Palak Kofta Curry
Soft, melt-in-your-mouth spinach and paneer dumplings gently simmered in a fragrant onion-tomato gravy. This restaurant-style North Indian vegetarian curry pairs beautifully with naan or steamed rice for a comforting weeknight dinner.
For 4 servings
- prep · ~10 min
Blanch the spinach and make the kofta mix.
1.Bring a pot of water to a boil. Add chopped spinach and blanch for 2 minutes until wilted.2.Drain and immediately plunge spinach into ice-cold water to retain color.3.Squeeze out all excess water from the spinach and transfer to a grinder. Pulse into a coarse paste.4.In a mixing bowl, combine spinach paste, grated paneer, besan, chopped green chili, grated ginger, a pinch of garam masala, and a pinch of salt. Mix well to form a firm dough.TIPSqueeze the spinach thoroughly — any extra water will make the koftas break apart while frying. - fry · ~10 min
Shape and shallow fry the koftas.
1.Grease your palms with a few drops of oil. Divide the spinach mixture into 12-14 equal portions.2.Roll each portion into a smooth, crack-free ball.3.Heat 2 tbsp oil in a non-stick pan over medium-low heat.4.Place the koftas gently in the pan and shallow fry, turning occasionally, until golden brown on all sides (5-6 minutes). Drain on paper towels and set aside.TIPKeep the heat medium-low — high heat burns the outside before the inside cooks through. - saute · ~15 min
Build the masala base.
1.Heat ghee in a kadai over medium heat. Add cumin seeds and let them splutter.2.Add chopped onions and garlic cloves. Sauté until the onions turn translucent and start to brown lightly (5-7 minutes).3.Add the pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Cook, stirring frequently, until the mixture thickens and releases oil from the sides (6-8 minutes). - mix · ~5 min
Blend the smooth gravy.
1.Remove the onion-tomato mixture from heat and let it cool slightly.2.Transfer to a blender. Add the soaked cashew nuts and half a cup of water.3.Blend to a very smooth, silky consistency. Set aside. - simmer · ~10 min
Simmer the curry.
1.Pour the blended gravy back into the kadai. Add the remaining 1 cup of water.2.Add 0.25 tsp salt and stir well. Bring to a gentle simmer over medium-low heat.3.Let it simmer for 8-10 minutes until the gravy thickens slightly and the raw smell goes away.TIPIf the gravy is too thick, add an extra splash of warm water. It should be flowing but creamy. - assemble · ~6 min
Add the koftas and finish the dish.
1.Gently slide the fried koftas into the simmering gravy. Do not stir – just spoon gravy over them.2.Sprinkle crushed kasuri methi on top. Cover and let it simmer on low heat for 4-5 minutes so the koftas absorb the flavors.3.Turn off the heat and let it rest for 2 minutes.TIPAdd koftas only just before serving to keep them intact. They soften quickly in hot gravy. - garnish
Garnish with fresh coriander and serve hot with naan or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze blanched spinach thoroughly to remove excess moisture; wet kofta mixture will fall apart in the pan.
- 2Shape koftas with oiled palms for a smooth, crack-free surface that holds together during frying.
- 3Shallow-fry koftas on medium-low heat so they cook through evenly without burning on the outside.
- 4Blend the onion-tomato-cashew mixture until completely smooth for a restaurant-style silky gravy.
- 5Add the fried koftas to the gravy only just before serving to prevent them from turning mushy.
- 6Crush dried fenugreek leaves (kasuri methi) between your palms before adding to release their aroma.
Adapt it for your goals.
Vegan
Replace paneer with crumbled extra-firm tofu and use a neutral oil instead of ghee for the gravy. Keep the besan binder; it works beautifully with tofu to form tender koftas.
Low OilLow-Oil
Instead of shallow-frying, bake the koftas at 200°C (400°F) for 12-15 minutes, flipping halfway. Brush lightly with oil for a golden crust with significantly less fat.
Nut FreeNut-Free
Replace soaked cashews with 2 tablespoons of raw sunflower seeds soaked in warm water for 15 minutes. Blend them into the gravy for a creamy, nut-free alternative that still adds richness.
High ProteinHigh-Protein
Add 2 tablespoons of roasted chana dal flour (or chickpea flour) to the kofta mixture in place of 1 tablespoon of besan, and increase paneer to 200g for an extra protein boost.
Jain (No Onion No Garlic)Jain (No Onion No Garlic)
Omit onion and garlic from the gravy. Sauté the cumin seeds with 1 cup finely chopped cabbage and 2 tablespoons ginger paste until caramelized, then proceed with tomatoes and spices. The cabbage provides sweetness and body.
Why this is on our healthy list.
Rich in Iron from Spinach
Spinach is a well-known source of plant-based iron. Blanching reduces oxalates, making the iron more available for absorption, especially when paired with the vitamin C from tomatoes in the gravy.
High-Quality Protein from Paneer
Paneer, or Indian cottage cheese, provides complete protein with all essential amino acids, supporting muscle repair and satiety. 150g adds roughly 20g of protein to the dish.
Gut-Friendly Fiber from Chickpea Flour
Besan (chickpea flour) is high in soluble fiber, which aids digestion and helps maintain steady blood sugar levels. It also helps bind the koftas without gluten.
Healthy Fats from Cashews and Ghee
Cashews provide monounsaturated fats and minerals like magnesium and zinc. Ghee adds butyrate, a short-chain fatty acid that supports gut health in small amounts.
Frequently asked questions
The most common cause is too much moisture in the spinach. Make sure to squeeze the blanched spinach until it's nearly dry. If the mixture still feels sticky, add another 1-2 teaspoons of besan to bind it.
