Palak Kofta Recipe | Spinach Kofta Curry
Palak kofta curry is made with deep fried dumplings made of spinach, paneer and potatoes in a creamy velvety onion tomato gravy.
Recipe Info
Ingredients For Palak Kofta Recipe | Spinach Kofta Curry
For the kofta balls
- 2 Cups Spinach Leaves (Palak)
- 1 Cup Paneer Grated
- 1 Large Potato
- 1/4 Cup Besan (Gram Flour)
- 1-2 Green Chillies
- 1 Inch Piece of Ginger
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Cumin Powder (Jeera Powder)
- 1 Teaspoon Salt
- 2 Cups Cooking Oil
For the gravy
- 1 Large Onion
- 2 Large Tomatoes
- 2 Green Chillies
- 2 Inch Piece of Ginger
- 5 Garlic Cloves
- 2 Bay Leaves (Tej Patta)
- 1 Inch Dalchini (Cinnamon Stick)
- 3-4 Laung (Cloves)
- 4-5 Green Cardamom (Hari Elaichi)
- 2-3 Javitri (Mace Strand)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- 3-4 Whole Dried Red Chillies
- 2 Tablespoon Cashew Nuts (Kaju)
- 1 Tablespoon Butter
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Salt
- 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
Step By Step Instructions for Palak Kofta Recipe | Spinach Kofta Curry
Preparing the kofta balls
- Combine finely chopped spinach leaves, grated paneer, boiled mashed potatoes, gram flour, finely chopped ginger, green chillies and coriander leaves in a large mixing bowl.2 Cups Spinach Leaves (Palak), 1 Cup Paneer, 1 Large Potato, 1/4 Cup Besan (Gram Flour), 1-2 Green Chillies, 1 Inch Piece of Ginger, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Then add red chilli powder, turmeric powder, coriander powder, cumin powder and salt to the mixture.1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Salt
- Mix all the ingredients together and divide the mixture into 12-15 equal sized balls.
- Heat oil in a pan on and add the kofta balls in the hot oil in small batches. Deep fry the koftas on medium heat for 3-5 minutes, flipping them around till they are evenly cooked and browned on each side.2 Cups Cooking Oil
- Fry all the koftas this way. Then take them out and set them all aside.
Preparing the gravy
- Roughly chop the onions, tomatoes, green chillies, ginger and garlic in small pieces.1 Large Onion, 2 Large Tomatoes, 2 Green Chillies, 5 Garlic Cloves, 2 Inch Piece of Ginger
- Also gather the whole spices like bay leaf, cinnamon stick, cloves, green cardamom, mace strands, cumin seeds, whole black peppercorn, dried red chillies as well as cashews. I also added some shah jeera, but it's optional for the recipe.2 Bay Leaves (Tej Patta), 1 Inch Dalchini (Cinnamon Stick), 3-4 Laung (Cloves), 4-5 Green Cardamom (Hari Elaichi), 2-3 Javitri (Mace Strand), 1 Teaspoon Cumin Seeds (Jeera), 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch), 3-4 Whole Dried Red Chillies, 2 Tablespoon Cashew Nuts (Kaju)
- Combine all the vegetables, spices and cashew nuts in a pan.
- Add 1 cup of water, cover with a lid and bring to a boil. Simmer and cook till the vegetables are soft.
- Let the vegetables cool down to room, temperature, then grind to a smooth paste in a food blender.
- Then heat some butter or oil in a pan.1 Tablespoon Butter
- Add turmeric powder, red chilli powder and coriander powder.1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder)
- Then add the puree to the pan and mix well.
- Mix the gravy with the spices. Add salt and some water if needed to adjust the consistency. Tet it simmer for a couple of minutes.1 Teaspoon Salt
- Add some dried crushed kasuri methi to the gravy and mix well.1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- Palak kofta is ready. Place the kofta balls in the curry and serve hot garnished with coriander leaves.
