Vegetarian Nargisi Curry

Vegetarian Nargisi Curry (Vegetarian Option) by Chef Deepak


  1. Paneer – 1/2 Kg, crumbled
  2. Potatoes – 2 large or 4 medium, boiled and mashed
  3. Besan – 50 gms, browned
  4. Maida – 100gms
  5. Lemon Colour – a few drops
  6. Oil – 400ml
  7. Salt – to taste
  8. Onions – 1/2 Kg, ground
  9. Ginger Garlic Paste – 1 Tablespoon
  10. Tomato Puree – 250 gms
  11. Yoghurt – 200 gms
  12. Khus-khus – 30 gms, ground
  13. Haldi – 1/2 Teaspoon
  14. Red Chilli Powder – 1/2 Tablespoon
  15. Cumin Powder – 1/2 Teaspoon
  16. Garam Masala – 1 Teaspoon


Mix the flour and paneer mixture, and keep aside. Mix the besan with the potato, salt and a few drops of yellow colour to get the yellow of an egg yolk. With this mixture make round balls the size of egg yolks. Divide the paneer mixture into 10 portions. Take one portion of the paneer mixture and spread it in the palm of your hand. Put the besan ball in the centre and cover it with the paneer mixture and shape it like an egg. Repeat process till all the “eggs” have been made. Heat oil in a karahi. Fry them a few at a time to a golden brown. Drain on paper.

For the gravy, heat oil in karahi and fry the onion paste till brown and oil separates. Add ginger, garlic paste andthe dry powders. Add tomato puree and yoghurt and khus-khus and 1 cup of water. Cook till all the ingredients combine to form a thick gravy. Put in the eggs and remove from flame. The eggs can even be cut in half if desired.

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