Potato Malai Kofta

Peel and dice russet potato into bite-size pieces. Add diced russet 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. Peel and slice the garlic. Peel and mince 2 tsp ginger. Slice green beans into rounds. Peel and grate carrot on the largest side of a box grater. Once 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. TIP: We will use this saucepan again in the next step.

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

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 about 1 inch thick.

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add potato kofta and cook until browned and crisp, 1 to 2 minutes per side. Transfer the crispy potato kofta to a plate.

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 sautéed spinach and crispy potato kofta. Top the potato malai kofta with tomato chutney. Enjoy! TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.