In this Paneer Palak Kofta Curry, soft palak koftas are simmered in a creamy gravy made with a base of onion and tomato. It is an exciting twist on the authentic palak paneer. Perfect for dinner parties or special occasions.

Note – This recipe was first published in September, 2010. The post has now been updated with more helpful content – the recipe remains the same.
Paneer palak kofta can be described as Indian cheese spinach dumplings. These kofta are served with a creamy tomato sauce. It is an exotic gravy-based dish!
It isn't a particularly spicy gravy but rather creamy and lightly sweet, similar to shahi paneer.
I have air fried the palak paneer kofta but you can easily deep fry them.
It takes inspiration from malai kofta.

Paneer Spinach Kofta Curry Ingredients
For the kofta ingredients
Spinach (Palak) - finely chopped
Paneer - I used homemade paneer but you can also crumbly shop bought paneer
Boiled potatoes - works as a binder
Green chillies - finely chopped or crushed.
Gram flour aka chickpea flour
Salt to taste
For the gravy
Onion - I used a white onion
Garlic - fresh garlic cloves
Ginger - peeled
Plum tomatoes crushed or use tomato puree
Spice powders: red chilli powder, turmeric powder, ground cumin coriander powder, garam masala powder. Optionally add cardamom powder, black pepper powder and mace powder.
Whole spices: optional but add wonderful depth of flavour - cumin seeds, cloves, cinnamon, bay leaves
Kasoori methi aka kasuri methi or dried fenugreek to give restaurant style flavours
Milk - whole milk to make the gravy creamy and rich. Alternatively, use fresh cream or cashew nut paste.
Sugar - to reduce the sharpness from the tomatoes
Salt to taste
Oil
Garnishing
coriander leaves (cilantro)
How to cook the paneer spinach kofta balls
In a large plate, add the mashed boiled potato, crumbled paneer, finely chopped spinach, gram flour, crushed green chilies and salt.
Using your hands to incorporate everything well.
Roll the kofta mixture into small equal sized round balls.
You now have different cooking options.
I have air fried the kofta to reduce the amount of oil used. To air fry - line the basket with kitchen foil and brush oil over the foil generously. Place the kofta in the basket with enough space apart. Brush the koftas with oil
Air fry for 10 - 15 minutes at 200C or 400F or until golden brown.
You can also use a paniyaram pan (aka appe pan) if you have it. Place the small balls into the rounds of the pan on low flame and gently rotate until you achieve a crispy outer layer
The traditional method is to of course deep fry the kofta.
You can also shallow fry them in a frying pan with oil.



How to make Palak Kofta Recipe
To make the gravy
In a pan, boil onions and garlic until soft. Crush in a blender with ginger.
In the same pan, drain the water, wipe dry and heat oil.
Add in whole spices - bay leaf, cumin seeds, cinnamon and cloves.
As they sizzle, add in the crushed onion and garlic mixture.
Saute until the mixture reduces and oil sarts to leave the sides.



Add in the tomato puree and add the spice powders. Also add in black pepper powder, cardamom powder and mace powder.
Add half cup water and allow the gravy to cook. Once cooked, add in milk and sugar.
Simmer for 2-3 minutes, add the kofta to the curry just before serving.



Serving Suggestion
Serve this Palak Paneer Kofta Curry with Indian breads and rice for a complete meal.
Breads such as Coriander and Garlic Naan or Soft Gujarati rotlis go best.
Rice dishes such as jeera rice or takeaway style pilau rice go great.
Make it a complete meal with Sultani Dal.
Go for sides such as poppadoms, kachumber or cucumber raita.
It is also luxurious enough to be served as part of a Diwali Dinner Party Menu
It is important to note that the kofta should be added to the gravy just prior to serving to prevent them breaking apart.
Storage
Store leftovers in an airtight container. If possible, store the kofta separately from the gravy to prevent the kofta from becoming too soggy.

Other Paneer Curries
Matar Paneer - punjabi style
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Paneer Palak Kofta Curry
Ingredients
For Kofta
- ½ cup spinach Palak finely chopped
- ¾ cup paneer
- ½ cup boiled potatoes peeled and mashed
- 2 tablspoon gram flour dry roasted
- 1 tablsespoon green chili crushed
- salt
- 1 tablespoon oil
Gravy
- 1 large onion white
- 5 cloves garlic
- 1 tablespoon ginger
- 1 cup tomato puree
- 1 tablespoon whole spices cumin seeds, cloves, cinnamon, cardamom and bay leaf
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon cumin powder and coriander powder
- ¼ teaspoon garam masala optional
- 1 tablespoon dried fenugreek leaves kasoori methi
- ½ cup milk
- 1 teaspoon sugar
- 3 tablespoon oil
- salt
- 1 teaspoon lemon juice optional
Garnish - optional
- 1 tablespoon coriander
- 1 tablespoon cream
Instructions
Paneer spinach kofta balls
- In a large plate, add the mashed boiled potato, crumbled paneer, finely chopped spinach, gram flour, crushed green chilies and salt.
- Using your hands to incorporate everything well.
- Roll the kofta mixture into small equal sized round balls.
- You now have different cooking options.
- I have air fried the kofta to reduce the amount of oil used.
- To air fry - line the basket with kitchen foil and brush oil over the foil generously.
- Place the kofta in the absket with enough spce apart. Brush the koftas with oil.
- Air fry for 10 - 15 minutes at 200C or 400F or until golden brown.
- You can also use a paniyaram pan (aka appe pan) if you have it. Place the small balls into the rounds of the pan on low flame and gently rotate until you achieve a crispy outer layer
- The traditional method is to of course deep fry the kofta.
- You can also shallow fry them in a frying pan with oil
How to make Palak Kofta Recipe
- In a pan, boil onions and garlic until soft. Crush in a blender with ginger.
- In the same pan, drain the water, wipe dry and heat oil.
- Add in whole spices - bay leaf, cumin seeds, cinnamon and cloves.
- As they sizzle, add in the crushed onion and garlic mixture.
- Saute until the mixture reduces and oil sarts to leave the sides.
- Add in the tomato puree and add the spice powders. Also add in black pepper powder, cardamom powder and mace powder.
- Add water adn allow the gravy to cook. Once cooked, add in milk and sugar.
- Add the kofta to the curry just before serving
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sushma Mallya says
Beautiful pics jags,love this rich and creamy gravy
Madhura Manoj says
Awesome presentation!!!
chaitrali pathak says
this is super delicious....beautiful and rich and creamy...superb....want to have some rt now....
sonu says
looks simply fabulous ..yummillicious !lovely clicks as usual..just drooling here 🙂
Torviewtoronto says
flavourful dish yummy
San says
Kofta curry looks splendid n rich jags,would like to have it with naan .Nice pics dear.
kitchen queen says
hmmmmmmmmmmmm!tempting inviting and delicious recipe.
Fathima says
looks perfectly creamy and yummy!
Sayantani Mahapatra Mudi says
you know Jagruti pictures say a thousand words. and these pictures affirms what a great cook you are. I have literally never seen such good kofta curry. delicious and perfect.
Mina Joshi says
Wow - one of our favourite dishes. Love your recipe and love the photographs.
My Kitchen Antics says
That looks great jagruti..sooo creamy
Unknown says
I love to try new varities of koftas all the time....looks beautiful and delish!
Suja Manoj says
Creamy and delicious..beautiful and tempting presentation
Angie's Recipes says
Looks gorgeous! Love the curry sauce.
Indian food recipes says
beautiful presentation!!!