Palak Kofta Curry

Palak kofta curry is very popular restuarant recipe. Fried balls of palak is served in tomato onion gravy. Learn how to make palak kofta curry.
For Kofta
1/2 kg spinach (palak)
1 green chilly (hari mirch)
salt to taste
1/4 tsp red chilly powder (lal mirch)
1 tbsp gram flour (besan)
2 bread slice
oil for fryingFor Gravy
3 onion (pyaj)
6 tomato (tamatar)
1 inch ginger (adrak)
2 green chilly (hari mirch)
1/2 cup cream
1 cup curd (dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
1/4 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 tsp coriander powder (dhania)
1/2 tsp spice blend (garam masala)
3 tbsp clarified butter (ghee)

How to make Palak Kofta Curry:
  • Wash spinach properly and chop finely.
  • Also chop green chilly.
  • Dip bread slices in water and press them with both hands so that no water remains.
  • In a bowl mix spinach, green chilies, salt, red chilly powder, gram flour and bread slices properly and make small balls.
  • Heat oil in a pan and deep fry all balls in it until they turn brown.
  • Grind onion for gravy and keep aside.
  • Grind tomatoes, ginger and green chilies and keep aside.
  • Heat oil in a pan and crackle cumin seeds in it.
  • Fry onion until it turns brown.
  • Then add tomato gravy and cook until oil separates.
  • Then add cream and curd. Stir continuously for 2 minutes.
  • Then add salt, red chilly powder, turmeric powder, coriander and spice blend and cook for a minute.
  • Then add 3 cups water and cook until gravy thickens or for 5 minutes.
  • Then add koftas and bring to 1 boil.
  • Remove it from the flame.
  • Garnish spinach kofta curry with cream and grated cheese and serve hot.