Name: Veg. Nargisi Kofta (Main Course) recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 6
Ingredients: Kofta -; 1/2 cup soya granules, soaked in lukewarm water for 15 minutes & drained; 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled; 1 tsp. ginger-garlic paste; 2 tbsp. fried onion; 1-2 green chilies, finely chopped; 2 tbsp. oats powder; 2 tbsp. roasted chickpea flour; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. coriander-cumin powder; 1 tsp. chili powder; 1/2 tsp. garam masala powder; 1 tbsp. ghee; 150 gms. paneer, mashed; 1 tbsp. thick yoghurt; pinch of turmeric powder and salt; 1/2 cup extra roasted chickpea flour / plain flour / cornflour; oil to deep fry; Gravy -; 3 tbsp. oil; 1 onion, roughly chopped; 1" ginger; 2-3 garlic cloves; 2-3 tomatoes, roughly chopped; salt to taste; pinch of nutmeg powder; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tbsp. coriander-cumin powder

ABOUT Veg. Nargisi Kofta (Main Course) RECIPE

This is a very popular restaurant style North Indian main course. It is a connoisseurs delight served with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti

Ingredients Serving: 6

Kofta -
1/2 cup soya granules, soaked in lukewarm water for 15 minutes & drained
1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
1 tsp. ginger-garlic paste
2 tbsp. fried onion
1-2 green chilies, finely chopped
2 tbsp. oats powder
2 tbsp. roasted chickpea flour
1/2 tsp. turmeric powder
salt to taste
1 tsp. coriander-cumin powder
1 tsp. chili powder
1/2 tsp. garam masala powder
1 tbsp. ghee
150 gms. paneer, mashed
1 tbsp. thick yoghurt
pinch of turmeric powder and salt
1/2 cup extra roasted chickpea flour / plain flour / cornflour
oil to deep fry
Gravy -
3 tbsp. oil
1 onion, roughly chopped
1" ginger
2-3 garlic cloves
2-3 tomatoes, roughly chopped
salt to taste
pinch of nutmeg powder
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tbsp. coriander-cumin powder
1/2 tsp. garam masala powder
1/2 cup beaten yogurt
1 tsp. kasuri methi, crushed
1 tsp. ghee
1 tsp. kewra water
1 tbsp. coriander leaves, chopped

Instructions

Kofta - In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions.
Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.
Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre.
Bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside.
Now for the outer covering, take one portion of the soya-chickpea mix and give a flat round shape. Place the egg shaped paneer ball in the centre.
bring all the edges together to cover it completely. Make similar nargisi koftas.
Dust with the chickpea flour.
Deep fry them to a golden colour. Drain on a kitchen towel.
Gravy - Heat 3 tbsp. oil. Add all the dry spices & saute for a few seconds.
Add the ground paste and simmer for 2-3 minutes.
Add the yoghurt and kasuri methi. Continue to simmer till the oil separates. Switch off the flame & add ghee and kewra water.
Transfer the gravy to a serving dish. Cut the koftas lengthwise into half and place them over the gravy.
Garnish with coriander leaves and serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice or any Indian flat bread.

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