Palak Kofta Curry Recipe

Recipe By Slurrp

Palak Kofta Curry is a delicious and nutritious Indian dish made with spinach and paneer (Indian cottage cheese) dumplings cooked in a creamy tomato-based gravy. The koftas are made by combining spinach, paneer, and spices, which are then shaped into balls and deep-fried until golden brown. The koftas are then simmered in a rich and flavorful tomato gravy, resulting in a satisfying and wholesome curry. This dish pairs well with rice or Indian breads like naan or roti.

4.2
11 Rating -
Rate
Vegdiet
1hr total
1hr total
Palak Kofta Curry
plan
Bookmark

ingredients serve

Ingredients for Palak Kofta Curry Recipe

  • as needed For The Koftas
  • 1/2 cup Spinach, Blanched And Finely Chopped
  • 1/4 cup Paneer, Grated
  • 1/2 tablespoon Besan
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Cumin Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Oil For Deep Frying
  • as required For The Gravy
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/4 cup Tomato Puree
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Water As Needed
  • as per your need Fresh Cream And Coriander Leaves For Garnish

Directions: Palak Kofta Curry Recipe

Cooking Directions

  • STEP 1.To make the koftas, blanch the spinach and squeeze out the excess water. In a bowl, mix the spinach, paneer, besan (gram flour), and spices. Shape the mixture into small balls and deep-fry until golden brown.
  • STEP 2.To prepare the gravy, heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and cook until golden brown. Add ginger-garlic paste and saut茅 for a minute.
  • STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook the gravy until the oil separates from the masala. Add water and salt to adjust the consistency and seasoning.
  • STEP 4.Gently place the fried koftas into the gravy and simmer for a few minutes until they absorb the flavors. Garnish with fresh cream and coriander leaves before serving.
  • STEP 5.Serve the Palak Kofta Curry hot with steamed rice or Indian breads like naan or roti.

Cooking Tips

  • Make sure to squeeze out the excess water from the blanched spinach to prevent the koftas from becoming soggy.
  • You can add a pinch of baking soda to the kofta mixture to make them more fluffy and light.
  • For a healthier version, you can also bake the koftas instead of deep-frying them.

Storage and Serving

  • Palak Kofta Curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
  • Garnish with fresh cream and coriander leaves for an added touch of freshness and flavor.
Nutrition
value
200
calories per serving
5 g Fat9 g Protein28 g Carbs8 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    9g
  • Carbs
    28g
  • Fiber
    8g

MacroNutrients

  • Carbs
    28g
  • Protein
    9g
  • Fiber
    8g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    225mg
  • Iron
    6mg
  • Vitamin A
    3784mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    241mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    80mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    175mg
  • Manganese
    2mg
  • Phosphorus
    172mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp