Nargisi Kofte of Arbi (Colocasia Root) | How to make Nargisi Kofte of Arbi (Colocasia Root)

By Honey Upadhyay  |  10th Jul 2017  |  
5 from 3 reviews Rate It!
  • Photo of Nargisi Kofte of Arbi (Colocasia Root) by Honey Upadhyay at BetterButter
Nargisi Kofte of Arbi (Colocasia Root)by Honey Upadhyay
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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

Nargisi Kofte of Arbi (Colocasia Root) is a delicious dish which is liked by people of all age groups. Nargisi Kofte of Arbi (Colocasia Root) by Honey Upadhyay has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Nargisi Kofte of Arbi (Colocasia Root) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Nargisi Kofte of Arbi (Colocasia Root) takes 15 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Nargisi Kofte of Arbi (Colocasia Root) is a good option for you. The flavour of Nargisi Kofte of Arbi (Colocasia Root) is tempting and you will enjoy each bite of this. Try this Nargisi Kofte of Arbi (Colocasia Root) on weekends and impress your family and friends. You can comment and rate the Nargisi Kofte of Arbi (Colocasia Root) recipe on the page below.

Nargisi Kofte of Arbi (Colocasia Root)

Ingredients to make Nargisi Kofte of Arbi (Colocasia Root)

  • Milk 2 1/2 cup + 2 tablespoon hot milk
  • vinegar 2 tablespoon
  • water 1/2 cup
  • lemon juice 2 teaspoon
  • Arbi (colocasia root) boiled and peeled 200 grams
  • Roasted gram powder or roasted besan 2 tablespoon
  • Chopped roasted dry fruits (cashew, pista)
  • Raisain 2 tablespoon
  • Black pepper powder 1 pinch
  • salt to taste
  • Chopped green chilli to taste (optional)
  • Dry mango powder 1 tablespoon
  • ginger Garlic paste 2 tablespoon
  • Red chilli powder 1 tablespoon
  • Ajwain seeds 1 pinch
  • ghee 2 tablespoon
  • cashew 10 pieces
  • poppy seeds 2 tablespoon
  • Fresh cream 2 tablespoon
  • Green cardamon powder 1/4 teaspoon
  • White paper powder 1/4 teaspoon
  • saffron 1/4 teaspoon
  • Shahi garam masala powder 1 teaspoon
  • Boiled onion medium sized 1
  • Green chilli slit 3

How to make Nargisi Kofte of Arbi (Colocasia Root)

  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.

My Tip:

If your baked kofte is hard then soak for 5 minutes in lukewarm water and pinch of salt, then add in saffron gravy.

Reviews for Nargisi Kofte of Arbi (Colocasia Root) (3)

Sharika Warrier2 years ago

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 Saiyed2 years ago

Something new

Kalpana Arora2 years ago

Honey Upadhyay
2 years ago
thank you

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