Saturday, September 12, 2009

Vegetarian Nargisi Kofta [ Stuffed dumplings in creamy gravy]

The word kofta is derived from Persian kūfta: In Persian, kuftan means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”.
Malai Kofta, vegetable kofta or nargisi kofta are different varieties of kofta made in Indian cuisine/Mughlai cuisine. I’m sharing with you my mom’s very special Vegetarian Nargisi Kofta.

For the Kofta: [Approx 8 Koftas]

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chilies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – ½ tsp
Sugar-1 tsp
Salt as per taste
Oil for frying the koftas
Kofte 2
Kofte 3
For the gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies –2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1tbsp
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Garam masala powder – ½ tsp
Sugar/Honey – 2 tsp.
Salt as per taste

Method: To make Kofta filing

  • In a small bowl add 2 tbsp grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.
To make Koftas:
  • Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it.
  • Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. [Apply little oil on your palms to avoid koftas sticking on your hand].
  • In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color. Drain and keep aside.
To make gravy:
  • Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
  • Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbspn) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
  • Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.
Garnish & Serving suggestions:
  • Garnish with chopped Almonds and cashews.
  • Enjoy with fresh naan, paratha or steamed basmati rice.

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