Nargisi Kofta Curry

Mughlai Cuisine is one of the most popular cuisines in the Indian subcontinent. It's origin can be found back in Mughal empire where exotic dishes were prepared in the royal kitchens. Many of the dishes in Indian cuisine are influenced by their imperial cooking style.

Mughlai food is known for its richness. It is famous for the generous use of ground spices, nuts and dry fruits which make the dish quite spicy and give it a very unique aroma. The rich flavors and the exotic aroma are so tempting that can make any food loving person carve for more. 

The name of the dishes in this cuisine are so alluring that they invite you to try them out at least once. Whether its Biryani, Kofta, Korma, Shorba, Nihari, Haleem or Kebabs we love them all and usually end up licking our fingers. A huge thanks to the Mughal dynasty who introduced us to the special ingredients and techniques used in this form of cooking. 

We both are huge fans of Mughlai Cuisine and that's the reason our Sunday's are incomplete without Biryani and Shorba. I have already posted few recipes from this cuisine; you may check them out:

• Chicken BIryani
• Chicken Shami Kebab
• Kashmili Pulao (A fusion of Kashmiri and Bengali cuisine)

Today I'm again posting a delicacy from this cuisine which is Nargisi Kofta Curry. The term "Nargisi" is derived from the word "Nargis" which refers to "Narcissus"; a winter flower which has a yellow center with white petals around it just like a boiled egg. These koftas are hard boiled eggs coated with minced meat and then cooked in a gravy. When you cut the kofta it resembles the Nargis flower. There are two parts in making this recipe firstly making the koftas and then the sauce. The sauce can be a simple tomato based gravy or a Makhni sauce which enhances the flavors of these koftas. I prefer tomato based gravy over Makhni gravy to keep flavors intact yet adding a subtle richness to the gravy.

So let's start preparing this exotic dish:

Ingredients:

For Koftas:

1. Minced Chicken (or meat of your choice): 1 lb
2. Hard boiled eggs: 4
3. Onions (chopped): 1/2 cup
4. Ginger-Garlic paste: 1 tbsp
5. Turmeric powder: 1/2 tsp
6. Red Chili powder: 1/2 tsp
7. Cumin powder: 1/2 tsp
8. Coriander powder: 1/2 tsp
9. Garam Masala powder: 1/2 tsp
10. Cilantro (chopped): 1/4 cup
11. Mint (chopped): 1/4 cup
12. Green Chilies (chopped): 2
13. Salt: to taste
14. Oil: for frying koftas

For Gravy:

1. Onion paste: 1 cup
2. Ginger-Garlic paste: 1 tbsp
3. Whole Garam Masala (green cardamoms, black cardamoms, peppers, cloves, bay leaf, mace, cinnamon) 
3. Tomato puree: 1 cup
4. Cashew paste: 1/4 cup
5. Turmeric powder: 1/2 tsp
6. Red Chili powder: 1/2 tsp
7. Cumin powder: 1/2 tsp
8. Coriander powder: 1/2 tsp
9. Garam Masala powder: 1/2 tsp
10. Salt to taste
11. Kewra Water: 1 tbsp
12. Ghee: 1 and 1/2 tbsp
13. Oil as required
14. Cilantro for garnishing

Method:

For making koftas:

1. In a bowl take the chicken mince and add chopped onions, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, chopped cilantro, chopped mint, chopped green chilies and salt. Mix all the ingredients together until well combined.

2. Take the boiled egg and coat it with this mixture of minced chicken, smooth it with your hands to form an even coating around the egg. The egg should be completely covered. Repeat the process for the rest of the eggs.

3. Heat oil on medium flame for deep frying. When the oil is hot enough fry the koftas on low-medium heat until it gets a nice golden color.

4. Take them out on a plate lined with paper towel. Keep them aside.

For making the gravy:

1. Heat oil in a separate pan and add the whole garam masala. Let them crackle but take care not to burn them.

2. Add in the onion paste and fry until golden brown. At this point add the ginger-garlic paste and again fry it for a minute.

3. Now it's time to add the tomato puree, cover the lid and cook the mixture for 2 minutes. At this point you will see the oil starts separating. Add the cashew paste and cook the mixture for a minute.

