Love Malai Kofta but short on time? My version of the traditional recipe uses a shortcut method, enabling you to cook this dish in under 20 minutes without sacrificing the authentic flavors. I'm excited to share both Instant Pot and stove-top recipes!
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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!
-Shruthi
What is Malai Kofta
A classic north Indian dish, Malai Kofta is made with vegetable kofta (fried vegetable dumplings) simmered in a creamy tomato-based sauce.
Before I dive into my quick and easy recipe let me explain how the traditional Indian kofta curry is prepared:
First, koftas are prepared - round patties made from vegetables or ground meat such as chicken (try my chicken kofta curry), lamb, or goat, mixed with aromatic spices, and then fried.
Next, a creamy tomato-based sauce with onions, ginger, garlic, and a few spices is cooked.
Finally, the koftas are added to the sauce and simmered together. The result is a melt-in-your-mouth malai kofta curry that pairs perfectly with roti, or naan. I often serve Kofta curry with Instant Pot Chickpea Biryani for a hearty meal.
Looking to explore more homemade Indian cuisine? Here are some authentic Indian curry recipes you can try at home.
The Secret Ingredient
The secret ingredient in my malai kofta recipe is the frozen GRÖNSAKSBULLAR veggie meatballs from IKEA. They are made with chickpeas, green peas, kale, corn, onion, red peppers, and pea protein. No need to chop veggies, roll the koftas and fry!
Once the sauce is ready, simply add the frozen veggie-balls—no need to thaw—and simmer until they are heated through. You'll have a delicious kofta curry ready to serve in no time.
Best of all, this recipe uses the malai sauce from my popular Butter Chicken recipe as the base that is creamy, delicious, and easy to make.
Important Tip: Do not add the meatballs during pressure cooking as they will break with the high-pressure cooking. Add them without thawing after the pressure cooking cycle completes and then cook on saute mode until heated through.
How to Make Kofta Curry
Here is my step-by-step recipe using the Instant Pot Pressure Cooker. Please check the recipe card below for a more detailed recipe that also includes stovetop instructions:
- Set Instant Pot to saute(more) mode and heat ghee. Add onion, and salt and cook until onions are soft and translucent for 2 minutes, use a glass lid to speed up the 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 the pressure valve to the sealing position. Pressure Cook (Hi) for 4 minutes followed by quick release. Open the Instant Pot, and 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 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 Turmeric Cumin Cauliflower Rice
- Serve as a topping on homemade pizzas.
More Easy Indian Curries You'll Love
- Quick & Easy Paneer Makhani
- Mushroom Masala (Instant Pot & Stove Top)
- South Indian Veg Kurma (Mild mix vegetable curry in coconut sauce)
- Instant Pot Dum Aloo (Curried Baby Potatoes)
- Easy Aloo Gobi (Potato & Cauliflower Curry)
Recipe
Shortcut Malai Kofta (Instant Pot or Stovetop)
Recipe Video
Ingredients
- 2 tablespoons ghee or oil for vegan
- 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
- 1 can coconut milk regular full fat, refrigerated **
- 3 plum tomatoes pureed
- 2 tablespoons tomato paste
- 1 teaspoon garam masala or to taste
- 2 tablespoons kasoori methi (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 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.
Notes
- Refrigerate the coconut milk can for a few hours or freeze it for at least 20 minutes. This will make it easier to separate the cream from the liquid.
- 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, 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 they 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.
Supriya Kumar says
Love your receipes!
How much water and how much heavy cream if we substitute it for the can of coconut milk?
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.
Cindy says
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 ; )
Archana says
Thank you! I am so glad you enjoyed this easy kofta recipe!
Barb says
This was absolutely delicious - so easy too! I added mushrooms & used my instant pot so it was quick.
Archana Mundhe says
love the idea of adding mushrooms to this curry!
Julie says
Loved this recipe. I made it last week as part of my meal prep for the week and it held up. I used Trader Joe's Frozen Jasmine rice. Easy & delicious, great for meal prep. If you want a mild kofta, use 1/2 of the red chili and add more. Thank you!
Archana Mundhe says
Thank you so much for your feedback! I’m glad you loved the recipe and that it worked well for your meal prep. Using Trader Joe's Frozen Jasmine Rice is a great idea for a quick and easy meal. And thanks for the tip on adjusting the spice level—perfect for those who prefer a milder kofta. Happy cooking!