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North Indian Inspired Beef Koftas and Mint Yoghurt

North Indian Inspired Beef Koftas and Mint Yoghurt

with Spiced Potatoes, Tamarind Chutney and Fresh Kachumber Salad
Lily Stevens
Lily StevensUpdated on April 29, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
631 kcal
Protein
: 
34.3g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

North Indian Style Spice Mix

2 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

240 grams

British Beef Mince

1 unit(s)

Intense™ Tomato

1 unit(s)

Baby Cucumber

1 bunch(es)

Mint

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2642 kJ
Energy (kcal)631 kcal
Fat23.7 g
of which saturates9.7 g
Carbohydrate68.7 g
of which sugars15.5 g
Dietary Fibre8 g
Protein34.3 g
Salt1.3 g
Trans Fat0.5 g
Potassium1232 mg
Calcium33.9 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Bowl
•Garlic Press

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the North Indian style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Make the Koftas
2

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, remaining North Indian style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake
3

Pop the koftas onto a large baking tray.

Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Prep the Veg
4

Meanwhile, cut the Intense™ tomato into 1cm chunks.

Trim the cucumber, then cut into small 1cm pieces.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Finish your Prep
5

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir in the diced tomato, cucumber and half the mint, then set aside for now.

In a small bowl, mix together the remaining mint and yoghurt.

Serve
6

When everything's ready, share the koftas between your plates. Spoon over the mint yoghurt and drizzle with the tamarind chutney.

Serve the spiced potatoes and cucumber-tomato kachumber alongside.

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