A classic north Indian dish, Malai Kofta is made with deep-fried vegetable dumplings {koftas} that are added to a creamy tomato-based sauce. My version of the Malai Kofta uses store-bought vegetarian meatballs to get the same authentic flavors in a fraction of time. I have included both Instant Pot and Stove Top Recipes here.
The traditional malai kofta 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.
The secret ingredient in my malai kofta recipe that makes it super fast is the GRÖNSAKSBULLAR veggie meatballs from IKEA. They are made with chickpeas, green peas, kale, corn, onion, red peppers, and pea protein.
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.
This recipe uses my healthy and easy butter chicken sauce recipe as the base! 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.
Tips
- Do not add the meatballs during pressure cooking. Add them after the pressure cooking cycle completes and then cook on saute mode until heated through.
- You can use 1 cup of store-bought tomato puree instead of homemade fresh tomato puree
- In addition to IKEA meatballs, I have also tried and liked Trader Joe's, Whole Foods, and Wegman's meatless meatball options
- You can make this recipe with heavy cream or cashew cream instead of coconut cream. Simply replace the coconut milk water with half a cup of plain water and stir in half a cup of heavy cream or cashew cream after pressure cooking
- Don't have an Instant Pot? Check the recipe card notes for the stovetop malai kofta recipe.
Instructions
Here is my Step by step recipe to make EASY Malai Kofta in the Instant Pot Pressure Cooker. Please check the recipe card below for a more detailed recipe that also includes stovetop instructions:
- Set Instant Pot on Saute(More) mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2 minutes (with a glass lid on to speed this process). Add ginger, garlic, turmeric, and red chili powder. Mix well. 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.
- Close the Instant Pot with pressure valve to sealing position. Cook on Manual / Pressure Cook (Hi) for 4 minutes followed by quick release. Open the Instant Pot, allow it 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.
- Add frozen veggie balls and cook the veggie balls on sauté mode for 5 minutes or until heated through. Add the coconut cream and gently stir everything together. Garnish with cilantro.
Serving ideas
- Serve with Paratha, Roti, or Naan
- For a gluten-free meal serve it with Jeera rice for a gluten-free meal
- For a low carb meal serve with or cauliflower rice for a low carb meal
- Serve as a topping on homemade pizzas.
Did you enjoy this kofta curry? Try my chicken kofta curry recipe next!
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Instant Malai Kofta
Ingredients
- 2 tablespoons ghee
- 1 large onion finely chopped
- 1 teaspoon salt
- 1 tablespoon fresh ginger grated
- 1 tablespoon fresh garlic minced
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri red chili powder or any mild red chili powder
- 3 plum tomatoes pureed
- 1 can coconut milk regular and not low fat
- 2 tablespoons tomato paste
- 1 teaspoon garam masala or to taste
- 2 tablespoons dried fenugreek leaves
- 2 teaspoon sugar
- 24 frozen vegetable balls IKEA, Trader Joe's or similar brands
- ¼ cup cilantro chopped, for garnish
Instructions
- Set Instant Pot on Saute(More) mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2 minutes (with a glass lid on to speed this process)
- Add ginger, garlic, turmeric and red chili powder. Mix well. 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.
- Close Instant Pot with pressure valve to sealing position. Cook on Manual / Pressure Cook (Hi) for 4 minutes followed by quick release.
- 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.
- Add frozen veggie balls and cook them on saute mode for 5 minutes or until the veggie balls are heated through.
- Add the coconut cream and gently stir everything together. Garnish with cilantro. Enjoy with steamed rice, parathas or as a sauce and topping on homemade pizzas.
Video
Notes
- Do not add the meatballs during pressure cooking. Add them after the pressure cooking cycle completes and then cook on saute mode until heated through.
- You can use 1 cup of store-bought tomato puree instead of homemade fresh tomato puree
- In addition to IKEA meatballs, I have also tried and liked Trader Joe's, Whole Foods, and Wegman's meatless meatball options
- You can make this recipe with heavy cream or cashew cream instead of coconut cream. Simply replace the coconut milk water with half a cup of plain water and stir in half a cup of heavy cream or cashew cream after pressure cooking
Stove Top Recipe
Heat ghee in a heavy-bottomed pot or pan. Add onions and salt. Cook until onions are soft and translucent for about 6 to 8 minutes on medium-high heat. Cover with a lid to speed up the process but remember to stir a few times. Add ginger, garlic, turmeric, and red chili powder. Mix well. 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. Cook covered for 10 to 12 mins on medium heat. Blend the sauce until smooth using a hand blender or put the sauce in a blender jar and puree until creamy. Return the puree to the pan if using a blender jar. Stir in tomato paste, garam masala, fenugreek leaves, and sugar. Add frozen veggie balls and mix well. Cook covered on medium-low heat for 5 to 7 minutes until heated the veggie balls are heated through. Add the coconut cream and gently stir everything together. Garnish with cilantro.Nutrition
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Lita says
hi!!! I made this tonight and looooooooved it. thank you so much for the recipe! the only issue I had was the pan scortching before putting in the coconut cream part. any suggestions?
