Nargisi Kofta

Nargisi kofta is an exotic Awadhi dish (Uttar Pradesh in India). It’s not as difficult as it looks or sounds. It is very easy to prepare and we really don’t need too many ingredients for this dish. All these ingredients would be easily available in your kitchen. I prepare this NARGISI KOFTA with all kinds of vegetables or with chicken & eggs.

Ingredients:
For Kofta:
Boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower)		2 cups
Ginger paste		3/4 tsp.
Black pepper powder		1/2 tsp.
Maida (refined flour)		2 tbsp.
Vegetable oil		8-10 tbsp.
Salt to taste
For Gravy:
Boiled onions (paste)		1 cup
Finely chopped tomatoes		1 cup
Vegetable oil		4 tbsp.
Bay leaves		3-4
Ginger paste		1 tsp.
Garlic paste		1 tsp.
Green chilli paste		1/2 tsp.
Coriander powder		1 tsp.
Red chilli powder		1 tsp.
Turmeric Powder		3/4 tsp.
Garam Masala Powder		1 tsp.
Cream		4 tbsp.
Salt to taste
Coriander leaves		for decoration

Method:
1.	Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.	Make into small kofta balls.
3.	Heat oil on 'high'.
4.	Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.
	For Gravy:
1.	Heat oil in pan .
2.	Fry bay leaves for 30 seconds.
3.	Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4.	Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5.	Add appropriate water to the mixture to make thick gravy.
6.	Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7.	Add 2 tbsp. of cream so that the cream flavor blends with gravy.
	5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
	Decorate with the remaining cream and finely chopped coriander leaves.

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