Kofta is a Middle Eastern and South Asian name for a Meatloaf ! It has a variety of vegetarian versions with Bottle Gourd, Potato, Cabbage, Peas, carrots, corn, Cottage Cheese etc and they go well with Naan/Parathas (Indian FlatBread). The dish is extremely versatile in sense that the ingredients can be spiced up in a whole lot of ways. The star ingredient for the kofta is spiced as per taste buds and rolled in to a particular shape -cylinderical (oblong), spherical (round). They are then grilled or poached or fried or marinated or baked acordingly.These koftas are then served in a hot spicy sauce/gravy.
In this recipe spinach and potatoes are blended with a variety of spices and fuse together for the koftas which then are deep fried and dunked in a green coloured gravy. The dish is hearty as well as exotic and sure to reap praises all over ! The recipe has been taken from 4th Sense cooking and suitably adapted to tingle our taste-buds. 
Spinach and Potato Koftas in Green Gravy
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
Fried balls of spinach and potatoes are simmered in a flavorful green gravy, making a hearty and exotic dish perfect for pairing with flatbreads or rice.
Ingredients
- Spinach (palak) - a small bunch, finely chopped
- Potatoes - 2 large, boiled and mashed
- Bread slices - 3
- Onion - 1, finely chopped
- Green chillies - 2, finely chopped
- Garam masala powder - 1/2 tsp
- Mango powder - a pinch
- Coriander leaves - a handful, finely chopped
- Salt - to taste
- Oil - for deep frying
For the gravy
- Spinach - 1 cup (240 ml), blanched and pureed
- Green peas - 1/2 cup (120 ml)
- Onion - 1, finely chopped
- Tomato - 1, pureed
- Ginger-garlic paste - 1 tsp
- Cumin seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Red chili powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Salt - to taste
- Oil - 2 tbsp
- Water - as needed
Instructions
- Wash the spinach thoroughly and finely chop it. Blanch 1 cup of spinach for the gravy and puree it. Set aside.
- Pressure cook the potatoes until soft. Peel and mash them well.
- Chop the onion, green chillies, and coriander leaves finely.
- Dip the bread slices in water, squeeze out the excess, and mix them with the mashed potatoes.
- Add the chopped spinach, onion, green chillies, garam masala, mango powder, and salt to the potato mixture. Mix well to form a dough.
- Shape the mixture into small balls (koftas).
- Heat oil in a deep pan and fry the koftas until golden brown. Remove and drain on paper towels.
- For the gravy, heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
- Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
- Add the spinach puree and green peas. Cook for 5 minutes, adding water as needed to achieve the desired consistency.
- Stir in garam masala and adjust seasoning.
- Gently add the fried koftas to the gravy and simmer for 5 minutes.
- Serve hot with rotis or rice.
Notes
- For a healthier version, consider baking the koftas instead of frying.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove, adding a splash of water if needed.
- Adjust the spice level by varying the amount of green chillies and red chili powder.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 6
- Cholesterol: 0
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- Spinach Ricotta Tart
Frequently Asked Questions
What purpose does the soaked bread serve in the kofta mixture?
The recipe dips 3 bread slices in water, squeezes out the excess, then mixes them with the mashed potatoes. The soaked bread acts as a binder alongside the potato starch, helping the spinach-and-spice mixture hold together during deep frying without needing eggs — a common vegetarian technique in Indian cooking.
Can I bake the koftas instead of deep frying?
Yes — the notes specifically say to bake the koftas for a healthier version. The trade-off is a slightly softer exterior rather than a crisp golden shell, but the spinach-spice flavor and the ability to simmer them in the green gravy remain the same.
Why are the koftas added to the gravy at the very end and simmered only briefly?
The recipe adds the fried koftas to the finished spinach-pea gravy and simmers for just 5 minutes. Longer simmering would cause them to absorb too much liquid and break apart — the brief simmer lets them soak up the gravy flavor while keeping their shape for serving.
thanks bren !
I’ve never had a spinach gravy before, but this looks delicious. I bet it would pair well with Stonefire Whole Wheat Naan (I have to put the healthy in here somewhere!)