Malai kofta is a popular Indian curry and is usually served with naan. It is made of paneer dumplings served in a creamy cashew sauce. It is mild in spiciness and slightly sweet in taste. Check out how to make malai kofta balls in an air fryer and the cashew curry in the instant pot.
Turn the instant pot on "saute" mode on the normal setting.
Once the instant pot is hot, add oil.
Once oil is hot, add onions and saute until translucent.
Add ginger garlic paste and continue to saute for a few seconds
Add tomatoes, cashews and spices - turmeric, red chili powder, coriander powder and cumin powder and saute it.
Add water and deglaze the bottom of the pot with a spatula.
Cancel saute mode, close the lid and turn the pressure cook mode or manual mode on high setting for 5 minutes with 'release valve' in sealing position.
Once done, perform a quick release by moving the valve in venting position until the silver pin drops.
Blend using a hand blender into a smooth paste. (You can blend in Vitamix or another blender)
Add salt, sugar, and garam masala and mix it well.
Making kofta balls
Add all the kofta ingredients into a mixing bowl.
Mix everything well into a soft ball.
Divide into 8 parts (about 30 grams each) and make smooth round balls.
Air fry malai kofta balls in the air fryer (option 1)
Preheat the air fryer to 360 °F
Place the kofta balls in the air fryer basket preferably on parchment paper.
Cook for 8 minutes at 360 °F.
Apply oil on the kofta balls on all sides using a basting brush or an oil sprayer.
Flip and cook for additional 8 minutes at 360 °F.
Deep frying kofta balls (option 2)
Heat oil in a frying pan on medium-high flame.
Once the oil is hot drop the kofta balls gently and deep fry from all sides until golden brown.
Take the kofta balls out from the oil and place them on a kitchen towel.
How to serve malai kofta
In a serving plate, place all the koftas.
Cover it evenly with the curry.
Garnish with cilantro leaves and optionally some heavy cream.