Spinach Kofta Curry

By: Manjula Jain

September 29, 2015

Serving : 4 people

Rate this recipe:

5 from 1 vote

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Spinach Kofta Curry

Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.

Spinach Kofta Curry

Ingredients

For Kofta

  • 2 cups spinach finely chopped
  • 1-1/2 cups potatoes boiled, peeled and mash
  • 1/2 teaspoon cumin seed (jeera)
  • 1/2 teaspoon salt

For Batter

  • 1/4 cup besan (gram flour)
  • About 1/4 cup water
  • Also needed Oil to fry

Gravy

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 2 teaspoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 3 tablespoons cashew powder
  • About 2 cups tomatoes cut into small pieces
  • 1 tablespoon chopped ginger
  • 1 green chili chopped
  • 1 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 cup cream
  • 1/4 teaspoon garam masala
  • About 1-1/2 cups of water

Instructions

Koftas (dumpling):

  • Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
  • With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
  • Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
  • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
  • Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.

Making Gravy:

  • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
  • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  • Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
  • Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
  • Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
  • Note: adjust the thickness of the gravy to your taste by adjusting the water.
  • Add the prepared koftas and let it simmer for 1-2 minutes.
  • Turn of the heat and add the garam masala and cover the pot.
Spinach Kofta Curry

Spinach Kofta Curry

Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.
5 from 1 vote
Print Recipe Pin Recipe
Course curry
Cuisine Indian
Servings 4 people

Ingredients
  

For Kofta

  • 2 cups spinach finely chopped
  • 1-1/2 cups potatoes boiled, peeled and mash
  • 1/2 teaspoon cumin seed (jeera)
  • 1/2 teaspoon salt

For Batter

  • 1/4 cup besan (gram flour)
  • About 1/4 cup water
  • Also needed Oil to fry

Gravy

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 2 teaspoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 3 tablespoons cashew powder
  • About 2 cups tomatoes cut into small pieces
  • 1 tablespoon chopped ginger
  • 1 green chili chopped
  • 1 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 cup cream
  • 1/4 teaspoon garam masala
  • About 1-1/2 cups of water

Instructions
 

Koftas (dumpling):

  • Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
  • With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
  • Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
  • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
  • Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.

Making Gravy:

  • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
  • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  • Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
  • Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
  • Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
  • Note: adjust the thickness of the gravy to your taste by adjusting the water.
  • Add the prepared koftas and let it simmer for 1-2 minutes.
  • Turn of the heat and add the garam masala and cover the pot.
Tried this recipe?Let us know how it was!

Comments

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    Robin
    August 28, 2022 at 8:11 pm

    Can I use yogurt instead of cream? Cream seems too heavy for me.

    Priya
    May 23, 2020 at 1:53 pm

    Hello Manjula! Absolutely love all your recipes that I have tried! Can I bake kofta instead of frying?

      Manjula Jain
      May 28, 2020 at 2:30 pm

      Priya, yes

    Alex
    March 3, 2019 at 6:04 pm

    My girlfriend and I are big fans of yours, Manjula. We have made and love lots of your recipes, but this is the first time that we’ve felt compelled to leave a comment. This was absolutely incredible. We both agree that it’s one of the tastiest things we’ve ever eaten. The gravy was so rich and the koftas just melted in our mouths. We love you Manjula. This website is one of the happiest places online for us.

      Manjula Jain
      March 4, 2019 at 12:12 am

      Thank you, You made me very happy

    Heidi Lynn
    October 29, 2018 at 11:15 am

    I love Koftas! Thank you Manjula!

    Farida
    February 20, 2018 at 2:02 pm

    Awesome recipe luks simply delicious will try soon. I m a big fan of urs I have tried many of your recipes and came out really well. thanks.

      Manjula Jain
      February 20, 2018 at 11:04 pm

      Farida, Thank you

    Rajiv Dixit
    October 7, 2017 at 12:49 am

    very nice post . Thanku for sharing with us such a delious spinach kofta curry recipe

    rimpy
    August 10, 2016 at 11:15 am

    Thanks a lot for this amazing and delicious recipe…my hubby liked it a lot n me too . Yummy recipe♡

    Jennifer
    July 22, 2016 at 9:34 pm

    I have to tell you how much I appreciate your wonderful recipes and videos! Before I found you on Facebook, my Indian cooking was not very good. Your videos have made all the difference. Now, my husband gets very excited when I show him (on your site) what I’m making next. I can’t wait to try this one tomorrow. Thank you, you’re awesome!
    Love,
    Your Biggest Fan
    JP 🙂

      Manjula Jain
      July 23, 2016 at 12:44 pm

      Jennifer, Thank you, I appreciate

    Shilpi Arya
    July 13, 2016 at 3:24 pm

    Hello,
    Thanks a tons for this very delicious recipe.. Me and my Husband, we just loved this recipe. Thankyou once again..

      Manjula Jain
      July 13, 2016 at 5:08 pm

      Shilpi Thank you

    Bhoomi
    June 25, 2016 at 4:53 pm

    Hello!

    I am very excited to try out this recipe! Is there an alternative to frying the koftas? Can they be baked?

    allie
    May 17, 2016 at 1:30 pm

    I left questions before but they have disappeared!

    I wrote that this recipe looks awesome but I had a few questions!

    1. How long to boil the potatoes so they are not too soft?

    2. Can you make the koftas ahead of time (the night before?

    and…

    3. Can I mix cheese into the koftas?

      Manjula Jain
      May 18, 2016 at 11:37 pm

      Allie, how long to cook potatoes depends on several different things, boiled the potatoes till they cook through but not mushy. Koftas can be cooked ahead of the time, they can be refrigerated for few days and you can also freeze them for a month. yes you can add cheese in small amount.

