Palak kofta curry

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • For the kofta:
  • 2 - Potatoes
  • 4 - Bread slices
  • 1 - Onion
  • 2 - Green chillies
  • 1/2 tsp - Garam masala powder
  • Mango powder - A pinch
  • 2 tbsp - Coriander leaves, finely chopped
  • Salt to taste
  • Oil for deep frying
  • For the gravy:
  • 2 bunches - Spinach (palak)
  • 1 cup - Milk
  • 2 - Onions
  • 1 inch piece - Ginger
  • Chilli powder, for taste
  • Turmeric powder, a pinch
  • 1/2 tsp - Dry mango powder (aamchur)
  • 1/2 tsp - Garam masala powder
  • Salt to taste
  • 2 tsp - Butter.

How to Make Palak kofta curry

  • For the kofta:
  • Pressure cook the potatoes.
  • Peel and mash them thoroughly.
  • Chop the onion, chillies and coriander finely.
  • Dip the bread in water, squeeze and mix it with the mashed potatoes, chopped onions, chillies, coriander leaves, garam masala, mango powder and salt.
  • Mix well and divide into portions and roll into balls.
  • Deep fry the balls in hot oil.
  • Keep the flame low and fry until a golden brown.
  • Place on a kitchen tissue to remove excess oil.
  • For the gravy:
  • Wash and chop palak finely.
  • Heat a tsp of oil in a pan and fry the palak by adding sugar to it.
  • Close the pan with a lid and cook for a few minutes.
  • Once it softens, remove from the stove and allow to cool.
  • Now grind the palak into a smooth paste.
  • Chop the onions and mince the ginger.
  • Heat butter in a pan and fry chopped onions and ginger until the onions turn pink.
  • Now add the ground palak, salt, chilly powder, mango powder, garam masala and turmeric powder to it.
  • Let the contents boil for a while.
  • Simmer and add the milk slowly, stirring continuously.
  • Let it boil till it becomes thick and creamy.
  • Add the koftas just before serving the curry.
  • Serve hot with chapatti or rice.
  • Recipe Courtesy: 4th sense cooking