Palak kofta recipe | Spinach kofta curry | Palak kofta curry with step by step guide.

Palak kofta recipe is a simple and healthy dish from North Indian cuisine gravy recipe prepared with spinach and paneer balls. The recipe has a strong similarity to the popular Punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta balls.

There are several kofta curry recipes and perhaps it can be prepared with almost every vegetable. Palak kofta curry is one of such recipe with spinach puree is mixed with paneer and boiled/mashed potatoes. Apart from the awesome taste, spinach kofta curry is a healthy choice for the traditional kofta curry.

The recipe that I have shown here is a simple and healthy palak kofta recipe, but there are so many variations to this classic recipe. In this recipe, there are main two steps to make this curry at home- 1. Making kofta and 2. Making Curry. I have prepared the spinach puree separately and mixed with grated paneer and boiled potatoes. These are afterward shaped to balls followed by deep frying till a crispy outer layer of cooked spinach before using it in the creamy gravy. The other easy method is to finely chop the palak leaves, sauté them with onions and then mix it with paneer and potato mixture. Further, the gravy can also be extended by adding the spinach puree to the gravy very similar to palak paneer or any spinach based curries. It is a healthy Palak kofta curry which can be relished with many types of Indian bread like Chapathi, Roti, Naan, Tandoori roti, or Jeera rice etc.

Palak kofta recipe | Spinach kofta curry | Palak kofta curry

Ingredients (1 cup = 250 ML)

For making kofta:

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

For making curry:

• 3tsp oil
• 1tsp cumin (jeera)
• 1bay leaf (Tej Patta)
• 2tsp  dry fenugreek leaves (Kasuri methi)
• ½tsp fennel (saunf)
• 1onion finely chopped
• 1tsp ginger garlic paste
• ½tsp turmeric (haldi)
• 1tsp Kashmiri red chili powder
• 1tsp coriander powder
• 2tbsp coriander leaves finely chopped
• 2cup tomato pulp
• ¼cup cashew paste
• 1tsp salt
• 1cup water
• ¼tsp garam masala
• 1tsp Kasuri methi crushed

Instructions

1. Firstly, in a large kadhai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger, 1 green chili 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.

How to make palak kofta curry with step by step 

Palak kofta preparation:

1. Firstly, in a large kadhai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger and 1 green chili.
2. Also saute 1 bunch of chopped palak, till it shrinks and changes color.
3. Cool completely and transfer to a blender.
4. Blend to smooth paste adding water as required.
5. Take the blended palak puree into a large mixing bowl.
6. Also add 1 cup paneer, ½ cup potato, ¼ cup besan.
7. Additionally add 5 cashews, ¼ tsp garam masala and ¼ tsp salt.
8. Combine well forming a dough. If there is more wetness add in breadcrumbs and form a dough.
9. Pinch a small ball sized dough and prepare a round ball without any cracks.
10. Roll them in corn flour for extra crisp outer covering.
11. Deep fry in hot oil or bake in preheated oven at 180-degree Celsius for 20 minutes.
12. Stir occasionally, and fry on medium flame.
13. Fry till the kofta turn golden and crisp.
14. Drain off the palak koftas and keep aside.

Curry preparation recipe:

1. Now in a large Kadai (Bowl-shaped frying pan) heat 3 tsp oil and add 1 tsp cumin, 1 bay leaf, 1 tsp kasuri methi and ½ tsp fennel.
2. Also, add 1 onion till they turn golden brown.
3. Additionally, add 1 tsp ginger garlic paste and saute well.
4. Furthermore, add ½ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder and 2 tbsp coriander leaves.
5. Deep-fry on low flame till the spices turn aromatic.
6. Now add 2 cup tomato pulp and mix well to prepare tomato pulp, blend in 3 large tomatoes into smooth puree without adding any water.
7. Cover and cook till the oil separates from sides.
8. Now add ¼ cup cashew paste, 1 tsp salt and cook well to prepare cashew paste, soak 10 cashews in ¼ cup warm water and blend smooth.
9. Further, add 1 cup water and adjust consistency.
10. Add in prepared kofta balls and mix gently.
11. Cover and simmer for 5 minutes or till kofta absorb masala.
12. Further, add ¼ tsp garam masala and 1 tsp Kasuri methi. mix well.
13. Finally, serve palak kofta curry with chapati or roti.