Shortcut Malai Kofta (Instant Pot or Stovetop)

This Shortcut Malai Kofta recipe starts by sautéing onions in ghee until translucent, then adding ginger, garlic, turmeric, and mild Kashmiri chili powder to develop the base flavors. Coconut milk is separated into cream and water; the watery part cooks with pureed tomatoes and spices under pressure if using an Instant Pot. After blending the sauce smooth, tomato paste, garam masala, dried fenugreek leaves, and sugar are stirred in.

Frozen vegetable kofta balls are added and cooked until heated through. The dish is finalized by stirring in the reserved coconut cream for richness and garnished with fresh cilantro. The resulting curry has a creamy and slightly tangy tomato flavor enriched by aromatic spices and sweetness. The vegetable balls provide texture and substance to the sauce.

Malai Kofta is typically enjoyed with steamed rice, flatbreads like parathas, or as a topping on pizzas for a fusion twist. The recipe offers flexibility to use vegan substitutes or alternate creams. Separating coconut milk cream enhances the dish's creaminess without heaviness.

Several practical tips include covering onions during sauté to soften faster, making the sauce smooth with a handheld blender, and adding the vegetable balls only after pressure cooking to avoid overcooking. Different brands of frozen veg balls are interchangeable. The recipe also suggests optional substitutes like heavy cream or cashew cream instead of coconut cream if preferred.