4. Add the dry spices turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder and salt.

5. Add a cup of water, cover the lid and let the gravy cook for 2-3 minutes. Open the lid add the fried koftas, ghee and kewra water. Cover the lid and let it cook for just a minute on low heat. Turn off the heat.

6. Garnish your Nargisi Kofta Curry with cilantro and cream. Enjoy with rice, naan or chapati.

Note:

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Kashmili Pulao....A Fusion of Kashmiri and Bengali Cuisine

You might be wondering there's a typo in my recipe name but no there isn't and today's recipe name is "Kashmili Pulao". In India we have lot of diversity in art, culture, literature, religion and this so the food.

Indian food is also diversified not only by taste and look but also how it is cooked. In India each new wave of civilization have brought their own culinary practices. Like Indian culture our food is also influenced by various civilizations and each one of them has their equal contribution in making Indian food at its best and renowned.

India has 29 states and each state has its own culinary practices. Today I'm going to present a very interesting fusion of Kashmiri and Bengali Cuisine. Kashmir aka "Heaven on Earth" forms the crown of India on the other hand Bengal aka "Cultural Capital of India" is located in the eastern part. Kashmiri Cuisine has a strong reflection of flavors from Central Asia. The staple diet of every Kashmiri includes rice which can be found abundantly in the beautiful valley and their main course revolves around  it. Whereas people living in the eastern part of India particularly West Bengal loves to eat fish and rice.

Today I decided to combine two very popular dishes: Kashmiri Yakhni Pulao (a very popular dish of Kashmiri cuisine prepared with rice and meat stock) and Bengali Mishti Pulao (a flavorful, sweet and aromatic rice dish).

I adopted the recipe of Bengali Mishti Pulao from my Mother-In-Law who is one of the finest cooks I know. She can do number of variations in a simple pulao and each time it tastes different. This is my take on her recipe but with a twist.

Ingredients:

For Chicken Stock:

1. Chicken: 1 lb

2. Garlic: 2-3 cloves

3. Ginger: 1 inch piece

4. Black Cardamoms: 2-3

5. Green Cardamoms: 4-5

6. Black Peppercorns: 5-6

7. Shah Jeera (Black Cumin): 1 tbsp
8. Mace (Javitri): 1 floret 

9. Bay Leaf: 2

10. Cloves: 4-5

11. Cinnamon: 1 (1 inch stick)

12. Water: 3 cups

13. Salt to taste

For Pulao:

1. Basmati Rice: 1 1/2 cup

2. Onions (finely sliced): 1/2 cup

3. Black Cardamoms: 2-3

4. Green Cardamoms: 4-5

5. Black Peppercorns: 5-6

6. Shah Jeera (Black Cumin): 1 tbsp

7. Bay Leaf: 2

8. Cloves: 4-5
9. Mace (Javitri): 1 floret

10. Cinnamon: 1 (1 inch stick)

11. Saffron strands: 1 pinch

12. Warm Milk: 1/4 cup

13. Ghee (clarified butter): 2 tbsp

14. Dry fruits of your choice (cashew nuts, raisins, almonds)

15. Salt to taste

16. Sugar to taste

17. Oil as required

Method:

1. Wash and soak the basmati rice in water for half an hour.

2. Take warm milk in a small bowl and soak the saffron strands. Keep it aside.

3. In a heavy bottomed pan take all the ingredients mentioned under "For Chicken Stock" and cook it on medium heat for 30 mins. Strain the stock through a strainer. It should be 

2 1/2 cups (add water if required)

4. Heat oil in a heavy bottomed pan on medium heat and fry the sliced onions till they get golden and crisp. Take them out on a plate lined with paper towel to soak the excess oil.

5. Gently stir fry the dry fruits in the pan for a minute and keep it aside.

6. In the same pan add ghee (clarified butter). Let it melt and then add in the black cardamoms, green cardamoms, black peppercorns, shah jeera, bay leaf, cloves and cinnamon. Let them release their fragrance but take care not to burn them. 

7. Add the soaked rice and stir it gently ensuring it doesn't break. Now its time to add the chicken stock, salt and sugar. 

8. Bring it to boil. Cover and cook till the rice is almost done.

9. Open the lid and add the dry fruits, saffron milk and fried onions. Cook on dum for another 8-10 mins.

10. Serve with the curry of your choice.

Note:

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Kadhai Paneer

Kadhai Paneer.......one of the simplest Paneer recipes. The name itself is self-explanatory Kadhai means "Wok" in English (not the Chinese one) which is thick, round, deep cooking pan used in Indian kitchens and Paneer is "Cottage Cheese". It is very quick and easy stir fried dish which is made in "Kadhai" and that's how the name is derived. 

