Punjabi Kadhi Chawal | Yogurt-based Curry with Rice in Instant Pot

Punjabi-Kadhi-chawal, yogurt curry with rice, instant pot

Punjabi Kadhi Chawal is a yogurt-based curry with rice that is an all-time favorite, comfort food in many Indian homes.  It’s a traditional dish from the northern region of India, in which a yogurt and chickpeas-flour based curry, called Kadhi or Karhi, and chickpeas-flour fritters, called Pakoras, is served over aromatic basmati rice (Chawal)!   There are several variations of this dish, but this style of serving Kadhi (curry) with Pakora (fritters) is commonly known as ‘Punjabi Kadhi’.  This recipe is close to my heart, as it’s been passed on through many generations in my family.

No-Fry Pakoras (Fritters)

Even though the recipe for Kadhi Chawal is  fairly generic, everyone has their own spin on it. My grandmother always cooked the kadhi and pakoras in mustard oil. My mom substitutes mustard oil with ghee, and also adds chopped onions to her pakoras, and sliced onions in the kadhi. I customized it further and started adding chopped spinach to my pakoras in addition to the shallots/onions. I also started pan-frying the pakoras versus deep-frying them.  This is my quick and healthy twist on this family favorite. Here’s the detailed recipe for No-Fry Pakoras (Fritters).

No-Fry-pakora-10

Stove-top Recipe for Punjabi Kadhi Chawal (Yogurt Curry with Rice)

In the video above, I have made this recipe in my electric pressure cooker, Instant Pot using the “Pot-in-Pot” method, but this recipe can be made on the stove-top too. Here’s how:

Follow step 1 as outlined below and make Kadhi in a sauce pot on medium heat. Simmer for 10 minutes on medium low flame.  Following step 2, make rice in a another sauce-pan on the stove-top, or, in the microwave.  The ratio of rice-to-water is different than when cooking in a pressure cooker. Add 2 cups water to 1 cup of rice for both, stove-top, or microwave method. Follow step 4 and make the pan-fried pakoras and keep aside.  You can deep fry these pakoras too.  Bring everything together by simmering the pakoras in the kadhi for 2-3 minutes, so that they get soft and absorb some kadhi. Garnish with roasted cumin and cilantro, and serve warm over rice.

Punjabi-Kadhi-chawal, yogurt curry with rice, instant pot

Pot-in-Pot (PIP) Cooking

In this recipe, I have made rice and kadhi in the same pot, using pot-in-pot technique. As shown in the video, I cook the kadhi in the main pot and rice in a smaller pot placed on a trivet, all in the same inner pot. It’s not only a huge timer saver, but a super convenient way to make this a one-pot mealWatch the video to see how easy it is to make Punjabi Kadhi Chawal (Yogurt Curry with Rice) using the PIP method.

Other Popular Punjabi Dishes

If you like this, try some more Punjabi favorites like Rajma Masala,  Butter Chicken, Chole Bhature, Paneer Tikka Masala !

Kidney Beans and Rice, Rajma Chawal, pot in pot, by Spice Cravings. Kidney Beans and Rice or Indian "Rajma Chawal" combines Creamy beans with warm Indian spices cooked in an instant pot, served with brown rice. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

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Authentic Butter Chicken (Murgh Makhani)

Chole Bhature, by Spice Cravings. Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Punjabi Chole Bhature

Paneer Tikka masala- Instant pot

Paneer Tikka Masala

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Punjabi-Kadhi-chawal, yogurt curry with rice, instant pot
Punjabi Kadhi Chawal | Yogurt-based Curry with Rice in Instant Pot
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Punjabi Kadhi Chawal is a delicious yogurt and chickpeas-flour based curry, called Kadhi / Karhi, with chickpeas-flour fritters, called Pakoras, served over aromatic basmati rice!   This is a classic Indian comfort food.

Course: Main Course
Cuisine: Indian
Servings: 6 people
Calories: 364 kcal
Author: Spice Cravings
Ingredients
Kadhi
  • 2 cups buttermilk or 1.5 cups of plain yogurt (sour)
  • 1/2 cup besan (chickpea flour)
  • 1- 1.5 teaspoon salt
  • 3/4 teaspoon turmeric powder
  • 1/2 teaspoon cayenne Adjust to taste
  • 4 cups water add 5 cups if yogurt is too thick
  • 1 tablespoon ghee or oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds (Methi Seeds)
  • 6-7 curry leaves : optional
  • 1 medium shallot thinly sliced : optional
  • 1-2 green chillies whole. optional
Rice
  • 1 cup basmati rice rinsed 2-3 times
  • 1 cup + 2 tablespoons water
  • 1 teaspoon oil
  • 1/2 teaspoon salt
Onion-Spinach Pakoras (Fritters): skip for a simple kadhi
Garnish
Instructions
  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.

  2. 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.

  3. Pressure Cook: Close lid. Cancel SAUTE. Set vent to sealing position. Pressure cook for 6 minutes on Manual/Pressure Cook (high).

  4. 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.

  5. 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.

Recipe Video

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Punjabi Kadhi Chawal | Yogurt-based Curry with Rice in Instant Pot
Amount Per Serving
Calories 364 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 1789mg 75%
Potassium 457mg 13%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 7g
Protein 12g 24%
Vitamin A 15.7%
Vitamin C 27.4%
Calcium 13.4%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Punjabi Kadhi Chawal (Yogurt Curry with Rice) in instant pot by Spice Cravings. A delicious yogurt and chickpeas-flour based curry, called Kadhi, and chickpeas-flour fritters, called Pakoras, served over aromatic basmati rice! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

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