Hariyali Kofta Video by Tarla Dalal's Team

Hariyali Kofta Video by Tarla Dalal's Team

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A luxuriously rich recipe of deep-fried koftas reinforced with the goodness of greens like spinach, coriander and fenugreek, cooked in a white gravy enriched with saffron and cream

  

Recipe Description for Hariyali Kofta

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For The Onion Paste
1 3/4 cups roughly chopped onions
1/4 cup cashewnuts (kaju)
7 garlic (lehsun) cloves
2 tbsp melon seeds (charmagaz)
12 mm ( 1/2”) ginger (adrak) piece

For The White Gravy
3 tbsp oil
3 cardamoms
3 cloves (laung / lavang)
1 tbsp finely chopped green chillies
1/2 tsp garam masala
3/4 cup whisked curds (dahi)
2 tbsp fresh cream
salt to taste

For The Spinach Koftas
1 1/2 cups boiled , peeled and mashed potatoes
3/4 cup finely chopped coriander (dhania)
3/4 cup finely chopped spinach (palak)
1/4 cup finely chopped fenugreek (methi) leaves
2 tsp green chilli paste
1/2 tsp garam masala
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
parathas

Method

For the onion paste

  1. 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.
  2. Blend in a mixer to a smooth paste and keep aside.

For the white gravy

  1. Heat the oil in a kadhai, add the cardamom, cloves and sauté on a medium flame for a few seconds.
  2. Add the green chillies, prepared onion paste, mix well and sauté on a medium flame for 2 to 3 minutes.
  3. Add the garam masala, curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Add the cream and salt, mix well and cook on a medium flame for 1 minute.
  5. Keep aside.

For the spinach koftas

  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 16 equal portions and shape each portion into a round ball.
  3. 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.

How to proceed

  1. 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.
  2. Add the cream, mix well and simmer for another 1 minute, while stirring continuously.
  3. Meanwhile combine the saffron strands with the milk in a small bowl and mix well.
  4. Add this saffron-milk mixture to the gravy , mix well and cook on a medium flame for 1 minute.
  5. Just before serving, add the spinach koftas to the hot gravy and simmer for 1 to 2 minutes.
  6. Garnish with coriander and serve hot with parathas.

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