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Savory Spinach Delight: Palak Kofta Curry Recipe:

A tender, spicy Palak Kofta Curry awaits you on a culinary adventure where you’ll hear the fresh flavors of spinach spring to life. This vegetarian delicacy adds the richness of koftas to the goodness of spinach-laden curry, for a healthful and savory treat. Even the most experienced chef or the least accomplished kitchen-hand is guaranteed to enjoy this recipe.


How to make Palak Kofta Curry:

Recipe by payalCourse: Curries, Vegetarian Curries


Prep time


Cooking time





Enjoy a delicious culinary adventure as we learn how to make the perfect Palak Kofta Curry. Let us follow the instructions below and make this recipe with me in the kitchen.


  • For Koftas:
    250g crumbled paneer

  • 1/2 cup chopped spinach

  • 1/4 cup each of onion and coriander leaves

  • 1 finely chopped green chili (optional)

  • 1 tbsp gram flour (besan)

  • 1/2 tsp ginger-garlic paste

  • 1/4 tsp cumin seeds

  • 1/4 tsp garam masala

  • Salt to taste

  • Flavorful Gravy:

  • 2 tbsp oil

  • 1 finely chopped onion

  • 2 cloves minced garlic

  • 1-inch grated ginger

  • 2 chopped tomatoes

  • 6-7 Cashews

  • 1 cup chopped spinach

  • 1/2 tsp each of cumin seeds, coriander powder, turmeric powder

  • 1/4 tsp red chili powder (adjust to taste)

  • 1/4 tsp garam masala

  • Salt to taste

  • 1/2 cup cream (optional, for a richer touch)

  • 1/2 cup water (adjust as needed)


  • Step 1: Prepare Spinach Koftas:
    Start by blanching fresh spinach leaves and finely chopping them. Mix with grated paneer, besan, garam masala, and salt. Shape the mixture into small balls and deep-fry until golden brown.
  • Step 2: Prepare Curry Base:
    In a pan, heat ghee, add cumin seeds, and sauté onions until golden brown. Add ginger-garlic paste, tomatoes, and cashews. Cook until the tomatoes are soft. Blend the mixture into a smooth paste.
  • Step 3: Cook the Palak Kofta Curry:
    In the same pan, add more ghee and the blended paste. Add turmeric powder, red chili powder, coriander powder, and salt. Cook until the ghee separates. Add chopped spinach and cook until the mixture thickens. Finish by adding cream.
  • Step 4: Combine Koftas and Curry:
    Just before serving, gently place the spinach koftas in the curry. Let them simmer for a few minutes, allowing the flavors to meld.
  • Step 5: Garnish and Serve:
    Garnish with a swirl of cream and fresh coriander. Serve the Palak Kofta Curry hot with naan or steamed rice.


  • To make softer koftas, add a pinch of baking soda to the spinach-paneer mixture.
  • Adjust the spice level according to your preference by tweaking the red chili powder quantity.
  • For a healthier version, you can air-fry the koftas instead of deep-frying.

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