Cooking Post 23- Spinach Kofta Gravy

Spinach Kofta Gravy

Ingredients for Spinach kofta

Spinach – 1 packet

Boiled large potato -1

Coriander powder-1 teaspoon

Red chilly powder 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Corn flour – 1 teaspoon

Salt to taste

Fresh cilantro handful chopped

Ingredients for the Gravy

Onion large -1

tomato -2 Medium

Green chilly – 3 small

Garlic – 2 gloves

Turmeric powder -1/4 teaspoon

Coriander powder 1 tablespoon

Red chilly powder 1/4 tablespoon

Jeera powder 1 tablespoon

Salt need to taste

Water to grind


Boil one large potato, and peel the potato. Set aside till the potato cools.


Wash and cut the Spinach. Put it in a Microwave bowl and cook the Spinach. Allow the spinach to cool before use. After Spinach is cooled, make sure that you drain the water by squeezing the cooked spinach. Make sure you keep the spinach water separate, so you could add it into the gravy.


Take the boiled and peeled potato and the cooked Spinach in a bowl, along with coriander powder, red chilly powder, garam masala, corn powder, salt and fresh cilantro. Mix them and knead them together.


After mashing the potato and kneading them together with all the above ingredients.

Check for salt and spices.


Take the potato and spinach mixture and make them into small round balls and press

them down so you could deep fry them individually in oil.



Press down the potato spinach balls with your palm and deep fry them in oil until you see them turn golden brown. Strain the excess oil with a tissue. With this step the Spinach Kofta balls are ready and set them aside.


This step is to prepare the gravy. Take a pan and sauté onion, garlic, green chilly until the onion turns golden brown . Add some salt to the onions so the cooking process can expedite.


Then add the cut tomato and cook with the lid on until the tomato turns soft. Then add the coriander powder, Jeera powder, red chilly powder, turmeric powder the required quantity as mentioned under the ingredients for gravy. Add some water and the left over liquid from cooking the spinach, which has been set aside from step-2. Once everything is cooked you can set aside to cool the mixture.

Blend the masala into a puree adding some water if necessary. Take a pan and add some oil and jeera seeds. Pour the blended masala into the pan and check for salt and allow the mixture to cook. Then add chopped fresh coriander.



Once the gravy is cooked set it aside , don’t add the kofta’s right away, add them just before you eat. You can put few of the spinach Kofta in a bowl and add the necessary gravy on top with some fresh coriander. You can have the Spinach kofta Gravy with chappti, any variety of Naan, Roti, Kulch and White Rice. What ever you are in the mood for, enjoy.