Palak Kofta Curry
Kofta is a Middle Eastern and Southeast Asian meal that is produced by grinding meat, mixing it with spices, then shaping it into balls or cylinders to cook. From fiery lamb koftas barbecued on the street in Turkey to vegetarian koftas served with naan in India, this meal has hundreds of variations. Because the recipe is so adaptable, cooks can change the components and complementary foods to their liking.
Here I have shared a vegan kofta recipe with spinach that is super healthy and delicious.
What is Palak Kofta Curry?
Palak kofta or Fried Spinach Dumplings is a savory ball comprised of boiling spinach, boiled potato, and spices. All of the kofta ingredients are combined and formed into balls. After that, the balls are either deep-fried or shallow-fried. If you want to make these balls healthier, bake them. These koftas feature a crunchy exterior layer and a smooth, melt-in-your-mouth interior. As a tea-time snack, serve these spinach koftas.
When these koftas are combined with creamy tomato, coconut-based gravy, or any other gravy, they form the Spinach Kofta Curry. Putting these delectable spinach Koftas in a creamy tomato sauce boosts their nutritious value.
Palak (spinach) kofta curry goes well with Indian breads like naan, paratha, tandoori roti, or chapati. This goes well with simple steamed rice or moderately flavored pulao.
Koftas are usually delicious and mouth-watering for everyone because they are crunchy and flavorful. The crispiness of the Kofta combined with the creamy gravy makes it an ideal main course. So, let’s get into the recipe.
Notable Ingredients At A Glance
Ingredient For Kofta
Spinach – Use fresh spinaches for this recipe. The soggy ones won’t taste good, and the koftas won’t be delicious. Make sure to wash the spinach before chopping thoroughly.
Chickpea Flour – Chickpea flour binds the spinaches together to form the rounded cute koftas.
Rice Flour – The addition of rice flour makes the koftas crispy.
Ginger & Garlic – I have added chopped ginger and garlic to the koftas as they add nice flavors to them.
Potato – Potatoes make the koftas tastier. Only spinach kofta won’t taste that great potatoes and spinach together makes it incredible. Also, potato helps bring the round shape of the koftas.
Paneer/Cottage Cheese – Panee makes the kofta creamier and tastier.
Chilis – Add some chopped chilis for some heat.
Oil – You can use any neutral oil for frying the koftas.
Ingredients needed for Curry
Onion – Onion adds sweetness to the curry.
Tomatoes – Tomato forms the base of the curry. It also adds tanginess to the curry.
Ginger-Garlic Paste – Ginger and garlic are aromatic ingredients. They enhance the aroma of the dish.
Spices – For this curry, you will require spices like bay leaves, cumin powder, coriander powder, chili powder, turmeric powder, and garam masala.
Oil – You can use the same oil you used for frying or fresh oil.
How To Prepare Palak Kofta?
In a large mixing bowl, combine the palak, ginger-garlic paste, besan, rice flour, boiling potato, salt, and cottage cheese.
Make a smooth dough by thoroughly combining all of the ingredients. Your kofta mixture is now complete. Apply some oil to your palms and shape little golf ball-sized koftas from the kofta mixture.
Heat the oil in a kadai for deep frying now. Gently place the koftas in the kadai and fry till golden brown. Fry the koftas on low heat for around 3 to 4 minutes each kofta. Remove them from the oil and set them aside.
Combine the onion, tomatoes, and ginger garlic paste in a food processor. Prepare a smooth paste. In a Kadai, heat the oil and add the bay leaves for 30 seconds before adding the onion-tomato puree and ginger-garlic paste.
After 3 to 4 minutes, add all of the dry masalas, such as salt, turmeric powder, coriander powder, cumin powder, and chili powder, and cook for 7 to 8 minutes, or until the masala begins to leave the sides of the Kadai and the oil separates.
Now add water and bring it to a boil. Finally, add the fried palak koftas, one by one. If you cook the gravy for too long, the koftas will break, so remove it immediately.
Serve Palak kofta curry with rice, roti, or paratha and garnish with green coriander leaves.
Some Expert Tips For Preparing Palak Kofta Curry
- Adding cashew bits to kofta gives it a crisp bite.
- You can combine cream and cashew paste to make a thick, creamy malai kofta dish.
- You can also add coconut paste for a thicker and rich curry.
- Simmer the tomato pulp thoroughly; else, the curry will taste raw.
- The palak kofta curry is delicious when it is a little creamy and less hot.
Palak Kofta Curry is very tasty recipe and it is very easy to prepare it. It is super delicious and it is a very flavorful recipe.
- 1 bunch Palak/Spinach, washed and roughly chopped
- 2 tbsp Besan/Chickpea flour
- 1 tbsp rice Flour
- 1 tsp finely chopped Ginger-Garlic
- 1 medium size Potato boiled and mashed
- 1 green Chili finely chopped
- 100 gms Paneer/Cottage Cheese
- ¼ tsp Salt
- Oil for deep frying
- 1 medium size Onion roughly chopped
- 3 medium size Tomatoes roughly chopped
- 1 tbsp Ginger-Garlic Paste
- 2 Bay Leaves
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 2 tbsp Oil
- In a large bowl add roughly chopped palak, finely chopped ginger-garlic, besan, rice flour, boiled potato, salt and cottage cheese.
- Combine them all very well and make a smooth dough. Your kofta mix is now ready.
- Apply some oil on your palms and take a small portion of the kofta mixture and make small golf ball size koftas.
- Now heat oil in a kadai for deep frying.
- Place the koftas in the kadai gently and fry them till golden brown in colour.
- Fry the koftas at low heat, it takes about 3 to 4 minutes to fry each kofta.
- Once done remove them from oil and keep them aside.
- Now let us prepare the curry.
- In a mixer grinder add onion, tomatoes and ginger garlic paste. Make a smooth paste.
- Heat oil in a kadai add bay leaves and saute for 30 seconds now add the onion-tomato puree and ginger-garlic paste.
- Saute the mixture for 3 to 4 minutes and add all the dry masalas like salt, turmeric powder, coriander powder, cumin powder and chilli powder and saute on medium heat for 7 to 8 minutes or till the masala starts leaving the sides of the kadai and oil separates.
- Now add water and give it a nice boil. Add the fried palak koftas one by one.
- Make sure not to boil the gravy for very long as the koftas might break.
- Garnish with green coriander leaves and enjoy Palak kofta curry with rice, roti or paratha.
Keywords: palak kofta curry