Veg. Nargisi Kofta Curry (Main Course / Mughlai Cuisine)

          Nargisi Kofta is a very popular Mughlai dish that is served in many restaurants. So here is a vegetarian version of this connoisseurs delight. This particular dish, besides main course, can also be served as an appetizer with green chutney. It is also a great party recipe and is apt for any special occasion. 

          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 steamed rice, jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti to name a few. So check the step by step pictorial recipe to prepare it. Happy Cooking !!!

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
• salt to taste
• 1/2 tsp. turmeric powder
• 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 & 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        

          
           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 and 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 and bring all the edges together to cover it completely. Make similar nargisi koftas.

          Dust with the chickpea flour and deep fry them to a golden colour. Drain on a kitchen towel and cut into half, lengthwise and keep them aside.

          Gravy - 

          Blend together onion, ginger, garlic and tomato into a smooth paste. Keep aside. Heat 3 tbsp. oil. Add all the dry spices and 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 and add ghee and kewra water. 

          Transfer the gravy to a serving dish and place the sliced koftas 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. 

                      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. 

                      For the outer covering, take one portion of soya-chickpea mix & give a
                      flat round shape. Place egg shaped paneer ball in 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. 

                      Heat 3 tbsp. oil. Add all dry spices & sauté for a few seconds. 

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

                      Add yoghurt & kasuri methi. Simmer till oil separates. Switch off  flame
                      & add ghee and kewra water. 

                     Transfer gravy to a serving dish. Cut koftas lengthwise into half & place
                     them over the gravy. 

          

                              Garnish with coriander leaves & serve with plain steamed rice, 
                              pulao, plain biryani, jeera rice or any Indian flat bread.