Nargisi Kofta Curry

Name: Nargisi Kofta Curry
Cuisine: Indian
Ingredients: 1 tbsp. coriander-cumin powder; 2 cups mutton mince, washed & drained; 1 tsp. ginger-garlic paste; 2 tbsp. fried onion; 1-2 green chilies, finely chopped; handful coriander-mint leaves, chopped; 2 tbsp. oats powder; 2 tbsp. roasted chickpea flour; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1 tsp. chilli powder; 1/2 tsp. garam masala powder; 1/2 beaten egg; 1 tbsp. ghee; 2 boiled eggs, peeled; as needed oil to deep fry; 3 tbsp. oil; 1 onion, roughly chopped; 1 " ginger; 2-3 garlic cloves; 2-3 tomatoes, roughly chopped; to taste salt; pinch nutmeg powder; 1/2 tsp. turmeric powder; 1 tbsp. red chilli powder; 1 tbsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1/2 cup beaten yogurt; 1 tsp. ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#meetthemeat - This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. This is a kofta with a difference, where boiled eggs are coated with mince meat. They are then deep fried and served in a yummy tomato-yoghurt based gravy.

Serve this exotic delicacy as a main course with plain steam rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti to name a few. Hence it is a must try recipe. #goldenapron

Bethica Das @kitchen_flavours

Sharjah (UAE)

Serve this exotic delicacy as a main course with plain steam rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti to name a few. Hence it is a must try recipe. #goldenapron

Saved

Ingredients

1 tbsp.coriander-cumin powder
Kofta -
2 cupsmutton mince, washed & drained
1 tsp.ginger-garlic paste
2 tbsp.fried onion
1-2green chilies, finely chopped
handfulcoriander-mint leaves, chopped
2 tbsp.oats powder
2 tbsp.roasted chickpea flour
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
1 tsp.chilli powder
1/2 tsp.garam masala powder
1/2beaten egg
1 tbsp.ghee
2boiled eggs, peeled
remaining beaten egg
as neededoil to deep fry
Gravy -
3 tbsp.oil
1onion, roughly chopped
1 " ginger
2-3garlic cloves
2-3tomatoes, roughly chopped
to tastesalt
pinchnutmeg powder
1/2 tsp.turmeric powder
1 tbsp.red chilli powder
1 tbsp.coriander-cumin powder
1/2 tsp.garam masala powder
1/2 cupbeaten yogurt
1 tsp.ghee
1 tsp.kewra water
1 tbsp.coriander leaves, chopped

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Steps

1

In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.
2

Divide into 3 portions. Take each portion & give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.
3

Dip each of them in the beaten egg & deep fry them to a golden colour. Drain on a kitchen towel and keep aside.
4

Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and saute for a few seconds.
5

Add the blended puree and simmer for 2-3 minutes.
6

Add the yoghurt and simmer till the oil separates from the sides of the pan.
7

Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and add ghee and kewra water.
8

Garnish with coriander leaves & serve with plain steamed rice, any form of flavoured rice or Indian flat bread.