Punjabi Kadhi Pakora (Stovetop and Instant Pot)

Ingredients

• 1/2 tsp lemon juice
• 1/2 tsp garam masala
• 1/2 tsp fine sea salt
• 1/8 tsp baking soda
• 1 tsp cumin seeds
• 1/2 tsp cumin powder
• 3/4 tsp coriander powder
• 1/2 medium onion (finely chopped)
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 2 tbsp ghee or oil
• 1/4-1/3 cup water
• 1/2 cup gram flour (besan)
• 1 tbsp cilantro leaves (chopped)
• 4 garlic cloves (crushed or finely chopped)
• 1 cup plain, whole-milk yogurt
• 4 1/2 cups water (this may vary depending on how much it thickens while cooking)
• 2 tsp fine sea salt or table salt (will need more if using kosher salt)
• 1/4 cup neutral oil such as grapeseed or avocado
• 3/4 inch piece ginger (crushed or finely chopped)
• 1/2 small yellow onion (quartered and thinly sliced)
• 1/2 small russet potato (peeled, quartered, and thinly sliced)
• 1 medium Serrano pepper (slit, seeds removed (if desired for less heat) and finely chopped)
• 1 tbsp dried fenugreek leaves
• 1/2 cup + 2 tbsp gram flour (besan)
• neutral oil, as needed (for frying the pakoras)
• 1/2 tsp lemon juice (or white vinegar)
• 8 whole red chili peppers ((I've used button chili peppers))