Instant Pot Kadhi & Rice | Mixed Vegetable Kadhi
Quick, easy, and healthy mixed vegetable kadhi (yogurt and chickpea flour-based curry) recipe made in Instant Pot! Learn how to cook rice and kadhi together using the pot-in-pot method with detailed step-wise pictures.
Servings: 6
Calories: 195kcal
Equipment
- Instant Pot
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;
For yogurt mix
- ¾ cup yogurt I used no-fat Greek yogurt
- 2.5 cups water divided. You can add upto 3 cups of water
- ¼ cup chickpea flour
To temper
- ½ tbsp oil I used coconut oil
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- ⅛ tsp asafoetida
- 1 strand curry leaves
- 1 green chili chopped
- 1- inch ginger peeled and chopped
- 1 cup onion chopped
Vegetables
- 2 carrots peeled and chopped approx 120 grams
- 1 broccoli head approx 120 grams
- 2 cups spinach chopped approx 70 grams
Spices
- ½ tsp red chili powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- 1.5 tsp salt or as required
Other ingredients
- 2 tbsp cilantro finely chopped
- ¾ cup basmati rice
- 1.25 cup water
Instructions
Prepare the yogurt chickpea flour mix
- Add the yogurt, chickpea flour, and ¾ cup of water to a mixer jar or blender.
- Blend it thoroughly and set it aside.
Prepare the tempering
- Set the Instant Pot in saute mode, and when the display shows "HOT', add the oil. Add mustard seeds, fenugreek seeds, and asafoetida when it is hot. Let the mustard seeds splutter and the fenugreek seeds turn deep red. Next, add the chopped green chilies, ginger, and curry leaves and saute for 30 to 45 seconds.
- Add the chopped onion and saute until it becomes soft and translucent.
Add the veggies and spices
- Add the carrots, broccoli, spinach, and spices - red chili powder, coriander powder, turmeric powder, and salt.
- Mix well. Add ¼ cup of water, scrape the bottom, and cook for a couple of minutes. Then turn off the Instant Pot.
Add the yogurt mix and keep the rice
- Now add the yogurt and chickpea flour blend and the remaining water. Mix well.
- Place the tall trivet or the egg rack inside and place the rice bowl. Ensure you rinse the basmati rice well and soak it for 20 minutes or until the kadhi prep work continues. Drain the water, add 1.25 cups of fresh water, and keep the rice bowl on the tall trivet below.
Cook the rice and kadhi
- Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 4 minutes at high-pressure mode. When the cooking is complete, wait 5 minutes and then release the remaining pressure. Carefully open the lid after releasing the pressure; this is how the kadhi and rice look after the cooking is complete.
- Carefully remove the rice and tall trivet.
Simmer the kadhi
- Mix the kadhi well and set the Instant Pot in saute mode.
- Check for salt and spice. Add salt and red chili powder if needed, then chopped cilantro.
- Let it simmer for two minutes, and turn off the heat.
- Enjoy the kadhi hot with rice.
Video
Notes
- You can use oil or your choice. I highly recommend coconut oil as it adds a nice flavor.
- Adjust the salt and spices to your taste.
- You can make this kadhi only with spinach or mixed vegetables of your choice. Zucchini, asparagus, sweet potatoes, potatoes, eggplant, and squash go well in this kadhi.
- Add more water if you prefer a thin, consistency kadhi. Please note the kadhi thickens as it cools down.
Nutrition
Calories: 195kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 692mg | Potassium: 612mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5060IU | Vitamin C: 101mg | Calcium: 124mg | Iron: 2mg