For many people, rice is often the go-to side for a curry. We’ve decided to serve our aromatic beef kofta curry alongside sag aloo, a nutritious dish of spinach, potato and fragrant spices, which gives rice a serious run for its money. Easy to prep, and even easier to eat, this is a curry you’ll be coming back to time and time again..
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Chicken Stock Powder(ContainsCelery)
Rogan Josh Curry Paste
Water for the Sauce
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Chop the potato into 2cm chunks (no need to peel!) Roughly chop the coriander (stalks and all). Halve the lime. Heat a splash of oil in a large saucepan on medium heat. When hot, add the onion and cook, stirring frequently until soft, 5-6 mins. Add the garlic and cook for 1 minute more. Take out half of this mixture, set aside in a bowl.
Meanwhile, put the beef mince in a bowl, season with a pinch of salt and pepper. Add half the coriander and mix together. Shape the mixture into four balls per person. IMPORTANT: Remember to wash your hands after handling raw meat! Heat a splash of oil in a frying pan on medium-high heat and fry the koftas until golden brown all over, 5-6 mins, turning occasionally.
While the koftas are frying, add the cumin, turmeric and mustard seeds (see ingredients for amount) to the saucepan with the onion and cook, stirring, for 30 seconds. Add the potatoes, water (see ingredients for amount) and half the stock powder. Bring to the boil, stirring to dissolve the stock powder. Cover with a lid, turn the heat to low and simmer, stirring occasionally, until the potato is just cooked, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.
Take the koftas out of the pan and set aside. Add the reserved onion mix to the same pan (no need to wash!) along with the rogan josh paste and tomato puree. Stir together and cook on medium-low heat for 30 seconds before adding the coconut milk with water (see ingredients for amount). Stir in the remaining stock powder and a pinch of sugar (if you have any), add the koftas and cover with a lid (or some foil) and simmer for 8-10 mins. Remove the lid and simmer for another 3-4 mins. You want the sauce to reduce slightly. IMPORTANT: The koftas are cooked when no longer pink in the middle.
When the potato is cooked, remove the lid and allow the mixture to bubble away for a few minutes more, until the liquid has almost gone, stirring frequently to ensure it doesn't burn. Add the baby spinach a handful at a time, carefully stirring through the potatoes until wilted, 2-3 mins. This is your sag aloo!
When the kofta curry has reduced slightly, squeeze in a little lime juice and stir through. Serve the beef kofta curry sprinkled with the remaining coriander and the sag aloo on the side. Enjoy!