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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!
    4.52 from 60 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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    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. woodboneandstone says

      June 05, 2017 at 12:52 pm

      Coincidentally, I made something very similar for lunch today except that I used leftover dal vada for the kofta. Your recipe looks delicious!

      Reply
      • Archana says

        June 05, 2017 at 4:57 pm

        Yum! Daal vada in kofta curry sounds delish. What was the base for your curry sauce?

        Reply
        • woodboneandstone says

          June 05, 2017 at 5:13 pm

          It was a tomato based sauce with coconut milk.

          Reply
          • Archana says

            June 05, 2017 at 5:20 pm

            Sounds Delish!

            Reply
      • Ash says

        November 11, 2018 at 5:52 pm

        Can I use half and half instead? I’m assuming I would just replace it with coconut milk

        Reply
        • Archana says

          November 11, 2018 at 6:51 pm

          Yes half and half will work

          Reply
    2. Lee Ann R says

      June 05, 2017 at 12:56 pm

      If I wanted to substitute tofu and/or paneer, how much would I use? I have both in my pantry.

      Reply
      • Archana says

        June 05, 2017 at 4:54 pm

        I would put 3 cups of paneer or tofu. And use the same steps as that for the veggie balls.

        Reply
    3. Lathiya says

      June 05, 2017 at 4:20 pm

      looks great Archana

      Reply
      • Archana says

        June 05, 2017 at 4:30 pm

        Thank you Lathiya!

        Reply
    4. KalBap says

      June 17, 2017 at 9:11 pm

      Great recipe Archana. And what a great idea with the IKEA veggie balls. I am visiting my kids, of course with the instapot in the trunk of my car. I made this and it was a hit with my family. Archana do keep sharing these wonderful recipes.

      Reply
      • Archana says

        June 17, 2017 at 10:20 pm

        Hi Kalyani! Oh wow, you are traveling with your instapot! Very lucky family to have all yummy food cooked by you. I love those meatballs. They taste yummy in kadhi too. Thank you for your feedback as always?

        Reply
    5. shr says

      August 02, 2017 at 9:33 am

      I've been using Ikea vegan meatballs in Veg Kofta for almost all my potlucks in the past 6 months:) I've also made a yummy veg manchurian dish with it. I put them on my pizza oven for 5 - 6 mins before I put them in my dishes. They get a little bit of a crunch and taste fresh. I always stock two or three big bags in my freezer. They are so versatile.

      Reply
      • Archana says

        August 02, 2017 at 2:05 pm

        Good idea to bake them for a few minutes for a yummy and crunchy snack! I will have to try that soon. Thank you!

        Reply
    6. Mark says

      August 08, 2017 at 1:01 pm

      Hello,

      Thanks for sharing! Can I double the recipe in my 6 Qt Instant Pot? Do you think it would compromise the dish in any way?

      Reply
      • Archana says

        August 08, 2017 at 5:07 pm

        Hi Mark! Doubling recipe works well. Saute the onions for a bit longer and then Follow same pressure cooking time.

        Reply
    7. Cara O'Sullivan says

      August 23, 2017 at 9:56 pm

      This was incredible. Malai Kafka is my favorite Indian dish and now I have a quick way to make it thanks to you!!!

      Reply
      • Archana says

        August 24, 2017 at 5:00 pm

        So happy to hear this Cara!! I am glad you enjoyed this easy and healthy version of malai kofta!

        Reply
    8. Puneeta says

      September 17, 2017 at 5:55 pm

      Hi Archana...will using coconut milk give a sweet flavor?

      Reply
      • Archana says

        September 17, 2017 at 6:10 pm

        Hi Puneeta! I use unsweetened coconut milk. It does not have any sweetness.

        Reply
    9. Puneeta says

      September 20, 2017 at 5:18 pm

      Hi archana..I am preparing this for a party want to prepare this 2 days ahead. When should I add the cream and veggie balls?

      Reply
      • Archana says

        September 20, 2017 at 5:19 pm

        Hi Puneeta! Make the sauce 2 days ahead. Add the veggie balls on the day of the party. 5-6 hours in advance should be good.

        Reply
    10. Puneeta says

      September 20, 2017 at 5:59 pm

      What abt the cream?

      Reply
      • Archana says

        September 20, 2017 at 7:16 pm

        Add it with the kofta!

        Reply
    11. Ranj says

      September 21, 2017 at 12:41 am

      Can't wait to try this!

