#shorts Easy Malai Kofta

Name: #shorts Easy Malai Kofta
Total time: 25 min
Ingredients: 2 tbsp Ghee; 1 Onion; 1 tsp Salt; 1 tbsp Ginger; 1 tbsp Garlic; ½ tsp Turmeric, ground; 1 tbsp Chili powder; 1 can Coconut milk; 3 Tomato; 2 tbsp Tomato paste; 1 tsp Garam masala; 2 tbsp Fenugreek; 2 tsp Sugar; 24 Mixed vegetables, frozen; ¼ cups Cilantro

By Ministry of Curry · 25 min

Ingredients

Ghee2 tbsp
Onion1
Salt1 tsp
Ginger1 tbsp
Garlic1 tbsp
Turmeric · ground½ tsp
Chili powder1 tbsp
Coconut milk1 can
Tomato3
Tomato paste2 tbsp
Garam masala1 tsp
Fenugreek2 tbsp
Sugar2 tsp
Mixed vegetables · frozen24
Cilantro¼ cups

Instructions

Set the Instant Pot to Saute, heat the ghee, add the onion and salt, and cook for 2 minutes until soft and translucent (a glass lid speeds this up).
Add the ginger, garlic, turmeric and chili powder and mix well.
Separate the coconut milk. Keep the thick cream aside and add only the watery part with the pureed tomatoes to the spices.
Close the lid with the valve sealed. Pressure cook on high for 4 minutes, then quick release.
Open the pot and let cool for a couple of minutes. Blend the sauce smooth with a hand blender, then stir in the tomato paste, garam masala, fenugreek leaves and sugar.
Add the frozen vegetable balls and saute for 5 minutes until heated through.
Stir in the coconut cream gently and garnish with cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Garlic Onion Ginger Tomato Tomato paste Coconut milk Mixed vegetables

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