easy palak kofta recipe | spinach kofta curry | palak kofta curry

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

for kofta:

  • 3 tsp oil
  • 2 tbsp onion (chopped)
  • 3 clove garlic
  • 1 inch ginger
  • 1 green chilli
  • 1 bunch palak / spinach leaves (chopped)
  • 1 cup paneer / cottage cheese (grated)
  • ½ cup potato (boiled & mashed)
  • ¼ cup besan / gram flour (roasted)
  • 5 cashew / kaju (chopped)
  • ¼ tsp garam masala
  • ¼ tsp salt
  • ¼ cup corn flour (to roll)
  • oil for deep frying

for curry:

  • 3 tsp oil
  • 1 tsp cumin / jeera
  • 1 bay leaf / tej patta
  • 2 tsp kasuri methi / dry fenugreek leaves
  • ½ tsp fennel / saunf
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric / haldi
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • 2 tbsp coriander leaves (finely chopped)
  • 2 cup tomato pulp
  • ¼ cup cashew paste
  • 1 tsp salt
  • 1 cup water
  • ¼ tsp garam masala
  • 1 tsp kasuri methi (crushed)

Method

  1. firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger, 1 green chilli and 1 bunch of palak.
  2. cool completely and blend to smooth paste.
  3. also add 1 cup paneer, ½ cup potato, ¼ cup besan.
  4. additionally add 5 cashews, ¼ tsp garam masala and ¼ tsp salt.
  5. combine well forming a dough.
  6. prepare a round ball without any cracks.
  7. roll them in corn flour and deep fry in hot oil.
  8. stir occasionally, and fry till the kofta turn golden and crisp.
  9. drain off the palak koftas and serve with curry.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.