Veg. Nargisi Kofta in Tomato Gravy

Name: Veg. Nargisi Kofta in Tomato Gravy
Cuisine: Indian
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; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1 tsp. chilli powder; 1/2 tsp. garam masala powder; 1 tbsp. ghee; 150 gms. paneer, mashed; 1 tbsp. thick yoghurt; pinch turmeric powder & 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; to taste salt; pinch nutmeg powder; 1/2 tsp. turmeric powder; 1 tbsp. red chilli powder; 1 tbsp. coriander-cumin powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#masterchef - Nargisi Kofta is a very popular Mughlai dish that is served in many restaurants. So here is a vegetarian version of this connoisseurs delight. It can be served both as a main course and as an appetizer. This is a kofta with a difference, where I have used paneer, soya granules and white chickpeas to prepare this yummy and amazing delicacy. Serve this exotic dish as a main course with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti to name a few.

Bethica Das @kitchen_flavours

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Ingredients

Kofta -
1/2 cupsoya granules, soaked in lukewarm water for 15 minutes & drained
1/2 cupkabuli chana (white chickpeas), soaked overnight & boiled
1 tsp.ginger-garlic paste
2 tbsp.fried onion
1-2green chilies, finely chopped
2 tbsp.oats powder
2 tbsp.roasted chickpea flour
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
1 tsp.chilli powder
1/2 tsp.garam masala powder
1 tbsp.ghee
150gms. paneer, mashed
1 tbsp.thick yoghurt
pinchturmeric powder & salt
1/2 cupextra roasted chickpea flour / plain flour / cornflour
oil to deep fry
Gravy -
3 tbsp.oil
1onion, roughly chopped
1" ginger
2-3garlic cloves
2-3tomatoes, roughly chopped
to tastesalt
pinchnutmeg powder
1/2 tsp.turmeric powder
1 tbsp.red chilli powder
1 tbsp.coriander-cumin powder
1/2 tsp.garam masala powder
1/2 cupbeaten yogurt
1 tsp.kasuri methi, crushed
1 tsp.ghee
1 tsp.kewra water
1 tbsp.coriander leaves, chopped

Saved

Steps

1

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.
2

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.
3

Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside.
4

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 and bring all the edges together to cover it completely.
5

Dust with the chickpea flour. Deep fry them to a golden colour. Drain on a kitchen towel.
6

For the gravy - Heat 3 tbsp. oil. Add all the dry spices & saute for a few seconds.
7

Add the ground paste and simmer for 2-3 minutes.
8

Add the yoghurt and kasuri methi. Continue to simmer till the
oil separates. Switch off the flame & add ghee and kewra water.
9

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.