Soya Nargisi Kofta Recipe | Restaurant Style Egg Recipe | Chef Sanjyot Keer

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Full Written Recipe for Soya Nargisi kofta

For kofta
• Soya granules 2 cups
• Water for boiling soya bean
• Garlic 1 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chillies 1-2 nos. 1 tbsp (chopped)
• Fried onions 1/4th cup
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder 1 tbsp
3. Jeera powder 1 tsp
4. Garam masala 1 tsp
5. Kasuri methi 1 tsp
6. Amchur powder 1 tsp
7. Black salt ½ tsp
• Salt to taste
• Roasted besan 1 tbsp
• Fresh coriander leaves 1 tbsp
• Fresh mint leaves 1 tbsp
• Salt to taste
• Live charcoal + ghee
• Boiled eggs 12 nos.
• Oil for frying
• Set water for boiling in a stock pot, add a pinch of salt and soya granules, boil the soya bean for 4-5 minutes.
• Strain out from the boiling water and wash it with fresh tap water, squeeze out excess water from the cooked soya granules and transfer it in a food processor or a grinding jar, grind well to make soya mince, keep aside for next use.
• In a mixing bowl add the minced soya granules, chopped ginger, garlic, green chillies, fried onions, powdered spices, besan, salt to taste, freshly chopped coriander and mint leaves, mix & combine well.
• Place a live charcoal in the centre and add few drops of ghee, cover and smoke for 4-5 minutes.
• Take a large spoonful of soya mixture and flatten it on your greased palms, place a boiled egg and cover it completely with the soya mixture. Shape it nicely like an egg.
• Fry that soya coated egg a.k.a. kofta on medium high heat from all sides until, crisp in texture and golden brown in color.

For making gravy
• Ghee 3 tbsp + Oil 1 tbsp
• Whole spices:
1. Jeera 1 tsp
2. Bay leaf 1-2 nos.
3. Cinnamon stick 1 inch
4. Black cardamom 1 nos.
5. Green cardamom 2-3 nos.
6. Black peppercorns 3-4 nos.
7. Cloves 2-3 nos.
• Ginger garlic paste 1 tbsp
• Tomato puree (coarsely grinded 4-5 medium size tomatoes)
• Curd ½ cup (whisked)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder 1 tbsp
3. Jeera powder 1 tsp
4. Turmeric powder ½ tsp
• Water 1 cup + 500ml
• Cashew paste 1/4th cup
• Salt to taste
• Green chillies 1-2 nos. (slit)
• Fried onions 1 cup (grinded)
• Soya kofta
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh coriander 1 tbsp (chopped)
• Heat ghee + oil in a wok, add whole spices and until they release their aroma, further add ginger garlic paste, cook on low flame for 1-2 minutes.
• Add tomato puree and curd cook on high flame until ghee separates.
• Add the powdered spices and cook on low flame for 2-3 minutes.
• Add 1 cup wat end continue to cook for 4-5 minutes.
• Add the grinded fried onions, cashew paste & cook on medium flame until ghee separates.
• Add some 500 ml water to adjust the consistency of the gravy, cook for 10-15 minutes.
• Add garam masala, kasuri methi and mix well. Further add the fried kofta, cover and cook for 1-2 minutes on low flame.
• Now, and some freshly chopped coriander leaves and mix gently and cook for a minute.
• Your soya Nargisi kofta is ready to be served, serve hot with roti or paratha of your choice.

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