Uploaded June 2026 | Updated September 2026, 2 weeks ago
A colorful twist on a timeless favorite! These Beetroot Nargisi Koftay are tender, flavorful & packed with goodness, making them a delicious addition to your dinner table. Try this unique recipe and impress everyone! #FoodFusion #HappyCookingToYou #NargisiKoftay #BeetrootRecipes #desifood
Written Recipe:bit.ly/4xT6xAS
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Beetroot Nargisi Koftay
Recipe in English:
Ingredients:
-Boneless chicken 500g
-Chuqandar (Beetroot) 2 medium
-Hari mirch (Green chillies) 5-6
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Zeera powder (Cumin powder) ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Cornflour 2 tbs
-Anda (Egg) boiled
-Breadcrumbs ground as required
-Cooking oil for frying
-Pyaz (Onion) 2 large
-Hari mirch (Green chillies) 2-3
-Kaju (Cashew nuts) 12-14
-Water ½ Cup or as required
-Cooking oil 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Zeera powder (Cumin powder) ¼ tsp
-Chicken powder ½ tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-Cream ¼ Cup
-Water ⅓ Cup or as required
-Hara dhania (Fresh coriander) chopped
-Chilli oil
Directions:
-In a chopper,add chicken,beetroot,green chillies,ginger garlic paste,pink salt,coriander powder,red chilli powder,cumin powder dried fenugreek leaves,cornflour & chop well.
-Grease hands with cooking oil,take 90-100g of mixture,flatten it,place boiled egg & coat properly then coat with breadcrumbs (makes 6).
-In a wok,heat cooking oil (140-160°C) & fry on medium low flame until golden then cut into half & set aside.
-In a saucepan,add onion,green chillies,cashew nuts & water,turn on the flame & bring it to boil & cook on low flame for 6-7 minutes.
-Let it cool.
-Transfer to a blender jar,blend well until smooth & set aside.
-In a wok,add cooking oil,blended paste,mix well & cook on medium flame for 2-3 minutes.
-Add ginger garlic paste,pink salt,black pepper powder,cumin powder,chicken powder,fresh coriander,mix well & cook on medium flame for 3-4 minutes.
-Turn off the flame,add cream,mix well then turn on the flame & cook on medium flame for 2-3 minutes. -Add water,mix well & cook for 1-2 minutes.
-Add prepared koftay,fresh coriander,cover & cook on low flame for 1-2 minutes.
-Garnish with chilli oil & serve with naan!
A colorful twist on a timeless favorite! These Beetroot Nargisi Koftay are tender, flavorful & packed with goodness, making them a delicious addition to your dinner table. Try this unique recipe and impress everyone! #FoodFusion #HappyCookingToYou #NargisiKoftay #BeetrootRecipes #desifood
Written Recipe:bit.ly/4xT6xAS
Visit our store: fusionhomepk.com
Visit Our Website: foodfusion.com
Download iOS & Android app: foodfusion.com/app
Facebook: facebook.com/foodfusionpk
Instagram: instagram.com/foodfusionpk
Twitter: twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ youtube.com/@FoodFusionKids
Beetroot Nargisi Koftay
Recipe in English:
Ingredients:
-Boneless chicken 500g
-Chuqandar (Beetroot) 2 medium
-Hari mirch (Green chillies) 5-6
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Zeera powder (Cumin powder) ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Cornflour 2 tbs
-Anda (Egg) boiled
-Breadcrumbs ground as required
-Cooking oil for frying
-Pyaz (Onion) 2 large
-Hari mirch (Green chillies) 2-3
-Kaju (Cashew nuts) 12-14
-Water ½ Cup or as required
-Cooking oil 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Zeera powder (Cumin powder) ¼ tsp
-Chicken powder ½ tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-Cream ¼ Cup
-Water ⅓ Cup or as required
-Hara dhania (Fresh coriander) chopped
-Chilli oil
Directions:
-In a chopper,add chicken,beetroot,green chillies,ginger garlic paste,pink salt,coriander powder,red chilli powder,cumin powder dried fenugreek leaves,cornflour & chop well.
-Grease hands with cooking oil,take 90-100g of mixture,flatten it,place boiled egg & coat properly then coat with breadcrumbs (makes 6).
-In a wok,heat cooking oil (140-160°C) & fry on medium low flame until golden then cut into half & set aside.
-In a saucepan,add onion,green chillies,cashew nuts & water,turn on the flame & bring it to boil & cook on low flame for 6-7 minutes.
-Let it cool.
-Transfer to a blender jar,blend well until smooth & set aside.
-In a wok,add cooking oil,blended paste,mix well & cook on medium flame for 2-3 minutes.
-Add ginger garlic paste,pink salt,black pepper powder,cumin powder,chicken powder,fresh coriander,mix well & cook on medium flame for 3-4 minutes.
-Turn off the flame,add cream,mix well then turn on the flame & cook on medium flame for 2-3 minutes. -Add water,mix well & cook for 1-2 minutes.
-Add prepared koftay,fresh coriander,cover & cook on low flame for 1-2 minutes.
-Garnish with chilli oil & serve with naan!
