How to Cook Delicious Veg. Nargisi Kofta in Tomato Gravy

Veg. Nargisi Kofta in Tomato Gravy.

You can cook Veg. Nargisi Kofta in Tomato Gravy using 36 ingredients and 9 steps. Here is how you cook it.

Ingredients of Veg. Nargisi Kofta in Tomato Gravy

1. Prepare of Kofta -.
2. You need 1/2 cup of soya granules, soaked in lukewarm water for 15 minutes & drained.
3. It's 1/2 cup of kabuli chana (white chickpeas), soaked overnight & boiled.
4. You need 1 tsp. of ginger-garlic paste.
5. You need 2 tbsp. of fried onion.
6. You need 1-2 of green chilies, finely chopped.
7. Prepare 2 tbsp. of oats powder.
8. Prepare 2 tbsp. of roasted chickpea flour.
9. Prepare to taste of salt.
10. It's 1/2 tsp. of turmeric powder.
11. Prepare 1 tsp. of coriander-cumin powder.
12. It's 1 tsp. of chilli powder.
13. It's 1/2 tsp. of garam masala powder.
14. You need 1 tbsp. of ghee.
15. You need 150 of gms. paneer, mashed.
16. You need 1 tbsp. of thick yoghurt.
17. You need pinch of turmeric powder & salt.
18. You need 1/2 cup of extra roasted chickpea flour / plain flour / cornflour.
19. Prepare of oil to deep fry.
20. Prepare of Gravy -.
21. It's 3 tbsp. of oil.
22. You need 1 of onion, roughly chopped.
23. You need 1 of " ginger.
24. Prepare 2-3 of garlic cloves.
25. Prepare 2-3 of tomatoes, roughly chopped.
26. It's to taste of salt.
27. It's pinch of nutmeg powder.
28. You need 1/2 tsp. of turmeric powder.
29. Prepare 1 tbsp. of red chilli powder.
30. Prepare 1 tbsp. of coriander-cumin powder.
31. It's 1/2 tsp. of garam masala powder.
32. You need 1/2 cup of beaten yogurt.
33. Prepare 1 tsp. of kasuri methi, crushed.
34. You need 1 tsp. of ghee.
35. It's 1 tsp. of kewra water.
36. You need 1 tbsp. of coriander leaves, chopped.

Veg. Nargisi Kofta in Tomato Gravy step by step

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..