instant pot kadhi pakora

Instant Pot Kadhi Pakora

  • Author: My Heart Beets


In order to make this recipe so that it tastes absolutely amazing, you will need to make all three parts: kadhi, pakoras, tadka. The spinach and onion pakoras and tadka add big flavor to this simple creamy kadhi.



  • 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
  • 1 teaspoon coriander powder
  • ½ teaspoon salt
  • ¼  teaspoon black pepper
  • ¼ teaspoon carom seeds (ajwain)
  • ⅛ teaspoon cayenne
  • 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 



  • 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 and golden, then flip the pakora and wait another minute to cook the other side. Place the cooked pakoras on a paper-towel-lined plate. 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 or pan 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.