      Reply
      • Archana says

        September 22, 2017 at 9:18 am

        Let me know how you like it, Ranj!!

        Reply
    12. PkP says

      November 09, 2017 at 12:00 pm

      Hi! I have tried three of your recipes thus far and they have all been amazing, thank u! I would love to make this one, however my local IKEA is out of the vegetable balls

      Reply
      • Archana says

        November 09, 2017 at 12:24 pm

        Hi! Thank you for your feedback. I am happy to hear that you are enjoying my recipes. You can add potatoes(1 inch cubes) instead of veggie balls and cook for 4 mins. Then quick release, add paneer and either saute for 5 mins or pressure cook for another 1 min and then quick release. It will be delicious!! Let me know

        Reply
    13. Theresa Bacha says

      November 22, 2017 at 1:38 am

      I'm excited to make this! Would the cooking time be the same even if I used beef meatballs?

      Reply
      • Archana says

        November 22, 2017 at 9:07 am

        Hi Theresa, This recipe uses cooked frozen meatballs. As long as the beef meatballs are precooked you should be fine with the same cook time. Let me know how it goes for you.

        Reply
        • Theresa Bacha says

          November 25, 2017 at 12:28 am

          Thanks! I am going to cook the ground beef meatballs in the sauce for 12 minutes high pressure and quick release! I let you know how they turn out!

          Reply
          • Archana says

            November 25, 2017 at 9:30 am

            Sounds good! Thank you.

            Reply
    14. Alan Eckert says

      December 11, 2017 at 12:21 am

      This is simply amazingly good. I used Trader Joe's Meatless Meatballs, as there is no Ikea nearby. The sauce was the equal of any I have had in very good Indian restaurants. The meatballs were OK. Obviously, to match the finest real Indian cooking you would need to make them from scratch, but for something quick to cook at home, this recipe is terrific. Thank you!

      One small note: at our altitude (7000'), I needed to add some water after putting in the meatballs, and even then there was a small amount of scorching on the bottom of the pot. I may increase the liquid next time.

      Reply
      • Archana says

        December 11, 2017 at 7:07 pm

        Hi Alan! Thank you for your detailed feedback. I am so glad you tried this recipe. I agree that homemade meatballs would be SO much better. Also if you enjoyed this sauce do try the butter chicken recipe, it uses the same exact sauce. I am not sure if the altitude would make difference with water, but do add few extra tablespoons of water next time!

        Reply
    15. Mini says

      January 13, 2018 at 10:43 pm

      This was the first of your recipes I've tried - amazing! What a great sauce, I just wish I had doubled it! Can't wait to try more of your recipes!

      Reply
      • Archana says

        January 13, 2018 at 10:47 pm

        Thank you for your lovely feedback. I am glad you enjoyed it

        Reply
    16. Anuradha says

      January 24, 2018 at 7:27 pm

      Hi Archana, I have tried couple of your recipes and they turned out very well. Can’t wait to try this recipe. Have a question, how do you separate coconut milk solids/cream and water? Thanks.

      Reply
      • Archana says

        January 24, 2018 at 11:03 pm

        Keep the coconut milk can in the fridge for a few hours. Cream will come to the top. When you open carefully take the cream out and reserve.

        Reply
    17. Deepti says

      February 27, 2018 at 12:47 pm

      Hi Archana,
      Is there a healthier substitute for the coconut milk that you've found?

      Reply
      • Archana says

        February 27, 2018 at 12:58 pm

        Use water for cooking the sauce and cashew cream later

        Reply
    18. Devi says

      March 03, 2018 at 7:16 am

      This turned out perfect. Thank you so much!

      Reply
      • Archana says

        March 03, 2018 at 11:30 pm

        Thanks for the feedback. Happy to hear that you enjoyed the flavors.

        Reply
    19. Jitha says

      March 09, 2018 at 11:06 am

      Hi... love your recipes.. can i omit tomato paste?

      Reply
      • Archana says

        March 09, 2018 at 8:19 pm

        Yes! you can skip tomato paste.

        Reply
    20. Geeta Rao says

      March 29, 2018 at 10:54 am

      Hi Archana, I do not plan on using 2 ingredients... Onion and Tomato paste. What should I substitute it with ?

      Reply
      • Archana says

        March 30, 2018 at 7:46 am

        You can skip both. Use 4 plum tomatoes pureed.

        Reply
    Newer Comments »

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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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