Malai Kofta – Instant Pot

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.

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. Do check out my recipe for the Chicken Kofta curry recipe.

The secret ingredient in this malai kofta recipe that makes it super fast are the GRÖNSAKSBULLAR veggie meatballs from IKEA. They are made with chickpeas, green peas, kale, corn, onion, red peppers and pea protein.

malai kofta

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.

Last Friday, while I was debating between a take out and cooking something quick, I decided to put the vegetable balls to test in my InstaPot. I used the healthy and easy butter chicken sauce recipe, 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.

If you do not have IKEA near you, I would suggest trying your local grocery store for other meatless meatball options, paneer or tofu as a substitute!

★ Have you tried this recipe? We love your feedbackPlease click on the stars in the recipe card below to rate.

4.17 from 12 votes
malai kofta
Malai Kofta - Instant Pot
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
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.
Course: Entree
Cuisine: Indian
Servings: 5
Author: Archana Mundhe
Ingredients
  • 2 tbsp ghee
  • 1 large onion finely chopped
  • 1 tsp salt
  • 1 tbsp fresh ginger grated
  • 1 tbsp fresh garlic minced
  • ½ tsp turmeric
  • 1 tbsp Kashmiri red chili powder or any mild red chili powder
  • 3 plum tomatoes pureed
  • 1 can coconut milk regular and not low fat
  • 2 tbsp tomato paste
  • 1 tsp garam masala**
  • 2 tbsp dried fenugreek leaves
  • 2 tsp sugar
  • 24 frozen vegetable balls
  • 1/4 cup cilantro chopped, for garnish
Instructions
  1. Set Instant Pot on Saute(More) mode, after the 'hot' sign displays, add ghee.
  2. Add onions and 1 tsp salt. Cook until onions are soft and translucent for 2 mins (with a glass lid on to speed this process)
  3. Add ginger, garlic, turmeric and red chili powder. Mix well.
  4. 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.
  5. Close Instant Pot with pressure valve to sealing position. Cook on Manual(Hi) for 4 mins followed by quick release.
  6. 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.
  7. Add frozen veggie balls. Close Instant Pot lid with sealing and cook on Manual(Hi) for 1 minute, followed by quick release.
  8. Add the coconut cream and gently stir everything together.
  9. Garnish with cilantro.
  10. Enjoy with steamed rice or parathas.

 

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

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.