Potato Malai 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. 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.