Ministry of Curry · by Archana Mundhe★ 4.5 (65)
Shortcut Malai Kofta (Instant Pot or Stovetop)
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 8%
CARBS 28G34% OF CAL
6G FIBER9G SUGAR14G OTHER
FAT 24G65% OF CAL
17G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tomato-based curry with vegetable dumplings, fragrant with aromatic spices and coconut milk. A classic North Indian restaurant dish that's easier to make at home.
mainindiancurry🥘 pressure cooker🌀 blendergluten freehinduvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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)
- ½ 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)
- ¼ cup cilantro (chopped, for garnish)
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 8%
CARBS 28G34% OF CAL
6G FIBER9G SUGAR14G OTHER
FAT 24G65% OF CAL
17G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 703mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 660mg
- Calcium
- 45mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 703MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.