantity of this recipe as it does make quite a bit.

      Reply
  6. Yusra Mustafa says

    December 1, 2020 at 1:49 am

    Hello Izzah,

    I plan on trying this recipe today for my husband’s birthday. Any way to add coconut milk to this recipe as we do in the kadhi made for khaosay??

    Looking fwd to your early response 🙂

    Reply
    • teaforturmeric says

      December 1, 2020 at 9:23 am

      Hi Yusra! Yes, that should be fine. It’ll change the flavor profile a tad but I think it’ll still be delicious! Enjoy the day!

      Reply
  7. Ayesha says

    October 22, 2020 at 9:55 am

    5 stars
    Awesome no fail recipe! Thnks a lot

    Reply
    • teaforturmeric says

      October 22, 2020 at 11:18 am

      Thanks so much, Ayesha! So glad you enjoyed it!

      Reply
  8. Sheetu says

    August 19, 2020 at 12:14 pm

    Thank you for this recipe. Loved it. I use a 3 quart IP. I read comments about burn sign, so made it in IP on medium Saute setting for 30 minutes. Turned out great. ????

    Reply
    • teaforturmeric says

      August 19, 2020 at 12:32 pm

      That’s awesome! Thanks for sharing, Sheetu!!

      Reply
  9. Sana says

    May 8, 2020 at 9:00 am

    I love kadhi- so excited to try this recipe!

    Do you have an suggestion for replacing the yougurt and making this dairy-free

    Reply
    • teaforturmeric says

      May 10, 2020 at 1:32 pm

      Thank you, Sana! You can certainly try though I’m not sure as I haven’t tried it myself!

      Reply
  10. Madiha says

    April 15, 2020 at 12:08 pm

    This recipe is BOOMBASSTICC! Karhi has always been one of my favourite comfort foods and moving across the country after getting married, I have missed my mom’s karhi so so much! Self Quarantine life got my butt into action to try this recipe and I am so glad I did! While I don’t think I can ever match my mom’s delicious karhi, this recipe came oh so close! My husband and FIL loved it too!

    Reply
    • teaforturmeric says

      April 15, 2020 at 9:18 pm

      That is amazing to hear! Thanks so much, Madiha!

      Reply
  11. S says

    April 11, 2020 at 11:07 am

    Made it today following your recipie. My first attempt.
    Its my hisbands fave dish.
    Was really nice and easy to cook.
    My hubby said 20 on 10.

    Reply
    • teaforturmeric says

      April 11, 2020 at 12:53 pm

      Aw I’m so happy to hear that! Thanks so much for sharing your review.

      Reply
  12. Anam says

    February 7, 2020 at 8:02 pm

    Hey I tried making this today but it seems the yogurt separated when I opened the instant pot after low pressure cooking. Any way to salvage this or should I start over on the stove top??

    Reply
    • teaforturmeric says

      February 10, 2020 at 12:24 pm

      Sorry that happened, Anam! I’d try to salvage. Once cooked a little bit, it should blend!

      Reply
  13. Reenam Khan says

    December 13, 2019 at 10:37 am

    I tried to make this recipe in my
    6QT instant pot. I followed the instructions exactly but got a burn sign before the low pressure was reached. After deglazing the pot and adding another cup of water to the mixture, the same thing happened again. I eventually gave up and have put the mixture on the stove top which is a lot slower. Do you have any advice for this? Essentially I think my besan/yoghurt/water moxture is too thick, but I dont know how much more water I can add without affecting the final texture/quality of the dish. Thanks.

    Reply
    • teaforturmeric says

      December 13, 2019 at 6:54 pm

      Hi, Reenam. I’m so sorry to hear about that. I have a 6 Qt too so I’m not sure what could be causing it, but one thing that comes to mind is that your yogurt may be thicker than the one I use. In that case, I would say either use less yogurt or I think you can get away with another cup of water. Just adjust the salt & spices. For reference, here’s a great resource on the burn message by my friend Neena: https://www.paintthekitchenred.com/instant-pot-burn-message/. Hope that helps!

      Reply
    • Zuha says

      April 26, 2020 at 2:40 pm

      Mine did the same thing too! 🙁

      Reply
      • teaforturmeric says

        April 27, 2020 at 9:02 pm

        So sorry about that, Zuha. Did you allow the mixture to come to a boil before pressure cooking? I’ll try to test it again and see if there’s a way to reduce chances of it happening.

        Reply
  14. Shazia Ali says

    October 13, 2019 at 12:30 pm

    5 stars
    I have been making kadhi for years now. It is a well loved dish in our household. But I loved this recipe because how quickly I was able to make the dish. No standing at the stove stirring and watching the kadhi to boil. I was done in 45-50 minutes. My family loves pakoras. But whenever I make them, I make extra and freeze them. That way, I have pakoras available whenever I make kadhi. Thank you for sharing your recipe.

    Reply
    • teaforturmeric says

      October 14, 2019 at 6:10 pm

      What a great tip, Shazia! Thanks for leaving your review. So glad the recipe benefited you 🙂

      Reply
  15. Areej says

    October 1, 2019 at 9:18 am

    Hey, so I want to cook it on a normal pan instead of an instant pot. What settings would you recommend for that in terms of how long I should let it cook for?
    I used a recipe once to make it but it was too thick. I’m excited to try this one to see how it turns out.
    Also, if I want to make my yoghurt sour on my own, is there a way to do that? I made it with whole yoghurt the last time.

    Reply
    • teaforturmeric says

      October 1, 2019 at 9:40 am

      Hi Areej, I think a medium setting would be fine but keep in mind you’ll have to check up on it to ensure it’s not sticking to the bottom. When it’s fully cooked, you will see the oil rise to the top. For the yogurt, I haven’t attempted it on my own but I’d try adding lemon juice and letting it rest for some time. It also helps to begin with yogurt you like. I hope that helps!

      Reply
  16. Sarah says

    July 26, 2019 at 11:48 am

    Can’t wait to make this- it cooks a little longer than I would have thought. Karhi is one of those dishes where it’s hard to get a recipe for as everyone seems to wing the majority of it. When done right it’s aone if my favorites! Thank you for sharing 🙂

    Reply
    • teaforturmeric says

      July 26, 2019 at 12:06 pm

      Yes, it cooks on low pressure so it takes longer. You’re welcome. 🙂 Do let me know if you try it!

      Reply

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Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

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