Vegetarian
Paneer Recipes
Kofta Curry
Intermediate
For 4 people

Veg Nargisi Kofta with Paneer & Potato in Rich Mughlai Gravy


Nargisi Kofta is a regal Mughlai dish that combines melt-in-the-mouth paneer and potato koftas with a velvety tomato-cashew gravy sauce, fragrant with whole spices. Fried onions or birista add a deep caramelised note. While the koftas require some patient shaping, the resulting dish is a vegetarian showstopper worth the effort. Serve with rotis or jeera rice for a special meal.

Ingredients

  • For Birista (Fried Onions):

  • Onions (thinly sliced)

    2 large
  • Oil (for deep frying)

    250 mL
  • For Koftas:

  • Paneer

    200 g
  • Potato

    1 large
  • Sunrise Haldi Powder (turmeric powder)

    ¼ tsp
  • Sunrise Jeera Powder (cumin powder)

    ¼ tsp
  • Sunrise Lal Mirch Powder (red chilli powder)

    ¼ tsp
  • Sunrise Kali Mirch Powder (black pepper powder)

    ⅛ tsp
  • Sunrise Chaat Masala

    a pinch
  • Sunrise Dhana Powder (coriander powder)

    ¼ tsp
  • Green chillies (finely chopped)

    2
  • Coriander leaves (finely chopped)

    1 tbsp
  • Ginger (finely chopped)

    1 tsp
  • Garlic (finely chopped)

    1 tsp
  • Besan (gram flour)

    4 tbsp
  • Salt

    to taste
  • Oil (for deep frying)

    500 mL
  • For Gravy:

  • Oil

    1 tbsp
  • Bay leaf

    1
  • Black peppercorns (whole)

    4
  • Cloves

    2
  • Green cardamom

    1
  • Cinnamon stick

    1 inch
  • Sunrise Jeera seeds (cumin seeds)

    1 tsp
  • Ginger-garlic paste

    ½ tsp
  • Tomatoes (pureed)

    3 medium
  • Cashews (soaked and ground to paste)

    10
  • Raisins (soaked and ground to paste)

    10
  • Salt

    to taste
  • Sugar

    a pinch
  • Sunrise Shahi Garam Masala

    a pinch
  • Coriander leaves (chopped)

    for garnish
  • Green chillies (slit)

    for garnish

Sunrise tip: For a richer mouthfeel and appealing colour, add a tablespoon of cream to the gravy just before serving. Mix gently to incorporate.


Steps

Step 1: Prepare the Birista (Fried Onions)

Time: 8 minutes

Heat oil in a kadai or deep pan. Add the sliced onions and fry on medium heat, stirring frequently, until they turn golden brown and crisp. Drain on a paper towel and set aside to cool completely. The onions will crisp up further as they cool.


Step 2: Boil and Mash the Potato

Time: 15 minutes

Boil the potato until fully cooked and tender. Once cool enough to handle, peel and roughly mash the potato. Set aside.


Step 3: Prepare Paneer Kofta Mixture

Time: 5 minutes

In a bowl, crumble the paneer lightly. Add Sunrise Haldi Powder, Sunrise Jeera Powder, Sunrise Lal Mirch Powder, Sunrise Kali Mirch Powder, Sunrise Chaat Masala Powder, Sunrise Dhania Powder, chopped green chillies and salt. Mix and knead well to form a soft dough. Divide into 8 equal portions.


Step 4: Prepare Potato Kofta Mixture

Time: 5 minutes

To the mashed potato, add chopped coriander leaves, prepared birista, chopped ginger, chopped garlic and salt. Knead until well combined. Divide into 8 portions, slightly larger than the paneer portions.


Step 5: Shape the Koftas

Time: 10 minutes

Take one potato portion and flatten it on your palm. Place a paneer portion in the centre. Bring the edges of the potato mixture together to fully encase the paneer filling. Shape into a smooth ball, pressing gently to seal well. Repeat for the remaining portions. Roll each kofta in besan to coat evenly.


Step 6: Fry the Koftas

Time: 12 minutes

Heat oil for deep frying. Once hot, gently slide in the koftas, 3-4 at a time. Fry on medium heat, turning occasionally, until golden brown on all sides. Drain on a paper towel.


Step 7: Prepare the Gravy

Time: 15 minutes

Heat 1 tbsp oil in a pan. Add bay leaf, peppercorns, cloves, cardamom, cinnamon and jeera. Sauté for a few seconds until fragrant. Add ginger-garlic paste and sauté for 30 seconds. Pour in the tomato puree and cook until the oil starts to separate. Add the cashew-raisin paste, salt, sugar and Sunrise Shahi Garam Masala. Mix well and simmer for 5 minutes until slightly thickened.


Step 8: Serve the Nargisi Kofta

Time: 5 minutes

Spoon the gravy onto a serving plate. Slice the koftas in half and arrange them, cut side up, over the gravy. Garnish with chopped coriander leaves and slit green chillies. Serve hot with rotis or jeera rice.


Goes Best With

  • Side Dish: Jeera rice, roti, naan

  • Accompaniment: Kachumber salad, raita