Palak Kofta Curry
Soft, melt-in-your-mouth paneer and potato dumplings (koftas) simmered in a creamy, vibrant spinach gravy. A rich and flavorful North Indian curry that's perfect for a special meal with naan or roti.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Blanch the Spinach
- b.Thoroughly wash the spinach leaves. Bring a large pot of water to a rolling boil.
- c.Add the spinach and blanch for exactly 2 minutes until wilted. Do not overcook.
- d.Immediately transfer the spinach to a bowl of ice water using a slotted spoon. This shock preserves its vibrant green color.
- e.Once completely cool, drain the spinach well, squeezing out excess water. Blend into a smooth puree and set aside.
- 2
Step 2
- a.Prepare the Koftas
- b.In a large mixing bowl, combine the crumbled paneer, mashed potato, besan, 1/2 tsp ginger-garlic paste, 1 finely chopped green chili, 1/4 tsp garam masala, and 1/2 tsp salt.
- c.Knead the mixture into a smooth, non-sticky dough. If the mixture feels too wet, add 1-2 teaspoons more besan.
- d.Divide the dough into 12-14 equal portions and roll each into a smooth, crack-free ball.
- 3
Step 3
- a.Fry the Koftas
- b.Heat oil for deep frying in a kadai or deep pan over medium heat. The oil is ready when a small piece of dough sizzles and rises to the top.
- c.Carefully slide 4-5 koftas into the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 4-5 minutes, turning gently, until they are evenly golden brown and crisp.
- e.Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil. Repeat for the remaining koftas.
- 4
Step 4
- a.Make the Gravy Base
- b.Drain the soaked cashews and blend them with 2-3 tablespoons of water to form a very smooth, creamy paste.
- c.In a separate pan, heat 3 tbsp of oil over medium heat. Add the cumin seeds and let them splutter.
- d.Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
- e.Add the remaining 1/2 tsp ginger-garlic paste and the slit green chili. Sauté for one minute until the raw aroma disappears.
- 5
Step 5
- a.Cook the Spinach Gravy
- b.Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges.
- c.Add the turmeric, red chili, coriander, and cumin powders. Mix well and cook for 1 minute, stirring constantly.
- d.Pour in the spinach puree and the cashew paste. Stir to combine everything thoroughly.
- e.Add 1 cup of water, the remaining 1 tsp of salt, and the optional sugar. Bring the gravy to a gentle simmer.
- f.Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes to allow the flavors to meld together.
- 6
Step 6
- a.Finish and Serve
- b.Uncover the pan and stir in the remaining 1/2 tsp garam masala and the crushed kasuri methi.
- c.Just before serving, gently place the fried koftas into the hot gravy.
- d.Allow them to simmer for only 1-2 minutes, just enough to warm through and absorb some flavor. Avoid over-simmering to prevent them from breaking.
- e.Serve immediately with hot naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the greenest gravy, do not cover the pot while blanching spinach and shock it in ice water immediately.
- 2Ensure the kofta dough is firm. If it's too moist, the koftas may disintegrate while frying. Add a little more besan to fix it.
- 3Fry koftas on a consistent medium flame. Oil that is too hot will brown them outside leaving the inside raw, while cool oil will make them greasy.
- 4To prevent soggy koftas, add them to the gravy only when you are ready to serve the dish.
- 5For an extra creamy texture, you can add 2 tablespoons of fresh cream (malai) to the gravy at the end.
- 6The koftas can be made ahead and stored in an airtight container. Reheat them in a hot oven or air fryer before adding to the gravy.
Adapt it for your goals.
Healthier
Bake the koftas at 200°C (400°F) for 15-20 minutes until golden, or use an air fryer. This significantly reduces the oil content.
VeganVegan
Substitute paneer with an equal amount of crumbled firm tofu. Ensure the tofu is pressed well to remove excess water.
Richer GravyRicher Gravy
Stir in 2-3 tablespoons of heavy cream or malai into the gravy along with the garam masala for a richer, more decadent finish.
Stuffed KoftasStuffed Koftas
Create a small cavity in each kofta ball and fill it with a mixture of chopped cashews, raisins, and a pinch of cardamom before sealing and frying.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, which is crucial for producing red blood cells and preventing anemia. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
Excellent Source of Protein
Paneer (Indian cottage cheese) is a great source of high-quality protein, essential for muscle repair, growth, and overall body function. It also provides a good amount of calcium for strong bones and teeth.
Provides Healthy Fats
Cashews contribute monounsaturated fats to the gravy, which are beneficial for heart health. They also add creaminess without relying solely on heavy cream.
Frequently asked questions
Palak Kofta Curry is moderately healthy. It's rich in iron, vitamins, and protein from spinach and paneer. However, the koftas are deep-fried, which adds calories and fat. For a healthier version, consider baking or air-frying the koftas.