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. 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.

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.

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.

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.

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!