Paneer Nargisi Kofta: A Mughlai Delight with a Twist
Paneer Nargisi Kofta is a royal dish that originated in the Mughal kitchens. While traditionally made with meat, this vegetarian adaptation showcases the versatility of paneer, offering a delightful plant-based twist.
The name “Nargisi” is inspired by the Nargis flower, whose vibrant center the kofta resembles. This exquisite dish not only captures the rich flavors of Mughlai cuisine but also adds a unique vegetarian touch that will impress any palate.
A Glimpse into Mughlai Cuisine
Mughlai cuisine, known for its rich flavors, elaborate cooking techniques, and luxurious ingredients, was developed in the royal kitchens of the Mughal emperors. The key property of Mughal cuisine is the deep browning of ingredients like onions and nuts, which gives a deep, rich flavor to the dishes.
In this Paneer Nargisi Kofta recipe, we follow the traditional Mughlai method of browning the onions and spices to create a creamy, flavorful gravy that complements the soft, succulent paneer koftas.
A Personal Connection
I was introduced to Mughal dishes after relocation to Hyderabad. Mughlai dishes are always reserved when I am visiting any of the Hyderabadi restaurant. The aroma of spices roasting in hot oil, the sizzle of onions turning golden brown, and the rich, creamy gravies were all part of the experience.
This Paneer Nargisi Kofta recipe takes me back to those days, but with a vegetarian twist that makes it accessible to everyone. It’s a dish that I love to serve when I want to create something special, yet comforting.
Ingredient Health Information and Substitutions
Paneer (Cottage Cheese): Paneer is an excellent source of protein and calcium, making it a great choice for vegetarians. It’s also low in carbohydrates, making it suitable for those on a low-carb diet. If you’re looking for a vegan option, you can substitute paneer with tofu, though the texture will be slightly different.
Spices: The turmeric, cumin, and garam masala used in this recipe are not only flavor-packed but also offer health benefits. Turmeric is known for its anti-inflammatory properties, while cumin aids digestion.
Curd (Yogurt): Using hung curd in the gravy adds creaminess without the heaviness of cream. If you prefer, you can substitute with coconut milk for a dairy-free option.
Cooking Tips and Tricks
- Forming the Koftas: When forming the koftas, make sure the paneer is well mashed and mixed. This ensures a smooth texture and prevents them from breaking during frying.
- Frying: Fry the koftas on medium heat to ensure they cook evenly and achieve a beautiful golden color without burning.
- Gravy Consistency: The gravy should be creamy and thick, but not too watery. If it’s too thick, add a little water; if it’s too thin, let it simmer until it reaches the desired consistency.
Serving Suggestions and Pairings
- Paneer Nargisi Kofta is best enjoyed with jeera rice, naan, or chapati.
- The koftas soak up the rich, spiced gravy, making each bite a burst of flavor.
- Pair it with a side of cooling cucumber raita and a crisp salad to balance the richness of the dish.
- This meal is perfect for a special occasion or a cozy dinner at home.
Other Paneer Recipes to consider:
- Dry Chilli Paneer Easy Recipe without Frying
- Malai Paneer Tikka Recipe (मलाई पनीर टिक्का रेसिपी)
- Chole Paneer Pattice (चोले पनीर पेटीस)
Paneer Nargisi Kofta recipe
Ingredients
- 250 grams Cottage Cheese पनीर
- 1 tsp turmeric powder हल्दी
- 1 tsp corn flour मक्के का आटा
- 1/2 tsp cumin seeds जीरा
- 1 tsp coriander powder
- 1/2 tsp cumin powder जीरा पावडर
- 1/2 tsp red chilli powder लाल मीर्च पावडर
- 1 tsp garam masala गरम मसाला
- 1/2 tsp sugar चीनी
- 3 ground onion प्याज
- 1 cup fresh coriander leaves धनीये के पत्ते
- 4 tbsp curd hung curd is preferred (दही बंधा हुआ)
- 2 tbsp oil
- oil for frying (तेल)
- salt to taste (नमक)
Instructions
- Divide paneer (cottage cheese) into 2 portions. Mash with a fork or Grind them.250 grams Cottage Cheese
- Add 1/2 tsp haldi (turmeric powder) to one portion and corn flour to the other portion.1 tsp turmeric powder, 1 tsp corn flour
- Mix salt to taste in both the portions. Form into small yellow balls like the yolk of egg from the first portions and cover with white paneer (cottage cheese).salt
- Deep fry in oil and reserve.oil
- Heat 2 spoon of oil and fry cumin seeds (jeera). Add turmeric powder, coriander powder, cumin powder, red chilli powder, garam masala, ground onions and salt and sugar to taste.1 tsp turmeric powder, 1/2 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chilli powder, 1 tsp garam masala, 3 ground onion, 2 tbsp oil, salt, 1/2 tsp sugar
- Fry till the gravy separates from the oil. Add beaten curd and water if required. Simmer till the gravy is creamy.4 tbsp curd
- Add the koftas just before serving and serve garnished with coriander leaves.1 cup fresh coriander leaves
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