Hariyali Kofta Recipe

Cooking Directions

• STEP 1.To make the koftas, blanch the spinach and blend it with paneer, green chilies, ginger, and spices. Shape the mixture into small balls and deep fry them until golden brown.
• STEP 2.To make the gravy, heat oil in a pan and add cumin seeds, onions, and ginger-garlic paste. Cook until the onions turn golden brown.
• STEP 3.Add tomatoes, cashews, and spices to the pan and cook until the tomatoes are soft and the mixture thickens. Let it cool and blend it into a smooth paste.
• STEP 4.Heat oil in a pan and add the blended paste. Cook for a few minutes and then add water to adjust the consistency. Add salt, sugar, and cream to the gravy.
• STEP 5.Add the fried koftas to the gravy and simmer for a few minutes until the koftas absorb the flavors. Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• Make sure to squeeze out excess water from the blanched spinach before blending it with paneer to prevent the koftas from becoming too soft.
• You can add a pinch of baking soda to the kofta mixture to make them extra fluffy.
• For a healthier version, you can also bake the koftas instead of deep frying them.

Storage and Serving

• Hariyali kofta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the koftas and gravy in a pan or microwave before serving.
• Serve the hariyali kofta with steamed rice, naan, or roti for a complete meal.