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.

paneer palak kofta curry garnished with cream and fresh coriander leaves

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.

A bowl of paneer spinach kofta curry placed next to dinner plates on dining table

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.

in a bowl crumbled paneer and potatoes are mixed with spinach

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.

onion and garlic boiling in water in a pan

in hot oil whole spices and onion paste added in the frying pan

spices and tomato puree added to the onion mixture in a pan

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.

milk added to the creamy tomato sauce in the pan

air fried paneer kofta added to the creamy tomato sauce in the pan

palak kofta recipe served with garlic naan on the side

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.

A bowl of healthy paneer palak kofta curry placed next to brown kitchen napkin

Other Paneer Curries

Paneer Jalfrezi

Matar Paneer - punjabi style

Panch Phoran Paneer

Niramish Paneer

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