Instant Pot Yogurt & Besan Recipe – Traditional Indian Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Yogurt & Besan Recipe – Traditional Indian Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Yogurt & Besan Curry made super easy in the Instant Pot. This is a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a classic Indian curry, perfect for a cozy weeknight dinner or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Yogurt & Besan curry is a game-changer. It’s incredibly easy to make, ready in under 30 minutes, and delivers that authentic, home-cooked Indian flavor we all crave. The Instant Pot does all the hard work, ensuring a smooth, creamy texture without constant stirring. Plus, it’s a wonderfully versatile dish – you can adjust the spice level to your liking and serve it with rice, roti, or even naan.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 cups yogurt
• 4 tablespoons besan (gram flour)
• Pinch of turmeric powder
• 1.5 teaspoon cornstarch (optional, for extra thickness)
• 1 tablespoon sugar
• 3.5 cups water
• 2 teaspoons ghee
• 1 teaspoon oil
• 1 inch cinnamon stick
• 2 whole cloves
• 1 whole dried red chili
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.125 teaspoon hing (asafoetida)
• 1 inch ginger, grated
• 1 green chili, slit
• 8-10 curry leaves
• 0.75 teaspoon salt (or to taste)
• 1-2 tablespoons cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Yogurt (Type & Fat Content): I prefer using full-fat yogurt for the richest flavor and creamiest texture. However, you can use low-fat or Greek yogurt – just be mindful that Greek yogurt is thicker, so you might need to add a little extra water to the batter. Around 400-500g of yogurt works perfectly.

Besan (Gram Flour) – Regional Variations & Quality: Besan is the star of this curry! Look for a good quality besan that’s finely ground and has a fresh aroma. Different regions in India use slightly different types of besan, but any standard gram flour will work beautifully.

Turmeric Powder – Health Benefits & Sourcing: Turmeric isn’t just about color and flavor; it’s packed with health benefits! Try to source organic turmeric powder for the best quality and potency. A little goes a long way, so a pinch is usually enough.

Hing (Asafoetida) – A Unique Spice & Its Uses: Hing has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s a staple in Indian cooking, especially for lentil dishes and those involving yogurt. A little goes a long way – seriously!

Ghee vs. Oil – Flavor & Tradition: Ghee adds a beautiful nutty flavor that’s traditional in this recipe. However, if you don’t have ghee, you can use oil instead. I like to use a neutral oil like vegetable or canola.

Regional Variations in Spice Levels: Spice levels vary hugely across India! Feel free to adjust the number of green chilies and dried red chilies to suit your preference. Some families even add a pinch of red chili powder for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, whisk together the yogurt and besan until smooth. Add the turmeric powder, cornstarch (if using), sugar, and 3 cups of water. Whisk everything well to create a thin, lump-free batter.
2. Now, turn on your Instant Pot and set it to the ‘Sauté’ mode. Add the ghee and oil to the pot. Once hot, add the cinnamon stick, cloves, and dried red chili. Sauté for about 30 seconds, until fragrant.
3. Add the mustard seeds and cumin seeds. Let them sizzle for a few seconds, then add the hing, grated ginger, slit green chili, and curry leaves. Sauté for another 30 seconds, until everything is nicely fragrant.
4. Carefully pour the yogurt-besan batter into the Instant Pot. Important: Whisk continuously for about a minute to prevent the yogurt from curdling.
5. Close the Instant Pot lid and set the valve to ‘Sealing’. Select the ‘Soup’ mode and set the cooking time to 10 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then do a quick release to release any remaining pressure.
7. Open the lid and stir in the salt. If the curry is too thick, add up to ½ cup of water to adjust the consistency.
8. Garnish with fresh cilantro and serve hot with rice!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Right Consistency: The key to a perfect Yogurt & Besan curry is the consistency. It should be creamy and slightly flowing. Adjust with water as needed.

Preventing Yogurt from Splitting: Whisking continuously when adding the yogurt batter to the hot spices is crucial to prevent it from splitting. Low and slow is the way to go!

Blooming Spices for Maximum Flavor: Sautéing the whole spices in ghee or oil releases their essential oils, creating a more aromatic and flavorful curry. Don’t skip this step!

Using the Instant Pot Safely & Effectively: Always follow the manufacturer’s instructions for your Instant Pot. Be careful when releasing the pressure, and never open the lid until the pressure has been fully released.

Variations

Let’s get creative!

Vegan Adaptation (Using Plant-Based Yogurt): You can easily make this curry vegan by using plant-based yogurt (like soy or cashew yogurt) instead of dairy yogurt.

Gluten-Free Confirmation: This recipe is naturally gluten-free, as besan is a gluten-free flour.

Spice Level Adjustment (Mild, Medium, Hot): Adjust the number of green chilies and dried red chilies to control the spice level. For a milder curry, remove the seeds from the green chilies.

Festival Adaptations (Specific Regional Celebrations): In some regions, this curry is traditionally made during festivals like Teej or Ganesh Chaturthi. You might add a touch of sweetness or different spices depending on the specific celebration.

Serving Suggestions

This Yogurt & Besan curry is incredibly versatile! Here are a few serving suggestions:

• Steaming hot rice (Basmati is my favorite!)
• Warm rotis or parathas
• Fluffy naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Can I make this recipe without an Instant Pot? Yes! You can make this curry in a regular pot on the stovetop. It will take longer (about 45-60 minutes) and require more stirring to prevent sticking and splitting.

What is the best type of yogurt to use for this recipe? Full-fat yogurt gives the best flavor and texture, but you can use low-fat or Greek yogurt as well.

Can I adjust the sourness of the curry? Yes, you can! If you prefer a less sour curry, use a milder yogurt or add a little more sugar.

What can I serve with this Yogurt & Besan Curry besides rice? Rotis, parathas, naan, or even quinoa are all great options.

How can I tell if the hing (asafoetida) is fresh? Fresh hing has a strong, pungent aroma. If it smells faint or stale, it’s probably past its prime.

Can I freeze leftovers of this curry? While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!