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Hariyali Aloo Kofta curry

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Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Hard

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Ingredients

  • For Kofta: 250 g Potato
  • 1 cup Spinach (Palak), finely chopped
  • 0.5 cup Fenugreek leaves (methi leaves), finely chopped
  • 2-3 tbsp Corn flour
  • 0.5 tsp Garam Masala powder
  • Salt and pepper to taste
  • Oil to deep fry
  • For gravy: 1 chopped medium size Onion
  • 4 tbsp cashew nut, chopped
  • 5 tbsp Poppy Seeds
  • 4 tbsp melon seeds (Magaz)
  • 2 tbsp oil
  • 2 tsp Ginger Garlic paste
  • 0.5 tsp chilli powder
  • 1 tsp coriander powder
  • 2 tsp Garam Masala powder
  • 5 tbsp curds
  • 3 tbsp grated Paneer
  • Salt to taste
  • 2 tbsp fresh Cream or malai
  • 2 tbsp coriander leaves, chopped

How to Make

  • Boil, peel and mash the potatoes. Finely chop the palak and fenugreek leaves.
  • Mix the above ingredients with corn flour, garam masala, salt and pepper.
  • Shape into 2 cm round balls and deep fry in hot oil till golden brown. Drain and reserve.
  • Grind the onion for gravy with cashew nut, poppy seeds and melon seeds to a smooth paste.
  • Heat the ghee or oil and fry the paste well.
  • Add all the powders and curd.
  • Continue to cook stirring till the raw smell of masala is lost.
  • Add some water to form creamy gravy.
  • Add grated paneer, malai and salt. Allow it to simmer for 2-3 minutes.
  • Add the koftas and serve immediately, garnished with coriander leaves.