2white-skinned potatoeschopped into 2cm cubes (no need to peel)
300ml(1 1/4 cups) chicken stockmade with one chicken stock pot
150g(3 packed cups) baby spinach
Beef Kofta Curry:
500g(1.1 lbs) beef mince (ground beef)
good pinch of salt and pepper
1bunch coriander (cilantro)finely chopped
1tspvegetable oil
3tsptandoori paste
400ml(14 oz) tin coconut milk
1chicken 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.
1 tsp vegetable oil, 2 red onions
Add in the garlic and cook for a further minute, then spoon half of the onion mixture out of the pan into a bowl.
2 cloves garlic
Add the cumin, turmeric, and mustard seeds to the remaining onions in the pan and give the mixture a stir for a minute.
1 tsp cumin, 1 tsp turmeric, 1 tsp mustard seeds
Add in the potatoes and stock. Stir, and bring to the boil. then cover and turn down the heat. Simmer for 15-20 minutes until the potatoes are tender.
2 white-skinned potatoes, 300 ml (1 1/4 cups) chicken stock
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).
500 g (1.1 lbs) beef mince (ground beef), good pinch of salt and pepper, 1 bunch coriander (cilantro)
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).
1 tsp vegetable oil
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.
3 tsp tandoori paste, 400 ml (14 oz) tin coconut milk, 1 chicken stock pot
Add the meatballs back into 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.
150 g (3 packed cups) baby spinach
Serve the beef kofta curry and saag aloo together with the remaining coriander (cilantro) sprinkled on top.