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Nargisi Kofta

Prep Time:

10 Min.

Cook Time:

40 Minutes


4 Servings



About the Recipe

This popular Kofta recipe creates delicious dumplings, perfect for soaking up all the velvety sauce. Deep fried/Air Fried balls (koftas) made with potato and paneer/any meat are dunked in a creamy spiced velvety smooth curry.


For Prepration of Vegetable Kofta: (Makes 30-35 small Kofta's) :

  • 1 large potato boiled mashed/grated or 2 small

  • ¾ cup caulifower florets

  • ½ cup diced carrots

  • ½ cup green peas

  • ½ cup corn

  • 2 green chillies finely chopped, adjust to taste

  • handful of coriander leaves finely chopped

  • 1-2 slice of bread

  • 2 tablespoon of cornflour or as needed

  • Oil for frying

  • ½ tablespoon SPICEBAY® coriander powder

  • 1 teaspoon SPICEBAY® Red chilli powder

  • 1 teaspoon SPICEBAY® cumin  powder

  • 1 teaspoon dry mango amchur powder

  • 1 teaspoon chaat masala

  • 1 teaspoon SPICEBAY® Nargisi Kofta masala or as per  taste

  • salt and pepper as per taste

For curry:

  • 2 tablespoon oil

  • 1 inch piece ginger grated/minced

  • 4 -5 cloves garlic finely chopped/minced

  • 2 small onion finely chopped

  • 2 tomatoes pureed

  • ¼ to ½ cup cream

  • 1 teaspoon SPICEBAY® cumin seeds 

  • ¼ teaspoon SPICEBAY® turmeric powder

  • 1 tablespoon SPICEBAY® coriander powder

  • 1 teaspoon SPICEBAY® Red chilli powder

  • 1 teaspoon SPICEBAY® cumin powder

  • ½ teaspoon dry mango/amchur powder 

  • 1 teaspoon SPICEBAY® Nargisi Kofta masala

  • 1 tablespoon dry fenugreek leaves kasoori methi

  • salt to taste


Preparation to Make the Kofta's:

Step 1

In a food processor add the cauliflower, carrots, corn, peas and pulse to get a grated like consistency. Remove this mixture into a bowl.

Step 2

To this add the mashed/grated boiled potato, green chilli,coriander leaves and all the dry spices, salt pepper. Give it a quick stir.

Step 3

Sprinkle some water (not too much just a little to wet the bread) on the bread and crush it, add this to the mixture along with cornflour.

Step 4

Add a tablespoon of cornflour at a time and add as much required to bind the mixture. Mix everything well.

Step 5

Now make small balls of this mixture and keep aside.

Step 6

Add the kofta's in small batches. Once golden brown flip and let the other side cook and get the golden brown color.

To make the Curry:

Step 1

In a vessel heat oil and once hot add cumin seeds.

Step 2

Add the ginger garlic and onions. Saute till the onions are golden brown.

Step 3

Then add the pureed tomatoes salt and turmeric. Mix well and cover and cook on medium flame until the mixture thickens.

Step 4

Once the tomato mixture thicken add the dry spice powders - coriander, cumin, red chilli, dry mango and SPICEBAY® Nargisi Kofta masala.

Step 5

Mix well and cook till the mixture starts leaving some oil from the sides (approximately 2 mins). Then add a cup of water, mix and cook for about 5 minutes.

Step 6

Crush the fenugreek leaves between your palms and then add to the curry.

Step 7

Simmer for 5 mins. Then lower the gas and add cream slowly and keep mixing.

Step 8

Bring to a boil. That's it our Curry is ready. When ready to serve add the warm kofta's to the gravy and give it a quick mix.

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