Nargisi kofta is an exotic rich Mughlai delicacy, a perfect combination of boiled eggs and mutton keema. You can amaze your family and friends by making it during a house party.
Marinated and flavorful mutton keema wrapped around hard-boiled eggs and cooked into rich and spicy yogurt gravy is known as Nargisi Kofta curry. It is an ideal dish for weekend lunch or dinner or even parties.
Ingredients and their proportions:
• Peeled hard-boiled eggs 4 (whole)
• Mutton keema 500 grams
• Ginger paste 2 tablespoons
• Garlic paste 2 tablespoons
• Coriander powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Kashmiri red chili powder ½ tablespoon
• Corn flour 1 tablespoon
• Mustard oil 2 tablespoons
• Salt as per your taste
Ingredients for preparing gravy:
• Curd 1 cup
• Chopped onion 1
• Turmeric powder 1 teaspoon
• Green chili paste 1 tablespoon
• Red chili powder 1 teaspoon
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Garam masala 1 teaspoon
• Tomato puree 1 tablespoon
• Dried fenugreek leaves 1 teaspoon
• Bay leaf 1
• Dry red chili (whole) 2
• Oil for cooking
• Salt to taste
Instructions to follow to make exotic Nargisi kofta curry:
• You need to take a pan with some water and boil the eggs first. Make sure the eggs are hard-boiled. Peel the eggshell. Keep them aside.
• Take a food processor for blending your mutton keema well. This blending procedure makes the keema tender and softer.
• Transfer the blended keema to a bowl. Now start adding ginger-garlic paste, cornflour, garam masala, oil, salt, coriander powder, red chili powder, and turmeric. Use your hands to mix everything nicely.
• Time to divide the keema mixture into 4 portions.
• Now take 1 egg and a portion of your mutton keema mix and start wrapping the mutton keema around the hardboiled egg, use your hands for forming a casing (an even one) around the egg until the egg is covered completely. Repeat the process with the remaining eggs and place them on a plate.
• Heat a pan. Add oil to it. Deep fry the mutton keema wrapped eggs until they turn golden brown.
• Time to make the gravy. Take a big pan and heat oil.
• Add bay leaf and dry red chili. Roast the chili for a minute and after that, add chopped onions. You need to fry the onions until they become light brown.
• Add green chili and ginger-garlic paste. Fry everything a bit until the raw smell of ginger-garlic goes away. Now add tomato puree, turmeric, coriander, cumin, and red chili powder. Fry everything until the oil starts separating from the masala.
• Whisk curd with salt. Add it to the mixture. Give it a nice mix and add one cup of water (warm). Allow it to boil.
• After it bubbles slowly, add fried keema wrapped eggs to the gravy. Let it cook for 1-2 minutes only.
• Add garam masala powder and kasuri methi.
• Turn off the heat and slice your koftas in half horizontally.
Serve your exotic Nargisi Kofta with lachha paratha, boondi raita for a weekend dinner.
Last Updated on September 7, 2021
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