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Potato Malai Kofta with Sautéed Spinach & Tomato Chutney
2 or 4 Serving Dinner

Potato Malai Kofta

with Sautéed Spinach & Tomato Chutney

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
460
FAT
16g
CARBOHYDRATES
71g
PROTEIN
12g


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INGREDIENTS

  1. 1 russet potato, peeled and cut into bite-size pieces
  2. 4 oz green beans, sliced into rounds
  3. 1 carrot, peeled and grated
  4. 1 onion, peeled and chopped
  5. 2 garlic cloves, peeled and sliced
  6. 1 oz fresh ginger, peeled and minced
  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)
Tools: Blender, Large nonstick skillet, Box grater, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
460
FAT
16g
CARBOHYDRATES
71g
PROTEIN
12g


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INSTRUCTIONS

1
Start the kofta

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. Add green beans and carrot to the saucepan and cook, 1 minute. Drain cooked vegetables and transfer to a large bowl. TIP: We’ll use this saucepan again in the next step.

2
Start the malai sauce

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. TIP: Save the remaining ginger for your own use.

3
Form the kofta

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

4
Blend the malai sauce and sear the kofta

Transfer malai sauce to a blender, blend on low until smooth, and leave covered to keep warm. 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. TIPS: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing. We’ll use the skillet again in the next step.

5
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. Divide malai sauce between plates and add sautéed spinach and crispy potato kofta. Top with tomato chutney. Dig in!

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