In order to bring you the best organic produce, some ingredients may differ from those depicted.
Malai potato kofta dumplings with curry sauce and toasted naan
Dairy-Free, Soy-Free, Mediterranean, Vegan
2 Servings, 790 Calories/Serving
In our vegan twist on a traditional northern Indian comfort food, we serve lightly fried potato balls in a rich and silky tomato-based curry sauce. Say it with us: Himalayummm.
In your bag
- 1 or 2 organic russet or other white potatoes (about ¾ pound total)
- ¼ pound organic shredded carrots
- 4 or 5 sprigs organic fresh cilantro
- ½ cup organic peas
- ¼ cup chickpea flour
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne (optional)
- Sunbasket malai base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
- 2 Atoria’s Family Bakery small naan
Nutrition per serving
Calories 790, Total Fat 35g (45% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 450mg (20% DV), Total Carb. 102g (37% DV), Fiber 14g (50% DV), Total Sugars 15g (Incl. 2g Added Sugars, 4% DV), Protein 20g
Contains: Tree Nuts (cashew, coconut), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the kofta
- Scrub or peel the potatoes. Cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Reserve 2  pinches of the shredded carrots for garnish. Finely chop the remaining carrots.
- Coarsely chop the cilantro. Set aside half for garnish.
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 10 to 12 minutes. Add the chopped carrots and peas and cook until just tender, about 1 minute. Drain the vegetables and transfer to a large bowl.
Add the chickpea flour, cumin, half the cilantro, and as much cayenne as you like. Season generously with salt and pepper. Using a fork or masher, coarsely mash the potato mixture and stir until a dense batter forms, adding up to 2 tablespoons water, if needed (some lumps are okay). When cool enough to handle, using wet hands, form the mixture into 2-inch balls.
Brown the kofta
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the kofta balls and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Add more oil between batches if needed.
Make the malai sauce; finish the kofta
To the pan with the kofta, add the malai base and ½ cup [1 cup] water and season with salt and pepper. Bring to a simmer and cook, stirring gently, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, toast the naan.
Warm the naan
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut or tear in half.
Transfer the kofta and malai sauce to individual bowls. Garnish with the remaining carrots and cilantro and serve with the naan.
- Scrub the potatoes.
- Divide the cilantro in half.
- Add the potatoes and water in a sauce pot.
- Measure the water for the sauce.
- Garnish with the cilantro.