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Spinach and Potato Kofta Curry

February 27, 2020 By All That I'm Eating 22 Comments

I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I’ve made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!

Spinach and Potato Kofta Curry

ingredients

You will need (for four portions):

For the koftas:
  • 600g potatoes, peeled and diced
  • Oil for cooking (I use rapeseed)
  • 1/2 tsp mustard seeds
  • 2 tsp cumin seeds
  • Pinch turmeric
  • 1 large onion, chopped
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece ginger, peeled and finely chopped
  • 1 chilli, finely chopped
  • 5 nuggets frozen spinach (you can use fresh, wilt it and chop it before using)
  • 2 tsp garam masala
  • Salt and pepper
  • Salt and pepper
For the sauce
  • 2 large onions, sliced
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece of ginger, finely chopped
  • 1 tsp ground fenugreek
  • Oil for cooking (I use rapeseed)
  • 1 chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Salt and pepper
  • 200ml water
  • 75ml double cream (you can leave this out or use a plant based alternative to make it vegan)
  • Small handful fresh coriander, roughly chopped
Vegetable koftas

method

For the koftas

Put the potatoes in a saucepan and cover them with cold water. Bring the pan to a boil, then reduce the heat and simmer the potatoes for 8-10 minutes, or until they are cooked.

Drain the potatoes and leave them to one side.

Heat the oil in a large frying pan, on a medium heat, and add the cumin, mustard seeds and turmeric. Fry for a minute or so before adding the onions.

Fry the onions for at least 10 minutes, they should be turning golden at the edges and nicely softened.

Add the garlic, ginger and chilli to the pan and fry for another couple of minutes. Then stir in the spinach and garam masala. Continue cooking for a few more minutes to allow any excess moisture from the spinach to cook off then season the mixture and remove from the heat.

In a bowl add the spinach mix and the potatoes and mash everything together until smooth (ish). Check the seasoning.

Once cooled, form into balls around the size of a golf ball and place on a baking tray. Refrigerate until needed.

For the sauce

Add the onions, garlic, ginger and fenugreek to a frying pan with a good glug of oil (at least 4 tbsp) and get on a medium heat.

Fry everything together, stirring regularly, for at least 20 minutes. You want the onions to be golden brown.

Add the chilli and cumin seeds and cook for a few minutes more.

Add all the remaining ingredients, except the water, and simmer for 15-20 minutes. Stir occasionally.

Remove the sauce from the heat and blend until smooth. You may need to add a little of the water to be able to blend it.

Return the sauce to a low heat and add the remaining water and double cream. Heat until just simmering then stir in the coriander. Check the seasoning.

Leave to cool then refrigerate until needed.

To make the curry

Now, if you’re organised enough you can time the koftas and sauce to be ready at the same time so you can serve everything up immediately. If, like me, you want to do the prep first and then cook it later here’s how.

Preheat and oven to 180C and put the spinach and potato koftas in the oven. They’ll need around 15 minutes to warm through.

While the koftas are warming bring the sauce to a gentle simmer.

Now is the time to get anything else cooking that you might like to go with it. I cooked up a small amount of rice to soak up the sauce and some chapattis would be delicious. I have a recipe for split pea dahl which would be perfect.

Carefully remove the koftas from the baking tray and put onto plates. The koftas are a little delicate. Pour over the sauce and finish with a little fresh coriander.

Spinach and Potato balls with curry sauce

Along with my spices I almost always have the ingredients for making this spinach and potato kofta curry. I’d like to try adding some paneer to the koftas next time as I think it would work so well. Or maybe serving some crispy paneer and mushrooms on the side. The koftas are full of spice and flavour and sinking your fork into one you can see all the ingredients that went into them. The sauce is fresh, vibrant and just look at the colour of it! A fantastic vegetarian curry, if I do say so myself, I can’t wait to get the other half out of the freezer.

Other posts you might like

  • Tikka Paneer and Pilaf
    Tikka Paneer and Pilaf
  • vegetable keema rice with crispy paneer
    Vegetable Keema Rice with Crispy Paneer
  • yellow split pea dahl
    Yellow Split Pea Dahl

Filed Under: Chilli, Coriander, Curry, Dinner, February, Garlic, Ginger, Onion, Potatoes, Recipes By Month, Seasons, Spices, Spinach, Store Cupboard, Tomatoes, Vegan, Vegetables, Vegetarian, Winter Tagged With: curry, recipe, vegetarian

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Comments

  1. Lynne says

    February 27, 2020 at 12:13

    Sounds absolutely delicious. Will definitely make this soon.

