A delicious Spinach/Palak Kofta Curry. Spinach and chickpea flour kofta balls are simmered in a spicy and delicious curry. Finger-licking and delectable, this vegetarian kofta curry goes well with any grain or bread.
I love spinach and try to use it in different ways in the kitchen. Hence, I don't miss any chances to throw some in a dish I am cooking or try to create a few just for the sake of using them.
Spinach adds a wonderful taste, texture, and color to all the dishes. For vegetarians like us, it's important to eat iron rich foods and spinach has that quality.
Indian food has lot of dishes where spinach serves as a main ingredient or supporting role. Dal Palak/Lentil Soup with Spinach, Garlicky Chickpea Spinach Curry, Lasooni Palak Paneer, and Cheesy Palak Paneer Paratha are a few of them.
How Is Spinach/ Palak Kofta Curry Made?
This Palak Kofta Curry/Spinach Kofta Curry is made by combining chopped spinach leaves, chickpea flour/gram flour, a few spices, onions, and some herbs.
Deep fried, shallow-fried or baked, these kofta balls are simmered in a luscious, tangy gravy made of yoghurt. For a vegan alternative, you can always skip yoghurt and use lemon juice or use any vegan yoghurt of your choice.
Can You Store Spinach /Palak Kofta Curry?
Yes, absolutely! Making this spinach/Palak kofta curry is quite easy and you can easily store them in freezer-safe containers or zip lock bags. Then, making curry and adding the kofta balls in them is very convenient.
There are some similarities between the Punjabi Palak Pakoda Kadhi and these kofta balls but that's about it. For example, the gravy used in this dish is quite different.
It's a tomato-onion North Indian curry where gram flour and yoghurt has been used for thickening and flavouring the gravy. It's tangy, spicy, and really delicious.
Why Do You Use Gram Flour When Making This Curry?
This is a very common question that I see many people ask. I would say using roasted gram flour in the curry helps in making the curry thick.
Furthermore, when we use gram flour/chickpea flour, the yoghurt doesn't curdle and that helps us in making a super smooth curry.
What Do You Serve With Spinach Kofta Curry?
Most of the time, when I make this kofta curry, I serve it with rice or Naan. However, it goes well with other types of grain as well. Sometimes, I cook this curry slightly thick and serve with paratha or ghee laden Indian flatbread/roti. I cannot even describe just how delicious it tastes.
New Recipes
Spinach/Palak Kofta Curry
Ingredients
- 5 Cups Finely shredded spinach
- 1.5 Cups Gram Flour /Chickpea Flour
- ⅓ Cup Chopped Onion
- 1 Chopped Green Chilli
- 1 Tsp Minced Ginger + Minced Garlic
- ½ Tsp Coriander Powder
- ½ Tsp Red Chilli Powder(Optional)
- Salt according to the taste
- ½ Tsp Turmeric Powder
- 1 Tsp Eno /Baking soda
- Oil for shallow frying /deep frying /Appe pan frying or air frying .
For Making Gravy
- 2 Tbsp Oil
- 1 Medium Chopped Onion
- 1 Tbsp Ginger Garlic Paste
- ½ Tsp Turmeric Powder
- Salt according to the taste
- 1 Tbsp Gram flour/Chickpea Flour
- 1 Tsp Kashmiri Red Chilli Powder
- ½ Cup Whisked yoghurt
- 1 Tsp Coriander Powder
- ½ Tsp Kasoori Methi/Dry Fenugreek Leaves
- ¼ Cup fresh Cilantro
- ½ Tsp Cumin Seeds
- 2 Small Dry Red chillies
- 2 Small Bay Leaves
- ½ Cup Tomato Puree
Instructions
- Wash Spinach leaves. Chop spinach as fine as you can .
- Chop onion and mix everything required to make spinach kofta.
- Knead this mixture like you make dough .
- Since spinach has water content you do not need water for mixing it into a smooth dough type consistency.
- Just incase it looks dry and not binding properly add few drops of water .Remember we do not want a runny dough.
- According to your wish make kofta balls by deep frying shallow frying or air frying .You can use appe pan /mini donut pan as well.
- Remove them in a plate lined with paper towel.
- Take a pan /wok.
- Add oil to it .When its hot enough add cumin seeds ,bay leaf and dry red chilli to it .
- Let them crackle .
- Add chopped onion to it .Saute them on low /medium flame .Let them cook till they look transparent .It will take around one ,two minute.
- Add ginger garlic paste and saute them till the raw smell is gone .
- Add turmeric powder ,coriander powder ,red chilli powder to it .Stir it once.
- Add gram flour to it and saute on low medium flame for 1 minute .
- Add tomato puree and little salt to it .Cook it for 1-2 minute on low /medium flame .If you think its sticking to the bottom add 1 tsp of water to it .
- Add whisked yoghurt to it .Stir it continously to cook the spice mix.
- Cook it on low /medium flame for 3-4 minute till it releases oil.
- Add 2.5 cups of water to it .Add garam masala powder and kasoori methi/dry fenugreek leaves powder to it .
- Let it cook on medium flame for 1 minute and drop the spinach kofta balls in it .
- Cook for another 1 minute or so till the gravy makes the kofta texture melt in mouth.
- Sprinkle some cilantro leaves.
- Taste the salt and adjust it .If you want thick gravy let it cook for some time .If you want thin gravy then it must be good for you .
- serve this over any grain of your choice or with any bread.
- Enjoy.
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