Palak Kofta Curry is a beloved Pakistani dish that combines palak (spinach) and kofta (meatballs) in a spicy gravy. It’s simple to make and packed with nutrients and flavors. This recipe is my mother’s, and it’s incredibly versatile. I have been making it since the day I received her recipe, and now I’m excited to pass it on to you so that you can also enjoy the flavors it brings to the table <3

About The Recipe

Palak Kofta Curry is a traditional dish in South Asian cuisine. Its roots are tied to the farming communities that use fresh, local ingredients. Spinach has long been grown in this region, and the dish showcases the importance of using greens in family meals. Over time, it has become popular not just in homes, but also in restaurants, as you may have seen palak dishes with other variations in the vegetarian menus, representing the comforting and flavorful food of the region.

What makes Palak Kofta special is its unique combination of flavors and textures. The koftas in this recipe, are made from chicken, that are soft and savory, while the spinach adds a fresh, earthy taste. It is nutritious, packed with vitamins from the spinach and protein from the koftas, making it a healthy choice for families.

Ingredients Required

I’m sharing a general list of ingredients that you’ll need when preparing the palak kofta recipe. It’s helpful to gather these in advance. For more detailed instructions and specific quantities, please refer to the recipe card.

• Spinach: As the dish name indicates, spinach serves as the foundational ingredient in this recipe, so it’s essential to use fresh, thoroughly washed, and properly boiled spinach to achieve the best flavor and texture in the dish.
• Meatballs: For the meatballs, as I mentioned earlier, please refer to the chicken seekh kabab recipe on my blog. Or you can just use store-bought ready made ones. Form small round balls about 1 inch in diameter, and then fry them on medium heat for 3-4 minutes until they are cooked through and golden brown.
• Onion: A key ingredient that builds the base flavor of the dish, adding sweetness and depth when cooked.
• Tomatoes: Important for creating a rich and tangy gravy that brings moisture and balances the flavors of the curry.
• Pakistani Spices: All the basic spices, including salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala powder, will be used in this recipe. These pantry staples are essential for enhancing the flavor and authenticity of the dish.
• Minced Garlic: You’ll need this to infuse the oil before starting to make the gravy. It’s a key ingredient that gives a tasty, strong aroma and boosts the flavor of the curry.
• Dried Fenugreek Seeds: These contribute a unique flavor that adds complexity and takes the taste to another dimension.
• Crushed Green Chili: As I mentioned, use this to infuse the oil as well. It’s essential for adding heat and spiciness, which makes the dish exciting and gives it a balanced flavor.

How To Make Palak Kofta (Photo Guide)

1. Start by thoroughly cleaning and washing the spinach, then boil it until tender. Once boiled, blend it into a smooth paste.

2. In a separate pan, fry the meatballs over medium heat for 3-5 minutes, or until they turn a nice golden color.

3. Next, sauté the chopped onions in a pan until they become a rich brown color.

4. Remove the browned onions and blend them together with tomatoes to create a thick, smooth paste.

5. In the same pan, infuse the oil with minced garlic, then add cumin seeds and crushed green chili, ensuring the heat is kept low to medium to prevent burning.

6. Stir in the onion-tomato paste and incorporate all the spices, including salt, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the mixture well until the oil starts to separate from the gravy.

7. Once the oil separates, add the spinach paste to the masala and fry everything together for about 5 minutes. The better you fry it, the richer the flavor will be.

8. Next, gently fold in the meatballs and cover the pan with a lid, allowing them to slow-cook with the palak curry for enhanced flavor.

