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Veg. Nargisi Kofta in Tomato Gravy
Veg. Nargisi Kofta in Tomato Gravy

Before you jump to Veg. Nargisi Kofta in Tomato Gravy recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

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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 make veg. nargisi kofta in tomato gravy you only need 36 ingredients and 9 steps. Here is how you cook that.

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