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Paneer Nargisi Kofta

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Paneer Nargisi Kofta Recipe, How To Make Paneer Nargisi Kofta Recipe

Paneer nargisi kofta is snack recipe. It is very delicious and can be served with any chutney.

Recipe of Paneer Butter Masala is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and Paneer Butter Masala recipe perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried o... Read More..

About Recipe

How to make PANEER NARGISI KOFTA

(89 ratings)
4 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
PANEER NARGISI KOFTA
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 2 persons
Published date : February 18, 2019


Ingredients used in PANEER NARGISI KOFTA
• Soya chunks - 1 cup.
• Kidney beans - 1 cup.
• Onions(chopped) - 1 numbers.
• Salt - to taste.
• Garam masala - 1/4 tea spoon.
• Red chili powder - 1 tea spoon.
• Green chillies(chopped) - 1 number.
• Mint leaves - 1/4 bunch.
• Paneer(grated) - ½ cup.
• Cheese(grated) - 1/4 cup.
• Hunk yogurt - 1 tablespoon.
• Oil - to fry.
• Saffron water - 1 pinch.
Method:
  • Soak soya chunks in boiling water for 5 minutes and squeeze water and keep aside.
  • Take a blender and add soaked kidney beans, soya chunks and blend into a paste.
  • Transfer into a bowl and add onions, salt, garam masala, red chili powder, green chilies, mint leaves and mix nicely.
  • Divide into 2 dumpling and give them a flat round shape.
  • Take a plate and add paneer, cheese, hunk yogurt and mix nicely, later divided into 3 dumplings.
  • In one portion add saffron water and mix it, later make 2 small dumpling.
  • Take 2 dumpling without saffron and make flat round shape.
  • Stuff saffron mixed ball in center and give the shape of an egg, later again stuff this in the center of flat shape mixture of kidney and soya chunks and give the shape of kofta.
  • Heat oil in a pan and deep fry koftas.

Now paneer and nargisi koftas are ready to serve with any chutney.






Cooking with images





Articles


Recipe of Paneer Butter Masala is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and Paneer Butter Masala recipe perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried or raw paneer pieces plus the gravy made from tomato has Makhan, refers butter or cream in Hindi. It pairs appropriately with Indian flat breads like Naan, roti, paratha and also rice. It is a delicious food so certainly heavy to the calories so that it is suitable mainly for special occasions, celebrations, gathering instead of daily use.

 Paneer butter gravy is made using tomato puree, onion paste, cashew paste, and few essential Indian spices. Though, it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.

 Paneer butter curry is actually the vegetarian form of butter chicken. It is the exact same gravy but the chicken is substituted for paneer- Indian cottage cheese. Paneer Makhani goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Butter Masala and a might be a few more.

How you can make paneer:

 Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

 Milk for Paneer:

 Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

 Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is ready available.

 Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.



 

Comments & Reviews

 

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Recent comments

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Sofia Ahmed Posted on Fri Jun 26 2015

Interesting receipe ?

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h.s bajwa Posted on Thu Jul 02 2015

good recipe thanx...for sharing?

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Likhith Kumar Posted on Mon Jul 13 2015

Vsvchef faftafat chutniesX?

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rahul dave Posted on Fri Aug 07 2015

Excellent dish?

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