Beef Kofta with Saag Aloo

An aromatic creamy curry with juicy meatballs and spice-infused potatoes. It’s mild enough for the kids to enjoy too!

INGREDIENTS 

Saag Aloo

  • ▢1 tsp vegetable oil
  • ▢2 red onions – ,chopped
  • ▢2 cloves garlic – peeled and minced
  • ▢1 tsp cumin
  • ▢1 tsp turmeric
  • ▢1 tsp mustard seeds
  • ▢2 white-skinned potatoes – chopped into 2cm cubes (no need to peel)
  • ▢1 ¼ cups 300ml chicken stock (made with one chicken stock pot)
  • ▢4 packed cups 150g baby spinach

Beef Kofta Curry

  • ▢1.1 pounds 500g beef mince (ground beef)
  • ▢good pinch of salt and pepper
  • ▢1 bunch coriander (cilantro) – ,finely chopped
  • ▢1 tsp vegetable oil
  • ▢3 tsp tandoori paste
  • ▢14 oz (400ml) tin coconut milk
  • ▢1 chicken stock pot

INSTRUCTIONS 

  • Heat the oil in a pan and add the onions. Cook over a medium heat for 5 minutes until starting to soften.
  • Add in the garlic and cook for a further minute, then spoon half of the onion mixture out of the pan into a bowl.
  • Add the cumin, turmeric and mustard seeds to the remaining onions in the pan and give the mixture a stir for a minute. 
  • Add in the potatoes and stock. Stir, bring to the boil. then cover and turn down the heat. Simmer for 15-20 minutes until the potatoes are tender.
  • Meanwhile, start making the meatballs. Place the beef mince in a bowl with the salt, pepper and half the coriander (cilantro). Mix together and form into 16 balls (4 for each person).
  • Heat the oil in a frying pan (skillet) and add the meatballs. Cook over a medium-high heat, turning often until browned all over (around 10-12 minutes).
  • Transfer the meatballs to a bowl and place the reserved cooked onions from earlier into the same pan.
  • Add the tandoori paste and cook for a minute on a low heat. Add the coconut milk and stock pot and stir together. Simmer for 5 minutes.
  • Add the meatballs back in to the pan and simmer for a further 3-4 minutes.
  • By now the potatoes should be cooked. Take the lid off and simmer for a few minutes more until the liquid is almost gone. Stir often to ensure it doesn’t burn.
  • Add the spinach to the potatoes. Turn off the heat and place a lid on the pan for 3-4 minutes until the spinach has wilted.
  • Serve the beef kofta curry and saag aloo together with the remaining coriander (cilantro) sprinkled on top.

What excites me about cooking is when your family and friends enjoy your hand cooked food, now it makes me more happier when I share recipes through my blog. our suggestions for improvements in the recipe and the way I blog it are also welcome :) It helps me a lot to improve my cooking skills. A big thanks to all the readers and friends for your continuous support and encouragement