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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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

  1. 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


  2. 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


  3. 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


  4. 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


  5. 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.

Plate and Serve!

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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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