Palak kofta recipe without paneer or cream, that is entirely plant-based and healthy!
In this low-calorie palak kofta curry, koftas are made in the oven and soaked in a delicious gravy made with pantry staples, yet better than the ones you get at Indian restaurants.
Heat oil in a pot and saute chopped ginger, garlic and green chilies.
Step 1: Make palak puree
Add roughly chopped palak and saute until it is wilted. You can also add tender stems of spinach as well.
Transfer the contents to a strainer. Squeeze out the liquid from cooked palak. Reserve the liquid to use later in the gravy.
Blend the spinach mixture into a smooth paste.
Heat oil in a pan and saute finely chopped onions and cashews until they are browned.
Once the onions and cashews are browned, remove and keep aside. In the same pan, add besan or chickpea flour. Roast on low flame until you get a nutty aroma.
Take the palak puree in a bowl. Add roasted besan, onions and cashews, chopped coriander leaves, salt, cumin, garam masala, peanut oil and kasuri methi.
Scoop out the palak kofta mixture onto a baking sheet. Spray oil or cooking spray and bake in the oven for 25 minutes, flipping once in between.
Step 3: Bake Palak Koftas
Blend onions, ginger and garlic and saute in oil. Make tomato puree and saute until thick. Add chili powder, coriander powder, turmeric, cumin, garam masala, salt and pepper.
Add the reserved water from cooked spinach and ½ cup of water. Blend cashews with water and add it to the gravy. Bring it to a boil and simmer for 10 minutes.
Gently drop the cooked koftas into the curry. Sprinkle kasuri methi (dried fenugreek leaves) and garnish with coriander leaves. Turn off the flame and serve.
Enjoy your delicious palak kofta curry with roti or parathas! Get the recipe by clicking the button below:
Love (creamless) creamy curries?
an easy Indian chickpea curry made with pantry staples.