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Home / Recipes / Nargisi Kofte of Arbi (Colocasia Root)

Photo of Nargisi Kofte of Arbi (Colocasia Root) by Honey Upadhyay at BetterButter
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Nargisi Kofte of Arbi (Colocasia Root)

Jul-10-2017
Honey Upadhyay
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Nargisi Kofte of Arbi (Colocasia Root) RECIPE

This is milk based recipe. Basically nargisi kofta is the mixture of mutton keema & egg which is served in onion based gravy but in my recipe, I gave a twist of Baked stuff arbi kofta in rich saffron creamy gravy. Such a deadly combination, nice taste, crunchyness of nuts and full of aroma

Recipe Tags

  • Veg
  • Hard
  • Festive
  • Hyderabadi
  • Baking
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Milk 2 1/2 cup + 2 tablespoon hot milk
  2. vinegar 2 tablespoon
  3. water 1/2 cup
  4. lemon juice 2 teaspoon
  5. Arbi (colocasia root) boiled and peeled 200 grams
  6. Roasted gram powder or roasted besan 2 tablespoon
  7. Chopped roasted dry fruits (cashew, pista)
  8. Raisain 2 tablespoon
  9. Black pepper powder 1 pinch
  10. salt to taste
  11. Chopped green chilli to taste (optional)
  12. Dry mango powder 1 tablespoon
  13. ginger Garlic paste 2 tablespoon
  14. Red chilli powder 1 tablespoon
  15. Ajwain seeds 1 pinch
  16. ghee 2 tablespoon
  17. cashew 10 pieces
  18. poppy seeds 2 tablespoon
  19. Fresh cream 2 tablespoon
  20. Green cardamon powder 1/4 teaspoon
  21. White paper powder 1/4 teaspoon
  22. saffron 1/4 teaspoon
  23. Shahi garam masala powder 1 teaspoon
  24. Boiled onion medium sized 1
  25. Green chilli slit 3

Instructions

  1. Take 1 cup milk and add lemon juice and keep aside.
  2. Take 2 tablespoon hot milk and add saffron and keep aside.
  3. Heat 1 1/2 cup milk, then add vinegar and 1/4 cup water mixture. When paneer is separated then strain and wash. Gently press to remove excess water.
  4. Take arbi, mash with hand.
  5. Add roasted besan, salt, red chilli powder, dry mango powder, ajwain, ginger garlic paste and mash again. Make small sized balls
  6. In another bowl, take paneer, roasted cashew, pista, green chilli, green coriander leaves, salt, black pepper. Mix all
  7. Now our filling is ready. Cover it and place in freezer for 10 minutes.
  8. Stuff 2 tablespoon filling into each spicy arbi balls and make a ball shape.
  9. Brush oil on every stuffed arbi balls and bake for 20 minutes on 200 degree C.
  10. Baked balls are ready.
  11. Make a fine paste of boiled onion.
  12. Heat nonstick kadai, take ghee, add onion paste and garlic ginger paste, saute 2-3 minutes, then add cashew -poppy seeds paste, stir regularly and add slit green chilies.
  13. After 2-3 minutes, whisk milk and lemon juice mixture, add in kadai. Cook for 6-7 minutes then add garam masala powder.
  14. After 3-4 minutes, add white pepper and salt.
  15. Remove slit green chilies to make a smooth silky saffron gravy.
  16. Add baked kofte and saffron milk.
  17. Cover the lid and cook for 2 minutes then add cream. Again cover the lid and cook for a minute then switch off the flame. Rest for 20 minutes then open the lid ( it's compulsory step to make super soft moist kofta).
  18. Super soft nargisi kofte is ready to serve with roti or naan.

Reviews (3)  

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Sharika Warrier
Dec-17-2017
Sharika Warrier   Dec-17-2017

This dish came out really well! I fried the Kofta instead of baking because o didn't have an oven. Thank you fort his unique recipe.

Yasmin Saiyed
Aug-23-2017
Yasmin Saiyed   Aug-23-2017

Something new

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