BM # 8   Day 3
Among the Nawabi cuisines ,the main course was ruled by the  kofta currys and kormas.

The cuisine was dominated by non-vegetarian dishes, but of course the vegetarian section has some special dishes too.Some of them are adapted,while some are original.

Today I have picked up a Mughlai dish..Nargisi Kofta.The original dish was with a boiled egg,encased in keema and fried to a kofta. This dish has memories of my first cooking class when I was barely 16.Infact this was the first dish taught and to tell you the truth I was absolutely fascinated.The idea of tranforming it into a vegetarian with a mocked egg still leaves a smile on my face.

Coming to Nargisi Koftas……..
200gms…………. grated paneer
5 boiled…………. potatoes
3slices…………… bread
A few strand …..saffron
Little yellow food color/turmeric pwd
Garam masala
Broken pieces of cashewnuts and some raisins.
Salt to taste

Grate paneer,rub well with hands giving it a smooth texture.
Add salt.
In ¼ portion add saffron and some turmeric pwd.
Mash potatoes.
Add salt garam masala and bread crumbs
To make fresh bread crumbs just put slices of bread in mixie n blend for a few secs.
Mix everything.
Heat oil  for deep frying.
Test check the potato mix .
If it does’nt break you could proceed to make the koftas.
If it breaks add some more crumbs.

Assembling the kofta……..
Take a ball of yellow paneer.
Flatten it.
Place some cashewnuts n raisins.
Make a ball.make rest of the balls.
Wash your hands.
Now make a ball from the white salted paneer.
Encase the yellow ball in this.repeat for rest of the paneer,making slightly oblong balls.
Next make a big ball from the potato mixture.flaten this and place the paneer ball in this.
Enclose and shape like an egg.
Deep fry,but be careful.

1 cup………….. fried onion
2-3 pureed…. tomatoes
4tbsp……………magaz tari (kharbooje ke beej)
4tbsp …………..cashewnuts
2tsp……………. poppy seeds
1 cup………….. milk
A few strands saffron soaked in warm water
1-2………………. bay leaf
½ tsp…………… turmeric pwd
1tsp…………….. red chilly pwd
11/2 tsp………. coriander pwd
 1tsp…………… garam masala
Salt to taste

Heat ghee in a pan.
Add the fried onions and ginger garlic paste.
Add the powdered magaz tari,cashews and poppy seeds.
Roast for a few minutes.
Add tomato puree.
Add spices.
Let cook on slow fire till all the moisture is evaporated.Add milk.
Cook on slow fire till ghee starts floating.
Add the saffron.

To serve…..
Cut the koftas into two.
Place them in a flat serving dish.
To heat these you could microwave the koftas  for a few seconds.
Pour the gravy on and around the koftas.
Garnish with cashews ,raisins and fresh cream if you wish.
I did not put the gravy on top so that you could get a clear view of the inside of kofta.
Serve these with Lachha Parathas or Naan. 

Print Recipe
Nargisi Kofta

22 thoughts on “Nargisi Kofta”

  1. Awesome…From the first pic, I guessed it as egg. Only when I read the text below, I knew, what it is. Admire your patience to do this elaborate dish. Superb.

  2. You know I had always wanted to make this kofta, never came around preparing it..I have a wonderful recipe, at least wonderful to read..will check your recipe also when I decide to make it..looks so good..

  3. Hi vaishali
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