How to make Palak Koftas in White Gravy -

Emerald green koftas in a rich gravy made of khoya-cashewnut-melon seeds and masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach (पालक), Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Palak Koftas in White Gravy checkout Palak Paneer, Poondu Keerai Massiyal, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry . You can also find more Main Course Vegetarian recipes like Thai Stir-Fried Beancurd Avial Cabbage Chana Dal Cottage Cheese in Burnt Garlic Sauce

Palak Koftas in White Gravy

Palak Koftas in White Gravy Recipe Card


Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Palak Koftas in White Gravy Recipe

  • Spinach blanched and finely chopped 2 medium bunches

  • Paneer (cottage cheese) grated 100 grams

  • Potato boiled, peeled and mashed 1 medium

  • Salt to taste

  • Chaat masala ½ teaspoon

  • Cumin powder ¼ teaspoon

  • Garam masala powder ¼ teaspoon

  • Cornflour/ corn starch 1 tablespoon

  • Oil for deep-frying

  • Almonds blanched, peeled and cut into slivers 3-4

  • Fresh coriander sprigs for garnishing


  • Oil 2 tablespoons

  • Green cardamoms crushed 4-5

  • Cinnamon crushed 1 inch

  • Black cardamom crushed 1

  • Cloves crushed 3

  • Boiled onion paste 1 cup

  • Khoya/mawa grated ½ cup

  • cashewnut-melon seed paste ½ cup

  • Salt to taste

  • White pepper powder ½ teaspoon

  • Green chilli paste 1 teaspoon

  • Green cardamom powder 1 teaspoon

  • Ghee 1 teaspoon


Step 1

To make the gravy, heat oil in a deep non-stick pan. Add green cardamoms, cinnamon, black cardamom and cloves and sauté till fragrant. Add onion paste and sauté on low heat for 5 minutes.

Step 2

Add khoya/mawa, mix welland sauté for 2-3 minutes. Add cashewnut-melon seed paste and salt and mix well.

Step 3

Add 3 cups water, pepper powder, chilli paste, cardamom powder, stir well and bring to a boil. Add ghee and mix well.

Step 4

Strain the gravy into another non-stick pan and grind the residue. Add the residue to the strained gravy and mix well.

Step 5

To make palak kofta, mix together half the cottage cheese, spinach, potato, salt, chaat masala, cumin powder,garam masala powder and cornflour in a bowl and mash well. Divide the mixture into 12 equal portions and shape them into small balls or koftas.

Step 6

Heat sufficient oil in a kadai. Deep-fry prepared koftas till golden brown. Drain on absorbent paper.

Step 7

Heat the white gravy and pour on a serving bowl. Halve palak koftas and place on the gravy. Garnish with almonds and fresh coriander sprigs and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.