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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
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FitThree
FitThree
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 Kofta]( "Preparing the Kofta")
-
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.
![Preparing the Malai sauce]( "Preparing the Malai sauce")
-
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
![Sautéing Choy Sum]( "Sautéing Choy Sum")
-
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.
![Preparing the Tomato Chutney]( "Preparing the Tomato Chutney")
-
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.
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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