I try to cook Indian 1-2 times a week, to bring us back to our roots. I’ve nailed north Indian dishes, but when it comes to south Indian (I let the Hubby shine with his culinary skills). I follow a lot of vegan bloggers and I stumbled upon Rainbowplantlife for this recipe. The most important tip I took from her recipe’s was to substitute cashews for any Indian dish to achieve the creamy, restaurant quality texture. It’s healthy, vegan and the taste is splendid. Using dried Fenugreek leaves as a garnish, unifies all the spices within the dish. It’s been my go to garnish for every Indian recipe.
Instant Pot Vegan Malai Kofta
Course: Wholesome MealsDifficulty: Difficult4
servings30
minutes40
minutesIngredients
Frozen Vegan meatballs
1 Tbsp Ground Cardamom
1 Tbsp Cinnamon
1 Tsp Cumin Seeds
1 large chopped yellow onion
1-2 chopped green chili
1 big Tbsp Ginger Garlic Paste
1 Tbsp Coriander
1 Tsp Turmeric
1 Tbsp Garam Masala
1 Tbsp Lemon Juice
1 Cup Coconut Milk
1 Cup Raw Cashews soaked in water for 15 minutes
2 Tbsp Tomato Paste or 3-4 big chopped tomatoes
Dried Fenugreek leaves and cilantro for garnish
Directions
- Turn on saute mode in the IP with oil and gently add all the spices along with onions , tomato paste and ginger garlic paste.
- Saute till it is lightly brown and the spices are fragrant
- Transfer the paste to blender, along with the soaked cashews and a few splashes of water. Pulse till you get a nice sauce.
- Return the sauce back to IP and turn on saute mode. Gently add the coconut milk, lemon juice and stir till it is fully absorbed.
- Transfer the vegan meatballs into the sauce and gently toss around.
- Crush fenugreek leaves with your hand and sprinkle on top of the sauce. Garnish with cilantro.
To mellow down all the spices, his recipe pairs well with a Moscow Mule, checkout the recipe here. If you liked this recipe, please don’t forget to share it with us on social media, click the icons below:
