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Hariyali Malai Kofta
Course:
Main Course
Cuisine:
Indian
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
6
Calories:
338
kcal
Author:
Neha Mathur
Hariyali Malai Kofta is a North Indian dish, of deep fried paneer and vegetable dumplings cooked in a rich, creamy tomato and spinach sauce. Here is how to make it.
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Ingredients
For the Kofta
200
g
Paneer
4
tablespoon
Maida/All purpose flour
1
cup
Boiled potato
Grated
1
teaspoon
Baking powder
1
teaspoon
Green chilli
Chopped
2
tablespoon
Fresh coriander
Chopped
Oil for frying
For the gravy
4
Tomato
Large
100
ml
Fresh cream
4
tablespoon
Ghee
2
teaspoon
Kashmiri red chilli powder
To make a paste
½
cup
Fresh coconut
Grated
½
cup
Fresh coriander
2
tablespoon
Mint
100
g
Spinach
1
inch
Ginger
Chopped
3-4
cloves
Garlic
2
Green chilli
2
teaspoon
Poppy seeds
2
teaspoon
Chironji
Instructions
Mix paneer, maida, potatoes, baking powder, green chilli and fresh coriander in a bowl.
Mash nicely using your finger tips to make a smooth mixture.
Make small balls from the mixture.
Heat oil in a non stick pan and fry the balls on medium low heat until golden brown.
Drain and keep aside.
To make the gravy, heat water in a pan.
Once the water comes to a boil, add the tomatoes and boil for 2-3 minutes.
Remove from heat and run under cold water.
Remove the skin from the tomatoes and grind the tomatoes to make a smooth paste.
Heat ghee in a pan.
Add the tomato puree and the green paste.
Fry for 3-4 minutes.
Add red chilli powder and fry for another 2-3 minutes.
Add water to make the gravy thinner and bring it to a boil.
Add the kofta once you are ready to serve.
Garnish with fresh cream.
Serve hot with Naan or Laccha Paratha.
Nutrition
Calories:
338
kcal
|
Carbohydrates:
17
g
|
Protein:
8
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Cholesterol:
70
mg
|
Sodium:
109
mg
|
Potassium:
589
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
2880
IU
|
Vitamin C:
23.1
mg
|
Calcium:
261
mg
|
Iron:
2.5
mg