Indian curries are incomplete without a kofta curry. Small vegetable (or meat) balls, simmered in flavourful gravy and served with some garnishes for texture are delicious accompaniment to any rice or Indian bread. Very often the koftas ( small vegetable or meat balls) are deep fried, and cooked in an oily gravy , which becomes a tad too heavy and rich for daily meals. This recipe, healthifies kofta cooking by adding of oats as binder and not deep frying the balls, to yeild an equally delicious Palak paneer oats kofta .

As much as gravy cooking is not one of my best forte, I love cooking and eating North Indian dishes. A tip by Master Chef Sanjeev Kapoor on twitter, gave me this wonderful idea of preparing tomato puree at home. My grocery shopping always include a small terta pack of store brought tomato puree, for the simple reason that only blanched tomatoes never gave that rich red colour characteristic of restaurant type gravies. The tip of blending few boiled and diced beets ( without imparting its taste) lends a wonderful ‘bride-like’ redness to the gravy. Try it out and you will realise why Mr.Kapoor is called a Master Chef 🙂

palak paneer oats kofta

For kofta :

  • Spinach ( medium sized )- 2 bunches
  • Cottage cheese (grated)- 2 cups (lightly packed)
  • Onion (finely chopped)- 1/2 cup 
  • Salt- to taste
  • Roasted Cumin (jeera) powder- 1 teaspoon
  • Boiled potato- 1 ( big sized)
  • Quick cooking oats- 3 to 4 tablespoons
  • Chopped coriander- 2 to 3 tablespoons

For Gravy:

  • Refined vegetable oil- 3 to 4 tablespoons
  • Bay leaf- 1 to 2
  • Turmeric- 1/2 teaspoon
  • Onion paste- 1/2 cup (roughly from 2 onions)
  • Ginger garlic paste- 3 to 4 tablespoons
  • Tomatoes- 3 (medium sized)
  • Beetroot- 1/2 (roughly diced)
  • Kitchen king masala ( or garam masala)- 2 teaspoons
  • Sugar- 1 teaspoon
  • Salt- to taste
  • Cashew paste- 3 to 4 tablespoons ( boil 1/4 cup cashews in adequate water, blend them with little water once it cools down to a smooth paste)
  • Coriander- to garnish


For koftas:

  • Boil spinach (palak ) andgreen chillies in adequate water for 3 to 4 minutes, switch off the flame . Immediately transfer the leaves into a bowl of cold water, this helps retain the colour of spinach. Once cooled, blend it to a paste.
  • transfer the spinach puree into a bowl, add grated cottage cheese (paneer), salt, cumin powder, onions, chopped coriander, boiled mashed potato, oats. Mix well and keep aside for 10 minutes.
  • after 10 minutes the oats would have absorbed moisture, and the mix becomes easier to handle. If still it feels sloppy, add some more oats. You can either powder oats or use it as is.
  • Make small lemon sized balls out of the mixture. 
  • Heat appe pan ( small pan with round cavities used to shallow fry ). Alternatively you can shallow fry/deep fry/bake them. Cook the balls from all sides on low flame.
  • Once all the koftas are cooked, keep them aside, proceed for gravy preperation.

For gravy:

  • Heat oil in a pan, add chopped onions, fry till light brown.
  • Add onion paste, ginger-garlic paste and fry well till the mix starts leaving oil from the sides.
  • Peel blanched tomatoes, chop roughly and blend chopped tomatoes and boiled beet pieces together to form a smooth paste. This will substitute for store brought tomato gravy, gives a rich colour , creamy texture without any added preservatives.
  • Add the beet-tomato paste to the cooked onion garlic ginger mixture. Mix well and cook for few minutes.
  • Add salt, continue cooking till the gravy comes together and leaves oil from the sides.
  • Add cashew paste, kitchen king masala, sugar and mix well.
  • Add 2 to 3 cups of water  and bring to a boil. Simmer for few minutes, add chopped coriander and switch off the flame.
  • Just before serving, place koftas in serving dish, pour hot gravy over it, garnish with shredded cottage cheese and chopped coriander.

Serve the Kofta curry piping hot with naan, roti , paratha or any other rice preperations.


Facebook Comments

Related Post

HAPPY NEW YEAR!! Say it with Fortune Cookies!! Fortune cookies though thought to be Chinese , are actually American in origin. They are served as desserts in chinese restaurants in USA, but intrest...
Ber / Jujube Berry pickle बेर का अचार... A tangy way to store these seasonal berries, got this wonderful recipe from my mother in law. Though its a pickle, I bet you don't need any accompanim...
VERY BERRY JAM Blueberry jam recipe, mixed berry jam recipe, berry blast jam recipe, berry jam using agar agar, how to make mixed berries jam with agar agar  This j...
GINGER BREAD MAN COOKIES "Run, run as fast as you can!You can't catch me, I’am the gingerbread man!" I was so fascinated by this fictional character, not because of its sto...
Red cabbage and Corn salad Ever since I discovered this egg-free mayo, I'am searching for newer ways to utilise it. Used it as a spread in sandwiches, and as dressings for salad...
Mango Kulfi May is in full form with its blistering heat . Its raining ice creams, kulfis, sorbets, popsicles all over in the foodie groups, and here's mine to co...


Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *