Potato Malai Kofta
with Sautéed Spinach & Tomato Chutney
INGREDIENTS
- 1 russet potato, peeled and cut into bite-size pieces
- 4 oz green beans, sliced into rounds
- 1 carrot, peeled and grated
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and sliced
- 1 oz fresh ginger, peeled and minced
- 2 tbsp tomato powder
- 1 tsp curry powder
- 5.5 oz coconut milk
- ¼ cup garbanzo bean flour
- 4 oz baby spinach
- ¼ cup tomato chutney
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Add 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. Don’t drain the potatoes; you’ll continue cooking them in the next step.
When boiled potatoes are fork-tender, add green beans and carrot to the saucepan and cook for 1 minute. Drain cooked vegetables and transfer to a large bowl. TIPS: We’ll use this saucepan again in the next step.
Return the empty saucepan to medium heat with 2 tsp olive oil. Add onion, garlic, and just 2 tsp ginger, and cook aromatics 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-serving meal: use 4 tsp olive oil, 4 tsp ginger, 1 tsp salt) TIP: Save the remaining ginger for your own use.
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. (4-serving meal: use ½ tsp salt)
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add kofta patties and cook until browned and crisp, 1 to 2 minutes per side. Transfer the crispy potato kofta to a plate. (4-serving meal: use 4 tbsp olive oil)
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 spinach and crispy potato kofta. Top with tomato chutney. Dig in! (4-serving meal: use 2 tsp olive oil) TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.
SIMILAR RECIPES
MINTED SPINACH SOUP with Ras El Hanout Carrots & Yogurt
RED LENTIL COCONUT DAL with Tomato Chutney & Brown Basmati Rice
