Nargisi Kofte (Kale chana ke)

Serves: 4


Ingredients

For Kofta

2 cup black chana (Whole bengal gram) soaked overnight

1 cardamom

1 leaf of tejpatta (Bay leaf)

A small piece of cinnamon

1 clove

1” ginger, finely chopped

2 cloves of garlic, finely chopped

1 tablespoon corn flour

½ teaspoon garam masala

Salt to taste

4-5 hard boiled eggs or cottage cheese cubes (for vegetarians)

1 tablespoon chickpea flour (besan)

Oil for frying

For Gravy

3 Medium sized onions (make paste)

250 gms tomato puree

2 teaspoon ginger paste

1 teaspoon garlic paste

2-3 green chillies (paste)

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon jeera power (cumin)

2 cardamom

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

Chopped coriander leaves

2 cloves

A pinch of powder of kasuri methi (dried fenugreek leaves)(Making Kasuri Methi (dried fenugreek) at home)

Salt to taste

1 tablespoon Oil

Method

Take soaked chana in a pressure cooker and add a leaf of tejpatta, a small piece of cinnamon, a cardamom, a clove, chopped ginger, garlic and water and cook chana.

Let the chana cool at room temperature.

Ground chana to a paste and add garam masala, salt and corn flour to it and make soft dough.

Divide the dough in 4-5 parts.

Place the hardboiled egg /cottage cheese cube in the center of each part and cover it with chana batter.

Sprinkle chickpea flour/besan over it.

Heat oil in a Kadhai (wok).

Fry all koftas till golden brown over a medium flame

Drain and keep aside.

Gravy

Heat oil in a pan. Add ginger & garlic paste to it. Stir it.

Add onion paste; cook it till the paste become golden.

Add green chilli paste and keep stirring it.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.

Now add water to it and cook for 8-10 minutes.

Now add kasuri methi powder.and cook for another 2 minutes.

Cut each kofta into two halves from the center.

Arrange Koftas in a dish.

Pour the gravy on the koftas.

Garnish them with chopped coriander leaves.

Serve while hot with parantha or rice