Kofta is a dish typically found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine that consists of meatballs in a thick sauce or gravy. In this particular curry recipe, the kofta is made from spinach and mushroom and the sauce is a thick tomato gravy with a touch of coconut cream, red chili powder, and garam masala. Deliciously fragrant and satisfying!

Baked Mushroom Spinach Kofta Curry [Vegan, Gluten-Free]




Cooking Time




For the Mushroom Spinach Kofta:

  • 3/4 cup spinach, chopped, blanched, and squeezed
  • 1 cup finely chopped mushroom
  • 1 teaspoon red chili powder
  • 1 tablespoon cumin seeds
  • 1 teaspoon dried mango powder
  • 2 cups potatoes, boiled, peeled, and diced
  • 1 tablespoon ginger garlic paste
  • 1 green chili, finely chopped
  • Salt, to taste
  • Breadcrumbs, for rolling koftas (gluten-free, if necessary)

For the Creamy Gravy:

  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 2 tablespoons ginger garlic paste
  • 1/4 cup unsweetened non-dairy milk of your choice
  • 1 tablespoon oil
  • 1 tablespoon vegan butter
  • 1 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon sugar
  • 1 tablespoon tomato ketchup
  • Salt, to taste
  • 3/4 cup unsweetened coconut cream


To Make the Mushroom Spinach Kofta:

  1. Preheat oven to 400°F.
  2. Combine all the ingredients in a bowl and mix well.
  3. Divide the mixture into 8-20 lemon sized equal portions and shape each portion into even sized round balls. Roll them in bread crumbs.
  4. Line them up on baking sheets.
  5. Bake for 10 minutes and then turn the kofta. Bake for 10 more minutes and turn again. Bake for 10 more minutes or until all sides are lightly browned. Remove from oven and let them cool.

To Make the Creamy Gravy:

  1. Heat a pan. Add chopped onions, and chopped tomatoes to it.
  2. Sauté for 2-3 minutes.
  3. Add a tablespoon of ginger garlic paste, 1/4 cup non-dairy milk, salt, red chili powder, turmeric powder, and garam masala powder.
  4. Mix well and cook on a medium flame for 8-10 minutes or until the vegetables are soft.
  5. Remove from the heat and keep the mixture aside to cool slightly. Add 2 tablespoons tomato ketchup and blend it in a mixer.
  6. Heat the oil in a non-stick pan.
  7. Add 1 tablespoon vegan butter and 1 tablespoon oil to it.
  8. Add ginger garlic paste and sauté for 2 minutes. Add the tomato-onion mixture, sugar, and salt, and mix well. Cook on a medium flame for 1-2 minutes, stirring occasionally.
  9. Add coconut cream to the sauce and mix well.
  10. Cook on medium heat for another 4-5 minutes, while stirring continuously. Keep aside.
  11. Just before serving, add the mushroom spinach kofta gently to the hot gravy. Mix gently and cook on a medium flame for 1 minute.
  12. Garnish with chopped coriander leaves, chilis, almonds, and more coconut cream. Serve hot.