Nargisi Kofta Curry: The Vegetarian Alternative to Egg Curry

India is a country which serves varieties of curry recipes all across, some savoury, some sweet, some tangy, some holding a perfect balance of sweet and savour. In India, rice and wheat are staple food and these curries perfectly pair up with both rice and wheat to enhance their flavours. 

This Nargisi Kofta Curry is a great option to present to the guests as a main course for parties. The vibrant rich gravy of the curry gives a fascinating appeal and the nargisi koftas which are made of paneer provides the soft texture to the kofta. These koftas are mouth-melting because the crumbled paneer adds softness to the taste. The outer layer is coated with soya chunks which adds crunch to the koftas providing a contrast in the texture of soft and crispy. The gravy is made of cashew paste which adds a creamy texture. The crispy koftas covered in creamy curry makes the curry appetizing and the variation in colours give it the look of egg curry.

The best source of protein for vegetarians is considered to be paneer as they are rich in  it, 100 grams of  paneer contains a whopping 83 grams of protein. Paneer strengthens bones and teeth, as they are one of the best sources of calcium. They help in maintaining blood sugar levels. They contain potassium which is good for the heart. Paneer has a decent amount of phosphorus which aids digestion and the rich protein content helps in weight loss. 

Ingredients:

For Kofta

• 250 grams Paneer 
• ¼ tsp Turmeric Powder
• ¼ tsp Red Chilli Powder
• ¼ tsp Salt
• 1 tbsp Raisins chopped
• 4 Cashews chopped
• 4 tbsp Corn Flour
• 4 tbsp Refined Flour
• ¼ tsp Salt 
• ¼ tsp Black pepper crushed
• 1 cup Soya Vadi
• Oil for frying

For Gravy

• 2-3 tbsp Oil 
• 2 Bay Leaves
• 1 inch stick Cinnamon 
• 8 Black peppercorns 
• 1 Black Cardamom
• 3 Cloves
• ¼ tsp Cumin Seeds
• ½ tsp Turmeric Powder
• 1.5 tsp Coriander Powder 
• 1 tbsp Kasoori Methi 
• 200 grams Tomato 
• 1 Green Chilli 
• ½ inch Ginger
• 1 tsp Kashmiri Lal Mirch 
• 10-12 Cashews
• 2 tbsp Melon Seeds 
• 1 tbsp Butter 
• ¾ tbsp Salt
• ¼ tsp Garam Masala 
• Coriander Leaves

Method Of Preparation:

For the Koftas

1. Crumble the paneer and blend it into a jar, divide the blended paneer into two parts
2. Add turmeric, salt, red chill, raisins, cashew in one portion of the divided paneer and mix well (this is the orange-yellow coloured part of the paneer)
3. Take the other portion, add salt and corn flour, mix well (this is the white coloured part of the paneer)
4. Now take a small ball sized white part of paneer and flatten it, stuff the orange yellow coloured part inside and give the koftas an oval shape
5. Make a refined flour slurry adding water
6. Dip the koftas in the slurry and coat it with grinded soya vadis
7. Deep fry the koftas on high-medium flame
8. The koftas are ready after they turn into crispy golden brown colour

For the gravy

1. Heat oil in a pan and add cumin seeds and other whole spices, then add turmeric powder, coriander powder and fenugreek leaves, let it cook for half a minute. 
2. Now add tomato, ginger and chilli paste, cook till the tomatoes and masala gets cooked
3. Add kashmiri red chilli powder and cashew and melon paste, cook for about two minutes
4. Add 1 tablespoon of butter and let it melt 
5. Add salt and garam masala and cover and cook for around 5-6 minutes
6. The gravy is ready to be served

Take out the gravy on a plate and add koftas on it. Sprinkle coriander leaves over it and the Nargisi Koftas are ready to be served with rice or chapati.