    Reply
    • All That I'm Eating says

      February 28, 2020 at 08:35

      I hope you enjoy it, it’s definitely worth making a double batch so you can freeze some.

      Reply
  2. angiesrecipes says

    February 27, 2020 at 18:45

    That looks so tasty, I love esp. that curry gravy.

    Reply
    • All That I'm Eating says

      February 28, 2020 at 08:36

      Thanks Angie, it’s a great colour isn’t it?

      Reply
  3. Katerina says

    February 28, 2020 at 11:52

    This looks and sounds like such a delightful recipe, Caroline! I totally agree it’s worth making double batches whenever the recipe is a bit more involved – that way you can enjoy it for much longer or freeze the leftovers. Thanks so much for sharing!

    Reply
    • All That I'm Eating says

      February 29, 2020 at 13:08

      Thanks Katerina. I’m looking forward to getting another portion out of the freezer next week.

      Reply
  4. Ron says

    February 28, 2020 at 16:26

    A lovely dish and one I’ve not thought of or tried. A great stand-alone veggie dish or a great side to grilled protein. I also like the idea of using paneer.

    Reply
    • All That I'm Eating says

      February 29, 2020 at 13:08

      I think paneer would be a great addition, maybe crisped up on the side.

      Reply
  5. mimi rippee says

    February 28, 2020 at 23:34

    Oh I bet this is fabulous. To me, it’s all about the sauce anyway!

    Reply
    • All That I'm Eating says

      February 29, 2020 at 13:07

      Definitely all about the sauce! You could add anything else to the sauce really.

      Reply
  6. David Scott Allen says

    February 29, 2020 at 06:04

    As I said on Instagram, this looks fantastic. Now I must ask – would 5 nuggets of frozen spinach be about 1 cup? And are you using a starchy or waxy potato? I’m really going to make this, so need to know!

    Reply
    • All That I'm Eating says

      February 29, 2020 at 13:06

      I hope you enjoy it David! 5 nuggets is just less than a cup. I used Maris Piper potatoes for these, a waxy potato would probably hold a bit better together though! Do let me know how it turns out.

      Reply
      • David Scott Allen says

        February 29, 2020 at 14:17

        I will! I have never heard of Maris Piper potatoes! Really can’t wait to try this. It won’t be for a couple of weeks, though – I just had another foot surgery and am flat in my back for a while!

        Reply
        • All That I'm Eating says

          March 2, 2020 at 14:03

          Hi David. Maris Pipers are floury potatoes, you need something that will mash well, but a bit of waxiness would help it to stick! I hope you feel better very soon.

          Reply
  7. Karen (Back Road Journal) says

    March 3, 2020 at 22:22

    Your recipe sounds delicious and from the looks of that last photo, it has to have been as good as it looks.

    Reply
    • All That I'm Eating says

      March 6, 2020 at 12:36

      Thanks Karen! It was delicious!

      Reply
  8. John / Kitchen Riffs says

    March 4, 2020 at 14:54

    Really like the idea of veggie kofta. And curry. Neat dish — thanks.

    Reply
    • All That I'm Eating says

      March 6, 2020 at 12:37

      Thanks John, the veggie koftas worked really well and make a nice change from meat koftas.

      Reply
  9. Laura says

    March 5, 2020 at 18:50

    I love all the flavors here, Caroline! So worth the effort! I agree, a double batch is in order. Although not sure how long these delicious things would last even in the freezer, I may just have to cook the double batch because I’d want this every day!

    Reply
    • All That I'm Eating says

      March 6, 2020 at 12:38

      I know what you mean Laura! I could have scoffed the whole lot but I’m having the remainder this week so really looking forward to it.

      Reply
  10. Fran at G'day Souffle' says

    March 6, 2020 at 03:17

    Actually, I didn’t know what a kofta was, but now looked it up- Meatballs!! Your sauce looks great- definitely full of body. I might be tempted to add some diced lamb!

    Reply
    • All That I'm Eating says

      March 6, 2020 at 12:38

      Hi Fran! You definitely could use some spiced lamb meatballs, or add some fried lamb mince to the potato kofta if you wanted to.

      Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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