Potato Malai Kofta with Sauteed Spinach & Tomato Chutney

Potato Malai Kofta

with Sautéed Spinach & Tomato Chutney

dinner

<600 Calories Nuts Chef's Choice Summer Recipes Spring Recipes Comfort Foods Soy-Free Seasonal Menu Quick and Easy Gluten-Free Leafy Greens Root Vegetables Beans/Legumes Dinner Indian
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
480
FAT
16g
CARBOHYDRATES
74g
PROTEIN
13g

MAIN INGREDIENTS

  1. 1 russet potato
  2. 1 onion
  3. 2 garlic cloves
  4. 1 oz fresh ginger
  5. 1 carrot
  6. ¼ cup green peas
  7. 2 tbsp tomato powder
  8. 1 tsp curry powder
  9. 5.5 oz coconut milk
  10. ¼ cup garbanzo bean flour
  11. 4 oz baby spinach
  12. ¼ cup tomato chutney
  13. 3 tbsp (6 tbsp) olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Box grater
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Cook the potato

Peel and dice the potato into bite-size pieces. Add the diced potato to a medium saucepan and cover with 1 inch salted water. Bring to a boil and cook until fork-tender, 10 to 12 minutes.

2
Start the kofta

Peel and chop the onion. Peel and slice the garlic. Peel and mince 2 tsp (4 tsp) ginger. Peel and grate the carrot on the largest side of a box grater. Once the potatoes are fork-tender, add the grated carrot and green peas to the saucepan with the potatoes and cook for 1 minute. Drain potato and carrot mixture and transfer to a large bowl.

3
Start the malai sauce

Return the empty saucepan to medium heat with 2 tsp (4 tsp) olive oil. Add the chopped onion, sliced garlic, and minced ginger. Cook until the vegetables are softened, 3 to 5 minutes. Add the tomato powder, curry powder, coconut milk, and ½ tsp (1 tsp) salt, and bring sauce to a simmer. Cook until malai sauce is slightly thickened, 2 to 3 minutes.

4
Form the kofta

Add the garbanzo bean flour and ¼ tsp (½ tsp) salt to the large bowl with the potato and carrot mixture. Lightly mash the mixture until there are only a few lumps, and form into 6 (12) patties about 1 inch thick.

5
Sear the kofta

Heat a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Add the potato kofta and cook until browned and crisp, 1 to 2 minutes per side. Transfer the potato kofta to a plate.

6
Finishing touches

Return the skillet to medium heat with 1 tsp (2 tsp) olive oil. Once hot, add the spinach and a sprinkle of salt and pepper. Cook until wilted, 2 to 3 minutes. Transfer the malai sauce to a blender and blend on low until smooth. Divide the malai sauce between plates and top with sautéed spinach and potato kofta. Serve with tomato chutney for dipping. Enjoy!