Hariyali Malai Kofta

Hariyali  Malai  Kofta 



Ingredients

For the Kofta
Paneer - 200 g
Maida / All purpose flour - 4 tbsp
Boiled potato - 1 cup ( Grated )
Baking powder - 1 tsp
Green chilli - 1 tsp ( Chopped )
Fresh coriander - 2 tbsp ( Chopped )
Oil for frying
For the gravy
Tomato - 4 ( large )
Fresh cream - 100 ml
Ghee - 4 tbsp
Kashmiri red chilli powder - 2 tsp
To make a paste ( make a smooth paste using little water )
Fresh coconut - ½ cup ( Grated )
Fresh coriander - ½ cup
Mint - 2 tbsp
Spinach - 100 g
Ginger - 1 inch piece
Garlic - 3-4 cloves
Green chilli - 2
Poppy seeds - 2 tsp
Chironji - 2 tsp

Method

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.