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Hariyali Kofta

Hariyali Kofta Or Mixed Vegetable kofta Cooked In Green Gravy

Hariyali Kofta Or Mixed Vegetable kofta Cooked In Green Gravy

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Koftas are very famous side of North India. They are diffrent types, such as Meat Koftas, Chicken Koftas, Malai Koftas, Vegetable Koftas. Here I have made Vegetable Koftas in spinach based gravy. That is why I called this "Hariyali Kofta". I made often Palak Paneer. One dat I thought making koftas in palak based gravy. So I experiment this and very much successful in my mission.

Ingredients

For Koftas :

  • Carrot - 1/2 cup chopped
  • Beans - 1/2 chopped
  • Potato - 1/2 cup chopped
  • Bell Pepper - 1/2 cup chopped
  • Broccoli - 1 cup chopped
  • Paneer grated - 1 cup
  • Khoya Or Mawa - 1/2 cup grated
  • White pepper powder - 1/2 teaspoon
  • Cilantro chopped - 1/2 cup
  • Green chili - 2 chopped
  • All Purpose Flour Or Maida - 4 tablespoons
  • Salt and Sugar as per taste
  • Vegetable oil for deep frying

For Gravy :

  • Spinach Or Palak - 1 bunch
  • Onion - 1 small
  • Tomato - 1 large
  • Ginger & Garlic paste - 2 tablespoon
  • Cashew - 10 pieces finely ground
  • Kasoori Methi - 2 tablespoon
  • Turmeric - 1/2 teaspoon
  • Red chili powder - as per taste
  • Cumin seed - 1 teaspoon
  • Coriander powder - 1 tablespoon
  • <span style="font-family: comic sans ms,sans-serif; font

About Recipe

Cuisine »

Regional »

Meal »

Yields »

4

Cooking Level »

Difficult

Preperation Time »

1 Hour(s)

Cooking Time »

1 Hour(s)



Hariyali Kofta


Steps to Prepare

Making Koftas :

  • Put all the vegetables for koftas in a pressure cooker and cook till 1 whistle on high. Now pour the vegetables in a cheese cloth and squeeze to drain the excess water of the vegetables.
  • Now place the boiled vegetables in a bowl and add one by one grated paneer, khoya, cilantro, chopped chilies, white pepper powder, salt, sugar & maida and mix them to make a smooth soft mixture.
  • Now take small balls from the mixture and round to make even smooth balls using your palm. Heat oil in a wok and deep fry the koftas and keep on paper towel.

Making The Gravy :

  • Cut the spinach leaves and soak into the water to clean the leaves. Heat large amount of water in a large sauce pan, soak the leaves into the hot water for 15 minutes to make the leaves soft.
  • After 15 minutes take the leaves out of the water and blend into a smooth paste.
  • Boil the onion and tomato in pressure cooker. Now make paste of the onion and tomato separately and keep aside.
  • Heat 2 tablespoons of oil in a pan. Add cumin seeds and wait to crackle them. When they crackle, add the onion paste to the pan and fry till the onion becomes golden brown.
  • Now add the ginger & garlic paste to the pan and fry for 1-2 minutes. Now add the tomato puree, coriander powder, turmeric powder & chili powder to the pan and fry along with the onion, ginger & garlic till oil separates from the mixture.
  • When oil starts seperating from the mixture, add the Spinach paste, cashew paste, salt, sugar & kasoori methi to the pan and mix well.
  • Do not add any extra water. Let the gravy to a boil. When the mixture is boiling for 2-3 minutes, add the fried "Koftas" to the gravy and turn off the oven.
  • Sprinkle some garam masala on the top.


Serving Tips

Garnish with Fresh Cream and serve with "Roti" Or "Puri" Or "Naan" Or "Parathas". But I prefer to have this "Hariyali Kofta" with "Naan".

Notes

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