Potato Malai Kofta with Sauteed Spinach & Tomato Chutney

Potato Malai Kofta

with Sautéed Spinach & Tomato Chutney

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
470
FAT
16g
CARBOHYDRATES
71g
PROTEIN
13g

MAIN INGREDIENTS

  1. 1 potato
  2. 1 onion
  3. 2 cloves cloves garlic
  4. 1 oz fresh ginger
  5. 1 carrot
  6. ¼ cup green peas
  7. 2 tbsp tomato paste
  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 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 chop the potato into bite-sized pieces. Add the chopped potato medium saucepan and cover with 1 inch salted water. Bring to a boil and cook until fork tender, about 10 to 12 minutes.
2
Start the kofta
Peel and chop the onion. Peel and slice 2 cloves garlic. Grate or peel and mince 2 tsp ginger. Grate the carrot on the largest side of a box grater. Once the potatoes are fork tender, add the shredded carrot and green peas to the potatoes and cook for 1 minute. Drain potato carrot mixture and add to a large bowl.
3
Begin the malai sauce
Return the empty saucepan to medium heat with 2 tsp olive oil. Add the onion, garlic, and ginger. Cook until the vegetables are softened, about 3 to 5 minutes. Add the tomato paste and Indian spice blend and stir. Add the coconut milk, and ½ tsp salt, and bring sauce to a simmer. Cook until malai sauce is slightly thickened, about 2 to 3 minutes.
4
Finish the kofta
Add the garbanzo bean flour and ¼ tsp salt to the large bowl with the potato carrot mixture. Lightly mash the potatoes and vegetables until there are only a few lumps. Form the mixture into six 2 inch round patties.
5
Sear the kofta
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, add the potato kofta and cook until browned and crisp, about 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 olive oil. Once hot, add the baby spinach and a sprinkle of salt and pepper. Cook until just wilted, about 2 to 3 minutes. Transfer the malai sauce to a blender and blend on low until smooth. Divide the malai sauce between shallow bowls or plates and top with sauteed spinach and potato kofta. Serve with tomato chutney for dipping.