Kofta Curry

It was when I was making Palak Paneer that I thought of trying a new recipe with koftas in a rich palak and cashew based gravy instead. My experiment was a huge success and since then, I have experimented in healthier and novel styles of innovating these melt-in-the-mouth paneer koftas in a creamy spinach gravy.

Healthier cooks will agree that these soft koftas are delicious even when baked or shallow-fried. And by smartly halving the cashews required for the gravy with almonds like me, you cut the cholesteric percentage too! My Jain patrons can go a step further by substituting the onion-garlic with white doodhi to give the gravy body.

Veg Kofta in Green Curry


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Prep time: 20 min             Cooking Time: 40 min                     Serves: 6 


Ingredients for the Kofta:

2 boiled potatoes (mashed) 1 tea cup boiled vegetables (French bean, carrot, peas) 100 gms paneer 1 tbsp coriander leaves Corn flour & maida to roll the Kofta Salt to taste Oil for deep or shallow fry

Ingredients for the gravy: 1 1/2 tsp chilli ginger paste 3/4 teacup spinach paste 2 tbsp ghee 1 tea cup milk 1/2 tsp sugar Salt to taste

Ingredients for the paste: 2 onions 2 garlic cloves 2 tbsp cashewnut 5 almonds 3 green chilli Piece of ginger (1″) 2 tsp coriander seed 1 tsp cumin seed 3 cardamom 3 paper corn 2 cloves 1 stick cinnamon (“3/4”)


  1. Mix all ingredient of Kofta except corn flour and maida
  2. Shape into small balls and roll it into corn flour and maida mixture
  3. Deep fry/shallow fry and keep aside.
  4. If you do not want to fry brush the Kofta with oil and bake it in the oven for approx 10 minute
  5. Heat the ghee in a pan and add the paste — fry it well
  6. Add spinach paste and fry it for few minute
  7. Add milk & sugar and boil it
  8. Just before serving arrange the Koftas in individual bowl
  9. Add hot gravy and serve it


  1. If you want thinner gravy you can add little water
  2. For Jain version you can use 150 gr of grated pumpkin ( dudhi) for Kofta you can replace potato with raw banana.

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