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–+ servings
malai kofta

MALAI KOFTA

Gari
Malai Kofta is a vegetarian dish made by adding vegetable/potato dumpling (kofta) in creamy tomato curry. Malai Kofta is very popular and loved by many.
5 from 1 vote
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Prep Time 10 mins
Cook Time 25 mins
Resting Time 10 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 181 kcal

Equipment

Instant Pot
Frying Pan
Immersion Blender

Ingredients
  

Making Koftas (or Dumplings):

For Curry:

Instructions
 

Making Koftas (or Dumplings):

  • Grate mashed potatoes in a bowl, crumbled paneer, and add boiled vegetables to it. Then add all the spices to it and mix.
  • In a separate bowl, mix crumbled 1-2 tablespoon of cheese with nuts and set aside.
  • Now take a small ball sized potato mixture in your palm and flatten it. At the center of it, add cheese mixture and wrap all the sides together and shape it like a ball. Repeat the process for all the mixture.
  • Now add oil in the Frying Pan/ Appam Pan When the oil is hot, add the prepared dumpling, fry them from all sides till they turn golden & are crispy in texture.
    (Tip: First test oil by adding a little piece of potato mixture in oil. If after dropping in oil it quickly floats to the top, it means oil is ready. If it doesn't come up right away, then oil needs to be hotter).

HOW TO MAKE MALAI KOFTA CURRY:

  • Cashew Paste: Soak ¼ Cup of Cashews in water for 30 minutes. And then grind it with water (as required) into smooth paste.

Instant Pot:

  • Using Saute in an Instant Pot, add oil & butter. Once hot, add chopped onions to it and fry for 2-3 minutes.
  • When onions change color, add tomatoes, green cardamoms, cloves with ¼ Cup Water, and close lid after de-glazing the pot.
  • With vent in the sealing position, pressure cook for 8 minutes. When timer beeps, NPR (No Pressure Release). That is, let pressure release naturally for 8 minutes and then Quick Release.
  • When valve goes down, open the lid. Grind onion & tomato smoothly in a grinder or using immersion blender.
  • Press saute and add Ginger- Garlic Paste and let it cook for 1 minute. Then add all the spices and again cook for 2 minutes.
  • Add remaining water (or as required) to the pot. Once it comes to a boil, add Kasuri Methi and let it cook for 1 minute.
  • Lastly, add cream & cashew paste to the recipe. Now add fried Koftas in the pot and cancel saute. Let it sit for 1-2 minutes.
  • Before serving, sprinkle fennel seeds and chopped cashews over it and enjoy.

Stove-Top:

  • Add oil/ butter in the skillet at medium-high. Once hot, add chopped onions to it and fry for 2-3 minutes.
  • When onions change color, add tomatoes, green cardamoms, cloves, and cook for 4-5 minutes until tomatoes turn mushy. Once the mixture cools down grind them smoothly.
  • At medium heat, cook the onion-tomato mixture for another 4-5 minutes until oil starts to separate from the sides. Add Ginger- Garlic Paste and let it cook for 1 minute. Then add all the spices and again cook for 2 minutes.
  • Add 1 cup of water in the onion-tomato masala. Once it comes to a boil, add Kasuri Methi and let it cook for 1 minute.
  • Lastly, add cream & cashew paste to the recipe. Now add fried Koftas in the pot and cancel saute. Let it sit for 1-2 minutes.
  • Before serving, sprinkle fennel seeds and chopped cashews over it and enjoy.

Notes

Tip: First test the oil by adding a little piece of potato mixture in oil. If after dropping in oil it comes right away on the top - then it means oil is ready. If it doesn't come up right away, then oil needs to be hotter.
Koftas are crispy but when mixed in curry, it makes them softer. I recommend to add them just before serving, otherwise, koftas will break.
Vegan: For the Vegan option, add Coconut Milk instead of regular cream and eliminate Paneer & Ghee. Adding Coconut Milk gives a nice creamy texture.
Adding nuts is optional, for a nut-free recipe or if have a nut allergy then please avoid it.
Adding Fennel Seeds Powder at the end gives an amazing aroma to the overall recipe, hence elevates the flavors.
I have made this recipe in my InstantPot Duo60 7-in-1 Multi-Cooker/ Pressure Cooker.
 
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Nutrition Facts
MALAI KOFTA
Serving Size
 
3 grams
Amount per Serving
Calories
 
181
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
5
mg
2
%
Sodium
 
20
mg
1
%
Potassium
 
471
mg
13
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
1090
IU
22
%
Vitamin C
 
15
mg
18
%
Calcium
 
75
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Indian cooking, Indian food, Indian recipes, insatnt pot recipes, Instant Pot, malai kofta, restaurant-style malai kofta, vegetarian
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