Special Recipes: Kashmiri Nargisi Kofta

Special Recipes: Kashmiri Nargisi Kofta


 For the koftas

  • 4-5 potatoes, medium-sized
  • 100 g cottage cheese (paneer)
  • 3 tsp cornstarch
  • 2-3 tsp almond, chopped
  • ½ tsp saffron strands
  • oil for deep-frying
  • salt and pepper to taste

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For the gravy

  • 8-10 cashew nuts
  • 3 onions, medium-sized
  • 8-10 garlic cloves
  • ¼ tsp ginger paste
  • 2 green chillies
  • 2 tomatoes, chopped
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ¼ cup fresh cream
  • 3 tsp coriander leaves, chopped
  • salt to taste

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  1. To prepare the koftas, first wash and boil the potatoes. Don’t overcook them. After they’re boiled, peel and grate them.
  2. In the meanwhile, grate the paneer and keep aside.
  3. Add salt and cornstarch to the grated potatoes and make 15-16 balls. Keep the potato balls aside.
  4. Now add the chopped almonds and saffron to the grated paneer. Add salt and pepper to it and make 15-16 balls of this mixture too.
  5. Stuff the paneer balls into the potato balls and cover it well.
  6. Roll these balls in some cornstarch and deep-fry the koftas on medium-high heat till they turn golden in colour.
  7. To prepare the gravy, soak the cashew nuts in warm milk for 15 minutes.
  8. Heat 1 tsp oil in a pan. Add the chopped onion and sauté till it turns translucent. Add garlic, ginger paste, green chillies and tomatoes and cook.
  9. Take it off the heat and let it cool. Add the soaked cashew nuts to this mixture and grind it to a fine paste.
  10. Heat 2 tsp oil in a pan. Add the onion-cashew paste to it and cook till the water evaporates.
  11. Add all the dry spices and cook for 5-6 minutes. Then add a little water and bring it to a boil.
  12. Allow it to simmer for 5-6 minutes on low heat before taking it off the heat. Stir in the fresh cream and garam masala.
  13. Now arrange the koftas on a dish and pour the gravy on it. Garnish with fresh cream and coriander leaves and serve.

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