Nargisi Kofta Curry - a decadent delight.... | Side dish for Rotis | North Indian Gravy

There's something about Mughlai Dishes - Anjeer Halwa, Cabbage Channadal Kofta, Malai Kofta, Galouti Kebab, Nawabi Biryani ---- all these give you so much happiness even when you talk about them, and the tastebuds do a happy dance when you savour them. Thanks to the new vegetarian wave that's swept our country, most of these meat-based dishes have been converted to vegetarian, even vegan options. 

One such dish is today's Nargisi Kofta Curry - which imitates the egg curry of Mughlai cuisine. I adapted this from Vaishali's recipe, making slight changes along the way.

An ardent paneer lover, my daughter asked me to make this twice in a week - and she loved it both the times. Its richness blew us away, and I promise this would be the star of the Diwali party when you make it at home. Team it with Wholewheat Kalonji naan and it would blow your mind away. Sending this across to BM #45 under Side Dishes for Rotis theme. Stay tuned on what other 2 dishes are coming your way this week..

Prep time : 20 mins | Cook time : 20 mins | Serves : 4

Ingredients:

Koftas:

• Paneer - 200 gms
• Bread slices - 4 nos (divided use) or use 3/4 cup fresh bread crumbs
• Oil - to deep fry the koftas
• Saffron strands - few (soaked in hot milk)
• Salt - to taste

Filling :

• Raisins and nuts - 4 TBSP
• Grated ginger - 1 tsp
• Coriander leaves - 1 tsp
• Mint leaves - 1/2 tsp

Gravy:

• Fried Onions - 1 cup (I simply replaced with sauteed onions)
• Tomatoes - 4 large
• Dhania / coriander powder - 1 TBSP
• Jeera powder - 1/2 TBSP
• Garam Masala - 1/2 TBSP
• Red chilli powder - 1/2 TBSP
• Green onions - 2 large (minced)
• Cashewnuts / pumpkin seeds - 2 handfuls (soaked in warm water)
• Turmeric - 1/2 tsp
• Raw onions - 1 large
• Poppy seeds - 1/2 tsp (also soaked in warm water)
• Salt - to taste

Method:

(a) To Make the koftas:

Grate panner and gently mash it with the heel of your palm. Add 1/2 of the bread crumbs (or trimmed bread slices) and mash gently to a smooth mixture. Add a pinch of salt and mix lightly. Now to about 1/3 of the paneer mixture, add the milk soaked saffron. Mix well. Keep aside.

Make 8 equal portions of this 'yellow' panner. 

Mix the ingredients of the filling (nuts, mint, ginger, coriander leaves)

Fill 1/4 tsp of this filling in the yellow panner and make small balls

Wash your hands and mash the remaining paneer again. Check for salt. Divide this too into 8 portions. Spread one portion of the white panner into a disc of 4 inch diameter, Place the stuffed yellow panner ball and gently close into a ball / oblong roundel. Repeat for remaining paneer till you have all koftas ready.

Keep oil for heating (you may also use ebelskiver / paniyaram pan for frying : which I did the next time I made this dish). Roll these koftas very gently in the remaining bread crumbs and fry till golden brown. Drain on absorbent paper (please note the koftas are very delicate , so handle them with care and make to fry in batches, not more than 3 at a time)

(B) to make the gravy:

Grind together sauteed onions, tomatoes into a smooth paste - paste 1 

Grind cashew nuts,poppy seeds, onions to a smooth paste - paste 2

In a pan, heat oil, saute the paste 1 for few mins, then add paste 2, dry masala powders one by one and simmer on low flame till you get a thickish gravy. 

(C) To serve:

Place all the koftas in a serving dish. Gently spoon the gravy over the koftas, do not mix. Serve warm with rotis or phulkas