Potato Malai Kofta

with Sautéed Spinach & Tomato Chutney

dinner

Coconut Blender Russet Potato Green Beans Carrot Tomatoes Coconut Milk Chickpeas <600 Calories Indian Chef's Choice Root Vegetables Beans/Legumes Nuts Quick and Easy Gluten-Free Soy-Free Comfort Foods Leafy Greens Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
460
FAT
16g
CARBOHYDRATES
72g
PROTEIN
12g

MAIN INGREDIENTS

  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)
Nutrition

TOOLS

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

INSTRUCTIONS

1
Cook the potato

Peel and dice russet potato into bite-size pieces. Add diced russet 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.

2
Start the kofta

Peel and chop the onion. Peel and slice the garlic. Peel and mince 2 tsp ginger. Slice green beans into rounds. Peel and grate carrot on the largest side of a box grater. Once 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. TIP: We will use this saucepan again in the next step.

3
Start the malai sauce

Return 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.

4
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 about 1 inch thick.

5
Sear the kofta

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

6
Serve

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. Enjoy! TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.