Palak Kofta Curry is one of those dishes that feels special without being complicated. You make soft potato balls packed with onions, green chillies, and bread for binding, then fry them until golden. Meanwhile, fresh spinach cooks down into a silky gravy flavored with ginger, turmeric, and garam masala. The koftas soak up just enough gravy to stay tender but keep their crispy edges.
I always add the koftas right before serving so they do not get too soggy. This recipe uses simple pantry ingredients but delivers restaurant quality results at home.
About the Recipe
You should try this recipe because it brings together two textures that work surprisingly well together. The koftas give you something hearty to bite into, while the spinach gravy adds freshness and creaminess. Unlike heavy cream based curries, this one relies on milk and plenty of greens, so it tastes lighter.
The bread soaked in water helps bind the potato mixture without adding eggs, which keeps it completely vegetarian. A pinch of sugar while cooking the spinach keeps the gravy bright green instead of turning dull. It is a forgiving recipe that still looks impressive when you serve it.
Palak Kofta Curry
Ingredients
- 3 bunches Spinach (palak)
- 1 cup Milk
- 3 Onions
- 5 to 6 Potatoes
- 4 slices Beard
- 2 to 3 Green chillies
- 1 inch Ginger
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Dry mango powder
- 1/2 tsp Garam masala powder
- 2 tbsp Butter or oil
- Salt to taste
- Oil for deep frying.
Instructions
- Pressure cook potatoes, peel and mash thoroughly.
- Soak bread in water, squeeze and add to the potatoes mix with finely cut onions , chillies, coriander leaves, garam masala powder, salt, mango powder and small amount of the finely chopped palak.
- mix well and prepare small balls.
- Deep fry in hot oil and keep aside.
For the gravy :
- Chop onions and mince ginger.
- Wash and chop palak finely.
- Heat a teaspoon of oil in a pan and fry the palak with little sugar added to it.
- Sprinkle water if necessary.
- In a few minutes it becomes soft. (sugar is added, which preserves the green colour).
- Remove from fire, cool and grind to a smooth paste.
- heat butter in a kadai, fry chopped onions, add ginger then the ground palak with milk, salt, chilli powder, mango powder, turmeric, and garam masala.
- Mix well and boil till it becomes a thick gravy.
- Add koftas just before removing from fire or while serving.
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Frequently Asked Questions
Can I bake the koftas instead of deep frying them?
Yes, you can brush them lightly with oil and bake at 180 degrees Celsius for twenty to twenty five minutes, turning halfway through. They will not be as crispy but still taste good.
Why does my spinach gravy turn brown instead of green?
Overcooking the spinach or skipping the sugar can cause it to lose color. Add a pinch of sugar while frying the palak and grind it as soon as it cools down.
Can I make the koftas without bread?
You can substitute bread with two tablespoons of cornflour or besan to help bind the mixture. The texture will be slightly different but still works.
How do I keep the koftas from breaking while frying?
Make sure the potato mixture is dry and well mashed with no lumps. Chill the shaped balls in the fridge for fifteen minutes before frying to help them firm up.
Can I use frozen spinach for this recipe?
Fresh spinach gives better color and flavor, but you can use frozen in a pinch. Thaw it completely and squeeze out all excess water before cooking.
3 comments
awesome recipe….yummylicious
good
i like to cook with her receipes always she is great