Veg Nargisi Kofta Curry Recipe

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Veg Nargisi Kofta Curry

Nargisi koftas refer to the well-known Mughal dish of hard boiled eggs covered with minced meat and deep fried. They are then served in a cream-based gravy. The vegetarian version makes use of potatoes and paneer to make mock-boiled eggs.

Course Main Course
Cuisine Mughlai
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 280 kcal
Author Anju Bhagnari


For Koftas

  • 50 grams Paneer (grated)
  • 1 large Potato (boiled and grated)
  • ¼ teaspoon Turmeric Powder
  • Salt to taste
  • 20 grams Corn Flour
  • 20 grams Breadcrumbs (toasted)

To prepare slurry

  • 10 grams Corn Flour
  • 10 grams Maize Flour
  • 1 teaspoon Oil
  • Salt to taste
  • 40 ml Water

For gravy

  • 2 Onions (boiled and ground to a paste)
  • 2 medium-sized Tomatoes (blanched and pureed)
  • 2 Green Chillies (de-seeded and chopped finely)
  • 1 teaspoon Ginger-Garlic Paste
  • 8 Cashew Nuts
  • 1 tablespoon Khus Khus
  • 1 tablespoon Melon Seeds
  • 30 ml Milk
  • ½ teaspoon Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Garam Masala Powder
  • 5 Cloves
  • 5 Black Peppercorns
  • 1 Cinnamon stick
  • Salt to taste
  • 1 tablespoon Fresh Cream

To garnish

  • 1 teaspoon Fresh Coriander Leaves (chopped finely)
  • Oil as needed
  • Water as needed


  1. Warm the milk and soak the cashew nuts, khus khus and the melon seeds for a minimum of 30 minutes.
  2. Grind to a smooth paste and keep aside.

  3. Mix together the slurry ingredients like corn flour, maize flour, oil, salt, and water.

  4. Whisk to a smooth paste and keep aside.

  5. For the inner stuffing of koftas, take the grated paneer and season with little salt.

  6. Add ¼ teaspoon turmeric powder and 1 heaped teaspoon cornflour.

  7. Mix it well and make small equal sized balls from the mixture.

  8. For the outer covering of koftas, take the grated potatoes and season with little salt.

  9. Add 1 heaped tablespoon of cornflour and mix well.

  10. Divide into big, round balls, little bigger than lemons.

  11. Make a cavity in the center of each ball and stuff in the paneer balls.

  12. Cover it with the potato mixture well and smoothen to round ball.

  13. Now, gently roll it to an oval shape, just like eggs.

  14. Ready all the koftas similarly.

  15. Heat 2 cups oil in a thick bottom pan on medium flame.
  16. Dip each kofta first in the slurry and then coat with the toasted breadcrumbs.
  17. Slide a couple of the koftas in the hot oil in one go and deep fry till they turn into golden brown.

  18. Fry all the koftas in the same way.

  19. Keep them aside till the gravy is prepared.

  20. To make the gravy, heat a thick bottom pan on low flame.

  21. Add 2 tablespoons of oil.

  22. Add all the masalas like cloves, black peppercorns, cinnamon and the ginger-garlic paste.

  23. Cook till the raw smell of the ginger-garlic paste goes away.

  24. Add the boiled onion paste and chopped green chillies.

  25. Stir fry till it changes color.

  26. Now, add the tomato puree.

  27. Again cook till the tomato puree darkens in color and looks well cooked.

  28. Now, add the prepared cashew nuts paste.

  29. Stir-fry for about 5 minutes.

  30. Season with salt, turmeric powder, red chilli powder and the garam masala powder.

  31. Add water as per the preferred gravy consistency and simmer with a lid on for 10 minutes.

  32. Lastly, add fresh cream and shut off the flame.

  33. To serve, place the gravy in individual serving bowls and add the koftas.
  34. Garnish with the chopped coriander leaves.
  35. Serve with boiled rice and/or ghee phulkas. Do not add the koftas to the gravy and boil as they might break. Better to heat the gravy and add the koftas directly in the serving bowls.

Nutrition Facts
Veg Nargisi Kofta Curry
Amount Per Serving
Calories 280
* Percent Daily Values are based on a 2000 calorie diet.


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