• Prep Time 20-25 minutes
  • Cook Time 35-40 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Spinach koftas cooked in tomato gravy.

  • Kofta
  • Bundles spinach – 2 medium
  • Green chillies, finely chopped – 2 no
  • Garlic, peeled and finely chopped – 6-8 cloves
  • Cornflour – 3 tablespoons
  • Salt – to taste
  • Cottage cheese (paneer) – 125 grams
  • Oil – 3 tablespoons
  • Tomato gravy
  • Fresh ginger, peeled and chopped – 1 inch
  • Garlic, peeled and chopped – 5-6 cloves
  • Butter – 1 ½ tablespoons
  • Cloves – 6 no
  • Green cardamoms – 4 no
  • Bay leaf – 1 no
  • Green chillies, chopped – 2 no
  • Tomato puree – 2 cups
  • Red chilli powder – 1 tablespoon
  • Garam masala powder – ½ teaspoon
  • Salt – to taste
  • Sugar or honey – 3 tablespoons
  • Dried fenugreek leaves (kasoori methi), crushed – ½ teaspoon
  • Fresh cream – 1 cup



  1. Clean, trim and wash spinach in plenty of running water. Blanch in boiling hot water in a deep non stick pan for two to three minutes and refresh in cold water. Squeeze out water and chop finely.
  2. Mix the spinach, green chillies, garlic, cornflour and salt to taste. Divide into twelve equal portions.
  3. Grate cottage cheese. Add salt to taste and mash well. Shape into twelve equal balls.
  4. Flatten a portion of spinach on your palm and top with a cottage cheese Bring the edges of the spinach together to form a ball (kofta).
  5. Heat the oil in a non stick pan and fry the koftas, six at a time, on medium heat for two to three minutes on each side . Drain and set aside.
  6. To make the tomato gravy, grind ginger and garlic to a smooth paste.
  7. Heat the butter in a non stick pan, add cloves, green cardamoms and bay leaf. When they begin to splutter, add ginger-garlic paste and green chillies; cook for two minutes.
  8. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil, lower heat and simmer for ten minutes.  Add sugar or honey and dried fenugreek leaves to the gravy.  Stir in fresh cream.
  9. To serve, cut koftas in half and arrange in a pool of tomato gravy. 

Chef’s tip: Before frying all the koftas, fry one to check if it holds its shape. If it breaks, add some more cornflour to the spinach mixture.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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