Name: Nargisi Kofte of Arbi (Colocasia Root) recipe by Honey Upadhyay at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Milk 2 1/2 cup + 2 tablespoon hot milk; Vinegar 2 tablespoon; Water 1/2 cup; Lemon juice 2 teaspoon; Arbi (colocasia root) boiled and peeled 200 grams; Roasted gram powder or roasted besan 2 tablespoon; Chopped roasted dry fruits (cashew, pista); Raisain 2 tablespoon; Black pepper powder 1 pinch; Salt to taste; Chopped green chilli to taste (optional); Dry mango powder 1 tablespoon; Ginger Garlic paste 2 tablespoon; Red chilli powder 1 tablespoon; Ajwain seeds 1 pinch; Ghee 2 tablespoon; Cashew 10 pieces; Poppy seeds 2 tablespoon; Fresh cream 2 tablespoon; Green cardamon powder 1/4 teaspoon; White paper powder 1/4 teaspoon; Saffron 1/4 teaspoon; Shahi garam masala powder 1 teaspoon; Boiled onion medium sized 1; Green chilli slit 3

ABOUT Nargisi Kofte of Arbi (Colocasia Root) RECIPE

This is milk based recipe. Basically nargisi kofta is the mixture of mutton keema & egg which is served in onion based gravy but in my recipe, I gave a twist of Baked stuff arbi kofta in rich saffron creamy gravy. Such a deadly combination, nice taste, crunchyness of nuts and full of aroma

Ingredients Serving: 4

Milk 2 1/2 cup + 2 tablespoon hot milk
Vinegar 2 tablespoon
Water 1/2 cup
Lemon juice 2 teaspoon
Arbi (colocasia root) boiled and peeled 200 grams
Roasted gram powder or roasted besan 2 tablespoon
Chopped roasted dry fruits (cashew, pista)
Raisain 2 tablespoon
Black pepper powder 1 pinch
Salt to taste
Chopped green chilli to taste (optional)
Dry mango powder 1 tablespoon
Ginger Garlic paste 2 tablespoon
Red chilli powder 1 tablespoon
Ajwain seeds 1 pinch
Ghee 2 tablespoon
Cashew 10 pieces
Poppy seeds 2 tablespoon
Fresh cream 2 tablespoon
Green cardamon powder 1/4 teaspoon
White paper powder 1/4 teaspoon
Saffron 1/4 teaspoon
Shahi garam masala powder 1 teaspoon
Boiled onion medium sized 1
Green chilli slit 3

Instructions

Take 1 cup milk and add lemon juice and keep aside.
Take 2 tablespoon hot milk and add saffron and keep aside.
Heat 1 1/2 cup milk, then add vinegar and 1/4 cup water mixture. When paneer is separated then strain and wash. Gently press to remove excess water.
Take arbi, mash with hand.
Add roasted besan, salt, red chilli powder, dry mango powder, ajwain, ginger garlic paste and mash again. Make small sized balls
In another bowl, take paneer, roasted cashew, pista, green chilli, green coriander leaves, salt, black pepper. Mix all
Now our filling is ready. Cover it and place in freezer for 10 minutes.
Stuff 2 tablespoon filling into each spicy arbi balls and make a ball shape.
Brush oil on every stuffed arbi balls and bake for 20 minutes on 200 degree C.
Baked balls are ready.
Make a fine paste of boiled onion.
Heat nonstick kadai, take ghee, add onion paste and garlic ginger paste, saute 2-3 minutes, then add cashew -poppy seeds paste, stir regularly and add slit green chilies.
After 2-3 minutes, whisk milk and lemon juice mixture, add in kadai. Cook for 6-7 minutes then add garam masala powder.
After 3-4 minutes, add white pepper and salt.
Remove slit green chilies to make a smooth silky saffron gravy.
Add baked kofte and saffron milk.
Cover the lid and cook for 2 minutes then add cream. Again cover the lid and cook for a minute then switch off the flame. Rest for 20 minutes then open the lid ( it's compulsory step to make super soft moist kofta).
Super soft nargisi kofte is ready to serve with roti or naan.

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