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Kashmiri Rista – Instant Pot Chicken Meatball Curry

Shilpa
This Kashmiri Rista – Instant Pot Chicken Meatball Curry is smeared in the most amazing rich and creamy gravy. The meatballs are packed with such an appetizing flavor. Whether you're serving adults or a family-friendly crew, this dish is a flawless crowd pleaser.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 5

Equipment

  • Electric Pressure Cooker

Ingredients
  

For the Meatballs

For the Curry

Instructions
 

For the Meatballs

  • Firstly puree/blend: 1/4 onion (1/2 cup), ¼ cup fresh cilantro leaves and 1 serrano pepper in a blender to make a fine paste.
  • Add the blended paste to the ground chicken.
  • Add in ½ tsp ginger garlic paste, 1 tsp Kashmiri chili powder, 1 tsp ground turmeric, ½ tsp ground ginger, 1 tsp ground cumin, and 1 tsp salt to the ground chicken. Further add in 1 tbsp chickpea flour, 1 tbsp oil and mix well. The mixture should be very moist but still hold its shape if rolled into meatballs. Make about 10 large meatballs.

For the Curry

  • Blend ½ onion, 2 tomatoes, ¼ cup cilantro and 3 serrano peppers in a blender. Set aside.

To Cook

  • Select sauté on the  Instant Pot and adjust to normal. Next, add 6 tbsp oil to the pot. Moreover, when the oil is hot add in 1 tsp cumin seeds, 1 cinnamon stick, 2 whole black cardamom pods, 2 green cardamom pods, and 4 cloves.
  • In about 30 seconds, add in 2 tsp Kashmiri chili powder and ¼ cup water. Stir well.
  • Next, in about 60 seconds add in 1 tbsp ground fennel, 1/2 tsp ground ginger, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp ginger garlic paste, 1/2 tsp salt and 1/2 tsp garam masala. Stir and mix well.
  • Additionally, add in the blended tomato, onion, cilantro and serrano peppers blend. Let the curry sauté for 3 to 4 minutes until oil leaves the sides.
  • Add in ½ cup water, stir well. Finally, gently add in the meatballs.
  • Press cancel. Close the lid and select manual/high pressure for 8 minutes. Finally, when done let the pressure release naturally. If you like it to be less soupy you can select sauté and bring it to the desired consistency.
  • Transfer to a serving bowl and serve with rice.

Notes

  • Kashmiri food contains a lot of oil. I have used 6 tablespoons oil here. Normally this dish has oil floating on the top. You can add more if you desire.
  • Traditionally, after the balls are made, they are deep-fried. I have eliminated that step to make a healthier and fast version. Please feel free to deep fry the chicken balls if you want to, and follow the same steps after.
  • The whole spices (cardamom pods, cinnamon stick, cloves, can be discarded, they don't need to be consumed).
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