Tandoori Meatball Curry

Tandoori Meatball Curry

with Saag Aloo

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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.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

340 g

Yukon Potato

113 g

Basmati Rice

113 g

Red Onion

56 g

Baby Spinach

5 tsp

Tandoori Masala


10 g


30 g


2 tsp

Cumin-Turmeric Spice Blend

1 can

Coconut Milk

1 tbsp

Tomato Paste

10 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate93 g
Sugar7 g
Dietary Fiber6 g
Protein37 g
Cholesterol81 mg
Sodium776 mg
Utensilsarrow down iconarrow down icon
Large Pan
Non-Stick Pan
Large Pot
Instructionsarrow up iconarrow up icon
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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.