Instant Pot Punjabi Kadhi & Rice | Yogurt Curry with Rice

Ingredients

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  2 cup or 490g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Salt

  Table

  1 dash or 0.4g

• Turmeric

  Spices, ground

  ¾ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Fenugreek seed

  Spices

  ½ tsp or 2g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Green Chillies

  Fresh, Raw - Tesco

  100g

• Water

  Plain, clean water

  1 ⅛ cup or 266g

• Salt

  Table

  ½ tsp or 3g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Salt

  Table

  1 tsp or 6g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• White rice

  Medium-grain, cooked

  1 cup or 186g

• Curry powder

  Spices

  1 tbsp or 6g

Directions

1. Make Kadhi: Add sifted chickpeas flour (besan) to the buttermilk or yogurt. Add salt, turmeric, cayenne and water. Using a hand blender or a wire whisk, mix everything well to form a smooth, lump-free batter. Melt ghee on SAUTE mode in Instant Pot. Add mustard and fenugreek seeds. Once the seeds begin to splutter (in a few seconds), add curry leaves (optional), and sliced shallots (or onions) and saute for one minute. Adding shallots is optional; they provide a nice sweet texture to the kadhi. Add the buttermilk/yogurt mix and stir well. Add green chillies. Making rice in the same pot: If making rice in the same pot, place the trivet in the instant pot. In a smaller bowl, combine rinsed rice, salt, water and oil. Place the bowl on the trivet. Pressure Cook: Close lid. Cancel SAUTE. Set vent to sealing position. Pressure cook for 6 minutes on Manual/Pressure Cook (high). Make No-Fry Pakoras/Fritters: This step can be skipped if you like your kadhi plain. In a large mixing bowl, combine chickpeas flour (besan) with spices and baking soda. Add water and make a pancake consistency batter. Add chopped spinach and sliced shallots. Mix well. Heat a stuffed pancake pan on medium heat. Add about 1/2 a teaspoon of light olive oil, in each cavity. Using two spoons, add about a tablespoon of batter in each cavity. Cover the lid and cook for 2-3 minutes on the first side. Add a few more drops of oil on the pakoras and flip them. Cook for another 2-3 minutes. You can instead deep fry the pakoras as well. Wait for 10 minutes before releasing the pressure manually. Open lid after pin drops and pressure has released. Remove rice and trivet. Turn on SAUTE. Add roasted cumin and stir. Add the pakoras and simmer for 2-3 minutes, till the pakoras get soft and soak some of the kadhi. Garnish with fresh cilantro and serve warm, over rice.
2. (source: https://spicecravings.com/punjabi-kadhi-chawal-yogurt-curry-with-rice-instant-pot)

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