Palak Aur Mushrooms Kofta Curry

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(Cook With Harish)

From the childhood I really don’t like cottage cheese to much and my mom is like to make malai kofta every single occasion in my home. That day I decided I am going to change every occasional menu in my home or my kitchen specifically malai kofta.

So finally I found this palak aur mushrooms kofta curry let try this recipe.

Lets take a look what is malai kofta.

Malai kofta is a north Indian speciality originated from the Mughlai cuisine.  Malai refers to the cream and the Kofta are deep fried mixed veggie dumplings mixed in a spicy onion, tomato and cream gravy that delights each and every bit of your taste buds. Let’s start how to make palak aue mushrooms kofta curry.


  • 400 grm fresh mushrooms 
  • 1 tbsp minced Garlic
  • 1 Green chili, finely chopped
  • 2 tbsp Corn starch/rice flour
  • 1/8 cup Bread crumbs (optional)
  • Salt to season
  • Oil for frying the koftas (or pan roast)
  • 3 cups Spinach leaves
  • 1/2 cup sliced Onions
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2-3 green chilies (adjust quantity to suit your taste)
  • 1/4 cup coconut milk
  • 1 tbsp + 1 tsp oil
  • Salt
  • Red chili powder for garnish


  • Finely Chopped mushrooms or use a food processor to coarsely crush mushrooms 
  • Heat 1 tbsp of oil in a pan and add the chopped garlic and green chilies that are meant for making the koftas.
  • Saute for about a min and add chopped mushrooms.
  • Fresh mushrooms is come with very high water contain, it becomes difficult to mold them into koftas. Cook properly after cut mushrooms in high heat till the water is evaporates . Do not over do this step otherwise its get burn.
  • Mix and cook. As the mushrooms begins to dry up, add salt and corn starch/rice flour and mix well.
  • Continue cooking until the corn becomes a moldable mixture. Set aside and let it cool down.
  • Meanwhile, heat a tsp of oil in another pan. Add the garlic, ginger, green chilies and onion and sauté till the onions turn translucent.
  • Reduce the heat to low and add the washed spinach leaves.
  • Cook for a minute until the leaves wilt and turn the heat off. Set aside and let it cool.
  • Going back to the mushroom mixture, take a small amount and check of you are able to mold it into a ball. While it will not be as sturdy as a potato ball, it should be able to retain shape. If not, add some bread crumbs to make the mixture stiff.
  • Now make ping pong ball sized balls of the mushrooms.
  • Make a thin paste of the remaining corn starch and water.
  • Heat oil for deep frying the koftas. Coat the mushroom balls  with the thin corn starch paste and drop them slowly, one at a time into the hot oil.
  • Do not overcrowd the oil. Once the koftas turn golden, take them out of the oil with a slotted spoon onto some paper towels (to drain excess oil, if any).
  • Continue the frying process for all the mushroom balls.
  • Using a blender, make a smooth puree of the cooked spinach leaves.
  • Heat a tbs of oil in a pan. Add cumin and allow it to crackle. Add a pinch of garam masala into the oil and the spinach puree.
  • Add salt and mix well. Add some water if required to adjust the consistency of the curry. Remember, you are et to add the cream.
  • Add the coconut milk, mix well and turn the heat off.
  • Dunk the mushrooms koftas in to the curry, mix to coat the koftas with the curry.
  • Cover and let it rest for not more than 10-15 minutes before serving. This is to ensure that the koftas absorb the curry but not break while serving them.

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