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I've been perfecting my instant pot kadhi for years, and I'm excited to share this gem with you. This creamy, tangy yogurt-based soup is comfort food at its finest. Packed with aromatic spices and thickened with chickpea flour, it's a symphony of flavors that'll transport you straight to India. Best part? Using an Instant Pot makes this traditionally time-consuming dish a breeze. Get ready for a taste sensation that'll have you coming back for seconds!
Ingredients Needed for Instant Pot Kadhi
- Yogurt: Adds creaminess and tanginess to the kadhi, providing a rich base for the flavors to meld together.
- Chickpea flour: Thickens the kadhi and adds a nutty flavor, essential for the texture and taste of the dish.
- Turmeric powder: Infuses a warm color and earthy flavor to the kadhi, enhancing its visual appeal and taste profile.
- Cumin seeds: Brings a warm, aromatic flavor to the kadhi, adding depth and complexity to the overall taste.
- Mustard seeds: Provide a subtle heat and a burst of flavor when tempered, elevating the taste of the kadhi.
- Dried red chili: Adds a hint of spiciness and smokiness to the kadhi, balancing the creamy and tangy elements.
- Curry leaves: Impart a unique aroma and flavor to the kadhi, enhancing its authenticity and overall taste experience.
- Ginger: Offers a zesty kick and a warm undertone to the kadhi, contributing to its bold and vibrant flavor profile.
- Green chilies: Bring a fresh heat and a bright flavor to the kadhi, adding a lively kick to the dish.
- Oil: Used for tempering the spices and adding richness to the kadhi, enhancing the overall mouthfeel and flavor.
Read more: Instant Pot Pozole Recipe: A Simple Delight
Essential Tools for Making Kadhi in the Instant Pot
- Instant Pot: Essential for pressure cooking the kadhi quickly and efficiently.
- Whisk: Needed to ensure the yogurt and chickpea flour are thoroughly combined for a smooth texture.
- Spatula: Used for stirring and scraping the sides of the instant pot to prevent sticking and ensure even cooking.
Instant Pot Kadhi Recipe: A Simple Delight
This Instant Pot Kadhi recipe is a simple and delightful dish made with yogurt and chickpea flour, seasoned with aromatic spices. Perfect for a quick and easy meal.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 cup yogurt
- 3 tablespoons chickpea flour (besan)
- 4 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 dried red chili
- 10-12 curry leaves
- 1 tablespoon grated ginger
- 2 green chilies, chopped
- Salt to taste
- 1 tablespoon oil
- Fresh cilantro for garnish
Instructions:
- In a bowl, whisk together yogurt and chickpea flour until smooth.
- Add water and turmeric powder to the yogurt mixture and mix well.
- Set the Instant Pot to sauté mode and heat oil.
- Add cumin seeds, mustard seeds, dried red chili, curry leaves, ginger, and green chilies. Sauté for a minute.
- Pour the yogurt mixture into the Instant Pot and stir well.
- Close the lid, set the Instant Pot to manual high pressure for 5 minutes.
- Once done, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Stir the kadhi well and adjust salt if needed.
- Garnish with fresh cilantro before serving.
Notes:
Serve the kadhi with steamed rice or roti for a complete meal.
Nutrition value:
Calories: 120kcalCarbohydrates: 10gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 5mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 10mgCalcium: 150mgIron: 1mg
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Tried this recipe?Let us know how it was!
Preparing and Storing Kadhi Ahead of Time
Make Ahead Instructions
- The kadhi can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Kadhi can be frozen in an airtight container for up to 2 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a pinch of asafoetida (hing) to the kadhi enhances the flavor and aids in digestion.
Common Questions About Making Instant Pot Kadhi
FAQ:
Can I use Greek yogurt instead of regular yogurt for this recipe?
Yes, you can substitute Greek yogurt for regular yogurt in this recipe. Just be mindful that Greek yogurt tends to be thicker, so you may need to adjust the consistency with a bit more water.
Is chickpea flour the same as besan?
Yes, chickpea flour is also known as besan in Indian cuisine. They are the same thing, so feel free to use either in this recipe.
How spicy is this instant pot kadhi?
The spiciness level of the kadhi can be adjusted to your preference by adding more or fewer green chilies. The recipe, as is, has a mild to medium level of spiciness.
Can I make this kadhi without an instant pot?
Yes, you can make kadhi on the stovetop as well. Just follow the same steps but adjust the cooking time accordingly until the kadhi reaches the desired consistency.
How long can I store leftover kadhi?
Leftover kadhi can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat it on the stovetop or in the microwave before serving.
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