Malai potato kofta curry with naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Malai potato kofta curry with naan

Dairy-Free, Soy-Free, Vegan

2 Servings, 810 Calories/Serving

40–55 Minutes

Kofta, a classic Northern Indian comfort food, is traditionally enriched with cream. Coconut milk and cashew butter join forces to keep things vegan and deliciously smooth.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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)
  • Sun Basket malai base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 2 whole grain naan

Nutrition per serving

Calories: 810, Protein: 20g (40% DV), Fiber: 12g (48% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 15g (75% DV), Cholesterol: 0mg (0% DV), Sodium: 220mg (9% DV), Carbohydrates: 92g (31% DV), Total Sugars: 16g, Added Sugars: 2g (4% DV).
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.


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.
  • Finely chop the shredded 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 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. Add up to 2 tablespoons water, if needed, and stir until a dense batter forms (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 2 tablespoons [¼ cup] 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 warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the sauce heats, 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 cilantro and serve with the naan.
Kids Can!
  • Scrub the potatoes.
  • Divide the cilantro in half.
  • Measure the water for the sauce.
  • Garnish with the cilantro.