Thursday, February 25, 2010
I remember having Nargisi Kofta in a restaurant long time back. And the taste was so amazing that it stayed in my subconscious mind. After a lot of trial and error, finally i could obtain the desired taste in the Nargisi Kofta exactly matched like that of the restaurant. So now here I'm posting this recipe for all you paneer lovers.
Serves: 6, Preparation time: 40 minutes
250 gms Paneer (cottage cheese)
4 tsp Maida
1 big Potato (boiled)
1/2 tsp Salt
6 pods of Garlic
2 tsp Green chilli paste
2 tsp Ginger paste
1 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp Garam Masala
2 tsp Poppy seeds (soaked for 1/2 hrs and ground to paste)
3 tsp Fresh cream
Salt to taste
Mash paneer and sprinkle salt. Seperate 1/3 of the paneer and put 3-4 drops of yellow colour. Mash and mix well. In the balance 2/3 paneer add flour, mashed potato and salt. Make small balls of yellow coloured paneer.
Now flatten the white mashed paneer and stuff the yellow paneer. Smoothen out the koftas with wet hands. Shape of the koftas should be oval. Deep fry to a rich brown colour. Keep it aside.
Make a paste of onion and garlic. Keep it aside. To make tomato puree, boil the tomatoes for 10 minutes on medium flame. Wait till it cools down and throughly blend it in a blender. Keep it aside. Heat oil in a heavy bottomed pan and fry onion garlic paste. Stir a few times. When the onion turns brownish add paste of poppy seeds, keep stirring to prevent it from sticking. Add ginger and green chilli paste now. Stir for 2 minutes. Now adda pinch of haldi, dhaniya and salt. Add the tomato puree and stir for 3-4 minutes till the puree leaves oil. Pour in about 2 cups of water, cover and cook on low flame heat for 6-7 minutes. add fresh cream in the gravy and cook for 2 minutes only. Garnish it with garam masala and coriander leaves.
User comments & tips:
Pour the gravy in the serving bowl, cut the kofta equally into 2 halves so that the yellow paneer is clearly visible.