Spinach Bread Kofta Curry

I usually freeze bread that is going to expire and will not be used. It is really very useful in so many different dishes. I had about 6 slices of whole wheat bread that I had frozen before in a ziploc bag, that I found while rummaging through the freezer. I had plenty of spinach – I bought this huge bag of spinach from Costco and hubby dear was raising his eyebrows on why almost every dish I was making lately was green in color. 🙂 So, the objective was to use up the large quantity of spinach, without making something green. I decided to make koftas out of bread and spinach and make a curry for the koftas that was tomato based, and definitely not green. Hubby dear didn’t even notice that the koftas had spinach in them, he enjoyed it with parathas, and thats the happy end of my adventurous story. 🙂

For Koftas
3 cups loosely packed spinach leaves
4 green chillies
3 cloves garlic
2 inch piece ginger
1 medium onion
1 tsp garam masala
salt to taste
oil to fry the koftas

For curry
1 large onion, finely minced
1 tbsp ginger garli paste
1/2 cup canned tomato puree
1/2 cup coconut milk
2 tbsp grated paneer(optional)
1 tbsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1 tsp garam masala
salt to taste
chopped cilantro, for garnish
1 tbsp oil


In a wide pan, bring a half cup of water to a rolling boil. Drop the washed spinach leaves in this water. Cover with a lid. Switch off the stove and let this cool for about 10-15 minutes, until safe enough to handle. Meanwhile, pulse the bread in the food processor to make fresh breadcrumbs. I don’t remove the crusts from the bread, but if iscardthyou want to you can do it. Remove the breadcrumbs into a bowl.

In the same food processor bowl, add the onion, green chillies, garlic and ginger and pulse until finely chopped. The spinach would have softened and wilted by now. Squeeze the spinach out of water and pulse this along with the onion, ginger, garlic mixture.(Don’t discard the water you blanched the spinach in, you could use this in the curry later or make chapatis with it.)Add the garam masala and salt to taste. Remove this mixture and add the breadcrumb mixture to this, until all the moisture is absorbed and when rolled into a ball, it holds its shape. It shouldn’t be too wet, or too dry. Make small balls out of the whole mixture and drop in to hot oil. Fry the koftas over medium heat so that they are cooked through. Remove over kitchen towels to drain excess oil.

At this point, you may freeze the koftas ina ziploc bag, or proceed to make the curry.

For curry, heat oil in a pan over medium high heat. Add the onion and saute until soft. Add the ginger garlic paste and saute until the raw smell disappears. Add the coriander powder, cumin powder, chilli powder, garam masala and 1/2 cup water(or the water you cooked the spinach in). Let this simmer until the oil seperates and floats to top. Add the tomato puree and simmer another couple of minutes. Finally add the coconut milk, another half cup water, salt to taste and the fried koftas. The curry appears watery at this point, don’t worry the bread koftas, soak up the curry and thicken it. Sprinkle in the grated paneer if using, it would add thickness to the curry as well. Serve hot sprinkled with a few drops more of coconut milk and chopped cilantro for garnish.

Verdict: Normally I make these curries with regular milk/half and half or cream. But this time I tried it with coconut milk, it has a rich sweet flavor which goes with the soft koftas really well. Spicy, sweet and the fact that the koftas have spinach in them, makes me less guilty, wolfing them down with some parathas. 🙂

Sending this to ‘Only – Cooking with Bread’ event.

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  1. Sweet Artichoke

    Delicious kofta! I really like the idea of “hiding” the green colour in this delicious gravy 🙂

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