Beef Kofta Tandoori with Sag Aloo

Nutrition per serving

Calories777 kcal
Protein42.2 g
Carbs48.3 g
Fats48.2 g
Saturated Fat35.4 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.9 g
Sugars4.8 g
Fiber16.9 g
Sodium583 mg

Ingredients

Red Onion
Garlic
New Potatoes
Cilantro (Coriander) leaves
Ground Turmeric
Ground Cumin
Baby Spinach
Coconut milk, canned (liquid expressed from grated meat and water)
Lime
Tandoori Paste
Ground Beef (10% fat)
Vegetable Oil
1. Peel/chop the onion into 2cm pieces

2. Peel/finely chop the garlic

3. Chop the potatoes in quarters

4. Roughly chop the coriander

5. In a medium saucepan, heat ½ a tbsp of oil over medium heat. Add the onions/garlic and cook for about 3-5 minutes until softened. Transfer half of the onion/garlic to a plate and set aside.

6. To make the sag aloo, add the cumin, turmeric to the pan with the remaining onions/garlic and cook for 30 seconds before adding the potatoes, with 100ml of water and a pinch of salt and pepper. Stir, cover the pan with a lid, lower the heat to low and cook for about 10 minutes until the potatoes are tender.  Remove the lid and continue to cook for a couple of minutes to slightly reduce the liquid.  Add the spinach, remove the pan from heat, cover the pan with the lid and set aside for the spinach to wilt.

7. To make the koftas, place the mince into a bowl with a pinch of salt and pepper and half the coriander. Gently mix to combine the ingredients together, then form the mixture into 4 balls.

8. Heat, ½ a tbsp of oil in a frying pan over medium-high heat. Add the koftas and cook for about 4 minutes until browned and cooked through. Transfer to a plate and set aside.

9. Add the reserved onion/garlic mixture to the same frying pan with the tandoori paste, stir to combine and cook for 30 seconds. Lower the heat to medium, then add the coconut milk and simmer for a minute. Return the koftas back to the pan and continue to simmer for a further minute until the sauce has slightly reduced. Once reduced squeeze in the juice of a quarter of a lime and stir through.

10. Serve the kofta tandoori in a bowl with the sag aloo on the side with the remaining coriander sprinkled over the top.