Archana says
Hi Lita, You can add extra 1/4 cup of liquids next time. Or make sure that all the liquids are not evaporating before you close the Instant Pot for the pressure cooking cycle. You can also press cancel if you need time to mix everything before closing the lid for pressure cooking.
Sandeep says
Can I use canned tomato if I don't have fresh tomatoes on hand? Thx!
Archana says
Yes! Canned tomatoes will work
Maureen says
Love this recipe exactly as written! Would this freeze well? I would add the veg balls once reheated. We like to cook them in the oven for some crunch 🙂
Archana says
Thank you and yes you can make a big batch of just the sauce and freeze. It works really well. Then add the veg balls as needed.
Shruthi says
This recipe is just genius. LOVED it. I've been missing malai kofta's ever since I went vegan since they're most often not vegan at Indian restaurants, and they're just too much effort to make from scratch (especially with a very busy toddler wanting your attention LOL). Thank you so much, it was soooo good!
Archana says
Hi Shruthi, Thank you for your lovely feedback. I am glad you enjoyed the flavors. And now that you have the veggie meatballs, you might want to try the veggie manchurian recipe too. It is absolutely delicious.
Vimmi says
Hi Archana..............Veggie Kofta recipe is amazing..............every time I make it people love it and have been asking for recipe and I have been directing them to your website:-)
This recipe is effortless with IKEA veggie balls and thank you so much for this lovely and yummy recipe.
Archana says
You are most welcome Vimmi! Please do rate the recipe. Have you tried making Veggie Manchurian with the IKEA veggie balls? That comes out yummy too.
Danielle says
Hi. This looks so good, and I have been looking for a dish to make with my IKEA veggie balls that have been waiting in my freezer for me to know what to do with them. I don't have an instant pot, however. What modifications would need to be made to make this sauce on the stovetop and add it over the baked veggie balls? Thanks in advance!
Archana says
Hi Danielle, You can easily do this recipe on stovetop. Just saute and cook the onions until translucent. Then add ginger and garlic and cook for 2 mins. Then add remaining ingredients and bring it to boil for 2 mins.
Danielle says
Great; thank you! Wasn't sure if anything else would change. Am trying it tonight!
Archana says
Great! Let me know how you like it!
Maureen says
Wondering how this would work with cashew cream instead of coconut milk?
Archana says
It will work equally good!
Bettina says
The salad you served with the naan pizza looks delicious. Could you please share the ingredients/recipe? Thank you.
Archana says
Trader Joe’s spring salad mix, cucumber, carrots and sprinkled nuts and sesame seeds
Also Trader Joe’s dressing but olive oil and balsamic vinegar works well too
Shruti says
Thanks so much for the recipe. Came out amazing and it vanished in no time
I want to try it again today for a party. Can you answer these Questions please:
1. Can I double or triple the recipe in 6qt IP?
2. Can I use more tomato paste to substitute for tomato? What will be the ratio?
3. I dont have coconut milk, should I replace with cashews and regular cream? What will be the quantity for each?
Archana says
Yes you can double or triple the recipe. I would not recommend tomato paste as a substitute for tomato. And yes you can use any cream you like!
michelle pederson says
Hi Archana,
Could you provide instructions for making this with regular dairy instead of coconut milk?
Thanks!
Archana says
Yes! You can substitute water and heavy cream instead. So water during pressure cooking and then stir in heavy cream in the end.
Cathy says
I have fenugreek seeds not dried leaves. Is there a way to sub one for the other?
Archana says
Cathy, just skip the febugreek leaves. Seeds have a very different flavor.
Aiysha says
Made it tonight. My local IKEA was out on a back order for the veggie balls for a while. I found them yesterday. Thank you for sharing the fabulous recipe. It looks and tastes delicious.
Archana says
Thank you for the feedback Aiysha
Dale Hammerschmidt says
This is a very fine recipe, and it worked without difficulty using an old-fashioned (and indeed old) stove-top pressure cooker. I used the Aldi brand of mock meatballs, which is what I happened to have on hand. The result was better in texture than I have ever achieved by making my own veggie balls, and the flavor was right up there with the very best I've had in restaurants. It was lovely served on tamarind rice.
Sonal says
If using canned tomato puree, what would be the amount to use? Thanks!
Archana says
1 cup canned puree
Sonal says
So delicious!! The sauce is the best part! You could totally add paneer or chicken and it would be just as delicious! My kids loved it too!
Manal says
So very good! The sauce was delicious. I need to get my hands on the Ikea meatballs though. The brand I had on hand just wasn't as good.
donna says
Wow! This was terrific and so easy. Thanks so much for taking the time to post-Excellent.