Kofta is an Indian patty or dumpling made from potatoes and vegetables, while Malai is the creamy curry sauce the kofta is served in. I call it simply delicious. I'm looking forward to making it again and again.
2 russet potatoes, peeled and cubed
1 onion, diced
3 garlic cloves, minced
1 inch fresh ginger, minced
8 oz green beans, chopped
1 large carrot, peeled and shredded
2 Tbsp tomato paste
1.5 tsp curry powder
14 oz can coconut milk
1/2 cup garbanzo bean flour
1 lb baby spinach
Mango chutney for serving
1. Add potatoes to a saucepan and cover with 1 inch salted water. Bring to a boil and cook until tender, approximately 11 to 12 minutes. Once the potatoes are fork-tender, approximately 9 minutes, add grated carrot and chopped green beans and continue to cook for 2 to 3 minutes. Drain and transfer to a large bowl.
2. Return the saucepan to medium heat with 1 Tbsp oil. Add onion, garlic, and ginger. Saute until softened, approximately 3 to 4 minutes. Add the tomato paste, curry powder, coconut milk and 1 tsp salt, and bring sauce to a simmer. Cook until is slightly thickened, about 3 minutes. Remove from heat and transfer to a blender. Blend on low, approximately 2 minutes.
3. Add the garbanzo bean flour and ½ tsp salt to the bowl with the cooked vegetables. Lightly mash the mixture. Using a 1/4 cup measuring scoop, form into 12 to 14 patties about 1 inch thick.
4. In a large nonstick skillet over medium-high heat with 1 Tbsp oil, cook half the potato kofta patties until browned and crisp, approximately 2 minutes per side. Transfer the potato kofta to a plate and repeat with remaining patties. Set aside and keep warm.
5. Return the skillet to medium heat with 1 Tbsp olive oil. Add spinach and a pinch of salt and pepper. Cook until wilted, 2 to 3 minutes.
6. To serve, divide malai sauce between plates and top with sautéed spinach and potato kofta. Top potato koftas with mango chutney.
Adapted from Purple Carrot