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.
This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. Nargisi Kofta calls for boiled eggs that are wrapped with lamb mince, deep fried and cooked in a tomato-yoghurt based gravy. It is then served with rice or any Indian flat bread as a main course.
But they can also be enjoyed as an appetizer along with sauce or green chutney. It is also a great party recipe and almost resembles scotch eggs, but with a difference in the use of spices. It is definitely a must try recipe. So do give it a try by following a step by step pictorial recipe and enjoy this visually appealing and yummy starter.
- 2 cups mutton mince, washed & drained
- 1 tsp. ginger-garlic paste
- 2 tbsp. fried onion
- 1-2 green chilies, finely chopped
- handful of coriander-mint leaves, 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
- 1/2 of a beaten egg
- 1 tbsp. ghee
- 2 boiled eggs, peeled
- remaining beaten egg
- oil to deep fry
In a bowl, mix all the above mentioned ingredients starting from mutton keema to ghee. Blend in the food processor till well combined.
Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.
Similarly make the remaining koftas and keep aside. Dip each of them in the remaining beaten egg and deep fry them to a golden colour.
Drain on a kitchen towel and serve them hot as an appetizer with sauce / green chutney.
Mix all ingredients starting from chicken keema to ghee. Blend in the
food processor till well combined.
Divide into three portions. Take each portion & give a flat round shape.
Place one egg in the centre & bring edges together to cover it.
Dip them in remaining beaten egg & deep fry them to a golden colour.
Serve them hot as an appetizer with sauce / green chutney.
This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. This is a kofta with a difference, where boiled eggs are coated with mince meat. They are then deep fried and served in a yummy tomato-yoghurt based gravy.
Serve this exotic delicacy as a main course with steam rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti to name a few. The koftas can be enjoyed as an appetizer too, with some green chutney. Hence it is a must try recipe. So check an easy step by step pictorial recipe to prepare this delicacy.
I stuffed one portion with a cheese cube.
Kofta -
- 2 cups mutton mince, washed & drained
- 1 tsp. ginger-garlic paste
- 2 tbsp. fried onion
- 1-2 green chilies, finely chopped
- handful of coriander-mint leaves, 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
- 1/2 of a beaten egg
- 1 tbsp. ghee
- 2 boiled eggs, peeled
- remaining beaten egg
- 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. ghee
- 1 tsp. kewra water
- 1 tbsp. coriander leaves, chopped
Egg stuffed.
Cheese Stuffed.
In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.
Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.
Similarly make the remaining koftas and keep aside. Dip each of them in the beaten egg and deep fry them to a golden colour. Drain on a kitchen towel and keep aside.
Blend together onion, ginger, garlic and tomato into a smooth paste. Keep aside.
Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and sauté for a few seconds.
Add the blended puree and simmer for 2-3 minutes. Add the yoghurt and continue to simmer till the oil separates from the sides of the pan.
Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and 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, any form of flavoured rice or Indian flat bread.
Mix all ingredients starting from chicken keema to ghee. Blend in the
food processor till well combined.
Divide into 3 portions. Take each portion & give a flat round shape. Place
one egg in the centre & bring the edges together to cover it completely.
Keep it aside.
I stuffed one portion with a cheese cube.
Dip each of them in the beaten egg & deep fry them to a golden colour
Drain on a kitchen towel and keep aside.
Heat 3 tbsp. oil (use same oil in which the koftas were fried). Add all
dry spices & sauté few seconds.
Add the blended puree and simmer for 2-3 minutes.
Add yoghurt & simmer till oil separates from sides of the pan.
Add fried koftas & 1/2-1 cup water. Bring to a boil & simmer till gravy
is slightly thick or comes to a desired consistency. Switch off flame and
add ghee and kewra water.
Garnish with coriander leaves & serve with plain steamed rice, any form
of flavoured rice or Indian flat bread.
I stuffed one portion with a cheese cube.
