CurriesBeefCuisineIndianMeatPakistani

Beef Kofta with Saag Aloo

25 mins Cook
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Saag Aloo Beef Kofta – a spicy creamy curry with juicy meatballs and spiced potatoes. Gentle enough for the kids to enjoy too!

-Ramsha Baig

I always cook rice when I make curry. It is the default.

Even if we eat naan bread or chapatis, I go into the autopilot mode and put on a pan of boiled rice.

So it was really nice, to have a recipe in front of me to follow step by step, to get me out of that automatic driving setting. And make such a beautiful change.

We start by making saag aloo – which involves frying red onions and garlic, then adding cumin, turmeric and mustard seeds.

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Then we add the potatoes and stock and allow that to cook with a lid, until the potatoes are soft.

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Then we make meatballs, which is a simple mixture of ground beef, salt, pepper and chopped coriander or parsley

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they are fried in a bit oil till brown, before being eliminated from the pan

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We then use the same pan to cook dinner some tandoori paste, with red onion and garlic until light brown, then add coconut milk and cooked meatballs and simmer together till the sauce thickens slightly.

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Spinach is added to the potatoes just earlier than serving, which wilts quickly inside the heat of the pan.

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Beef Kofta with Saag Aloo

Beef Kofta with Saag Aloo

ramsha
Saag Aloo Beef Kofta - a spicy creamy curry with juicy meatballs and spiced potatoes. Gentle enough for the kids to enjoy too!
prep time
10 mins
cooking time
25 mins
servings
4
total time
35 mins

Equipment

  • Pan

  • Frying Pan

  • Bowl

Ingredients

  • 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

  • 500g beef mince (ground beef)

  • good pinch of salt and pepper

  • 1 bunch coriander, finely chopped

  • 1 tsp vegetable oil

  • 3 tsp tandoori paste

  • 14 oz (400ml) tin coconut milk

  • 1 chicken stock pot

Instructions

1

Step 1

Heat the oil in a pan and add the onions. Cook dinner over a medium warmth for five minutes until beginning to melt.
2

Step 2

Add garlic and cook for an additional minute, then spoon out half of the onion mixture from the pan right into a bowl.
3

Step 3

Add the cumin, turmeric and mustard seeds to the remaining onions in the pan and give the mixture a mix for another minute
4

Step 4

Add potatoes and stock, give it a good mix then bring to boil. Cover and slow down the heat. Simmer for 15-20 minutes until the potatoes are tender.
5

Step 5

In the meantime, begin making the meatballs. Place the mince in a bowl with the salt, pepper and 1/2 the coriander or parsley, mix all together and form into 16 balls (four for everyone)
6

Step 6

Heat the oil in a frying pan and add the meatballs. Cook over a medium-high heat, turning frequently till browned all over. (around 5-10 minutes)
7

Step 7

Switch the meatballs to a bowl and place the reserved cooked onions from in advance into the same pan.
8

Step 8

Add the tandoori paste and cook for a minute on a low heat. Add the coconut milk and stock pot and mix it together. Cook for 5 minutes.
9

Step 9

Add meatballs back into the pan and cook for a further 3-4 minutes.
10

Step 10

By now the potatoes should be cooked. Take the lid off and cook for a few minutes until the liquid is almost gone. Stir often to ensure it doesn't burn.
11

Step 11

Add the spinach to the potatoes. Turn off the flames and place a lid on the pan for 3-4 minutes until the spinach has wilted.
12

Step 12

Serve the beef kofta curry and saag aloo together with the remaining coriander.
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