Nargisi Kofta Curry (without mutton)

 Being an Eggetarian, i tried the authentic nargisi gravy with Eggs, paneer and Potato! Check it out!

Ingredients 

(For Kofta)

6 Eggs

200 gm Paneer

3 medium sized boiled potatoes

2 tbsp Cornflour

Salt to taste

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder 

Oil for frying 

( for gravy)

2 Tbsp Oil

1 tsp Jeera

2  Cinnamon Stick(1”)

2-3 cloves

6-7 Black peppercorns

4-5 green cardamom 

2 Onion

3-4 clubs of garlic 

1 inch piece of ginger

2 medium sized tomato

1 Tbsp thick curd

1/2 Tbsp Turmeric Powder

2 Tbsp Coriander powder 

1 Tbsp Kashmiri Chilli Powder

1 tsp Black pepper powder 

1 tsp cumin powder 

1 tsp kasuri methi roasted and crushed

1 cup water

Green coriander for garnishing 

finely sliced almonds 

Procedure 

Grate the paneer, Boiled potatoes in a bowl, add cornflour, add salt turmeric powder and Kashmiri chilli powder. Kneed well. Take one portion, flatten it and roll the boiled egg with the mixture, Deep fry in hot oil, till golden brown. Keep aside

Chop one onion and 3 tomatoes. Heat oil in a pan, add chopped onion, garlic, ginger, fry till golden brown, now add the chopped tomatoes, fry till oil separates, keep aside for cooling.

Add this mix in a blender with curd and make a smooth paste. 

Finely chop the leftover onion. Heat oil in a pan, add whole spices, now fry the onion, once golden brown, add the powdered spices, now add the paste and 1/2 cup water. Add salt and cover the pan with a lid and let it simmer for 2-3 minutes on low flame.

Now add the Koftas, and 1/2 cup water, again put the lid and cook for 2-3 minutes on medium flame, add chopped coriander, crushed kasuri methi and sliced almonds. Serve hot with Naan or Lachcha Paratha.