Spinach Kofta Curry

  • Time
    30 mins
  • Servings
  • Nutrition
    400 Per Serving

Koftas are fried meatballs found in South Asian, Central Asian and Balkan cuisines. They are usually made with minced meat, cheese or vegetables. In India, Koftas are often cooked in a creamy sauce or curry.

These koftas are made with spinach and ricotta cheese, which is similar to fresh paneer. They are first lightly fried before they are braised in a tomato and nut based curry. This decadent dish is an all time favourite so do not be surprised if there aren’t any leftovers.


Kitchen Tools

  • Large Frying Pan
  • Medium Pot
  • Small Pot
  • Oil
  • Salt



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In a medium bowl, mix the spinach, ricotta, chickpea flour and 2 teaspoons of salt. Form 8 balls out of the mixture. You can also form flatter disks as well if that is easier to fry on each side.

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In a large frying pan, over medium-high heat, add enough oil to cover the bottom of the pan, when you begin to see wisps of smoke, add the spinach balls in. Fry the balls on all sides until they are golden brown. Remove from pan and drain on a towel lined plate.

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In another sauce pot over medium heat, add 1 teaspoon of oil or butter, the chopped onions, ginger-garlic paste and green chili. Cook for 5 minutes until brown.

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Stir in half the tomato paste, save the rest for another occasion. Add ½ cup water, the spice powders and salt to taste. Stir in cashew paste and cook for 2-3 minutes until sauce thickens.

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Stir in the cashew paste into the sauce. You can also stir in a ½ cup of water if the sauce looks very thick. Add the koftas into the sauce and cook for an additional 5 minutes. Meanwhile cook rice according to instructions.

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Cook on low for 5 minutes until koftas are coated in sauce. Remove the spinach kofta cury from the heat and serve with rice.

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