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Hariyali Kofta Recipe

2 years ago

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 Hariyali Kofta Recipe
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.
hariyali-kofta-recipe
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Rating: 1
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Course Starters
Cuisine North Indian
Prep Time 20 min
Cook Time 30 min
Servings
people
MetricUS Imperial
Ingredients
For The Onion Paste
For The White Gravy
For The Spinach Koftas
Other Ingredients
For The Garnish
Course Starters
Cuisine North Indian
Prep Time 20 min
Cook Time 30 min
Servings
people
MetricUS Imperial
Ingredients
For The Onion Paste
For The White Gravy
For The Spinach Koftas
Other Ingredients
For The Garnish
hariyali-kofta-recipe
Votes: 1
Rating: 1
You:
Rate this recipe!
Instructions
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. - See more at:
  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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