Kadhai preparations are generally tomato based dry curries flavored with various spices and kasuri methi. This mild spicy and crunchy dish is full of flavors. Roasted and coarsely ground spices gives a nice aroma and bell peppers (capsicum) gives the crunchiness.

Here's the recipe:

Ingredients:

For Kadhai Masala:

1. Coriander seeds: 2 tbsp

2. Fennel Seeds: 1 tbsp

3. Cumin Seeds: 1 tbsp

4. Green Cardamoms: 4-5

5. Black Cardamoms: 2-3

6. Black Peppercorns: 1 tbsp

7. Kashmiri Red chilies (whole): 2

For Kadhai Paneer:

1. Paneer (Cottage Cheese): 250 gms (cubed)

2. Red Bell Pepper (cubed): 1/2 cup

3. Green Bell Pepper (cubed): 1/2 cup

4. Onion (cubed): 1/2 cup

5. Onions (finely chopped): 1/2 cup

6. Tomatoes (finely chopped): 3 (medium sized)

7. Ginger-Garlic paste: 1 tbsp

8. Kashmiri Red chili powder: 1 tbsp

9. Turmeric Powder: 1 tbsp

10. Kasuri Methi: 1 tbsp

11. Salt to taste

12. Oil for cooking

13. Ginger Juliennes (for garnishing): 1/2 tbsp 

Method:

1. Dry roast the ingredients mentioned under "Kadhai Masala" and coarsely ground it. Keep it aside.

2. Heat 1 tbsp oil in a kadhai (wok) or pan on medium heat. When the oil is hot enough fry the paneer cubes for 2-3 mins or till they get a nice golden color. Do not overcook the panner.

3. Take out  the paneer cubes and dip them in warm water with a tbsp of salt. This will keep them soft.

4. Add another tbsp of oil and fry the red bell peppers, green bell peppers and onions on high heat for 1-2 mins. As soon as the veggies get a brown color take them out of the pan. They should still retain their crunchiness.

5. In the same pan add more oil if needed. Add the chopped onions and fry them till they become translucent. Add ginger-garlic paste and fry it till the raw smell disappear.

6. Now add finely chopped tomatoes. Cover and cook till the tomatoes get soft and pulpy. Add the freshly ground "Kadhai Masala", salt, turmeric powder, kashmiri red chili powder and kasuri methi. Cook till the masalas are well cooked and it oozes oil

7. Take out the paneer cubes from water and add it to the masala mixture. Coat them nicely with the mixture. Add few tbsps of water, cover and cook for another 3-4 mins.

8. Add the fried bell peppers and onion cubes. Mix them gently. Check the seasoning and adjust accordingly.

9. Take out the "Kadhai Paneer" on your serving plate and garnish it with julienned ginger. Serve it with chapati, naan or paratha.

 

Note:

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Garlic Naan......Garlic Flavored Yeast Free Indian Flat Bread

Naan.......A flat Indian Bread which doesn't need much introduction. It is appreciated all over the world. A meal in an Indian restaurant is incomplete without having "Naan" in it. A Naan is an oval-shaped, soft, pillow-like bread which is brushed with butter and pairs well with every Veg and Non-Veg curries . 

Traditionally, Naans are prepared in Tandoor (Clay Oven) on extremely high temperature. Since I don't have that kind of oven I make it in my conventional oven. It can also be made on a stove-top or skillet. There are many variations of Naan. You can flavor it with whatever herb you want and stuff it with your choice of vegetable or meat.  

I always thought making Naan at home is impossible. The texture and taste we get in the restaurant is impossible to replicate. But then one fine day I made "Paneer Makhani" and was thinking it would taste great with "Garlic Naan". It was then I experimented with the recipe of Naan and was quite amazed with the result. 

