Hariyali Kofta Video by Tarla Dalal's Team Video by Tarla Dalal
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Hariyali Kofta Recipe Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
30 Mins
Total Time
50 Mins
Makes
4.00 servings
Ingredients
For The Onion Paste
1 3/4 cups roughly chopped onion
1/4 cup cashew nuts (kaju)
2 tbsp melon seeds (charmagaz)
12 mm ( 1/2?) ginger (adrak) piece
For The White Gravy
3 tbsp oil
1 tbsp finely chopped green chillies
1/2 tsp garam masala
3/4 cup whisked curd (dahi)
2 tbsp fresh cream
salt to taste
For The Spinach Koftas
1 1/2 cups boiled , peeled and boiled and mashed potatoes
3/4 cup finely chopped coriander (dhania)
3/4 cup finely chopped spinach (palak)
1/4 cup finely chopped fenugreek leaves (methi) leaves
1/2 tsp garam masala
2 tsp green chilli paste
2 tbsp cornflour
salt to taste
oil for deep-frying
Other Ingredients
1/2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
a few saffron (kesar) strands
1 tbsp milk
For The Garnish
1 tbsp finely chopped coriander (dhania)
For Serving
Method
For the onion paste
- Combine all the ingredients along with 1½ cups of water in a kadhai, mix well and cook on a medium flame for 8 to 10 minutes or till the onions turn soft. Keep aside to cool completely.
- Blend in a mixer to a smooth paste and keep aside.
For the spinach koftas
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 16 equal portions and shape each portion into a round ball.
- Heat the oil in a kadhai, deep-fry the koftas, a few at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.
For the white gravy
- Heat the oil in a kadhai, add the cardamom, cloves and sauté on a medium flame for a few seconds.
- Add the green chillies, prepared onion paste, mix well and sauté on a medium flame for 2 to 3 minutes.
- Add the garam masala, curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cream and salt, mix well and cook on a medium flame for 1 minute.
- Keep aside.
How to proceed
- Combine the prepared white gravy in a kadhai, add the chilli powder, dried fenugreek leaves and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the cream, mix well and simmer for another 1 minute, while stirring continuously.
- Meanwhile combine the saffron strands with the milk in a small bowl and mix well.
- Add this saffron-milk mixture to the gravy , mix well and cook on a medium flame for 1 minute.
- Just before serving, add the spinach koftas to the hot gravy and simmer for 1 to 2 minutes.
- Garnish with coriander and serve hot with parathas.
See step by step images of Hariyali Kofta
