Instant Pot Kadhi Pakora

instant pot kadhi pakora



  • 1 ½ cups neutral oil, for frying (I like avocado oil)
  • 1 cup besan
  • ½ cup whole milk yogurt
  • 1 onion, chopped
  • 1 cup fresh spinach, chopped
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • ¼ teaspoon carom seeds (ajwain)
  • ¼  teaspoon black pepper
  • 1 teaspoon coriander powder
  • ¼ cup water

Kadhi Mixture:

  • 1 ½ cups whole milk yogurt
  • ½ cup besan 
  • 1 ¼ teaspoons salt
  • 1 ¼ teaspoons turmeric
  • 1 teaspoon coriander powder
  • ¼ teaspoon cayenne
  • 3 ½ cups water 


  • 1 tablespoon ghee
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ⅛ teaspoon hing (this is a great gluten-free hing)
  • 2 teaspoons kasoori methi


  • 2 tablespoons ghee
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 2 green chilies, slit in half
  • 1012 curry leaves
  • 1 teaspoon paprika


To make pakoras:

  1. If using the instant pot to make pakoras, press sauté and adjust the heat to the highest setting. Add 1 ½ cups of oil to the pot and wait 6-7 minutes for the oil to heat up. Drop a small amount of the pakora batter into the oil, if it begins to sizzle that means the oil is ready to use for frying. If not, wait a few more minutes and repeat.
  2. Carefully drop spoonfuls of batter into the oil (you can make around 6 pakoras at a time depending on size), wait for 3-4 minutes or until slightly firm, then flip the pakora and wait another minute to cook the other side. Repeat until batter is done.
  3. Discard oil and set the pakoras aside while you make the kadhi.

To Make Kadhi:

  1. Combine the yogurt, besan and spices together in a bowl and whisk the ingredients together, then add water and mix well. Set the bowl aside for now.
  2. Press sauté, add ghee to the pot and once it melts, add ginger, garlic, hing and stir-fry for a minute, then pour the kadhi mixture into the pot and mix well.
  3. Secure lid, close pressure valve and cook for 10 minutes at high pressure.
  4. Quick release pressure.
  5. Press sauté, add kasoori methi and pakoras. Cook for a minute or until the pakoras are heated through. The pakoras will absorb some of the liquid in the pot and the kadhi will continue to thicken a bit as it rests.
  6. Pour into a serving bowl and top with tadka (see below).

To make Tadka:

  1. Add ghee to a small pot on the stove and once the ghee is hot, add the cumin and mustard seeds. When the cumin seeds turn brown, add the green chilies and curry leaves and stir for a minute then add paprika. Pour this on top of the kadhi pakora dish prior to serving.

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