So let's dig deep into the recipe:

Ingredients:

1. All purpose flour (Maida): 4 cups

2. Yogurt: 2 cups

3. Baking Powder: 1 and 1/2 tsp

4. Baking Soda: 1 tsp

5. Sugar: 1 tbsp

6. Salt to taste

7. Garlic (finely chopped): 5-6 cloves

8. Cilantro (finely chopped): handful

9. Butter: for brushing

10. Warm Milk: for kneading

Method:

1. In a large bowl sift all purpose flour, baking powder, baking soda, sugar and salt. 

2. Add yogurt and stir well with a wooden spatula until the dough comes together. Knead the dough well with your hands by adding few drops of warm milk at a time.

3. Keep kneading until the dough leaves the sides of the bowl. It should be sticky but will form a soft ball.

4. Cover the dough with a damp towel and let it sit in a warm place for at least 2-3 hours or until it gets double in volume.

5. Preheat the oven to 475 F or 250 C.

6. Once the dough gets double in volume punch it down and divide it into equal sized round balls. Dust your work surface with little bit of flour and with the help of your rolling pin roll out each ball into an oval shape. It should be 5-6 inches long and thick enough.

8.  Sprinkle some chopped garlic and chopped cilantro and press it with light hands. This will help the garlic and cilantro to stick to the Naan.

9. Place each Naan on a greased or parchment paper lined baking tray. Brush it with melted butter and put it  in the oven for 3 mins or until you see some bubbles on the Naan.

10. Flip the Naan, brush with melted butter and again bake it for 1-2 mins.

11. Repeat the same process with the remaining balls. Serve hot with curry of your choice.

Note:

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Achari Aaloo.....Pickle Flavored Potatoes

Achari Aaloo.........Aaloo or Potato is very versatile root vegetable which fits into any curry you make. When it comes to Indian cuisine you can see generous use of potatoes. That's why there are so many recipes made with Aaloo whether its Dum Aaloo, Jeera Aaloo, Aaloo Paratha, Samosa and the list is never ending. There's a secret about Bengali's.....they can't imagine their Chicken or Mutton Curries without potatoes........Sssshhhhh

Somehow, I don't like potatoes because it adds lots of extra pounds. So I try to use them as minimum as possible in my daily diet. But, when it comes to Aaloo Paratha or Achari Aaloo I can't resist myself.

Achari Aaloo.....Achar means Pickle in English. But we don't use pickle in this recipe. Instead we use the spices which are used to make pickle to infuse the flavor of pickle. This dish gets its tanginess from Amchur Powder (Dry Mango Powder). You can replace it with vinegar or lime juice. There are many variations of this dish. You can replace potatoes with chicken, mutton, paneer, cauliflower or any other vegetable of your choice.

So, let's start with our finger licking piquant recipe:

Ingredients (For gravy):

1. Baby Potatoes: 10-12

2. Onions (finely chopped): 1 cup

3. Ginger-Garlic paste: 1 tbsp

4. Tomatoes(medium sized): 3 (finely chopped)

5. Fennel seeds: 1/2 tsp

6. Fenugreek seeds: 1/4 tsp

7. Black Cumin seeds: 1/2 tsp

8. Mustard seeds: 1/2 tsp

9. Cumin seeds: 1/2 tsp

10. Dry red chilies: 1

11. Turmeric powder: 1 tbsp

12. Kashmiri red chili powder: 1 tbsp

13. Cumin powder: 1 tbsp

14. Coriander powder: 1 tbsp

15. Amchur powder: 1 tbsp

16. Asafoetida (a pinch)

17. Mustard Oil for cooking (preferred)

18. Salt to taste

19. Green chilies (adjust to your taste)

20. Cilantro for garnishing

21. Green Peas (optional)

Ingredients (For Achari Masala):

1. Fennel seeds: 1/2 tsp

2. Fenugreek seeds: 1/4 tsp

3. Black Cumin seeds: 1/2 tsp

4. Mustard seeds: 1/2 tsp

5. Cumin seeds: 1/2 tsp

6. Dry red chilies: 1

Method:

1. Dry roast all the ingredients mentioned under "For Achari Masala". Let it cool down and coarsely ground it and keep it aside. Your achari masala is ready. 

2. Wash and peel the potatoes (I don't like to boil them since peeling them gets very tough and the shape of the potatoes gets bad). Prick them with a fork and marinate with salt and turmeric powder for 10 mins.

3. Take a heavy bottomed pan. Heat mustard oil on medium heat till smoking hot this will help to reduce its pungency. You can also use vegetable or canola oil. Fry the potatoes till they get a nice golden color. Take out the potatoes and set aside.

