Spinach Kofta Curry

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.
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Course curry
Cuisine Indian
Servings 4 people


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


  • 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


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.
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46 thoughts on “Spinach Kofta Curry

  1. 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.

  2. 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!
    Your Biggest Fan
    JP 🙂

  3. 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?


    3. Can I mix cheese into the koftas?

    1. 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.

  4. 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.

  5. 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,

  6. 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.

  7. 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



      1. 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?



  8. 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

    1. 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,

    1. 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,

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