Coconut Veggie Balls Recipe – Instant Pot Indian Curry

Last Updated on 2 months by Neha Deshmukh

Coconut Veggie Balls Recipe – Instant Pot Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavorful weeknight meal. This Instant Pot Coconut Veggie Balls Curry is exactly that. I first stumbled upon this recipe when I was craving something cozy and didn’t want to spend hours in the kitchen. It’s become a family favorite ever since! The creamy coconut sauce, paired with those tender veggie balls… honestly, it’s pure magic.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy – seriously, the Instant Pot does most of the work! It’s packed with flavor, thanks to the aromatic spices and rich coconut milk. Plus, it’s a fantastic way to sneak in some extra veggies, even for picky eaters. And let’s be real, who doesn’t love a good curry that comes together in under 30 minutes?

Ingredients

Here’s what you’ll need to make this delicious curry:

• 2 tablespoons ghee
• 1 large onion
• 1 teaspoon salt
• 1 tablespoon fresh ginger
• 1 tablespoon fresh garlic
• ½ – 1 teaspoon ground turmeric
• 1 tablespoon Kashmiri red chili powder
• 1 can (400ml) coconut milk
• 3 plum tomatoes pureed (about 1 cup)
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 2 tablespoons kasoori methi (dried fenugreek leaves)
• 2 teaspoons sugar
• 24 frozen vegetable balls
• ¼ cup cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chili Powder: This isn’t just about heat! It adds a beautiful vibrant red color and a mild, fruity flavor. If you can’t find it, regular chili powder will work, but you might want to reduce the amount slightly.
• Coconut Milk Separation Technique: This is a little trick my grandmother taught me. Separating the thick coconut cream from the milk gives the curry an extra luxurious texture. Just refrigerate the can of coconut milk overnight. The cream will solidify at the top – scoop it out and reserve it for the end!
• Kasoori Methi/Fenugreek Leaves: Don’t skip this! It adds a unique, slightly bitter aroma that’s essential in many Indian dishes. If you absolutely can’t find it, you can try substituting with dried oregano, but it won’t be quite the same.
• Instant Pot Usage for Indian Curries: The Instant Pot is a game-changer for curries. It builds flavor quickly and creates incredibly tender results. If you don’t have one, don’t worry – I’ve included stovetop instructions in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Saute mode and melt the ghee. Add the chopped onion and salt, and cook until softened, about 2 minutes.
2. Stir in the grated ginger, minced garlic, turmeric, and Kashmiri red chili powder. Cook for another minute until fragrant. This is where the magic starts!
3. Now, separate the coconut cream from your refrigerated coconut milk (remember that trick?). Add the coconut water (the liquid part of the coconut milk) and the pureed tomatoes to the pot.
4. Secure the lid and pressure cook on High for 4 minutes. Once done, do a quick pressure release.
5. Using an immersion blender, carefully blend the sauce until it’s super smooth. Stir in the tomato paste, garam masala, kasoori methi, and sugar.
6. Add the frozen veggie balls to the pot. Switch back to Saute mode and cook for about 5 minutes, stirring occasionally, until they’re heated through.
7. Finally, gently mix in the reserved coconut cream. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• For a richer flavor, you can brown the onions a little longer.
• If the sauce is too thick, add a splash of water or coconut milk.
• Always taste and adjust the seasoning before serving.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili for extra heat. Or, reduce the Kashmiri chili powder for a milder flavor.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients, especially the garam masala.
• Festival Adaptations – e.g., Janmashtami: During Janmashtami, many families fast. You can adapt this recipe by skipping the veggie balls and adding potatoes and paneer (Indian cheese) instead.

Serving Suggestions

This Coconut Veggie Balls Curry is fantastic served with:

• Steaming hot basmati rice
• Warm naan bread (perfect for soaking up that delicious sauce!)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

1. What type of coconut milk works best in this recipe? Full-fat or light?

Full-fat coconut milk is highly recommended. It gives the curry a much richer, creamier texture. Light coconut milk will work in a pinch, but the sauce won’t be as decadent.

2. Can I make the veggie balls from scratch instead of using frozen ones?

Absolutely! If you’re feeling ambitious, go for it. You can find tons of recipes online for homemade vegetable balls. Just make sure they’re fully cooked before adding them to the curry.

3. How can I adjust the heat level of this curry?

Kashmiri chili powder provides color more than heat. Add a pinch of cayenne pepper or a finely chopped green chili for more spice.

4. What is Kasoori Methi and can I substitute it?

Kasoori Methi are dried fenugreek leaves. They have a unique aroma. If you can’t find them, dried oregano is a very distant substitute.

5. Can this recipe be made on the stovetop instead of in an Instant Pot?

Yes! Sauté the onions and spices as directed. Then, add the tomatoes and coconut milk, bring to a boil, reduce heat, and simmer for 20-25 minutes, or until the sauce has thickened.

6. How long does this curry keep in the refrigerator?

This curry will keep in the refrigerator for up to 3 days in an airtight container.