17 March, 2025
Stuffed Spinach Koftas in rich Tomato Gravy
Stuffed Spinach Balls in rich Tomato Gravy – Soft paneer-filled spinach koftas or balls or , gently fried and served over a rich, creamy tomato gravy—an indulgent vegetarian main course perfect for special occasions.
Looking to impress at your next dinner gathering? These Stuffed Spinach Koftas are little green gems—crisp on the outside, soft and cheesy inside—nestled in a rich, creamy tomato gravy that’s bursting with warmth and flavor. This dish brings together the goodness of spinach, the comfort of paneer, and the indulgence of a restaurant-style curry, all made right in your kitchen. It’s a vegetarian showstopper that’s perfect for festive meals or cozy family dinners.
Few of the vegetarian gravies in my blog
Malai Kofta
Lasooni Aloo
Dum Paneer in Earthen Pot
Paneer Makhani
Makhana Makhani
Ingredients
For the Koftas
- Spinach 600 gm
- Green chillies 3 (finely chopped)
- Garlic 8 cloves (chopped)
- Cornflour 4 tbsp + for coating
- Salt to taste
- Paneer 125 gm (grated)
- White pepper powder ¼ tsp
- Oil for deep frying
For the Tomato Gravy
- Butter 3 tbsp
- Whole garam masala – ½ tbsp (bay leaf, cardamom, cinnamon, cloves)
- Ginger paste 2 tsp
- Garlic paste 2 tsp
- Tomato puree 2 cups
- Caraway seeds (shahi jeera) ½ tsp
- Cashewnut 6 grind into a paste with little water
- Red chilli powder 1 tbsp
- Garam masala powder ½ tsp
- Sugar or honey 1 tsp
- Dried fenugreek leaves (kasoori methi) ½ tsp, crushed
- Fresh cream ¼ cup
- Coriander leaves 2 tbsp chopped
- Salt to taste
Method
Prepare the Koftas
- Blanch the spinach: Wash spinach thoroughly. Blanch in boiling water for 2–3 minutes, then immediately transfer to cold water. Strain in a colander . Squeeze out excess water . Make sure to squeeze out water from the spinach. If any water remains , it will make it difficult to shape the koftas properly. and finely chop.
- Mix the base: Add green chillies , garlic , cornflour and salt to the spinach. Blend in the mixer , do not add water.
- Make the filling: Grate paneer ,add white pepper powder and salt mix well and form 8 -10 small balls.
- Form the koftas: Divide spinach mixture into 8 -10 portions. Flatten each on your palm, place a paneer ball inside, and shape into a smooth ball.
- Fry: Roll each spinach balls lightly in cornflour . Deep fry in hot oil until golden and crisp. Drain on kitchen paper and set aside.
Prepare the Tomato Gravy
- Tempering: Heat butter in a pan. Add whole garam masala and let it crackle, add caraway seeds
- Sauté aromatics: Add ginger paste and garlic paste. Cook for 2 minutes.
- Simmer: Add tomato puree, red chilli powder, garam masala powder, salt half cup water and cashew paste. Bring to a boil, then simmer for 5 minutes.
- Finish: Add sugar/honey and crushed kasoori methi. Stir in the fresh cream and chopped coriander leaves.Taste and adjust the seasoning as needed.
🍽️ To Serve
- Halve the koftas and gently place them on top of the hot gravy.
- Do not simmer the koftas in the gravy—they’re delicate and may break.
- Garnish with a swirl of cream and extra coriander if desired.