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. The spinach kofta as well as the curry are made with simple everyday ingredients, yet better than the ones you get at Indian restaurants.
Heat ½ teaspoon of peanut oil in a pot. Saute 3 chopped green chilies, 4 garlic cloves and a 1-inch piece of ginger.
Add 340 grams of roughly chopped palak. You can also add tender stems. Stir until it wilts.
Transfer the contents to a strainer. Squeeze the palak to remove the water. Reserve the water to use later in the gravy.
Cool the palak mixture and blend until smooth.
Make palak kofta mixture
Finely chop 10 cashews and an onion. Heat 1 teaspoon of peanut oil in a pan and roast them. Once the cashews and onions are browned, remove them from the pan.
Add ½ cup of besan to the same pan and roast on low flame until you get a nutty aroma.
Take the palak puree in a bowl. Add 1 tablespoon of chopped coriander leaves, ½ teaspoon salt, ½ teaspoon cumin, ¼ teaspoon garam masala, 1 tablespoon peanut oil, ½ teaspoon kasuri methi, roasted besan, onions and cashews.
Boil a large potato, peel and mash. Add to the palak kofta mixture and mix well.
Bake palak koftas
Preheat the oven to 180°C/356°F. Scoop out lime-sized balls of the palak mixture onto a baking sheet or pan. You can use a small spoon or melon baller.
Spray oil or cooking spray. Place the sheet pan in the middle rack of the oven and bake.
After 15 minutes, flip the koftas and bake for another 10 minutes. Remove from the oven and set aside.
Make palak kofta curry
Roughly chop the remaining 2 onions, ½-inch ginger and 3 garlic cloves. Blend them into a smooth paste.
Heat 1 tablespoon of oil in a pot. Saute the onion paste until the raw smell disappears.
Puree 2 tomatoes and add. Stir until the mixture becomes thick.
Add ½ teaspoon chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin, ¼ teaspoon turmeric, ½ teaspoon garam masala, 1 teaspoon salt and ¼ teaspoon pepper.
Add the reserved water from cooked palak.
Soak 10 cashews in ¼ cup of hot water for about 10 minutes. Blend into a smooth and creamy paste. Add it to the gravy. Add ½ cup of water.
Cover the pot and bring it to a boil. Simmer for about 10 to 15 minutes until the curry reaches the desired consistency.
Gently drop the baked koftas into the curry. Sprinkle kasuri methi and coriander leaves. Remove from heat and serve with roti/parathas.
Notes
Adding koftas: Do not let the palak koftas soak in the curry for too long. The koftas may become too soft and break. Add the koftas to the curry about 10 to 15 minutes before serving.
Lemon juice: Optionally, squeeze some lemon juice before serving.
Consistency of koftas: The palak mixture might seem a bit sticky while scooping out onto the baking tray. No worries. Since the oven tends to cook the koftas using the moisture and oil in them, they will turn out perfectly soft and intact.
Consistency of curry: The curry tends to thicken with time since the koftas will absorb the gravy. So it's okay if the curry seems to be a bit runny when you add the koftas.