Hariyali Kofta
by Tarla Dalal

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.

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Hariyali Kofta recipe - How to make Hariyali Kofta

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

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 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.

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.

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.

Nutrient values (Abbrv) per serving

Energy	353 cal
Protein	6.6 g
Carbohydrates	25.1 g
Fiber	2.6 g
Fat	24.4 g
Cholesterol	6.6 mg
Sodium	32.3 mg

Click here to view calories for Hariyali Kofta

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For the onion paste

To make onion paste for Hariyali kofta, in a kadhai add roughly chopped onions. Instead of sauteeing and caramelizing, we will boil the onion to cooks them without changing the colour of the final dish.
Add cashewnuts. Peanuts, almonds and pine nuts work particularly well as a substitute if cashew nuts are not available. If you are looking for a nut-free solution then increase the quantity of melon seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the white gravy.
Add melon seeds.
Add garlic cloves.

Add a ginger piece.
Pour around 1½ cups of water.
Mix well. To make it richer add milk at room temperature instead of water in the white onion paste and stir continuously.
Cook on a medium flame for 8 to 10 minutes or till the onions and cashew nuts turn soft.
Keep aside to cool completely and transfer to a mixer jar.

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

For the white gravy

To make white gravy for Hariyali kofta, heat the oil in a kadhai.
Once the oil is hot, add the cardamom, cloves and sauté on a medium flame for a few seconds. These whole spices provide a beautiful aroma and unique flavour to the shahi white gravy.
Add the prepared onion paste.
Add the green chillies. Add more or fewer chillies depending upon your taste and preferences.

Mix well and sauté on a medium flame for 2 to 3 minutes. Add the garam masala and curd.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the cream for the much-needed richness and salt. Many people even make use of khoya/mawa to make the white gravy richer. It provides a rich texture to the white gravy.
Mix well and cook on a medium flame for 1 minute. Keep aside. If you do not wish to use the white gravy immediately, do not add curd and cream. Cool it completely and put it in the deep freezer. While making the subzi using the stored gravy, thaw and use it as per the recipe.

For the spinach koftas

To prepare spinach koftas for Hariyali kofta, in a deep bowl take boiled, peeled and mashed potatoes. Paneer can be used instead of/along with potatoes.

Add finely chopped coriander.
Add finely chopped spinach. If you do not like the mouthfeel of chopped spinach then add palak puree.
Add finely chopped fenugreek leaves. If not available, make use of dried fenugreek leaves.
Add green chilli paste.
Add garam masala.

Add 2 tbsp of cornflour to give a crispy texture to the spinach koftas.
Add salt to taste.
Combine all the ingredients and mix well. Divide the palak kofta mixture into 16 equal portions.
Shape each portion into a round ball and our hariyali koftas are ready to fry.
To deep-fry, palak kofta, heat the oil in a kadhai and drop in the koftas, a few at a time.

Fry them on a medium flame till they turn golden brown in colour.
Flip and fry them carefully from all sides.
Drain Hariyali Koftas on absorbent paper.
Similarly, deep-fry all the Hariyali koftas and keep aside. For a healthier option, you can pan fry them or even fry in an appe pan.

How to make Hariyali Kofta

Before we begin preparing Hariyali Kofta in a deep bowl take saffron strands.

Add milk.
Mix well and keep the saffron-milk mixture aside.
To prepare Hariyali Kofta in a kadhai, add the prepared white gravy. As a variation to this curry, you can prepare the green spinach curry or any tomato-based curry.
Add the chilli powder. Adjust the spice levels to your liking as we have already added green chillies in the white gravy and hariyali koftas.
Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.

Add ¼ cup of water. Add more or less water as per the gravy consistency you prefer.
Mix well 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.
Add this saffron-milk mixture to give a beautiful hue and aroma to our hariyali kofta gravy.

Mix well and cook on a medium flame for 1 minute. After adding cream do not cook for a long time or else it would curdle. If you are serving the hariyali kofta curry to guests, you can keep the gravy ready and just before serving deep fry the koftas fresh and serve.
Just before serving, add the spinach koftas to the hot gravy. This ensures the kofta’s stay crisp or it may turn soggy.
Mix gently and simmer for 1 to 2 minutes. Our palak kofta curry is ready. Garnish Hariyali Kofta in white gravy with coriander and serve spinach kofta curry hot with parathas. You can serve laccha pyaaz, buttermilk, jeera rice and dal tadka along with this hariyali kofta sabzi and roti to prepare a filling Punjabi thali at home.