Nargisi Kofta In Cashew Kewra Gravy
Nargisi Kofta in a velvety Cashew Kewra Gravy, this is a leveled up main dish to impress this festive season! With soft beetroot nargisi koftas stuffed with figs, dry fruits and paneer, you can’t get better than this!
Ingredients
Gravy Base:
- 2 tsp oil
- 2 cups shallots (onions) , roughly diced
- 1 tbsp melon seeds (magaz)
- 15 pieces cashews
- 3 green chilies
- 1 cup water
- 1 1/2 cup yogurt
Gravy:
- 1 1/2 tbsp oil
- 1 1/2 tbsp ghee
- 1 small mace (javitri)
- 3 cloves
- 1 cardamom
- 1 inch cinnamon sticks
- 1 bay leaves
- 1 black cardamom , only seeds
- 1 tbsp ginger garlic paste
- 2 green chilies , slit
- 2 tsp coriander powder
- 1/2 cup water
- 1 tsp kasoori methi
- 1/4 tsp black pepper
- 1/4 tsp garam masala
- 1/4 tsp cardamom powder
- 1 tsp salt , to taste
- 1 1/2 tsp sugar
- 2 tbsp cream
- 1/4 cup milk
- 1/2 tsp kewra water
Kofta Base:
- 2 tsp oil
- 2 tsp ginger green chili paste
- 3 small beetroot , raw and grated
- 3 medium potatoes , boiled and mashed
- 1 tsp red chili powder
- 1/4 tsp garam masala
- 1/4 tsp black salt
- 1/2 tsp salt , or according to taste
- 2 tbsp peas (optional) , boiled
- 2 slices bread , grinded to make fresh breadcrumbs
- 1 tbsp cornstarch
Kofta Filling:
- 1 tbsp pistachio , finely chopped
- 5 cashews , finely chopped
- 5 almonds , finely chopped
- 3 dried figs , finely chopped
- 1 tbsp paneer , crumbled or 1 tbsp mashed and boiled potato
- 2 tbsp cilantro , finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnishes:
- chili oil
- microgreens
Instructions
Gravy:
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In a pan, heat your oil and add in your onions, melon seeds, cashews, green chilies, and water. Sauté this for 7-8 until the onions are tender.
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Drain and wash the boiled onion mixture and blend it together with yogurt.
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Then, in a pan, heat your oil and ghee. Add in whole spices, ginger garlic paste, and green chilies. Sauté this for 1 to 2 minutes and then add in your water, gravy base, and spices. Simmer the gravy until it comes to a boil. You’ll know the gravy is done when the oil separates on the top. Finish it off with sugar, cream, milk and kewra water.
Koftas:
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To make your koftas, in a pan heat oil and add in ginger and green chili paste, and beets. Sauté it for 5 minutes until all the water in the beetroot evaporates.
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Then add in boiled potatoes, boiled peas, and all the spices. Saute it for 2-3 minutes more, mast everything nicely and take it out on a plate. Let it cool to room temperature so that we can work with it.
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While your beetroot kofta base cools, in a bowl, combine your kofta filling ingredients.
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Once the kofta base is at room temperature, add in cornstarch and breadcrumbs, and mix until well combined. If the kofta dough is too wet, add in cornstarch 1 tsp at a time.
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Now, divide the dough into equal parts (I made 16) and shape them into balls. I used an ice-cream scooper for this so the koftas were of equal size. Grease your hands with oil and flatten the dough with your hands. Then add your kofta filling into the center. Seal the dough around the filling and and roll them into small round balls with the help of your palms. Then, lightly roll the kofta in all purpose flour before frying.
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First make only 1 small kofta and fry it in oil on 350 F or 170 C to make sure that they are not splitting. If the kofta starts splitting then add 1 tsp cornstarch more in the kofta dough.
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Then make the rest of the kofta balls and fry them in oil on medium heat until they are golden brown and crispy.
Serving:
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When you are ready to serve, cut your koftas in half and warm them for 5 mins in an oven or air fryer.
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Then pour hot kofta gravy in your serving bowl. Place kofta pieces in them, and garnish with some chili oil and microgreens. Your Nargisi Kofta In Cashew Kewra Gravy is ready. Enjoy!