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Ingredients
- Yields 12 pieces
kofta:
180 g russet potato (peeled and diced)
½ tbsp salt and water
45 g carrot (grated, blanch for 1 min)
25 g frozen green peas (blanch for 1 min)
15 g corn flour
0.75 g salt
7 g olive oil
malai sauce:
5 g olive oil
50 g onion (chopped)
3 g garlic (sliced)
3 g ginger (minced)
5 g tomato paste
1 g curry powder
130 g coconut milk
0.7 g salt
choy sum:
75 g choy sum (chinese flowering cabbage)
5 g olive oil
0.5 g salt and pepper
tomato chutney:
5 g olive oil
10 g onion (finely chopped)
75 g canned diced tomato
0.5 g cinnamon powder
5 g apple cider vinegar
10 g honey
0.25 g salt
0.25 g black pepper
Log in to watch this premium content and more!Aloo Malai Kofta
Recreate this delicious vegetarian North Indian dish in the comfort of your own home. Aloo Malai Kofta consists of potato balls (kofta) served with a smooth velvety curry also known as the malai sauce. Traditionally deep-fried, the kofta is pan-fried in this recipe as a healthier alternative. A side of tomato chutney compliments the meal as it perfectly balances out the bold flavors of the creamy curry.
- Medium
- 45 min
- 60 min
- 15 min
- 5 steps
- 24 Ingredients
- Medium
- 5 steps
- 24 Ingredients
- 45 min
- 60 min
- 15 min
Instructions
-
Preparing the Kofta
Add the diced potato to a medium saucepan and cover with salted water.
Bring to a boil and cook until fork-tender, 10-12 minutes.
Add grated carrot and green peas to the saucepan with the potatoes and cook for 1 minute.
Drain and transfer to a large bowl.
Add the corn flour and salt to the potato carrot mixture.
Lightly mash the mixture until there are only a few lumps, and form 6-7 patties, each about 1 inch thick.
Heat a large non-stick skillet over medium-high heat with olive oil. Add the potato Kofta and cook until browned and crisp, 1-2 min each side.
Transfer the potato Koftas to a plate.
-
Preparing the Malai sauce
- Heat saucepan on medium heat with olive oil.
- Add the onions, garlic, minced ginger and cook until fragrant.
- Add tomato paste, curry powder, coconut milk and salt. Mix well and bring sauce to a simmer.
- Cook until the Malai sauce is slightly thickened, about 2-3 min. Remove from heat and set aside to cool.
- Transfer the Malai sauce to a blender and blend till saucy. Set aside.
-
Sautéing Choy Sum
- Heat the skillet to medium heat with olive oil.
- Once hot, add the Choy Sum (Chinese Flowering Cabbage) and sprinkle of salt and pepper.
- Cook until wilted, 2-3 min. Remove from heat and set aside
-
Preparing the Tomato Chutney
- Heat pan on medium heat with olive oil.
- Sauté the onion till soft, add tomatoes, cinnamon powder, apple cider vinegar, honey, salt and black pepper and simmer for about 2-3mins.
- Remove from heat and set aside.
-
Putting it all together
Pour the Malai sauce onto a serving dish, top with sautéed Choy Sum (Chinese Flowering Cabbage) and potato Koftas.
Plate and Serve!
Serve the tomato chutney on the side, for dipping.
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Ingredients
- Yields 12 pieces
-
kofta:
180 g russet potato (peeled and diced)
-
½ tbsp salt and water
-
45 g carrot (grated, blanch for 1 min)
-
25 g frozen green peas (blanch for 1 min)
-
15 g corn flour
-
0.75 g salt
-
7 g olive oil
-
malai sauce:
5 g olive oil
-
50 g onion (chopped)
-
3 g garlic (sliced)
-
3 g ginger (minced)
-
5 g tomato paste
-
1 g curry powder
-
130 g coconut milk
-
0.7 g salt
-
choy sum:
75 g choy sum (chinese flowering cabbage)
-
5 g olive oil
-
0.5 g salt and pepper
-
tomato chutney:
5 g olive oil
-
10 g onion (finely chopped)
-
75 g canned diced tomato
-
0.5 g cinnamon powder
-
5 g apple cider vinegar
-
10 g honey
-
0.25 g salt
-
0.25 g black pepper
Nutrition
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