Malai Kofta – Instant Pot

Malai Kofta – A classic north Indian dish, often served in restaurants; is made with deep-fried vegetable dumplings{koftas} that are tossed in a creamy tomato based sauce.

The traditional recipe is a 2-step process. First, the kofta/dumplings are made using assorted vegetables and cheese or ground meat, spices and then deep fried. The dumplings are then added to a creamy tomato based sauce. The result is a melt in the mouth, delectable dish that can be enjoyed with steamed rice or Indian bread. Do check out my recipe for the Chicken Kofta curry recipe.

The secret ingredient in this recipe that makes it super fast are the GRÖNSAKSBULLAR veggie meatballs from IKEA. They are made with chickpeas, green peas, kale, corn, onion, red peppers and pea protein.

malai kofta

A few weeks back a friend of mine made an incredibly delicious Punjabi Kadhi with vegetable balls in her Instant Pot. When I told her how much I loved it, she brought me a huge bag of frozen vegetable balls from IKEA! Yes, the Swedish furniture store! These veggie balls looked great and I could not wait to try them.

Last Friday, while I was debating between a take out and cooking something quick, I decided to put the vegetable balls to test in my InstaPot. I used the healthy and easy butter chicken sauce recipe, tossed the frozen veggie balls and cooked for a minute. The result was a big bowl of yumminess that my boys wiped out in no time.

If you do not have IKEA near you, I would suggest trying your local grocery store for other meatless meatball options, paneer or tofu as a substitute!


Malai Kofta - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Malai Kofta - A classic north Indian dish, often served in restaurants; is made with deep fried vegetable dumplings{koftas} that are tossed in a creamy tomato based sauce.
Ingredients
  • 2 tbsp ghee
  • 1 large onion, finely chopped
  • 1 tsp salt
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh garlic, minced
  • ½ tsp turmeric
  • 1 tbsp Kashmiri red chili powder (or any mild red chili powder)
  • 3 plum tomatoes, pureed
  • 1 can coconut milk (regular and not low fat)
  • 2 tbsp tomato paste
  • 1 tsp garam masala**
  • 2 tbsp dried fenugreek leaves
  • 2 tsp sugar
  • 24 frozen vegetable balls
  • ¼ cup cilantro, chopped, for garnish
Instructions
  1. Set Instant Pot on Saute(More) mode, after the 'hot' sign displays, add ghee.
  2. Add onions and 1 tsp salt. Cook until onions are soft and translucent for 2 mins (with a glass lid on to speed this process)
  3. Add ginger, garlic, turmeric and red chili powder. Mix well.
  4. Separate the coconut cream and water. Keep the coconut cream aside. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices.
  5. Close Instant Pot with pressure valve to sealing position. Cook on Manual(Hi) for 4 mins followed by quick release.
  6. Open the Instant Pot, allow to cool for a couple of minutes. Using a hand blender, carefully blend the sauce until smooth. Stir in tomato paste, garam masala, fenugreek leaves and sugar.
  7. Add frozen veggie balls. Close Instant Pot lid with sealing and cook on Manual(Hi) for 1 minute, followed by quick release.
  8. Add the coconut cream and gently stir everything together.
  9. Garnish with cilantro.
  10. Enjoy with steamed rice or parathas.

 

 

Tandoori Chicken – Instant Pot

Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!

Tandoori Chicken - Instant Pot

Hope you had a great Memorial day weekend! We had a FUN long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the northeast and was bit chilly for the memorial day BBQ, we did not give up on our plans. We decided to bring our cookout indoors. We had chicken marinating for 8+ hours, that I cooked in my InstaPot. The result was succulent, fall off the bone, moist and flavorful tandoori chicken, that we enjoyed with some spicy mint chutney and corn pulao!

Tandoori Chicken - Instant PotTandoori Chicken, marinate uses plain yogurt, mild and bright red Kashmiri chili powder, turmeric, fresh ginger, garlic and garam masala. The longer it is marinated the more flavorful the chicken tastes. Although you can use chicken breasts or thighs to make Tandoori Chicken, my favorite way is to cook with the drumsticks.

Here is a quick video for an easy Tandoori Chicken recipe in Instant Pot:


Tandoori Chicken - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
Ingredients
  • 2 LB (8) Chicken drumsticks, skinned
  • ½ cup plain yogurt (Make It Dairy Free by using Coconut yogurt)
  • ½ tablespoon ginger, grated
  • ½ tablespoon garlic, minced
  • 1-2 tablespoon Kashmiri red chili powder (or any mild red chili powder)
  • ½ teaspoon turmeric
  • 1-2 teaspoon garam masala
  • 2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
Instructions
  1. In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
  2. Dry skinned drumsticks with a paper towel. Put 2-3 slits on each drumstick and apply marinade all over the chicken. Allow the chicken to marinate up to 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes prior to cooking.
  3. Add 1 cup water to the Instant Pot insert. Lightly grease the trivet with cooking oil and place inside the pot. Arrange the marinated Chicken pieces on the trivet.
  4. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
  5. Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.
  6. Note: You can broil the cooked chicken for a few mins. We enjoyed them straight out of the Instant Pot!

