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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 achieve that.

The ingredients needed to cook Veg. Nargisi Kofta in Tomato Gravy:

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