Palak Kofta (Curried spinach balls)

Palak Kofta (Curried spinach balls)

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Servings: 4
Calories: 286


  • 6 oz Spinach palak, washed, parboiled
  • 1 tbsp Poppy seeds khus khus
  • 1 oz Cashew nuts kaju, broken
  • 3 1/2 oz Gram flour besan
  • 1/2 tsp Coriander dhaniya powder
  • 1/2 tsp Cumin jeera powder
  • 1/2 tsp Red chilli powder
  • Salt to taste
  • Vegetable oil for frying

for the gravy:

  • 2 tbsp Vegetable oil
  • 1/2 tsp Cumin seeds
  • 1 Onion medium-sized, chopped
  • 1 tsp Ginger adrak paste
  • 1 tsp Garlic lasan paste
  • 2 tbsp Cashew nut paste
  • 1/2 tsp Turmeric haldi powder
  • 1 tsp Red chilli powder
  • 9 oz Tomatoes chopped
  • 8 floz Water
  • Salt to taste
  • 1 tbsp Cream
  • 1 tbsp Green coriander hara dhaniya, chopped


  • For the koftas, parboil the spinach leaves and when cool enough to handle, squeeze out as much water as possible and mash.
  • Grind the poppy seeds and cashew nuts to a paste.
  • Mix the remaining ingredients of the koftas with the poppy seed paste and the spinach.
  • Divide this mixture into 8 portions and roll into balls. Heat the oil in a wok (kadhai); deep-fry the balls. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
  • For the gravy, heat the oil in a wok; add cumin seeds. When it crackles, add the onions and saute till brown. Add the ginger and garlic pastes, cashew nut paste, turmeric powder, red chilli powder; and salt; saute for 2 - 3 minutes.
  • Add the tomatoes and fry for another 8 - 10 minutes. Pour in the water and let the mixture simmer. Check for seasoning.
  • Before serving, add the koftas to the gravy and simmer for a few minutes.
  • Serve hot garnished with cream and green coriander.
Calories: 286 kcal
Carbohydrates: 26 g
Protein: 11 g
Fat: 17g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 74 mg
Potassium: 773 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 4821 IU
Vitamin C: 23 mg
Calcium: 116 mg
Iron: 4 mg
Dishes Curries
Cuisine Indian
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