Shortcut Malai Kofta (Instant Pot or Stovetop)

Name: Shortcut Malai Kofta (Instant Pot or Stovetop)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 tablespoons ghee; 1 large onion; 1 teaspoon salt; 1 tablespoon fresh ginger; 1 tablespoon fresh garlic; ½ teaspoon ground turmeric; 1 tablespoon Kashmiri red chili powder; 1 Can coconut milk; 3 plum tomatoes; 2 tablespoons tomato paste; 1 teaspoon garam masala; 2 tablespoons Kasoori Methi (dried fenugreek leaves); 2 teaspoon sugar; 24 frozen vegetable balls; ¼ cup cilantro

User Reviews

4.5

195 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Calories
399 kcal
Course
Main Course
Cuisine
Indian

Shortcut Malai Kofta (Instant Pot or Stovetop)

Jeffrey Bond

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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.

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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

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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

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.
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
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 Information

Show Details

Calories 399kcal (20%) Carbohydrates 20g (7%) Protein 16g (32%) Fat 30g (46%) Saturated Fat 21g (105%) Cholesterol 15mg (5%) Sodium 932mg (39%) Potassium 599mg (17%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 935IU (19%) Vitamin C 11.1mg (12%) Calcium 70mg (7%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 399 kcal

% Daily Value*

Calories	399kcal	20%
Carbohydrates	20g	7%
Protein	16g	32%
Fat	30g	46%
Saturated Fat	21g	105%
Cholesterol	15mg	5%
Sodium	932mg	39%
Potassium	599mg	13%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	935IU	19%
Vitamin C	11.1mg	12%
Calcium	70mg	7%
Iron	3.4mg	19%