Looking for a delicious way to turn everyday spinach into something truly special?

This Palak Kofta Curry does exactly that.

Imagine soft, melt-in-the-mouth spinach koftas gently simmered in a rich tomato, cashew gravy infused with aromatic spices. Every bite is creamy, comforting, and packed with flavour.

Unlike many restaurant-style kofta curries that are heavy and deep-fried, this version uses steamed palak koftas, making it lighter while still delivering all the indulgence of a festive curry.

Whether you’re serving it for a family dinner, weekend lunch, or special occasion, this Palak Kofta Curry is guaranteed to impress.

What is Palak Kofta Curry?

Palak Kofta Curry is a North Indian-inspired dish made with:

• Fresh spinach (palak)
• Gram flour (besan)
• Onion, ginger, garlic, and green chilli
• Tomato-cashew gravy
• Aromatic Indian spices

The spinach mixture is shaped into koftas and steamed until firm before being added to a rich and flavorful gravy.

The result is a curry that combines:

• The goodness of spinach
• The richness of cashews
• The warmth of Indian spices

into one satisfying dish.

Why You’ll Love This Recipe

• Packed with spinach goodness
• Soft, tender koftas
• No deep frying required
• Creamy restaurant-style gravy
• Perfect for chapathi, naan, or rice
• Great way to make spinach appealing for kids

Why This Palak Kofta Curry Stands Out

Many kofta recipes rely on deep-fried dumplings, which can become heavy.

This version uses steamed spinach koftas, which:

• Stay soft and moist
• Absorb the gravy beautifully
• Require less oil
• Let the spinach flavor shine

The tomato-cashew gravy adds richness without overpowering the delicate koftas.

Health Benefits of Palak Kofta Curry

Spinach is one of the most nutrient-dense leafy greens used in Indian cooking.

Combined with:

• Tomatoes
• Garlic
• Ginger
• Cashews

this curry offers a wholesome balance of flavor and nutrition.

It’s also a fantastic way to include more greens in your weekly meals.

Ingredient Breakdown

Palak (Spinach)

The star ingredient.

Spinach provides:

• Beautiful color
• Soft texture
• Mild earthy flavor

Letting the spinach rest with salt helps remove excess moisture, making it easier to shape the koftas.

Besan (Gram Flour)

Besan acts as the binder.

It helps:

• Hold the koftas together
• Add body
• Create a soft texture

Tomatoes

Tomatoes form the foundation of the gravy.

They add:

• Tanginess
• Color
• Natural sweetness

Cashews

Cashews make the gravy:

• Creamy
• Smooth
• Luxurious

without needing cream.

Ginger & Garlic

These aromatics add:

• Warmth
• Depth
• Classic curry flavor

Green Chillies

Fresh heat that balances the richness of the gravy.

Kasuri Methi

The finishing touch.

Kasuri methi adds:

• Restaurant-style aroma
• Slight bitterness
• Incredible depth of flavor

Vegan🌿: Replace the cashews with additional soaked nuts if preferred and use oil instead of any dairy-based additions. The recipe is already largely plant-based.

How This Palak Kofta Curry Comes Together

The process begins with fresh spinach.

After washing and chopping the leaves, they’re mixed with salt and allowed to rest.

As the spinach releases moisture, it becomes easier to bind into koftas without needing excessive flour.

Meanwhile, onion, garlic, ginger, and green chillies are ground into a flavorful masala paste.

A separate puree of tomatoes and soaked cashews creates the creamy foundation for the gravy.

Once the spinach is drained, mix it with a portion of the masala paste and gram flour.

The mixture comes together into a soft dough-like consistency.

Shape it into small kofta balls and place them on a greased steaming plate.

As they steam, the koftas become firm while remaining wonderfully soft inside.

This steaming method keeps them light and allows them to absorb the curry beautifully later.

Now it’s time for the gravy.

Heat oil in a pan and sauté finely chopped onions until soft and lightly golden.

Add the remaining masala paste and cook until aromatic.

The kitchen instantly fills with the comforting scent of ginger, garlic, and green chillies.

Next comes the tomato-cashew puree.

Cook it patiently until it thickens and the raw aroma disappears.

Add:

• Turmeric powder
• Kashmiri chilli powder
• Cumin powder
• Coriander powder
• Salt

and allow the spices to bloom.

Pour in water and let the gravy simmer gently.

As it cooks, the flavors begin to deepen and come together.

Finish with sugar and garam masala to balance the acidity and enhance the overall flavor.

Now comes the best part.

Gently place the steamed koftas into the simmering gravy.

Avoid stirring too vigorously.

The koftas slowly soak up the rich sauce while remaining soft and delicate.

A final sprinkle of kasuri methi and fresh coriander transforms the curry into a restaurant-worthy dish.

Pro Tip💡: Add only enough besan to bind the mixture. Too much can make the koftas dense. Crush the kasuri methi between your palms before adding it to release maximum aroma.

Why This Recipe is Perfect for Families

This curry solves a common problem:

Getting everyone to enjoy spinach.

The soft koftas and creamy gravy make spinach much more appealing, even for picky eaters.

It’s also:

• Filling
• Flavorful
• Great for special occasions

without being overly complicated.

What Goes Best With Palak Kofta Curry?

This curry pairs beautifully with:

• Chapathi
• Roti
• Butter naan
• Phulka
• Jeera rice
• Ghee rice
• Plain basmati rice

How to Serve

Serve hot with:

• Fresh coriander garnish
• Extra kasuri methi
• Warm Indian breads

A side of sliced onions and lemon wedges also works wonderfully.

Packing Tips

If packing for lunch:

• Carry the gravy and koftas together
• Allow the curry to cool before sealing

The koftas become even more flavorful as they absorb the gravy.

How to Store Palak Kofta Curry

Store in an airtight container in the refrigerator for up to 2 days.

The flavors continue to develop overnight.

How to Reheat

Reheat gently over low heat.

Add a splash of water if the gravy has thickened too much.

Avoid vigorous stirring to keep the koftas intact.

Substitutions

No Cashews?

Use:

• Melon seeds
• Almonds
• Fresh cream

No Besan?

Try:

• Corn flour
• Rice flour

though besan gives the best texture.

Want More Vegetables?

Add:

• Grated carrot
• Finely chopped cabbage

to the kofta mixture.

Diet-Friendly Variations

Gluten-Free Version

The recipe is naturally gluten-free when using pure spices and gluten-free asafoetida (if adding any).

Common Mistakes to Avoid

• Not draining spinach properly
• Adding too much besan
• Overcooking the koftas
• Stirring aggressively after adding koftas
• Using very thin gravy

Other Related Recipes You Might Like:

• Palak Paneer No Onion No Garlic Healthy – A wholesome spinach-based curry with paneer that offers flavours similar to palak kofta curry.
• Malai Paneer Creamy Paneer Gravy Masala – A rich and creamy gravy recipe that pairs perfectly with roti, naan, or jeera rice.
• Paneer Butter Masala – A classic restaurant-style paneer curry with a smooth and flavorful gravy.
• Paneer Kalimirch White Gravy – A creamy white gravy paneer dish infused with black pepper flavours.
• Matar Korma – A mildly spiced and creamy curry made with green peas and aromatic spices.
• Cauliflower Curry – A comforting vegetable curry with rich masala flavours, ideal for everyday meals.
• Kadala Curry – A hearty Kerala-style black chickpea curry packed with flavour and nutrition.
• Paneer Masala Dhaba Style – A bold and spicy paneer curry with authentic dhaba-style taste and texture.