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    Home » Instant Pot Recipes

    Easy Malai Kofta

    Published: Jun 5, 2017 · Modified: May 10, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 80 Comments

    1616 shares
    Jump to Recipe

    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.

    malai kofta served with naan

    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.

    Malai Kofta served with rice and rotis

    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.

    kofta curry served with naan and cucumber salad

    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.
    • Malai Kofta
    • Malai Kofta
    • 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.
    • Malai Kofta
    • Malai Kofta
    • Malai Kofta
    • 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. 
    • Malai Kofta
    • Malai Kofta

    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.
    malai kofta served as a pizza

    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.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    malai kofta served with naan and cucumber salad
    Print Recipe Pin Recipe Save Saved!
    4.53 from 59 votes

    Instant 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.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Entree
    Cuisine: Indian
    Servings: 5
    Calories: 399kcal
    Author: Archana Mundhe

    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

    Calories: 399kcal | Carbohydrates: 20g | Protein: 16g | Fat: 30g | Saturated Fat: 21g | Cholesterol: 15mg | Sodium: 932mg | Potassium: 599mg | Fiber: 6g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 11.1mg | Calcium: 70mg | Iron: 3.4mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Lita says

      April 24, 2018 at 10:03 pm

      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?

      Reply
      • Archana says

        April 26, 2018 at 6:17 am

        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.

        Reply
      • Sandeep says

        July 27, 2019 at 6:55 pm

        Can I use canned tomato if I don't have fresh tomatoes on hand? Thx!

        Reply
        • Archana says

          July 27, 2019 at 7:48 pm

          Yes! Canned tomatoes will work

          Reply
    2. Maureen says

      July 15, 2018 at 11:03 am

      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 🙂5 stars

      Reply
      • Archana says

        July 15, 2018 at 11:22 am

        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.

        Reply
    3. Shruthi says

      July 20, 2018 at 12:28 pm

      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!5 stars

      Reply
      • Archana says

        July 20, 2018 at 1:26 pm

        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.

        Reply
    4. Vimmi says

      July 20, 2018 at 2:36 pm

      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.

      Reply
      • Archana says

        July 20, 2018 at 5:34 pm

        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.

        Reply
    5. Danielle says

      July 24, 2018 at 12:51 pm

      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!

      Reply
      • Archana says

        July 24, 2018 at 1:30 pm

        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.

        Reply
        • Danielle says

          July 24, 2018 at 1:33 pm

          Great; thank you! Wasn't sure if anything else would change. Am trying it tonight!

          Reply
          • Archana says

            July 24, 2018 at 10:13 pm

            Great! Let me know how you like it!

            Reply
    6. Maureen says

      November 12, 2018 at 10:02 am

      Wondering how this would work with cashew cream instead of coconut milk?

      Reply
      • Archana says

        November 13, 2018 at 10:59 pm

        It will work equally good!

        Reply
    7. Bettina says

      March 03, 2019 at 12:26 pm

      The salad you served with the naan pizza looks delicious. Could you please share the ingredients/recipe? Thank you.

      Reply
      • Archana says

        March 03, 2019 at 12:35 pm

        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

        Reply
    8. Shruti says

      March 22, 2019 at 1:46 pm

      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?

      Reply
      • Archana says

        March 25, 2019 at 9:45 pm

        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!

        Reply
    9. michelle pederson says

      March 29, 2019 at 3:06 pm

      Hi Archana,

      Could you provide instructions for making this with regular dairy instead of coconut milk?

      Thanks!5 stars

      Reply
      • Archana says

        March 29, 2019 at 10:56 pm

        Yes! You can substitute water and heavy cream instead. So water during pressure cooking and then stir in heavy cream in the end.

        Reply
    10. Cathy says

      November 05, 2019 at 10:19 pm

      I have fenugreek seeds not dried leaves. Is there a way to sub one for the other?

      Reply
      • Archana says

        November 06, 2019 at 5:52 pm

        Cathy, just skip the febugreek leaves. Seeds have a very different flavor.

        Reply
    11. Aiysha says

      November 10, 2019 at 7:10 pm

      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.5 stars

      Reply
      • Archana says

        November 13, 2019 at 10:14 pm

        Thank you for the feedback Aiysha

        Reply
    12. Dale Hammerschmidt says

      February 15, 2020 at 9:39 pm

      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.5 stars

      Reply
    13. Sonal says

      December 15, 2020 at 2:17 pm

      If using canned tomato puree, what would be the amount to use? Thanks!

      Reply
      • Archana says

        December 15, 2020 at 2:57 pm

        1 cup canned puree

        Reply
    14. Sonal says

      December 15, 2020 at 7:29 pm

      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!5 stars

      Reply
    15. Manal says

      January 06, 2021 at 7:47 pm

      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.5 stars

      Reply
    16. donna says

      February 23, 2021 at 7:30 pm

      Wow! This was terrific and so easy. Thanks so much for taking the time to post-Excellent.5 stars

      Reply
    17. Cindy says

      February 06, 2023 at 8:10 pm

      This was easy and delicious, thank you! I had veggie kofta for the first time over the weekend and wanted to replicate it at home. I had no idea how labor instense it is and was thrilled when I came across your version. I decreased the chili powder but otherwise followed the recipe as written and we LOVED it! I used the Trader Joe's veggie bites b/c TJs is way closer than IKEA. Thanks again, I'm off to look at your other recipes ; )5 stars

      Reply
      • Archana says

        February 07, 2023 at 9:46 am

        Thank you! I am so glad you enjoyed this easy kofta recipe!

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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