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Blogging Marathon# 24: Day 3

Theme: Cooking from Restaurant Menu

Dish: Palak Kofta

For the last day of this month’s BM, I made Palak Kofta from the “Hamari Pasand” section of India House Restaurant menu. This recipe is from one of the cooking shows that I have started to watch with my mom on an Indian channel. As if I don’t have enough bookmarks of recipes I want to make, I have started to note more recipes from Telugu cooking channels. I think I need 2 lifetimes to make all the recipes on my bookmarks.

The koftas are extremely easy to make with just a few ingredients and the palak gravy is very similar to the gravy in palak paneer. But I think the koftas would taste great even in a tomato-cashew based gravy too. One thing I noticed about the koftas is that they are extremely delicate and need a very gentle hand when frying.

Print Recipe
Palak Kofta Curry Yum
Palak Kofta Curry
Course side dish
Cuisine north indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Koftas:
  • 2 Potato - medium, boiled, peeled and mashed
  • ½ cup Paneer
  • 2 tbsp Milk powder
  • 1 tsp chili powder Red - (or more to taste)
  • to taste Salt
For Gravy:
  • 4 cups Spinach - chopped
  • 2 chilies Green - chopped
  • 1 Onion - medium, finely chopped
  • 1 tsp Ginger garlic + paste
  • ½ cup Tomato puree
  • 1 tbsp Almond butter
  • ½ tsp Garam Masala
  • ½ tsp chili powder Red
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Koftas:
  • 2 Potato - medium, boiled, peeled and mashed
  • ½ cup Paneer
  • 2 tbsp Milk powder
  • 1 tsp chili powder Red - (or more to taste)
  • to taste Salt
For Gravy:
  • 4 cups Spinach - chopped
  • 2 chilies Green - chopped
  • 1 Onion - medium, finely chopped
  • 1 tsp Ginger garlic + paste
  • ½ cup Tomato puree
  • 1 tbsp Almond butter
  • ½ tsp Garam Masala
  • ½ tsp chili powder Red
  • to taste Salt
Palak Kofta Curry
Instructions
  1. Make the Koftas: Mix all the ingredients into a smooth dough. Divide the mixture into equal balls and deep fry until golden brown. Remove onto paper towel lined plate and set aside until ready to use.
  2. Make the Gravy: Heat 1tsp oil in a saute pan, add spinach and green chilies; cook till spinach is just wilted, about 2-3 minutes. remove from the pan and grind to a smooth paste when cool enough to handle.
  3. Wipe the saute pan and heat 1tbsp oil. Add the onions and saute until they turn translucent. Add ginger-garlic paste and cook for 1 minute.
  4. Next add the tomato puree along with the dry masalas and cook for 5 minutes. Add the spinach puree, salt and ½cup of water. Simmer the mixture on low flame until the gravy thickens and flavors meld together.
  5. Finally add garam masala and cook for 1 more minute.
  6. When ready to serve, place the koftas in a serving bowl and pour the gravy on top. Serve hot with rotis or rice.
Recipe Notes

We enjoyed our curry with Jeera rice.

Lets check what my fellow marathoners have cooked for the last day of BM# 24.

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14 thoughts on “Palak Kofta Curry (Spinach Kofta Curry)”

  1. Never tried adding milk powder in koftas,is there any specific reason for it?Wonderful curry looks catchy and eye pleasing.

  2. The lofts look nice and are of uniform size, without breaking! Now, if I get all three of it correctly, then there is reason for celebration :))Nice curry,

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