Hariyali Kofta

Hariyali Kofta

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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.

Hariyali Kofta recipe - How to make Hariyali Kofta

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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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

For the onion paste

    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

    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

    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

    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.
Nutrient values (Abbrv) per serving
Energy353 cal
Protein6.6 g
Carbohydrates25.1 g
Fiber2.6 g
Fat24.4 g
Cholesterol6.6 mg
Sodium32.3 mg
Click here to view calories for Hariyali Kofta
Hariyali Kofta Video by Tarla Dalal's Team


Hariyali Kofta
 on 30 Aug 14 09:03 PM

Love this recipe.