NARGISI KOFTA

Delightful taste with touch of paneer makes it more soft

Ingredients

• bottle gourd - 1
• paneer grated - 250 gms
• besan - 1 bowl
• onions- 2
• tomatoes- 2
• garlic and ginger
• green chillies -2
• fresh cream or Malai - 1/4 cup
• turmeric powder - 1 tbsp
• chilli powder - 1/2 tbsp
• coriander powder - 1/2 tbsp
• garam masala - 1/2 tbsp
• raisins and cashews - 1/4 cup
• cumin seeds - 1 tbsp
• oil- 3-4 tbsp and fo9r frying
• salt to taste

• Preparation

  1. Grate the bottle gourd in a bowl, add 1 cup of besan in it and mix it well. Add salt in it and leave it for 2 -3 mins. Mix with besan and salt. Keep aside.
  2. Make round balls of besan mixture and in the centre put grated paneer and a raisin in every ball.
  3. Heat oil to fry and fry the balls until golden brown.
  4. In a kadhai, add 1 tbsp of oil and add cumin seeds, garlic and ginger. Now add chopped onions and green chillies in it.
  5. Add masalas and cashews in it then add tomatoes in it, stir till all mix well. Remove from heat and grind the mixture and put back to the kadhai.
  6. Add fresh cream or malai in it and add water if needed. Now add the half cut fried balls in it, let it sit for 2 mins in the gravy.
  7. Now grate paneer on serving plate after pouring the koftas with gravy.