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Veg. Nargisi Kofta in Tomato Gravy

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We hope you got benefit from reading it, now let’s go back to veg. nargisi kofta in tomato gravy recipe. You can cook veg. nargisi kofta in tomato gravy using 36 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Veg. Nargisi Kofta in Tomato Gravy:
  1. Provide Kofta -
  2. Use soya granules, soaked in lukewarm water for 15 minutes & drained
  3. Get kabuli chana (white chickpeas), soaked overnight & boiled
  4. You need ginger-garlic paste
  5. Take fried onion
  6. You need green chilies, finely chopped
  7. Get oats powder
  8. Take roasted chickpea flour
  9. Get salt
  10. Prepare turmeric powder
  11. Use coriander-cumin powder
  12. Take chilli powder
  13. Get garam masala powder
  14. Provide ghee
  15. Use gms. paneer, mashed
  16. Provide thick yoghurt
  17. Provide turmeric powder & salt
  18. Prepare extra roasted chickpea flour / plain flour / cornflour
  19. Take oil to deep fry
  20. You need Gravy -
  21. Provide oil
  22. Prepare onion, roughly chopped
  23. Take " ginger
  24. Provide garlic cloves
  25. Get tomatoes, roughly chopped
  26. You need salt
  27. Use nutmeg powder
  28. Provide turmeric powder
  29. Provide red chilli powder
  30. Use coriander-cumin powder
  31. Provide garam masala powder
  32. You need beaten yogurt
  33. Take kasuri methi, crushed
  34. Get ghee
  35. Get kewra water
  36. Use coriander leaves, chopped
Steps to make Veg. Nargisi Kofta in Tomato Gravy:
  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.

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