4.75 from 8 votes
A cast iron dish of beef koftas and sag aloo, on a red and white checked napkin.
Beef koftas with sag aloo
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Easy to make from scratch beef koftas in a creamy coconut curry sauce served with potato and spinach sag aloo, rather than the usual rice, make the perfect week night dinner, ready and on the table in 45 minutes. Naturally gluten free.

Course: Main - Meat
Cuisine: Indian
Keyword: Beef koftas, Fakeaway
Servings: 2
Calories: 622 kcal
Author: Helen Best-Shaw
Ingredients
  • 1 Red Onion
  • 1 Garlic Clove
  • 1 King Edward Potato
  • ½ bunch Coriander
  • ½ tsp Cumin
  • ½ tsp Turmeric
  • ½ tsp Mustard Seeds
  • 1 Chicken Stock Pot
  • 250 grams Beef Mince
  • 1.5 tsp Tandoori Paste
  • 200 ml Coconut Milk
  • 1 Baby Spinach
  • ½ Lime
  • 150 ml Water
Instructions
  1. Halve, peel and chop the red onion into roughly 2cm pieces. Peel and grate the garlic (or use a garlic press). Chop the potato (no need to peel!) into 2cm cubes. Roughly chop the coriander (stalks and all). Put a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 5 mins. Add the garlic, stir and cook for 1 minute more. Then take out half of this mixture and set aside in a bowl or on a plate.
  2. Add the ground cumin, turmeric and mustard seeds to the remaining onion in the pan and stir continuously for 1 minute. Add the potato and water (amount specified in the ingredient list) and half the chicken stock pot. Stir to dissolve the stock pot. Cover with a lid, turn the heat to low and simmer until the potato is just cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
  3. Meanwhile, put the beef mince in a mixing bowl with a pinch of salt, a good grind of black pepper and half the coriander. Mix it all together. TIP: The best way of doing this is by using your hands! Shape the beef mixture into four little balls per person. Heat a splash of oil in a frying pan and fry, stirring occasionally, until browned all over and cooked through, 10-12 mins.
  4. Take the koftas out of the pan and set aside. Add the reserved onion mixture to the same pan (no need to wash it) along with the tandoori paste. Stir together and cook on medium-low heat for 1 minute before adding the coconut milk. Mix in the remaining chicken stock pot and simmer for 5 mins. Add the koftas back in and gently simmer again to reduce the sauce slightly, another 3-4 mins.
  5. When the potato is cooked, take the lid off and allow the mixture to bubble away for a few minutes more, until the liquid has almost gone, stirring frequently to make sure it doesn't burn. Add the baby spinach, then take the pan off the heat, put the lid on and leave to the side for 5 mins. Stir through the spinach. This is your sag aloo!
  6. When the kofta curry has reduced slightly, squeeze over a little lime juice and stir it through. Serve the beef kofta curry sprinkled with the remaining coriander and the sag aloo on the side. Enjoy!
Recipe Notes
Nutrition Facts
Beef koftas with sag aloo
Amount Per Serving
Calories 622 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 28g175%
Cholesterol 89mg30%
Sodium 593mg26%
Potassium 1077mg31%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 3g3%
Protein 27g54%
Vitamin A 640IU13%
Vitamin C 24mg29%
Calcium 96mg10%
Iron 10.2mg57%
* Percent Daily Values are based on a 2000 calorie diet.