    Nancy Harian
    May 16, 2016 at 12:26 pm

    Thank you, Manjula! I made the kofta curry for 30 people gathered for a puja at our home on Sunday. With my time and your perfect recipe, the curry came out delicious and impressed everyone. Only problem was I ran out before everyone had second helpings. I also made your Kesar Peda. Having made many others dishes from your tutorials over the years, I owe you a large debt of gratitude for sharing your talent.

      Manjula Jain
      May 18, 2016 at 11:41 pm

      Nancy, thank you for such a nice compliment, it is always good to hear that

    Jennifer Henderson
    March 10, 2016 at 12:14 am

    Hello Aunty,

    Thank you for your wonderful recipes and videos. You are such a blessing and I look forward to learning from you. My husband’s digestive system is unable tolerate besan right now and I was wondering if you have had any experience using buckwheat, corn or rice flour as an alternative?

    Wishing you joy and happiness,
    Jennifer

      Manjula Jain
      March 10, 2016 at 6:10 pm

      Jennifer Henderson, Sorry I have not used any of those flour to make kofta, but I think rice flour and some cotn starch should work.

    sneakybobrat
    February 15, 2016 at 12:58 am

    I made this last night and it was indescribably delicious (I even skipped the cream). I could hardly credit that it had been prepared in my own kitchen. Manjula, your recipes have changed my life. Since becoming vegan 2 months ago I’ve used your dishes practically every day and I have never enjoyed food and cooking so much. Skipping onions and garlic and using your spice combinations has meant I can prepare nutritious and delightful meals in next to no time – an absolute life saver as I’m a teacher and don’t have as much time as I’d like to invest in cooking. I can’t thank you enough. Namaste.

      Manjula Jain
      February 15, 2016 at 12:56 pm

      sneakybobrat, Thank you, the best compliment you made my day. I really appreciate

    Zarqa
    February 6, 2016 at 10:37 pm

    Hi chef
    I tried this recipe some time back. it turned out delicious.my friends loved it.thanks for sharing the recipe

    Archana
    February 6, 2016 at 10:32 pm

    Very nice recipe and thanks for sharing it.

    Rashmi
    January 24, 2016 at 5:19 am

    Hello Auntie,
    Can I replace potatoes with raw banana? Also, to substitute besan can I add flour? Or anything you think is a good substitute ?

      Manjula Jain
      January 25, 2016 at 8:55 am

      Rashmi try, it should work

    Yas
    December 25, 2015 at 3:49 pm

    Hi Manjula

    This recipe sounds good. I am a bit confused on the gravy-point 3.

    Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.

    On point 3 when making the gravy I am a bit confused as it says garam masala and tumeric twice.
    When I watched the video it was different.
    Please can you tell me how to make the gravy on point 3

    Thanks

    Yas

      Manjula Jain
      December 27, 2015 at 4:12 pm

      Yas, Sorry just ignore the turmeric if I mentioned twice, I checked the written recipe that is right so follow that

        Yas
        December 29, 2015 at 4:32 pm

        Thanks Manjula

        Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, and cashew powder.

        I just want to check do I definitely add garam masala and coriader powder as it says except?

        Thanks

        Yas

    Sarah
    November 28, 2015 at 12:55 pm

    Hello,
    Do you recommend fresh spinach or frozen?
    Thank you:)

      Manjula Jain
      November 29, 2015 at 7:55 am

      Sarah, fresh spinach

    Yvonne
    October 14, 2015 at 1:19 pm

    H, just wondering if silverbeet can be used in place of the spinach?

    Thanks
    Yvonne

    Grace semmens
    October 5, 2015 at 12:30 pm

    Thank you Manjula for spinach cofta recipe. I will try it when I have time.

    Guz
    October 5, 2015 at 3:51 am

    Hello.
    Is it possible to make al lot in advance and freeze the curry for later use (or maybe the kofta’s and the gravy seperately, if that’s better)?
    Grts Guz

      Manjula Jain
      October 5, 2015 at 2:35 pm

      Guz, Freeze the kofta’s and the gravy seperately

        Guz
        October 8, 2015 at 3:53 am

        Thank you Manjula.
        I will try and make them and freeze them seperately.

    Hiral
    October 2, 2015 at 5:02 pm

    Hello ji,
    Always liked your recipes.
    But have nuts allergy all the nuts
    Any suggestions to replace cashew powder?
    Please let me know
    Thanks

      Maren
      October 4, 2015 at 1:39 am

      Hello Hiral,

      (roasted) sunflower seeds are in many dishes a great substitute for nuts. Pumpkin seeds are a little more aromatic, but maybe you’d like to try that too.

      Best wishes,
      Maren

    Jayashree
    September 30, 2015 at 1:10 pm

    Hi,
    Yummy Recipe. Thank you for your video. Wondering what can we use instead of heavy cream in your dish? Please let me know.

    Thank you,
    Jayashree

      Bharati
      October 1, 2015 at 10:28 am

      hello..
      u can replace heavy cream by sour less curd. beat curd nicely and add it.

        Jayashree
        October 2, 2015 at 12:48 pm

        Thank you for your suggestion

      Manjula Jain
      October 1, 2015 at 6:14 pm

      Jayashree, whipped yogurt or coconut cream

        Jayashree
        October 2, 2015 at 12:48 pm

        Thank you for your suggestion

      Maren
      October 4, 2015 at 1:34 am

      Hello Jayashree,

      a friend and I cooked this dish yesterday and used about 1/3c Cashew Butter as a (vegan) substitute for the cream. The nut butter fits the dish perfectly!

      Best wishes,
      Maren

        Jayashree
        October 6, 2015 at 2:47 pm

        Thank you for your suggestion

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