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.
Sunrise tip: For a richer mouthfeel and appealing colour, add a tablespoon of cream to the gravy just before serving. Mix gently to incorporate.
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.
Time: 15 minutes
Boil the potato until fully cooked and tender. Once cool enough to handle, peel and roughly mash the potato. Set aside.
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.
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.
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.
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.
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.
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.
Side Dish: Jeera rice, roti, naan
Accompaniment: Kachumber salad, raita