Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
A typical Punjabi household, probably eats this at least once a week for lunch on Sundays or holidays. I do not like a lot of spices as I feel the flavors should come from the base ingredients and the spices should not takeover. So I have not used a lot of spices but as always there are a lot of different recipes for this as well. Eat this with boiled steamed rice and the taste is heavenly.
Please follow and like us:
Ingredients
Adjust Servings
- For seasoning
- For tempering (Optional)
- For Pakodas
Instructions
-
For Pakodas
-
Mix besan for the pakoda with approximately 4 tbsp water to get smooth consistency. Add salt, chili powder and baking powder. Leave it for about 10 minutes.
-
Fry the pakodas and keep them aside.
For kadi
-
Take the besan in a mixing bowl.
-
Add yogurt to this and mix. Try to remove all lumps.
-
Add water to this mix with all the dry spices and mix again. I use a hand blender to mix.
For seasoning
-
Turn the Instapot on saute mode high for 20 minutes.
-
Add oil with mustard and fenugreek seeds.
-
When the seeds splutter add the sliced onions.
-
After the onions turn translucent add the ginger garlic paste.
-
Add the slit Serrano pepper in the Instapot.
-
Keep stirring till the raw smell of ginger garlic paste is gone and then add the yogurt and besan mix.
-
Seal the lid and turn the Instapot to pressure cook on normal for 10 minutes.
-
When the Instapot is off and the steam is released naturally open and stir the kadi and add the pakodas. This is ready to eat at this stage as well but a true Punjabi likes some added Ghee to it so the next step is optional.
-
In a small pan on the stove add ghee and add the chili powder Turn the heat off.
-
Season the kadi with this and enjoy it with steamed rice.
