Potato Malai Kofta with Sautéed Spinach & Tomato Chutney

Potato Malai Kofta

with Sautéed Spinach & Tomato Chutney


Coconut Blender Russet Potato Green Beans Carrot Tomatoes Coconut Milk Chickpeas <600 Calories Indian Root Vegetables Beans/Legumes Nuts Quick and Easy Gluten-Free Soy-Free Comfort Foods Leafy Greens Dinner
2 4
30 min


  1. 1 russet potato
  2. 1 onion
  3. 2 garlic cloves
  4. 1 oz fresh ginger
  5. 4 oz green beans
  6. 1 carrot
  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 olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)


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


Cook the potato

Peel and dice the potato into bite-size pieces. Add 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. TIP: Don’t drain the potatoes. They will continue to cook in step 2.

Start the kofta

Peel and chop the onion. Peel and slice the garlic. Peel and mince just 2 tsp ginger. Slice green beans into rounds. Peel and grate carrot on the largest side of a box grater. When boiled potatoes are fork-tender, add sliced green beans and grated carrot to the saucepan and cook for 1 minute. Drain cooked vegetables and transfer to a large bowl. TIPS: We will use this saucepan again in the next step. Save the remaining ginger for your own use.

Start the malai sauce

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

Form the kofta

Add garbanzo bean flour and ¼ tsp salt to the large bowl with the cooked vegetables. Lightly mash kofta mixture and form into 6 patties, each about 1 inch thick.

Sear the kofta

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


Return the skillet to medium heat with 1 tsp olive oil. Add baby spinach and a pinch of salt and pepper. Cook until wilted, 2 to 3 minutes. Transfer malai sauce to a blender and blend on low until smooth. Divide malai sauce between plates and add sautéed spinach and crispy potato kofta. Top the potato malai kofta with tomato chutney. Bon appétit! TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.