🇵🇰 Pakistani Vegetarian

Spinach Kofta

Name: Spinach Kofta
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 100 g Yogurt; 1 tsp Garam Masala; 400 g Tomato Puree; to taste Salt; 400 g Spinach; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 50 g Gram Flour; 1 tsp Ground Coriander; 1/2 tsp Red Chili Powder

🇵🇰 Pakistani

A soul-warming pakistani curry where spinach simmers in a deeply spiced sauce — comfort food built for sharing with warm flatbread or rice. 32 minutes of mostly hands-off cooking.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Yogurt100 g
Garam Masala1 tsp
Tomato Puree400 g
Saltto taste
Spinach400 g
Onion1 large, finely chopped
Garlic4 cloves, minced
Ghee2 tbsp
Gram Flour50 g
Ground Coriander1 tsp
Red Chili Powder1/2 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the garam masala, ground coriander and red chili powder; toast for about a minute until the kitchen smells incredible.
4
Add the spinach, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the spinach is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Palak Kofta Curry Recipe | Spinach with Meatballs | Pakistani Traditional Recipes · on YouTube