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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

Malai kofta are comforting North Indian potato dumplings, typically containing paneer, a soft, fresh cheese. Here, chickpea flour adds some heft and helps to bind the plant-based kofta, which are then smothered in a velvety malai sauce, a tomato-based curry gravy with creamy coconut milk.

Tags: Gluten-Free Soy-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
440
FAT
16g
CARBOHYDRATES
67g
PROTEIN
12g

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INGREDIENTS

  1. 1 russet potato, peeled and cut into bite-size pieces
  2. 4 oz green beans, trimmed and thinly sliced
  3. 1 carrot, peeled and grated
  4. 1 yellow onion, peeled and diced
  5. 2 garlic cloves, peeled and thinly sliced
  6. 1 oz ginger, peeled and minced (divided)
  7. 2 tbsp tomato powder
  8. 1 tsp Madras curry powder
  9. 5.5 oz coconut milk
  10. 1/4 cup chickpea flour
  11. 4 oz teen spinach
  12. 1/4 cup tomato chutney
  13. 3 tbsp olive oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: tree nuts (coconut)
Tools: Box grater, Medium saucepan, Blender, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
440
FAT
16g
CARBOHYDRATES
67g
PROTEIN
12g

Get Recipes Delivered

INSTRUCTIONS

1
Start the kofta

Cover potato with 1 inch salted water in medium saucepan. Bring to a boil and cook until fork-tender, 10 to 12 minutes. Add green beans and carrot and cook until tender, about 1 minute. Drain cooked vegetables and transfer to large bowl. Reserve saucepan.

2
Make the malai sauce

Heat 2 tsp olive oil in same saucepan over medium heat. 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 malai sauce until slightly thickened, 2 to 3 minutes. Transfer to blender and blend on low until smooth, about 1 minute. Leave covered to keep warm. (4-serving meal: use 4 tsp olive oil) (TIPS: Save the remaining ginger for your own use. Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.)

3
Form the kofta

Add chickpea flour and ¼ tsp salt to bowl with cooked vegetables. Lightly mash kofta mixture and form into 6 patties, each about 1 inch thick. (4-serving meal: use ½ tsp salt)

4
Cook the kofta

Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add kofta patties and cook until browned and crisp, 1 to 2 minutes per side. Transfer crispy potato kofta to plate and wipe skillet clean. (4-serving meal: use ¼ cup olive oil)

5
Serve

Return same skillet to medium heat with 1 tsp olive oil. Add spinach and a pinch of salt and pepper and cook until wilted, 2 to 3 minutes. Divide malai sauce between plates and add sautéed spinach and potato kofta. Top with tomato chutney. अपने खाने का आनंद लें!

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