Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4



2 medium potatoes, boiled and mashed

1 carrot, grated

1/2 cup peas

1 onion, grated

2 tablespoons gram flour (besan)

2 tablespoons corn flour

Salt to taste

Oil for frying

1 tablespoon butter

1 onion, finely chopped

2 tomatoes, pureed

2 cloves garlic, minced

1-inch ginger, grated

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon red chili powder

1/2 cup cream

Fresh coriander leaves, for garnish



In a bowl, combine mashed potatoes, grated carrot, peas, grated onion, gram flour, corn flour, and salt. Mix well to form a dough.

Divide the mixture into small portions and shape them into round koftas (dumplings). Heat oil in a pan and deep fry the koftas until golden brown.

Drain on a paper towel and set aside. In the Instant Pot, heat butter using the Sauté mode. Add cumin seeds, ginger, garlic, and onions.

Sauté until onions turn translucent. Add pureed tomatoes, coriander powder, garam masala, red chili powder, and salt.

Cook for 2 minutes. Add cream and mix well. Gently add the fried koftas to the sauce and simmer for 5 minutes.

Garnish with fresh coriander leaves and serve hot with rice or naan.


Nutritional Stats:

28g carbs

11g fat

5g protein

4g fiber