Malai potato kofta dumplings with curry sauce and toasted naan

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

Malai potato kofta dumplings with curry sauce and toasted naan

Dairy-Free, Soy-Free, Mediterranean, Vegan

2 Servings, 790 Calories/Serving

40–55 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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, Sesame.


2-serving instructions (4-serving modifications in red)

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 [4] 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.

Kids Can!
  • 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.