Veg

Restaurant style Nargisi Paneer Kofta

nargisi paneer kofta is an exotic vegetarian dish you can enjoy for your home party with your family and friends .you can also make non-veg version using the minced meat for your kofta.nargesi paneer kofta very simple to make but it takes little more time to prepare.in this post I will give you full step by step method to prepare the dish.

Nargisi Paneer Kofta

INGREDIENTS FOR KOFTAS

  • 100 gms grated paneer.
  • 1 cup kidney beans.
  • 100 gms cheese.
  • 1 cup curd.
  • 1 cup soya.
  • 2 green chilies chopped.
  • 1 medium size chopped onion.
  • chopped fresh coriander leaves.
  • 1 tsp grated ginger.
  • black pepper.
  • 1tsp cumin seed.
  • chopped fresh mint leaves
  • salt to taste.

INGREDIENTS FOR CURRY.

  • 2 Small size onion finely sliced.
  • 2 garlic flakes.
  • 3 chopped tomatoes.
  • sliced ginger.
  • 1/4 teaspoon amchoor
  • 1/2 teaspoon red chili powder.
  • 1/2 teaspoon cumin seed powder.
  • 1 loung (cloves).
  • 1/2 teaspoon dry spices powder (garam masala).
  • fresh cream.

METHOD

  • In the grinder add soaked and boiled rajma(kidney beans) in this add soya chunks which are soaked in water.
  • grind both of them make the mixture nice and soft little bit of moist.
  • put the mixture in the bowl and chopped onion(for crunchiness), salt,garam masla powder , chopped green chili, green chili powder, and chopped mint leaves and mix it .and keep the mixture aside.
  • In a bowl take grated paneer, cheese, and yogurt mix it well and make small balls.
  • take one ball and add some saffron color.
  • put this saffron color ball into other panner cheese ball and make it like an egg.
  • next, make 4 big balls of soya beans.flatten each ball. know put the panner ball and try to cover it once it coated it properly.
  • deep fry the ball one at a time. and keep it aside.
  • In a grinder put chopped onion, ginger, garlic, green chili and tomatoes and prepare the paste.
  • take the pan add 3 tbsp oil heat in low flame and add above paste cook till paste become little dry.
  • add crushed cumin seed (jeera),garam masla, red chilli powder ,amchoor and laung and cook for more 2 minutes.
  • next,add 2 cups of water and cook in medium flame for more 2 minutes add salt and simmer it.
  • add crushed cumin seed, chopped coriander and chhoti illaichi and simmer it on a low flame for 4/5 minutes.
  • In a serving dish take the gravy add koftas. form top adds fresh cream and coriander leaves.

NOTE

  • For keeping paneer fresh for a long time keep panner in a bowl filled with water.
  • if you preparing you paneer in a home do not squeeze the paneer completely it will make your paneer taste dry.
  • heat you paneer pieces properly this will make paneer soft.so at the time of serving you can slowly heat the paneer masala on low heat also.
  • while cooking tikkas and tandoori paneer dish add 1tbsp of cornflour or besan this will make marinate stick properly to the paneer.
  • never deep fry paneer in low heated oil it will stick to the bottom of the pan or kadhai.
  • few days old paneers do not appear hard .but when paneer stale it loses its softness.