Shortcut Malai Kofta (Instant Pot or Stovetop)

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)
• 1/2 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)
• 1/4 cup cilantro (chopped, for garnish)

Instructions

1. 1

   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)

2. 2

   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.

3. 3

   Close Instant Pot with pressure valve to sealing position. Cook on Manual / Pressure Cook (Hi) for 4 minutes followed by quick release.

4. 4

   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.

5. 5

   Add frozen veggie balls and cook them on saute mode for 5 minutes or until heated through.

6. 6

   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.