9. After 3-5 minutes, remove the lid and sprinkle garam masala powder on top.

10. Garnish with fresh cream and serve the dish hot with naan or warm chapati.

Cooking Instructions

1. Always opt for fresh spinach to ensure the best flavor and nutritional quality. Look for bright green leaves without any wilting or browning. Fresh spinach will enhance the taste of your dish significantly.
2. Before adding meatballs to the curry, it’s a good idea to fry one Kofta first. This will help you check the texture. It should hold together well and not fall apart. If it does, you might need to add a bit gram flour or adjust the mixture.
3. Fry the meatballs separately before mixing them into the palak curry. This ensures they get a nice golden crust and are cooked through. It also helps prevent them from becoming soggy when added to the gravy.
4. Since spinach has an earthy flavor similar to many vegetables, make sure to cook the gravy well and infuse it with spices so that when you combine it with the palak, the dish has a robust taste rather than a mild one. A well-cooked gravy will enhance the overall flavor of the dish.
5. Boil the spinach before blending it. This not only helps to soften the leaves but also enhances the texture, giving your curry a smooth and creamy consistency. It’s essential for achieving that luscious mouth feel.
6. For a velvety gravy, blend the cooked onions with tomatoes into a puree. This will create a smooth texture that melds well with the spices, making the overall dish more enjoyable to eat.
7. Drain the boiled spinach and then transfer it to a bowl of ice water. As this step preserve its vibrant green color.
8. Do not over-fry the meatballs, as doing so can make them tough and hard.

Time Saving Tips

• Spinach leaves often come with a lot of dust when purchased from the market. Be sure to wash the leaves thoroughly to remove all dirt. After cleaning, boil the spinach for a few minutes and then blend it into a smooth paste. You can store this paste in batches in the refrigerator or freezer. This preparation saves a lot of time when you decide to make the curry.

• This recipe uses chicken kofta. I’ve made these from my own recipe for chicken seekh kebabs, which you can find on my blog. The only difference is the shape; I followed the same recipe but shaped the mixture like meatballs instead. Once shaped, fry the koftas and let them cool, then store them in the freezer. When you’re ready to cook, simply take them out and reheat before adding them to the curry.

• To simplify the cooking process, consider using canned tomato paste instead of blending fresh tomatoes with onions to make a paste. This not only saves time but also adds depth and richness to your curry with minimal effort.

Explore Another Palak Recipe

Palak Aloo

Preparation And Cooking Techniques For Meatballs

The meatballs I’ve made for this recipe are based on my chicken seekh kebab recipe. I always follow that same recipe when making koftas, the only difference is in their shape. Instead of forming them into seekh kebabs, simply shape the mixture into meatballs. All the details of the recipe remain the same. Please explore the recipe here.
Chicken Seekh Kabab

Cooking Techniques

Here are some variations in cooking techniques for meatballs, specifically in the context of Palak Kofta Curry:

1. Deep Frying: The most common and traditional method is to deep-fry the meatballs until they are golden brown and cooked through. This technique gives the koftas a crispy exterior while keeping them tender inside. But keep in mind, this is unhealthy as compared to others.
2. Shallow Frying: Instead of deep-frying, you can opt for shallow frying in a pan with less oil. This reduces the amount of oil absorbed by the kofta and can be a healthier alternative.
3. Baking: Baking meatballs is healthier and a great way to cut down on oil. Shape the koftas and place them on a lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes for 1-inch meatballs or 20 to 25 minutes for 1.5-inch meatballs, until they are cooked through and slightly browned.
4. Grilling: Grilling kofta can impart a lovely smoky flavor to the meatballs. You can grill them on skewers or on a grill pan until they are nicely charred.
5. Steaming: Steaming is a gentle cooking method that keeps them moist and tender. Place the shaped meatballs in a steamer basket and steam until done. This can be a healthier option as it doesn’t require any oil.

Storage And Reheating Instructions

Allow the curry to cool down to room temperature before freezing, and then transfer it to an airtight container.

Take the meatballs out of the curry and freeze them separately, so when you plan to reheat, you can microwave the meatballs while warming the curry on the stove.

When reheating the palak curry, keep in mind that frozen items don’t taste the same as fresh. To enhance the flavor, always add a tadka of garlic, whole red chili, and cumin, which will add depth and make the dish feel fresh and revitalized.