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Monday, June 16, 2014

Palak Kofta Curry

When I made the 'Malai koftas' last week, I had some leftover paneer-potato mix that I had planned to use as a sandwich filling. But while cleaning the fridge on the next day, I found some spinach that was starting to wilt. So, I decided to use both the leftover ingredients and make a curry for dinner. But since I had those koftas the night before, I kept this dish simple. No frying. Just baked the tikkis in the oven. Also, I omitted the butter and added just a hint of cream. Healthy and tasty.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

For the koftas -

  • 200 gm paneer
  • 1 medium sized potato
  • 1 tsp cornflour
  • a pinch of garam masala
  • 1/3 tsp chilli powder
  • salt to taste
  • oil spray

For the palak gravy -

  • 1 bunch palak/spinach leaves ( 2 cups )
  • 1 medium sized onion
  • 5-6 garlic flakes
  • 1 inch ginger
  • 2 green chilis
  • 2 pinch garam masala
  • 1 tsp oil
  • 1-2 tbsp butter (reduce the quantity if you want)
  • 2-3 tbsp fresh cream (optional)
  • salt to taste

Cooking - Cook the potato with 1 cup water in a pressure cooker for 2 whistles. Keep aside till steam escapes.

While the potato is cooking, chop the onions, peel the garlic and ginger. Also, blanch the spinach and keep aside.

Heat 1 tsp oil in a wok. Add the onion, ginger and garlic. Fry till onion turns translucent. Add the blanched spinach, green chillis and garam masala. Fry for 2-3 mins. Transfer to a mixer and make a smooth paste.

Peel and grate the boiled potato into a mixing bowl. Also grate the paneer into the same bowl. Add salt, cornflour, chili powder and garam masala. Mix thouroughly and divide into 6-7 portions. Shape each portion into a flattened circle about 2/3 cm thick.

Preheat oven to 200 degree Celcius. Take a baking tray and line with butter paper/foil. Spray on some cooking oil. Place the paneer-potato tikkis and bake on each side for 3-4 mins (use the upper grill of the OTG).

Heat 1 tsp butter in a wok. Add the spinach gravy along with 1/3-1/2 cup hot water and bring to a boil. Simmer for 3-4 mins. Add the fresh cream and some more butter. Mix in. Add the koftas and switch off the flame.

Cover and keep aside for 5 mins before serving. (This will allow the koftas to absorb the gravy)

Serve hot with phulkas.

Note - One can also fry some tomato and grind it with the palak to give a hint of tang this dish. 


  1. Wow! super healthy and delicious curry.

  2. Sounds tempting....... Kofta looks yumm!


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