Palak Kofta Curry Recipe – Spinach Dumplings in Rich Gravy

Palak Kofta Curry is a royal and flavorful Indian curry made with soft spinach dumplings (palak kofta) simmered in a creamy, spiced tomato-onion gravy. The name comes from palak meaning spinach and kofta meaning deep-fried dumpling or ball, usually made from vegetables, paneer, or meat. In this vegetarian delight, spinach is combined with mashed potatoes and spices to make tender koftas, which are then immersed in a luscious gravy.

This dish is not only a feast for the eyes but also rich in nutrients. The vibrant green spinach provides iron, calcium, and vitamins, while the curry base adds warmth from aromatic spices. Palak Kofta Curry is often served on special occasions, parties, and festive menus alongside naan, tandoori roti, jeera rice, or pulao.

Ingredients for Palak Kofta Curry

For Palak Kofta (Spinach Dumplings)

• 2 cups fresh spinach leaves (palak), washed & finely chopped

• 2 medium potatoes, boiled & mashed

• 2 tbsp gram flour (besan) or cornflour

• 1–2 green chilies, finely chopped

• 1 tsp ginger paste

• ½ tsp cumin powder

• ½ tsp coriander powder

• ¼ tsp turmeric powder

• ½ tsp garam masala

• Salt to taste

• Oil for deep frying

For Kofta Curry Gravy

• 2 tbsp oil or ghee

• 1 tbsp butter (optional for richness)

• 2 medium onions, finely chopped

• 2 medium tomatoes, pureed

• 1-inch ginger piece

• 5–6 garlic cloves

• 2 green chilies

• 12–15 cashew nuts (soaked in warm water)

Whole Spices

• 1 bay leaf

• 1 black cardamom

• 2 green cardamoms

• 1-inch cinnamon stick

• 3–4 cloves

• 5–6 black peppercorns

Ground Spices

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp garam masala powder

• ½ tsp kasuri methi (dried fenugreek leaves)

• Salt to taste

For Garnishing

• Fresh cream – 2 tbsp (optional)

• Chopped coriander leaves

• Lemon wedges

Step-by-Step Method to Make Palak Kofta Curry

Step 1: Prepare the Kofta Mixture

1. Blanch spinach leaves in boiling water for 2 minutes, then immediately transfer to ice-cold water to retain the green color.

2. Drain, squeeze out excess water, and chop finely.

3. In a mixing bowl, combine chopped spinach, boiled mashed potatoes, gram flour, green chilies, ginger paste, cumin powder, coriander powder, turmeric, garam masala, and salt.

4. Mix until it forms a smooth, non-sticky dough. If the mixture feels too wet, add more gram flour.

Step 2: Shape & Fry the Koftas

1. Divide the mixture into equal portions and roll into small balls.

2. Heat oil in a deep frying pan over medium heat.

3. Fry the koftas in batches until golden brown and crisp.

4. Remove on absorbent paper to drain excess oil.

Step 3: Prepare the Curry Base

1. Heat oil and butter in a pan.

2. Add bay leaf, black cardamom, green cardamoms, cinnamon stick, cloves, and peppercorns. Sauté until aromatic.

3. Add chopped onions and cook until golden brown.

4. Add ginger, garlic, and green chilies, and sauté for 2 minutes.

5. Stir in tomato puree and cook until the oil separates from the masala.

6. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.

Step 4: Blend for a Smooth Gravy

1. Transfer the masala to a blender along with soaked cashews.

2. Blend into a smooth paste using a little water.

3. Return the paste to the pan and cook on low heat.

Step 5: Finish the Curry

1. Add 1 cup water (or adjust for desired consistency) to the gravy.

2. Add kasuri methi, garam masala, and salt to taste.

3. Simmer for 4–5 minutes so the flavors combine well.

4. Just before serving, gently place the fried koftas into the gravy.

5. Garnish with fresh cream and chopped coriander leaves.

Step 6: Serve

Serve hot Palak Kofta Curry with butter naan, tandoori roti, paratha, steamed rice, or jeera rice for a perfect Indian meal.

Nutrition Facts (Approx. per Serving)

(Values may vary based on ingredients and portion sizes.)

Interesting Facts about Palak Kofta Curry

1. Royal Origins – Kofta dishes have Mughlai roots, brought to India during the Mughal era.

2. Color Preservation – The ice bath after blanching spinach is the secret to the bright green color.

3. Versatile Koftas – The koftas can also be stuffed with paneer or nuts for a richer taste.

4. Party Favorite – This curry is often served at weddings and festive occasions for its rich flavor and elegant presentation.

5. Nutritional Boost – Combines the protein from potatoes/gram flour and the iron from spinach in one dish.

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