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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, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
16g
CARBOHYDRATES
75g
PROTEIN
13g

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INGREDIENTS

  1. 1 russet potato
  2. 1 onion
  3. 2 garlic cloves
  4. 1 oz fresh ginger
  5. 4 oz green beans
  6. 1 carrot
  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 (6 tbsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Tools: Blender, Large nonstick skillet, Box grater, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
16g
CARBOHYDRATES
75g
PROTEIN
13g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the potato

Peel and dice the potato(es) into bite-size pieces. Add diced 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.

2
Start the kofta

Peel and chop the onion(s). Peel and slice the garlic. Peel and mince just 2 tsp (4 tsp) ginger. Slice green beans into rounds. Peel and grate carrot(s) on the largest side of a box grater. When 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. TIPS: We will use this saucepan again in the next step. Save the remaining ginger for your own use.

3
Start the malai sauce

Return the empty saucepan to medium heat with 2 tsp (4 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 (1 tsp) salt, and bring to a simmer. Cook the malai sauce until slightly thickened, 2 to 3 minutes.

4
Form the kofta

Add garbanzo bean flour and ¼ tsp (½ tsp) salt to the large bowl with the cooked vegetables. Lightly mash kofta mixture and form into 6 patties (12 patties), each about 1 inch thick.

5
Sear the kofta

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. TIP: If necessary, cook the kofta in batches for the 4 serving meal.

6
Serve

Return the skillet to medium heat with 1 tsp (2 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. Tuck in! TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

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