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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woodboneandstone says
Coincidentally, I made something very similar for lunch today except that I used leftover dal vada for the kofta. Your recipe looks delicious!
Archana says
Yum! Daal vada in kofta curry sounds delish. What was the base for your curry sauce?
woodboneandstone says
It was a tomato based sauce with coconut milk.
Archana says
Sounds Delish!
Ash says
Can I use half and half instead? I’m assuming I would just replace it with coconut milk
Archana says
Yes half and half will work
Lee Ann R says
If I wanted to substitute tofu and/or paneer, how much would I use? I have both in my pantry.
Archana says
I would put 3 cups of paneer or tofu. And use the same steps as that for the veggie balls.
Lathiya says
looks great Archana
Archana says
Thank you Lathiya!
KalBap says
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.
Archana says
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?
shr says
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.
Archana says
Good idea to bake them for a few minutes for a yummy and crunchy snack! I will have to try that soon. Thank you!
Mark says
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?
Archana says
Hi Mark! Doubling recipe works well. Saute the onions for a bit longer and then Follow same pressure cooking time.
Cara O'Sullivan says
This was incredible. Malai Kafka is my favorite Indian dish and now I have a quick way to make it thanks to you!!!
Archana says
So happy to hear this Cara!! I am glad you enjoyed this easy and healthy version of malai kofta!
Puneeta says
Hi Archana...will using coconut milk give a sweet flavor?
Archana says
Hi Puneeta! I use unsweetened coconut milk. It does not have any sweetness.
Puneeta says
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?
Archana says
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.
Puneeta says
What abt the cream?
Archana says
Add it with the kofta!
Ranj says
Can't wait to try this!
Archana says
Let me know how you like it, Ranj!!
PkP says
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
Archana says
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
Theresa Bacha says
I'm excited to make this! Would the cooking time be the same even if I used beef meatballs?
Archana says
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.
Theresa Bacha says
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!
Archana says
Sounds good! Thank you.
Alan Eckert says
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.
Archana says
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!
Mini says
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!
Archana says
Thank you for your lovely feedback. I am glad you enjoyed it
Anuradha says
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.
Archana says
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.
Deepti says
Hi Archana,
Is there a healthier substitute for the coconut milk that you've found?
Archana says
Use water for cooking the sauce and cashew cream later
Devi says
This turned out perfect. Thank you so much!
Archana says
Thanks for the feedback. Happy to hear that you enjoyed the flavors.
Jitha says
Hi... love your recipes.. can i omit tomato paste?
Archana says
Yes! you can skip tomato paste.
Geeta Rao says
Hi Archana, I do not plan on using 2 ingredients... Onion and Tomato paste. What should I substitute it with ?
Archana says
You can skip both. Use 4 plum tomatoes pureed.