How to make Spinach Kofta Curry - SK Khazana -

Deep-fried spinach and chicken mince kofte cooked in a flavourful tomato gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach (पालक), Chicken mince (चिकन कीमा)

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Spinach Kofta Curry - SK Khazana checkout Saag Murgh Kofta, Palak Chicken, Crackling Spinach Chicken. You can also find more Main Course Chicken recipes like Mangalorean Chicken Curry-SKKhazana Coorg Style Dry Chicken Chicken Bhuna Fry Tariwala Chicken

Spinach Kofta Curry - SK Khazana

Spinach Kofta Curry - SK Khazana 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 : 21-25 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Spinach Kofta Curry - SK Khazana Recipe

  • Spinach shredded 2 cups

  • Chicken mince 300 grams

  • Salt to taste

  • Garam masala powder 2 1/2 teaspoons

  • Green cardamom powder 1/2 teaspoon

  • Dried fenugreek powder 1/2 teaspoon

  • Ginger-garlic paste 2 tablespoons

  • Browned onion paste 4 tablespoons

  • Oil 2 tablespo to deep fry

  • Green cardamoms 3-4

  • Cloves 4-5

  • Mace `

  • Cinnamon 1 inch

  • Onion paste 3/4 cup

  • Fresh tomato puree 1 cup

  • Yogurt whisked 1/2 cup

  • Red chilli powder 2 teaspoons

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Fresh cream 2 tablespo to garnish

  • Fresh coriander sprigs a few to garnish


Step 1

Take chicken mince in a bowl, add salt, 2 tsps garam masala powder, green cardamom, dried fenugreek leaf powder, 1 tbsp ginger-garlic paste and spinach and mix well. Add 2 tbsps browned onion paste and mix well.

Step 2

Heat sufficient oil in a kadai. Divide the mixture into equal portions, shape them into balls and slide them into hot oil. Deep-fry the kofte till golden, drain on absorbent paper and set aside.

Step 3

To make the gravy, heat 2 tbsps oil in a non-stick pan, add green cardamoms, cloves, mace and cinnamon and sauté till fragrant.

Step 4

Add onion paste, mix and saute till the mixture turns golden. Add the remaining ginger-garlic paste, mix and sauté for a minute.

Step 5

Add tomato puree and sauté till oil separates. Add yogurt, mix and sauté for 5-10 minutes.

Step 6

Add red chilli powder, coriander powder, turmeric powder, remaining garam masala powder and salt, mix well and sauté for 1 minute. Add 2 cups water and mix well. Add remaining browned onion paste and mix well. Add the kofte, and cook for 4-5 minutes. Add cream and switch off the heat.

Step 7

Place some kofte on a serving plate and pour some gravy over them, garnish with a swirl of cream and coriander sprigs. Serve hot.

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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.