Square image of beef kofta with saag aloo

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!
Course Dinner
Cuisine Indian
Keyword Any Time Of the year, diary free, meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Nicky Corbishley


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 1/4 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


  • 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.


Nutritional Information is approx, per serving.

Nutritional Information

Calories: 656kcal | Carbohydrates: 25g | Protein: 29g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 90mg | Sodium: 457mg | Potassium: 1176mg | Fiber: 3g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 18.2mg | Calcium: 98mg | Iron: 10.1mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!