 

 

 

 

French Toast / Bread Pudding – Instant Pot

French Toast/Bread Pudding in Instant Pot – This weekend I discovered an amazing recipe! A delightful and moist French Toast with texture of bread pudding, which tasted heavenly. Boys were elated for breakfast plus they had additional toppings to choose from – more butter, chocolate chips, bananas, more marmalade and maple syrup! For a family that mostly eats healthy, we went all crazy this weekend.  Continue reading “French Toast / Bread Pudding – Instant Pot”

Sprouted Lentils Khichdi – Instant Pot

Sprouted Lentils Khichdi – A protein packed, healthy and wholesome dish made with sprouted whole brown or green lentils, rice, ginger, garlic and spices.

I am obsessed with lentils and beans and my collection of them in my pantry keeps growing! With their long shelf life, they come in handy for making healthy and quick protein packed meals and snacks. I often soak and sprout a few different beans and use them during busy weekdays for meals. Sprouted lentils also have more vitamins and are easily digested. With Summer almost here, I am already enjoying the cool, crunchy and healthful sprouted mung bean salad. Continue reading “Sprouted Lentils Khichdi – Instant Pot”

Chicken Biryani – Instant Pot

Chicken Biryani – The epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs that is cooked over low heat for the most delectable flavors.

Chicken Biryani is one of my most favorite dishes and definitely one of the most requested meals at my house. I say meal because you have your proteins and grains all together and you really don’t need anything else to accompany this dish. There are many variations of this recipe that originate in several states of India. My favorite, of course, is the one made by my mom that I grew up eating. I distinctly remember the day when her friend came over to teach her how to make “Dum Biryani”. They spent almost half of the day grinding fresh spices, frying batches of caramelized golden onions and then cooking the chicken marinated in yogurt and spices over long grain basmati rice. It was cooked on a low setting in a large pot with a tightly sealed lid. They actually sealed the lid with dough to make sure it was airtight! Hours passed. We all waited for the big reveal and when the lid opened our entire home was filled with a warm, deep spiced aroma. That was possibly the most heavenly biryani I have ever had. Thankfully, we had enough leftovers and it was surprising to see how much more the flavors developed the next day. Continue reading “Chicken Biryani – Instant Pot”

Ethiopian Spicy Lentil Stew – Instant Pot

Misir Wot, Ethiopian spicy lentil stew, is a healthy, protein packed dish made with few basic ingredients and a flavorful berbere spice mix!

I enjoy Ethiopian cuisine and couldn’t wait to try my hand on some of the recipes. So I decided to make the Ethiopian Berbere Spice blend that I can use to season lentils, chicken and fish. I used Cayenne pepper, paprika, fenugreek seeds, dried ginger, coriander, cloves and few other spices that I had in my pantry. Here is a more detailed recipe for homemade Berbere Spice Blend. Continue reading “Ethiopian Spicy Lentil Stew – Instant Pot”

Chana Saag – Instant Pot {Chickpeas and Spinach Curry}

Chana Saag – A vegetarian, chickpeas and spinach dish cooked in onion, tomato based tangy sauce and spiced with turmeric, cumin and garam masala.

In addition to the restaurant-like Chana Masala, this chana saag dish is a staple for weeknight meals and also a good make-ahead dish for pot lucks and dinner parties. Cooked in no time and Chana Saag is packed with protein, fiber, vitamins and minerals. Here is a link to my original stovetop Chana Saag adapted from a favorite blog!
Continue reading “Chana Saag – Instant Pot {Chickpeas and Spinach Curry}”

Chicken Korma – Instant Pot

Chicken Korma – A mildly spiced chicken curry made with whole spices like cardamom, cloves, black pepper, and cumin simmered in a light, flavorful yogurt based sauce!

After publishing several Instant Pot recipes, I realized that not everyone enjoys spicy foods. Some children might like to try Indian food but will not because it could be too spicy! As much as I love spices, I do not like them overpowering my food. Just because it is Indian food, it does NOT have to be spicy! Continue reading “Chicken Korma – Instant Pot”

Eggplant & Chicken in Garlic Sauce – Instant Pot

Eggplant & chicken in garlic sauce is my all-time favorite dish from the Chinese takeout menu. I LOVE eggplant and I like how it tastes so good with chicken and delicious hot, tangy and sweet garlic-based sauce. Served with hot fried rice this dish is my kind of comfort food to enjoy on a lazy Sunday! Continue reading “Eggplant & Chicken in Garlic Sauce – Instant Pot”

Palak Paneer – Instant Pot

Palak paneer is a classic vegetarian dish from north India, made with fresh spinach and cheese, seasoned with fresh ginger, garlic and garam masala. I have been making this stove top recipe for years now. It is my mom’s healthy recipe, without any cream, cooked with homemade ghee and paneer!

Continue reading “Palak Paneer – Instant Pot”