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Kadhi Pakora in a bowl garnished with cilantro and whole red chili.

Punjabi Kadhi Pakora (Stovetop and Instant Pot)

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This classic Punjabi-style Kadhi recipe is easy-to-follow but delivers on homestyle flavor. If you’re new to Kadhi, you’ll love this detailed, fool-proof recipe. Includes Instant Pot and Stovetop instructions!
Cuisine Indian, Pakistani
Diet Gluten Free, Halal, Vegetarian
Keyword Instant Pot Kadhi
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 329

Equipment

  • Instant Pot or Nonstick Dutch oven
  • Small Saucepan for Tarka

Ingredients

  • 1 cup plain, whole-milk yogurt
  • 1/2 cup gram flour (besan)
  • 4 1/2 cups water this may vary depending on how much it thickens while cooking
  • 3/4 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp black pepper powder
  • 2 tsp fine sea salt or table salt will need more if using kosher salt
  • 1/4 cup neutral oil such as grapeseed or avocado
  • 1/2 medium onion finely chopped
  • 4 garlic cloves crushed or finely chopped
  • 3/4 inch piece ginger crushed or finely chopped

Pakora

  • 1/2 small yellow onion quartered and thinly sliced
  • 1/2 small russet potato peeled, quartered, and thinly sliced
  • 1 medium Serrano pepper slit, seeds removed (if desired for less heat) and finely chopped
  • 1 tbsp dried fenugreek leaves
  • 1/2 tsp fine sea salt
  • 1/2 tsp red chili powder
  • 1/8 tsp baking soda
  • 1/2 tsp lemon juice
  • 1/2 cup + 2 tbsp gram flour (besan)
  • 1/4-1/3 cup water
  • neutral oil, as needed for frying the pakoras

After Cooking + Tarka

  • 1/2 tsp lemon juice or white vinegar
  • 2 tbsp ghee or oil
  • 8 whole red chili peppers (I've used button chili peppers)
  • 1 tsp cumin seeds
  • 1 tbsp cilantro leaves chopped

Instructions

  • In a large bowl, combine the yogurt and gram flour and whisk until no large lumps remain. Add water and whisk again. Set aside.
    Gram flour, yogurt and water mixed together.
  • Combine the spices and salt in a small bowl and set aside.

Stovetop Method

  • Heat oil in a non-stick dutch oven over medium-high heat. Once hot, add the onion and sauté, stirring occasionally, until it turns golden brown, about 6 minutes. Deglaze the pan with 2 tbsp of water.
    Golden brown onions in a dutch oven.
  • Once the water dries up, add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and salt and sauté for 15 seconds, then pour in the yogurt mixture. Bring this mixture to a boil, stirring often.
    Sauteéd onions, ginger and garlic in a dutch oven and pouring yogurt mixture into dutch oven.
  • Once the mixture starts to reach a boil (this will take around 6 minutes), lower the heat to medium-low so that it simmers. Partially cover with the lid, and allow it to simmer for 1 hours and 30 minutes, stirring occasionally. Scrape the sides of the pot as needed. If the mixture thickens too much, stir in 1/4-1/2 cup (preferably boiling) water.
  • Once the oil rises to the top and the mixture no longer has any raw taste, turn the heat to the lowest setting and allow it to simmer while you prepare the pakoras.

Instant Pot Method

  • Select the Sauté - More/High setting on the Instant Pot. Once hot, add the oil and chopped onion. Sauté, stirring occasionally, until the onion turns golden brown, about 6 minutes. Deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and salt sauté for 15 seconds, then pour in the yogurt mixture. Bring this mixture to a boil, stirring often.
  • Once the mixture reaches a boil (this will take around 6 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.
  • Allow the pressure to naturally release for 10 minutes. Manually release pressure by moving the Pressure Release to Venting. Stir to mix. If you'd like it thicker, select Saute - Normal and reduce down to desired consistency.

To Prepare Pakoras

  • Meanwhile, prepare the pakora mixture. In a small bowl, combine the ingredients listed under Pakora except water and oil in the order they're listed. Add water, bit by bit, until the mixture is coated but not runny. Set aside. The vegetables will release their own juices and the mixture will become thinner.
    Prepare pakora mixture.
  • Heat a small frying pan or heavy-bottomed pot over high heat. Add oil so that it’s at least 3/4”/1.9 cm deep. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 320°F/160°C).
  • Gently lower in the pakora mixture a tablespoon at a time, making sure not to overcrowd the pan (I do 4-5 at a time). Fry for 3-4 minutes on each side, until golden and crisp. Use a slotted spoon to remove and place on a paper-towel lined plate. Repeat until all pakoras are cooked, adding oil if needed.
    Frying pakoras.

After Cooking the Kadhi

  • Taste and adjust salt. Turn off the heat and stir in vinegar or lemon juice.
    Cooked kadhi in a dutch oven.
  • Add cooked pakoras to the Kadhi and stir gently. Remove from the Instant Pot and place in a serving bowl.
    Fried pakoras added to kadhi.

Tarka (Tempering)

  • Heat ghee or oil in a small sauté pan over medium-high heat. Once hot, add the whole red chilis and cumin seeds. Sauté for about 15 seconds, until the red chili peppers begin to darken and the cumin seeds sizzle and lightly toast.
    Sauteing whole red chilies and cumin seeds in ghee.
  • Remove from heat and gently pour the oil over the kadhi. Sprinkle with cilantro. Serve with basmati rice, naan, roti or other bread.
    Top view of Kadhi Pakora in a Dutch oven.

Video

Nutrition

Calories: 329kcal | Carbohydrates: 23g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 27mg | Sodium: 393mg | Potassium: 595mg | Fiber: 3g | Sugar: 9g | Vitamin A: 980IU | Vitamin C: 118mg | Calcium: 123mg | Iron: 2mg