Step 1

Turn the instant pot on "saute" mode on the normal setting.

Step 2

Once the instant pot is hot, add oil.

Step 3

Once oil is hot, add onions and saute until translucent.

Step 4

Add ginger garlic paste and continue to saute for a few seconds

Step 5

Add tomatoes, cashews and spices - turmeric, red chili powder, coriander powder and cumin powder and saute it.

Step 6

Add water and deglaze the bottom of the pot with a spatula.

Step 7

Cancel saute mode, close the lid and turn the pressure cook mode or manual mode on high setting for 5 minutes with 'release valve' in sealing position.

Step 8

Once done, perform a quick release by moving the valve in venting position until the silver pin drops.

Step 9

Blend using a hand blender into a smooth paste. (You can blend in Vitamix or another blender)

Step 10

Add salt, sugar, and garam masala and mix it well.

Step 11

Add all the kofta ingredients into a mixing bowl.

Step 12

Mix everything well into a soft ball.

Step 13

Divide into 8 parts (about 30 grams each) and make smooth round balls.

Step 14

Preheat the air fryer to 360 °F

Step 15

Place the kofta balls in the air fryer basket preferably on parchment paper.

Step 16

Cook for 8 minutes at 360 °F.

Step 17

Apply oil on the kofta balls on all sides using a basting brush or an oil sprayer.

Step 18

Flip and cook for additional 8 minutes at 360 °F.

Step 19

Heat oil in a frying pan on medium-high flame.

Step 20

Once the oil is hot drop the kofta balls gently and deep fry from all sides until golden brown.

Step 21

Take the kofta balls out from the oil and place them on a kitchen towel.

Step 22

In a serving plate, place all the koftas.

Step 23

Cover it evenly with the curry.

Step 24

Garnish with cilantro leaves and optionally some heavy cream.