You are here: Home > Videos > Cuisine Recipes > Indian Veg Recipes > Punjabi Recipes > Punjabi Subzis Recipes > Hariyali Kofta Video by Tarla Dalal's Team Hariyali Kofta Video by Tarla Dalal's Team Viewed 30810 times 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 Tweet Recipe Description for Hariyali Kofta Preparation Time: 20 minsCooking Time: 30 mins Makes 4 servings Show me for servings Ingredients For The Onion Paste1 3/4 cups roughly chopped onions1/4 cup cashewnuts (kaju)7 garlic (lehsun) cloves2 tbsp melon seeds (charmagaz)12 mm ( 1/2”) ginger (adrak) pieceFor The White Gravy3 tbsp oil3 cardamoms3 cloves (laung / lavang)1 tbsp finely chopped green chillies1/2 tsp garam masala3/4 cup whisked curds (dahi)2 tbsp fresh cream salt to tasteFor The Spinach Koftas1 1/2 cups boiled , peeled and mashed potatoes3/4 cup finely chopped coriander (dhania)3/4 cup finely chopped spinach (palak)1/4 cup finely chopped fenugreek (methi) leaves2 tsp green chilli paste1/2 tsp garam masala2 tbsp cornflour salt to taste oil for deep-fryingOther Ingredients1/2 tsp chilli powder1/2 tsp dried fenugreek leaves (kasuri methi)2 tbsp fresh cream a few saffron (kesar) strands1 tbsp milkFor The Garnish1 tbsp finely chopped coriander (dhania)For Serving parathas Method For the onion pasteCombine 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 gravyHeat 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 koftasCombine 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 proceedCombine 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 recipe RECIPE SOURCE : Popular Restaurant Gravies