How to Make Perfect Veg. Nargisi Kofta in Tomato Gravy
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We hope you got insight from reading it, now let's go back to veg. nargisi kofta in tomato gravy recipe. To cook veg. nargisi kofta in tomato gravy you only need 36 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Veg. Nargisi Kofta in Tomato Gravy:
- Use of Kofta -.
- Take of soya granules, soaked in lukewarm water for 15 minutes & drained.
- You need of kabuli chana (white chickpeas), soaked overnight & boiled.
- Take of ginger-garlic paste.
- Prepare of fried onion.
- Provide of green chilies, finely chopped.
- Use of oats powder.
- Get of roasted chickpea flour.
- Take of salt.
- Get of turmeric powder.
- Get of coriander-cumin powder.
- Provide of chilli powder.
- Use of garam masala powder.
- Use of ghee.
- Use of gms. paneer, mashed.
- Use of thick yoghurt.
- Take of turmeric powder & salt.
- Get of extra roasted chickpea flour / plain flour / cornflour.
- Prepare of oil to deep fry.
- You need of Gravy -.
- Take of oil.
- Prepare of onion, roughly chopped.
- Provide of " ginger.
- You need of garlic cloves.
- Provide of tomatoes, roughly chopped.
- Use of salt.
- You need of nutmeg powder.
- Get of turmeric powder.
- Get of red chilli powder.
- You need of coriander-cumin powder.
- Provide of garam masala powder.
- You need of beaten yogurt.
- Use of kasuri methi, crushed.
- Provide of ghee.
- Take of kewra water.
- Provide of coriander leaves, chopped.
Instructions to make Veg. Nargisi Kofta in Tomato Gravy:
- 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..
- 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..
- Dust with the chickpea flour. Deep fry them to a golden colour. Drain on a kitchen towel..
- For the gravy - Heat 3 tbsp. oil. Add all the dry spices & 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 & 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, pulao, plain biryani, jeera rice or any Indian flat bread..
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