Potato Malai Kofta with Sauteed Spinach & Tomato Chutney

Potato Malai Kofta

with Sautéed Spinach & Tomato Chutney

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
16g
CARBOHYDRATES
76g
PROTEIN
15g

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. 14.5 oz canned diced tomatoes
  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 to a 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 the garlic. Peel and mince 2 tsp ginger. Peel and 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 saucepan with the potatoes and cook for 1 minute. Drain potato carrot mixture and place in a large bowl.
3
Start the malai sauce
Return the empty saucepan to medium heat with 2 tsp olive oil. Add the chopped onion, sliced garlic, and minced ginger. Cook until the vegetables are softened, about 3 to 5 minutes. Add the curry powder, coconut milk, just ⅓ cup diced tomatoes, and ½ tsp salt, and bring the sauce to a simmer. Cook until malai sauce is slightly thickened, about 2 to 3 minutes.
4
Form 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 sautéed spinach and potato kofta. Serve with tomato chutney for dipping. Dig in!