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Home » Recipes » Curry

Palak Kadhi - Instant Pot & Stovetop

Dec 18, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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 an Instant pot pressure cooker or stovetop.

instant pot palak kadhi recipe in a white bowl and instant pot on side with red chillies for decoration

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

But recently saw Chef Sanjeev Kapoor Palak Kadhi recipe made on the stovetop pot, which is healthier than the regular kadhi because of the 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 the thicker side. You can adjust the water according to your preference and add pakodi's just before serving.

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

yogurt soup served in a bowl with ghee tempering on the top and side of plain basmati rice

How to make Palak Kadhi in Instant Pot

Preparing Palak Yogurt Mixture:

Puree spinach (palak), ginger, green chilies with ½ cup of water in a blender to a smooth paste.

step to blend green chilli ginger and spinach into puree collage

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

step to make besan mixture collage

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

step to add spinach puree to besan mixture collage

Preparing Palak Kadhi in Instant Pot:

Press SAUTE on Instant Pot. Add oil (or ghee), and once it's hot, add mustard seeds, cumin seeds, dry red chilies, 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. This step is optional. I dint add onions to this recipe.

step to prepare tempering in the instant pot collage

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 the pressure valve to SEALING position. Set the pot to SOUP (High Pressure) and increase the timer to 5 minutes.

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

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

step to add besan spinach mixture and cook rice pot in pot collage

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

step to add chopped spinach collage

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

palak kadhi in instant pot insert with tempering on the top

Stovetop Pot Palak Kadhi

  • Puree spinach (palak), ginger, green chilies with ½ 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.
  • Take a Kadai/pot. Add oil/ghee and once it’s hot add mustard seeds, cumin seeds, dry red chilies, fenugreek (methi seeds). Let them crackle.
  • Next add asafoetida, curry leaves and saute for 15 secs.
  • Then add chopped onion. Saute till onions turn light brown in color. This step is optional.
  • 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.
  • Next, reduce the heat and simmer for 6 – 8 minutes, stirring at regular intervals to avoid the kadhi from curdling. If you find the kadhi too thick in consistency, add extra water.
  • Once done add chopped spinach. Stir it all up until spinach wilts.
  • Add extra ghee tempering on top if you wish and serve Palak Kadhi or Indian spinach yogurt soup hot with steamed rice.

Serving Suggestions for Palak Kadhi

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

Tips & Variations

  • Use sour curd, if you do not have sour curd then keep the yogurt at room temperature for 2-3 hours or add lime juice, in the end, to make the kadhi sour.
  • Cook the Kadhi in a SOUP setting to avoid the yogurt coming 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.
  • Use full-fat yogurt.
  • You can also prepare besan pakodas and add them to the gravy just before serving.
  • If the palak kadhi splits, then add more besan that has been mixed with water to make a paste and recook the kadhi.

FAQs

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 defrost naturally and then be reheated on the stovetop on medium-low heat else it will split. Avoid heating in a microwave, and there are chances to split.

More Spinach Recipes

  • Spinach Dal
  • Palak Raita
  • Palak Paneer
  • Tofu Palak
  • Palak Biryani

More Instant Pot Curry recipes

  • Rajma Masala
  • Black Eye Pea Curry(Lobia curry)
  • Lauki(Bottle gourd) Sabji
  • Whole green moong dal
  • Green Lentil Soup 
instant pot kadhi recipe/indian spinach yogurt soup
Tried this recipe?Don’t forget to give a ★ rating below
Palak Kadhi served in a bowl with tempering on the top with side of a rice

Instant Pot Palak Kadhi

Bhavana Patil
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.
5 from 2 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 138
Course: Main Course
Cuisine: Indian
Diet: Gluten-Free, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250 ml

    For Palak Kadhi Mixture

    • 2 cups spinach (palak)
    • 1 inch ginger
    • 3 green chillies
    • ½ cup water to make the spinach puree
    • 1 cup full fat sour curd (yogurt) Or katta dahi
    • 2-3 tablespoon besan (chickpea flour)
    • 2 cups water
    • ¼ teaspoon turmeric powder
    • salt to taste

    For Kadhi:

    • 1 tablespoon ghee or oil
    • ½ teaspoon mustard seeds
    • ½ teaspoon cumin (jeera) seeds
    • ¼ teaspoon fenugreek seeds (methi seeds)
    • 3 dry red chillies
    • 1 stalk curry leaves
    • a pinch asafetida (hing)
    • ½ cup onion finely chopped (optional)
    • salt to taste
    • 1 cup spinach (palak) finely chopped

    Extra Tempering:

    • 1 teaspoon ghee
    • ¼ teaspoon cumin seeds
    • ½ teaspoon red chilli powder

    Instructions
     

    Preparing Palak Yogurt Mixture:

    • Puree spinach (palak), ginger, green chilies with ½ 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.

    To make 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 chilies, 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. This step is optional. I dint add onions to 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 the pressure valve to SEALING position. Set the pot to SOUP (High Pressure) and increase the timer to 5 minutes.
    • We are using the SOUP setting to avoid the yogurt coming 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 the consistency of the kadhi at this point. If it's 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.

    To make Palak Kadhi on Stovetop pot:

    • Follow the same steps to make palak yogurt mixture as above.
    • Take a Kadai/pot. Add oil/ghee and once it’s hot add mustard seeds, cumin seeds, dry red chilies, fenugreek (methi seeds). Let them crackle.
    • Next add asafoetida, curry leaves and saute for 15 secs.
    • Then add chopped onion. Saute till onions turn light brown in color. This step is optional.
    • 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.
    • Next, reduce the heat and simmer for 6 – 8 minutes, stirring at regular intervals to avoid the kadhi from curdling. If you find the kadhi too thick in consistency, add extra water.
    • Once done add chopped spinach. Stir it all up until spinach wilts.
    • Add extra ghee tempering on top if you wish and serve Palak Kadhi or Indian spinach yogurt soup hot with steamed rice.

    Notes

    I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
     

    Tips & Variations

    • Use sour curd, if you do not have sour curd then keep the yogurt at room temperature for 2-3 hours or add lime juice, in the end, to make the kadhi sour.
    • Cook the Kadhi in a SOUP setting to avoid the yogurt coming 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.
    • Use full-fat yogurt.
    • You can also prepare besan pakodas and add them to the gravy just before serving.
    • If the palak kadhi splits, then add more besan that has been mixed with water to make a paste and recook the kadhi.
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 138kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 21mgSodium: 177mgPotassium: 414mgFiber: 3gSugar: 7gVitamin A: 2592IUVitamin C: 71mgCalcium: 120mgIron: 2mg
    Keyword healthy, instant pot kadhi, palak kadhi
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    Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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