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Alright, don’t linger, let’s approach this veg. nargisi kofta in tomato gravy menu with 36 components which are definitely easy to acquire, and we have to process them at the very least through 9 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients of Veg. Nargisi Kofta in Tomato Gravy:

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

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