Instant Pot Palak Kadhi

Palak Kadhi or Indian spinach yogurt soup recipe is an easy and delicious curry where spinach puree is cooked in yogurt chickpea mixture and flavored with spices made in Instant pot pressure cooker or stove top.

The kadhi dish has several variations. Every state, region ,household in India have their own version.I usually make authentic Punjabi Kadhi Pakora or Gujarati Kadhi at home.

But recently i saw Chef Sanjeev Kapoor Palak Kadhi recipe made on the stove top pot ,which is more healthier than the regular kadhi because of addition of spinach.

I wanted to try this Spinach Kadhi in the Instant Pot Pressure Cooker and this is how i landed up making this recipe. This recipe of Kadhi is slightly on thicker side.You can adjust the water according to your preference and also add pakodi’s just before serving.

More recipes you can make with spinach Spinach Pulao/Spinach Rice , Spinach Khichdi , Spinach Corn Rice

HOW TO STORE PALAK KADHI?

Palak Kadhi can be refrigerated for 2-3 days in an airtight container.

Kadhi freezes well in the freezer but it has to be defrost naturally and then reheated on stove top on medium-low heat else it will split.Avoid heating in a microwave, there are chances to split.

SERVING SUGGESTIONS FOR PALAK KADHI

Palak Kadhi can be served with  jeera rice or steamed rice.But can be eaten with quinoa, brown rice! or even eaten as a yogurt soup.

HOW TO MAKE PALAK KADHI IN INSTANT POT STEP BY STEP

PREPARING PALAK YOGURT MIXTURE:

Puree spinach (palak) ,ginger ,green chillies with 1/2 cup of water in a blender to a smooth paste.

Whisk together the besan, yogurt ,turmeric powder and salt to a smooth batter. 

Add pureed spinach ,water and mix well.Keep aside.

PREPARING PALAK KADHI IN INSTANT POT:

Press SAUTE on Instant Pot. Add oil/ghee and once it’s hot add mustard seeds ,cumin seeds, dry red chillies ,fenugreek (methi seeds). Let them crackle.

Next add asafetida ,curry leaves and saute for 15 secs.

Then add chopped onion. Saute till onions turn light brown in color.This step is optional.I dint add onions in this recipe.

Add the spinach-yogurt-gram flour batter into the pot and mix well.

Place the trivet and then the bowl of rice with water. This way they will both cook together.

Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to SOUP (High Pressure) and increase timer to 5 minutes.

We are using the SOUP setting to avoid the yogurt to come to a vigorous boil which could cause it to separate.

Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes.

Remove lid away from you, add chopped spinach.Stir it all up until spinach wilts. Also adjust consistency of the kadhi at this point.If its thick,turn on SAUTE mode ,add some water and simmer for 2 minutes.

Instant Pot Palak Kadhi or Indian Spinach Yogurt Soup is ready to enjoy with steamed rice ,jeera rice.

STOVE TOP POT PALAK KADHI

1. Puree spinach (palak) ,ginger ,green chillies with 1/2 cup of water in a blender to a smooth paste.
2. Whisk together the besan, yogurt ,turmeric powder and salt to a smooth batter.
3. Add pureed spinach ,water and mix well.Keep aside.
4. Take a kadai/pot.Add oil/ghee and once it’s hot add mustard seeds ,cumin seeds, dry red chillies ,fenugreek (methi seeds). Let them crackle.
5. Next add asafetida ,curry leaves and saute for 15 secs.
6. Then add chopped onion. Saute till onions turn light brown in color.This step is optional.
7. Add the spinach-yogurt-gram flour batter into the pot.At this stage keep stirring continuously to avoid lumps and bring it to a boil.
8. Next reduce the heat and simmer for 6 – 8 minutes, stir at regular intervals to avoid the kadhi from curdling. If you find the kadhi too thick in consistency, add extra water.
9. Once done add chopped spinach.Stir it all up until spinach wilts.
10. Add extra ghee tempering on top if you wish and serve Palak Kadhi or indian spinach yogurt soup hot with steamed rice.

TIPS & VARIATIONS

1. Use sour curd,if you do not have sour curd then keep the yogurt in room temperature for 2-3 hours or add lime juice in the end to make the kadhi sour.
2. Cook the Kadhi in SOUP setting to avoid the yogurt to come to a vigorous boil which could cause it to separate.OR you can also cook on PRESSURE COOK mode (low pressure) for 8-10 minutes.
3. Use full-fat yogurt.
4. You can also prepare besan pakodas and add then in to the gravy just before serving.
5. If the palak kadhi splits, then add more besan that has been mixed with water to make a paste and recook the kadhi.

MORE INSTANT POT CURRY RECIPES TO TRY

Rajma Masala

Black Eye Pea Curry(Lobia curry)

Lauki(Bottle gourd) Sabji

Whole green moong dal

Green Lentil Soup 

INSTANT POT PALAK KADHI RECIPE CARD

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