Gobhi Kofta in Palak gravy

Ingredients

• 2 bunchesspinach
• 3tomatoes
• 1 tbspgreen chillies
• 4 cm (1.5 inches)ginger
• 3 tbspchopped cashews
• 200 g (2 cups)grated cauliflower
• 1boiled potato
• 30 g (¼ cup)gram flour
• 32 g (¼ cup)cornflour
• 1 tspsalt
• 1 tspred chilli powder
• ¼ tspgaram masala
• ½ tspturmeric
• 1 tspground coriander
• 1 tspgaram masala powder
• 1 tspsalt
• 1 tspcumin seeds
• 2bay leaves
• 3 tbspcooking oil

Instructions

1. 1

   Prepare the spinach

   Remove the thick spinach stems and wash the leaves thoroughly. Soak the cashews in warm water for 15 minutes.

2. 2

   Blanch the leaves

   Bring water to the boil in a pan and add ½ tsp sugar. Once it boils, add the spinach and cook uncovered for 1 minute. Drain, refresh in cold water, then blend to a smooth purée.

3. 3

   Blend the paste

   Blend the chopped tomatoes, soaked cashews, green chillies and ginger to a smooth paste.

4. 4

   Cool the cauliflower

   Microwave the grated cauliflower for 2 minutes, then leave it to cool.

5. 5

   Shape the koftas

   Put the cauliflower in a bowl with the mashed potato, gram flour, cornflour, salt, chilli powder and a pinch of garam masala. Mix well and shape into lime-sized balls.

6. 6

   Fry until golden

   Heat oil in a pan and deep-fry the koftas over medium heat until golden.

7. 7

   Temper the spices

   Heat 2½ tbsp oil in a heavy-based pan. When warm, add the cumin seeds, cardamom and bay leaves.

8. 8

   Cook the tomato

   When the cumin begins to crackle, add the tomato paste, turmeric and chilli powder. Cook until the oil starts to separate from the mixture.

9. 9

   Simmer the gravy

   Add the spinach purée and about 600 ml water, or enough to make the amount of gravy you want. Stir and cook over medium heat for 3–4 minutes.

10. 10

    Season the sauce

    Stir in the salt and garam masala.

11. 11

    Finish and serve

    Turn off the heat, add the koftas to the gravy and cover for 5 minutes so they absorb the flavours. Alternatively, arrange the koftas in a serving dish and pour the hot gravy over them. Garnish with fresh cream or butter, and serve with rice, pulao or Indian bread.

What is gobhi kofta?

Kofta refers to a shaped ball or dumpling, and gobhi means cauliflower. This Punjabi-style version pairs cauliflower and potato koftas with palak, or spinach, gravy.

The method brings together a tomato and cashew paste and a quick-blanched spinach purée. Frying the koftas separately helps them keep their shape until they meet the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 12g protein, 36g carbs, 16g fat.

The potato, cauliflower and gram flour contribute much of the carbohydrates, while the oil and cashews supply much of the fat. The koftas, gram flour and cashews also contribute some protein. Serve with a generous vegetable side, or choose a moderate portion of rice or bread alongside the koftas and gravy.

Build the two purées

Spinach: Remove the tougher stems, blanch the leaves briefly and cool them straight away. This keeps the cooking time short before blending the leaves smooth.

Tomato and cashew: Blend these with the ginger and green chillies until smooth. The cashews add body to the tomato base as it cooks.

Shape the koftas

Cauliflower: Let the grated cauliflower cool after microwaving so it is easier to handle. The potato, gram flour and cornflour help bind the mixture.

Size: Make the balls roughly the size of a lime, as directed. Keep them evenly sized so they cook at a similar rate.

Fry for a golden outside

Heat: Fry over medium heat until the koftas are golden. If the oil is too hot, the outside can colour before the centre is heated through.

Batching: Give the balls space in the pan and fry in batches if needed. Crowding makes it harder to turn them gently and evenly.

Cook the gravy to the right texture

Tomato base: Cook the tomato paste with the spices until oil begins to separate from the mixture, as the method describes. This is the cue to add the spinach purée.

Consistency: Add about 600 ml water, adjusting to suit how much gravy you want. Simmer for 3–4 minutes, then season with salt and garam masala.

Add the koftas at the end

Resting: Once the heat is off, cover the koftas in the gravy for 5 minutes. This gives them time to take on some of the sauce without simmering them for longer.

Serving: For a neater presentation, arrange the koftas in a serving dish and pour hot gravy over them instead. Finish with fresh cream or butter if desired.

What to serve alongside

Rice: Plain rice or pulao makes a straightforward base for the spinach gravy. Spoon the sauce over the rice and add koftas just before eating.

Indian bread: Serve with your preferred Indian bread to scoop up the gravy. A simple, lightly dressed vegetable side can round out the plate.

Recipe notes & tips

• Dry the spinach well after refreshing it so excess water does not thin the purée.
• Let the microwaved cauliflower cool before mixing and shaping the koftas.
• Shape the koftas gently and keep their size consistent.
• Use medium heat for frying and turn the koftas carefully as they colour.
• Adjust the water gradually to reach the gravy thickness you prefer.
• Add the koftas only after turning off the heat to help them hold together.

Variations

• More heat: Increase the green chillies to suit your taste.
• Smoother gravy: Blend the spinach purée thoroughly before adding it to the pan.
• Creamy finish: Add fresh cream as a garnish, as suggested in the method.
• Butter finish: Use a little butter to garnish instead of cream.
• Different side: Serve the gravy with pulao or Indian bread instead of plain rice.

Common mistakes to avoid

• Skipping the cooling: Hot cauliflower is harder to handle; let it cool before mixing.
• Loose kofta mixture: Shape a test ball and mix the ingredients thoroughly so it holds together.
• Overheated frying oil: The outside can brown too quickly; keep the heat at medium.
• Crowded pan: Koftas are harder to turn evenly when packed together; fry in batches.
• Thin gravy: Add the water gradually rather than pouring it all in at once.
• Long simmer after adding koftas: They may break apart; turn off the heat and cover for 5 minutes.

How to store

Store leftover koftas and gravy in a covered container in the fridge for up to 3 days. Reheat gently in a pan until hot throughout; the koftas may soften as they sit in the gravy. If possible, keep them separate from the sauce until reheating.

Frequently asked questions