Indian food gets a little fusion twist with Tandoori meatballs! We're pairing it with a super delicious saag aloo - spinach and potato curry - and everything gets coated with a yummy sauce.
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Cumin-Turmeric Spice Blend
In a medium bowl, mix the ground beef with half the tandoori masala. Roll into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning them occasionally, until golden-brown on all sides, 3-4 min. Transfer to a plate.
Wash and dry all produce. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people). Cut the potatoes into 1-inch cubes. Chop the cilantro leaves and stems, keeping them separate. In a small pot, bring 1 cup salted water (double for 4 ppl) to a boil.
Heat a large pot over medium heat. Add a drizzle of oil, then the onions and garlic. Cook until softened, 3-4 min. Transfer half the onions to a plate. Add the potatoes, cumin-turmeric spice blend and 3/4 cup salted water (double for 4 ppl) to the pot. Cover and cook until the potatoes are fork-tender, 11-12 min.
Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until rice is tender, 10-11 min. Meanwhile, heat the same large non-stick pan over medium heat. Add a drizzle of oil, then the reserved onions, remaining tandoori masala, cilantro stems, ginger and tomato paste. Stir together for 1 min.
Add coconut milk, 1/2 cup water (double for 4 people) and meatballs to the pan. Cover and simmer until the meatballs are cooked through, 5-6 min. Season with salt and pepper. Stir the spinach into the potatoes until wilted, 1 min. Season with salt and pepper.
Divide the rice between bowls. Top with the meatballs and saag aloo. Sprinkle with cilantro leaves.