4. In the same pan (add more oil if needed) add fennel seeds, fenugreek seeds, black cumin seeds, mustard seeds, cumin seeds and dry red chili. Let them crackle, take care not to burn them. Add a pinch of asafoetida.

5. Add the chopped onions and fry them till they become translucent. Now its time to add the ginger-garlic paste and fry them till the raw smell is gone. Add the chopped tomatoes and cook till they become soft and pulpy.

6. Once the oil gets separated add turmeric powder, kashmiri red chili powder, cumin powder, coriander powder, amchur powder. Cover the lid and cook for 1 min. 

7. Add the fried baby potatoes and coat them with the masala. Add a cup of water, green chilies and green peas (optional). Let it cook for 5 mins with lid on top.

8. Open the lid and check the seasoning. Sprinkle the achari masala and stir with light hands. Switch off the heat. Garnish it with cilantro.

9. Enjoy your Achari Aaloo with Naan, Paratha or Chapati.

Note:

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Paneer Butter Masala.....Cottage Cheese in a rich creamy gravy

Paneer Butter Masala.......Whenever I hear this name a clear view of Paneer cooked in bright orange colored rich creamy gravy runs through my mind which looks so inviting.  Anyway let me stop my day-dreaming and return to the post.

I am a great fan of North Indian cuisine may be that's because I have spent 7 years of my life in Punjab, India. So ask me anything vegetarian, I would say it's Paneer Butter Masala. A very popular North Indian dish which has now secured its place in the menu card of most of the Indian restaurants around the globe. As the name is self explanatory Paneer (Cheese) cooked in Butter and flavored with various spices. The gravy is thickened by using cream and cashew nut paste (though optional) which serve as the base of the gravy.

I love each and every preparation of Paneer whether its Palak Paneer, Matar Paneer, Paneer Paratha, Paneer Bhurji and the list goes on......

I don't find much difference between "Paneer Butter Masala", "Paneer Makhani" and "Shahi Paneer" where all these dishes are made with onions, tomatoes, butter, cream and nuts. It solely depends upon the preference of the cook to add or subtract the ingredients. Whatever the case is, the end result is scrumptious and mouth watering dish served on your plate.

Ingredients:

1. Paneer (Cottage Cheese): 250 gms

2. Onions (roughly chopped): 1 cup

3. Garlic(finely chopped): 2 tbsp

4. Ginger (juliennes): 1 tbsp

5. Tomatoes (large): 3

6. Cashew nuts: 7-8

7. Green Cardamoms: 2-3

8. Mace (Javitri): 1 floret

9. Turmeric Powder: 1 tsp

10. Kashmiri red chili powder: 2 tsp

11. Garam Masala Powder: 1 tsp

12. Kasuri Methi: 1 to tbsp

13. Salt to taste

14. Sugar to taste (optional)

15. Butter: 4-5 tbsp

16. Green Chilies: 2-3 (adjust to your requirement)

17. Cilantro for garnishing

Method:

1. Cut the Paneer (Cottage Cheese) in whatever shape you like. I like to cut it in triangles and soak them in warm water.

2. Soak the cashew nuts in warm water and grind it into thick paste.

3. Place a pan on medium heat and add in the butter. Let it melt; add green cardamoms and mace. Once you get a nice aroma add chopped onions and fry them till they get a nice brown color. 

4. Add garlic and fry them for 1-2 mins. Now add chopped tomatoes, salt, turmeric powder, kashmiri red chilli powder, kasuri methi, salt and sugar. Mix all these spices together. Cover the lid and cook till tomatoes gets mushy.

5. Let the mixture cool down and then make a smooth puree, strain it well to discard the seeds of cardamoms or pieces of mace.

6. In the same pan add rest of the butter, as the butter melts add julienned ginger and green chilies. Let it cook for 1-2 mins and then add the strained puree. Cover the lid and let it cook for 8-10 mins.

7. Add paneer pieces and cashew nut paste. Adjust the consistency of the gravy, if it looks too thick add few tbsps of hot water. Let it cook for 2-3 mins. 

8. Now its time to add fresh cream and stir gently. Check the seasoning and adjust it as per requirement. Cook for another 5 mins. Garnish it with cilantro.

9. Your Paneer Butter Masala is ready to serve. Enjoy it with naan, paratha or fried rice.

Note:

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