September 20, 2021
Instant Pot: Punjabi Kadhi, Chickpea Flour Yogurt Curry
Pressure Cooker Size: 3 quart or larger
Warm Up: 22 minutes
Cook: 15 minutes
Cool Down: 20 minutes natural release + manual release time
TOTAL: 57 minutes + manual release time
Makes: 8 cups
2 cups plain, unsweetened yogurt (dairy or alternative)
1 cup besan (gram or chickpea flour)
1 tablespoon turmeric powder
1 tablespoon oil or ghee
1 pinch hing (asafoetida) (optional)
1 teaspoon cumin seeds
4 whole dried red chiles, broken in pieces
1 teaspoon fenugreek seeds
1 small yellow or red onion, pureed
½ cup diced vegetables (eggplant, potato, cauliflower) (optional)
1 (1-inch) piece ginger, pureed
3 cloves garlic, pureed
1-4 fresh Thai or serrano chiles, stems removed and thinly sliced
5 cups water
1 tablespoon red chile powder or cayenne pepper
1 tablespoon salt
1. Put the yogurt, besan, and turmeric in that order in a blender. Combine until smooth on low to avoid frothing. You can also whisk the ingredients in a bowl, but a blender helps break down the flour and gives the dish a smoother finish. Do not use Greek yogurt, it’s too thick.
2. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the oil.
3. Once the oil is hot, add the hing and cumin. Stir and cook for 40 seconds until the seeds are reddish brown. Because the oil pools to the sides, push the spices into the oil along the border of the inner pot so they can cook fully.
4. Add the dried chiles and the fenugreek. Stir and cook for 20 seconds. Do not overcook or the fenugreek will get bitter.
5. Carefully add the onion and vegetables if using. Stir and cook for 1 minute. The moisture from the onion can cause the oil to splatter.
6. Add the ginger, garlic, and fresh chiles. Stir and cook for 1 minute.
7. Press CANCEL. Add the water and stir, scraping the bottom to loosen anything stuck. This will help prevent a burn warning later.
8. Carefully pour in the yogurt mixture from Step 1. Add the red chile and salt. Stir.
9. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 15 minutes.
10. Once the cooking is complete, release the pressure naturally for 20 minutes and then manually release the remaining pressure. Serve with basmati rice. This dish is traditionally served with pakoras, or fried chickpea flour dumplings, which can be added at the end of cooking. When I am short on time, I add either add vegetables or make it plain without any extra vegetables, which my kids prefer. For my spinach pakora recipe, turn to page 81 of my third book, 'Indian For Everyone'. If you prefer baking them rather than frying, check out this recipe from my website.
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