Hariyali Kofta by Tarla Dalal

Hariyali Kofta, koftas simmered in white gravy!!
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Hariyali Kofta
A luxuriously rich recipe of deep-fried koftas reinforced with the goodness of greens like spinach, coriander and fenugreek, cooked in a white gravy enriched with saffron and cream.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 4 servings
Ingredients
For The Onion Paste
1 3/4 cups roughly chopped onions
1/4 cup cashewnuts (kaju)
7 garlic (lehsun) cloves
2 tbsp melon seeds (charmagaz)
12 mm ( 1/2") ginger (adrak) piece
For The White Gravy
3 tbsp oil
3 cardamoms
3 cloves (laung / lavang)
1 tbsp finely chopped green chillies
1/2 tsp garam masala
3/4 cup whisked curds (dahi)
2 tbsp fresh cream
salt to taste
for the spinach (palak) koftas
1 1/2 cups boiled , peeled and mashed potatoes
3/4 cup finely chopped coriander (dhania)
3/4 cup finely chopped spinach (palak)
1/4 cup finely chopped fenugreek (methi) leaves
2 tsp green chilli paste
1/2 tsp garam masala
2 tbsp cornflour
salt to taste
oil for deep-frying
Other Ingredients
1/2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
a few strands saffron (kesar) strands
1 tbsp milk
For The Garnish
1 tbsp finely chopped coriander (dhania)
For Serving
parathas
Method
For the onion paste
1. Combine all the ingredients along with 1½ cups of water in a kadhai, mix well and cook on a medium flame for 8 to 10 minutes or till the onions turn soft. Keep aside to cool completely.
2. Blend in a mixer to a smooth paste and keep aside.
For the white gravy
1. Heat the oil in a kadhai, add the cardamom, cloves and sauté on a medium flame for a few seconds.
2. Add the green chillies, prepared onion paste, mix well and sauté on a medium flame for 2 to 3 minutes.
3. Add the garam masala, curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the cream and salt, mix well and cook on a medium flame for 1 minute.
Keep aside.
For the spinach koftas
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 16 equal portions and shape each portion into a round ball.
3. Heat the oil in a kadhai, deep-fry the koftas, a few at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.
How to proceed
1. Combine the prepared white gravy in a kadhai, add the chilli powder, dried fenugreek leaves and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
2. Add the cream, mix well and simmer for another 1 minute, while stirring continuously.
3. Meanwhile combine the saffron strands with the milk in a small bowl and mix well.