Potato Malai Kofta

Peel and dice the potato(es) 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.

Peel and chop the onion(s). Peel and slice the garlic. Peel and mince just 2 tsp (4 tsp) ginger. Slice green beans into rounds. Peel and grate carrot(s) 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.

Return the empty saucepan to medium heat with 2 tsp (4 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 (1 tsp) salt, and bring to a simmer. Cook the malai sauce until slightly thickened, 2 to 3 minutes.

Add garbanzo bean flour and ¼ tsp (½ tsp) salt to the large bowl with the cooked vegetables. Lightly mash kofta mixture and form into 6 patties (12 patties), each about 1 inch thick.

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. TIP: Cook the kofta in batches for the 4 serving meal.

Return the skillet to medium heat with 1 tsp (2 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. Tuck in! TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.