Savory Beef Kofta Curry with Sag Aloo

Beef Kofta Curry


  • Prep: 45 mins
  • Cook: 30 mins
  • Total: 75 mins
  • Yield: 2 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Indian


  • 1red onion
  • 1garlic clove
  • 1King Edward potato
  • 1/2bunch coriander
  • 1/2teaspoon cumin
  • 1/2teaspoon turmeric
  • 1/2teaspoon mustard seeds
  • 1chicken stock pot
  • 250gramsminced beef
  • 1 1/2 tablespoonstandoori paste
  • 200gramscoconut milk
  • 250gramsbaby spinach
  • 1/2lime
  • 150gramswater

Beef Kofta Curry with Sag Aloo is a creamy aromatic spinach curry with juicy meatballs and spiced infused potato cubes. Usually, this fabulous coconut creamy Kofta is served with fresh Rice and warm Pita Bread.

This recipe will show you how easy it is to prepare Indian food even if you find it intimidating. As a result, you might prefer making Indian food in your own kitchen rather than ordering takeout.

It is the perfect weeknight dinner which is ready in less than an hour. This Indian Kofta has a mild taste which is enjoyable for the kids, too.

Try Beef Kofta Curry with Sag Aloo at home with your loved ones for a special and memorable meal. You will taste all the aromas and flavors in one magical dish.


Step 1

start with halving, peeling, and chopping the red onion into pieces. Peel and grate the garlic. Then chop the potato into small, even-sized cubes. Chop the coriander with stalks and all.

Step 2

Add a drizzle of oil in a large saucepan and place it over medium heat. When the oil is warm, add your chopped onions and sauté for 5-7 minutes or until they look soft and translucent. Then, add the grated garlic, stir the Indian Kofta mixture and cook for about 1 minute. Reserve half of it and set it aside on a plate or bowl.

Step 3

Now, it is time to add mustard seeds, ground cumin, and turmeric to the saucepan. Keep stirring them for about 2 minutes. Add the cubed potato, water, and half of the chicken stock pot to the saucepan.
Stir the Indian Kofta base until everything is combined and the stockpot is dissolved. Put on the lid and lower the heat. Simmer your curry base for about 15 to 20 minutes until the potato is cooked. Slip a knife through the cubed potato; if it was soft and tender, the mixture is ready.

Step 4

Meanwhile, add the minced beef to a mixing bowl. Add in the salt, black pepper to taste, and half of the coriander. Mix the Indian Kofta until it is well combined. You will get a better result when using your hands to combine the ingredients. Once combined, shape the beef mixture into four little Beef Kofta Curry balls per person.

Step 5

Next, heat a splash of oil in a frying pan and add the Indian Kofta balls to it. Fry the koftas and stir occasionally to brown them evenly. You want the Beef Kofta Curry balls to be all browned and cooked. It will take about 10 to 12 minutes.

Step 6

Take the koftas out of the pan and set them aside. In the same pan, add reserved onion mixture plus tandoori paste. Stir the Beef Kofta Curry mixture and cook it on low heat for 2 to 3 minutes.
Then pour in the coconut milk. Give it a nice mix, add the remaining stockpot and simmer for 5 minutes.

Step 7

Add the Beef Kofta back in the pan and gently simmer again to reduce the sauce slightly for another 3 to 5 minutes.

Step 8

When the potato is cooked, take the lid off, and allow the mixture to boil and bubble for a few minutes until the excess liquid has almost evaporated. You need to stir the mixture frequently to make sure it doesn’t burn.

Step 9

Next, add the baby spinach to the Indian Kofta mixture. Take the pan off the heat and put the lid on for five minutes. Now, stir through the baby spinach, and add your Sag Aloo.

Step 10

Once the Beef Kofta Curry reaches your desired consistency, squeeze over a little lime juice and stir the mixture nicely.

Step 11

Serve your delicious and colorful Indian Kofta sprinkled with the remaining coriander and the sag aloo on the side. It is an irresistible combo. Enjoy!


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