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Veg. Nargisi Kofta in Tomato Gravy
Veg. Nargisi Kofta in Tomato Gravy

Before you jump to Veg. Nargisi Kofta in Tomato Gravy recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active contribution. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.

A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not that difficult. A lot of it truly is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to veg. nargisi kofta in tomato gravy recipe. To cook veg. nargisi kofta in tomato gravy you need 36 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Veg. Nargisi Kofta in Tomato Gravy:
  1. Take Kofta -
  2. Take soya granules, soaked in lukewarm water for 15 minutes & drained
  3. Get kabuli chana (white chickpeas), soaked overnight & boiled
  4. Use ginger-garlic paste
  5. Take fried onion
  6. Use green chilies, finely chopped
  7. Prepare oats powder
  8. Prepare roasted chickpea flour
  9. Take salt
  10. Provide turmeric powder
  11. You need coriander-cumin powder
  12. Use chilli powder
  13. You need garam masala powder
  14. Prepare ghee
  15. Use gms. paneer, mashed
  16. Use thick yoghurt
  17. Take turmeric powder & salt
  18. Provide extra roasted chickpea flour / plain flour / cornflour
  19. Use oil to deep fry
  20. Prepare Gravy -
  21. Prepare oil
  22. Use onion, roughly chopped
  23. Get " ginger
  24. You need garlic cloves
  25. Provide tomatoes, roughly chopped
  26. Get salt
  27. You need nutmeg powder
  28. Provide turmeric powder
  29. Get red chilli powder
  30. Use coriander-cumin powder
  31. You need garam masala powder
  32. Prepare beaten yogurt
  33. Provide kasuri methi, crushed
  34. Use ghee
  35. Provide kewra water
  36. Get coriander leaves, chopped
Steps to make Veg. Nargisi Kofta in Tomato Gravy:
  1. Kofta - In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions.
  2. Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.
  3. Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside.
  4. For the outer covering, take one portion of the soya-chickpea mix - and give a flat round shape. Place the egg shaped paneer ball in the centre and bring all the edges together to cover it completely.
  5. Dust with the chickpea flour. Deep fry them to a golden colour. Drain on a kitchen towel.
  6. For the gravy - Heat 3 tbsp. oil. Add all the dry spices & saute for a few seconds.
  7. Add the ground paste and simmer for 2-3 minutes.
  8. Add the yoghurt and kasuri methi. Continue to simmer till the - oil separates. Switch off the flame & add ghee and kewra water.
  9. Transfer the gravy to a serving dish. Cut the koftas lengthwise into half and place them over the gravy. Garnish with coriander leaves and serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice or any Indian flat bread.

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