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Green tarkari kofta curry

Dhara joshi
30 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Green tarkari kofta curry RECIPE

Green tarkari kofta curry is made with green leafy veggie like fenugreek leaves. Amaranth leaves or spinach leaves..this kofta dumplings made with paneer .coriander. and stuffed with cashew nuts. It's very healthy. Testy and new version of kofta curry..

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Indian
  • Pressure Cook
  • Blending
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For kofta
  2. 200 gram cottage cheese (paneer )
  3. 1 cup boiled and mashed potato
  4. 2 teaspoon corn flour (or as needed )
  5. Salt to taste
  6. 2 tablespoon fresh coriander chopped
  7. 10 cashew nuts for stuffing
  8. 1 /2 teaspoon dry mango powder
  9. 1/2 teaspoon chopped green chilli
  10. 1/2 teaspoon grated ginger
  11. Oil for fry and cooking
  12. For gravy
  13. 1 big bunch spinach
  14. 2/3 cup fresh fenugreek leaves
  15. 1/4 cup fresh amaranth leaves
  16. 2 no medium size onion .boiled and puree
  17. 2 no big tomatoes .boiled and puree
  18. 1/2 teaspoon garam masala
  19. 1/4 teaspoon turmeric powder
  20. 2 tablespoon ginger garlic paste
  21. 10 no cashew nuts finely ground
  22. 2 tablespoon dry fenugreek leaves
  23. 1 teaspoon cumin seeds
  24. 1/2 teaspoon coriander powder


  1. Take grated paneer, grated potatoes, corn flour, green chilli, ginger, dry mango powder , coriander leaves and salt in a large bowl.
  2. Mix them and make a smooth mixture.
  3. Grease your palms with some oil and divide mixture into 10 equal portions.
  4. Take one ball and press a little between your palms and flatten it like pattie; put 2-3 pieces of cashew nuts in the center (this is a stuffing). Wrap them in from all sides and give round shape of ball. Prepare remaining stuffed kofta balls in similar way.
  5. deep-fry kofta over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.
  6. For gravy
  7. Wash and clean all the leaves. .and soak this leaves into the hot water for 20 minits .
  8. After 20 minits take all green leaves out of the water and blend into a smooth paste.
  9. Heat 2 tablespoon oil in a pan.add cumin seeds when they crackle.
  10. Add onion paste and fry till the onion become golden brown.
  11. Now add ginger garlic paste to the pan and fry for 2-3 minutes. Now add the tomato puree and garam masala powder. Turmeric powder. Coriander powder to the pan and fry along with the onion ginger garlic till oil separates from the mixture.
  12. When oil starts separating from the mixture. Add the green leaves paste, sugar, cashew paste, salt and kasoori methi to the pan and mix well.
  13. After 3 minutes add koftas to the garavy and turn off the flame.
  14. Garnish with some ginger Julian.
  15. Serve with roti or naan. ..

Reviews (1)  

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Anu Sachdeva
Anu Sachdeva   Nov-22-2017

Tomato and spinach based curry is just awesome.

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