Wednesday, May 23, 2012

Hariyali Kofta

Serves 6

Category - Lunch / Dinner

For the Koftas-


Boiled Potatoes - 2 to 3 Medium Nos. (Smashed)
Green chillies - 1tsp Finely chopped / Paste works too (Adjust)
Paneer - 30g Grated
Ginger garlic paste - 1/4tsp
Coriander powder, cumin powder, Garam masala - 1tsp + 1tsp + 1/4tsp
Cornflour - 2tsp
Bread - 1 or 2 slices tear to small pieces (Optional) / you could add bread crumbs about 1tbsp.
Dry Fruits - Optional, can add cashew, sultans.
Salt to taste
Oil - For Deep Fry

Combine all the above ingredients in a mixing bowl, you will end up a mashy mixture. Make small balls and deep fry. Take out on a paper towel when golden brown. Keep aside.


For the gravy-


Palak - 350g (Blanched)
Ginger N Garlic Paste - 1tsp
Cinnamon stick - 1 inch
Clove - 3Nos.
Onion - 1 Small, roughly chopped
Cumin - 1 1/2 tsp
Coriander powder - 1tsp
Turmeric powder - 1 pinch
Milk - 4tbsp (A little more or less depending on the consistency)
Tomato - 2 Medium (Blanched)
Oil - 2tsp
Green chillies - 4 to 6Nos.(Adjust)
Salt to taste

In a Wok heat the oil, add cumin, cloves, cinnamon, onions and green chillies..... Saute till the onions turn lightly golden brown. Then set aside and let it cool.

Now in a blender add the Palak, tomatoes and the fried onion mixture, ground to a smooth paste.

Again in a wok heat the oil left over and add the ginger garlic paste then the ground mixture. Saute for a minute or so then add the milk as much as you like (I add about 4tbsp). Then add salt, turmeric powder and coriander powder mix through and let it cook for 5 to 8 mins.               

Then lastly add the Koftas let it simmer for another 5 mins then its ready. Serve immediately. You can serve with any Breads.


Tip - Add the koftas just before serving. Dont cook the koftas for a longtime in the curry, they will turn 
mushy.