Nargisi Kofta
on Apr 02, 2014, Updated Dec 30, 2021
Nargisi Kofta is a traditional Mughlai dish where boiled eggs are wrapped with flavored mince meat and deep fried and then simmered in a rich and creamy gravy. The meat used traditionally is Goat’s mutton. Nargisi Kofta can be eaten with any Indian flatbread but my favourite one is Pudina Laccha Paratha and I always like eating this luscious Mughlai dish with it.
Its combination tastes so amazing that every time we have a party or we have a special dinner to be hosted then they definitely get made by me! Though Nargisi Kofta are easily served in various Mughlai restuarants, the joy of making it at home is of different. Plus the entire process of making it is super interesting, hence, I always love making them!
Nargisi Kofta
Ingredients
For Gravy
- 6 Eggs (boiled and peeled)
- 6 tablespoon Mustard oil
- 2 cups Onion (thinly sliced)
- 1 inch Ginger
- 6 cloves Garlic
- 4 Green cardamom
- 3 Black cardamom
- 3 Cloves
- 8 Black peppercorn
- 1 inch Cinnamon
- 2 Bay leaf
- 1 cup Yogurt
- 2 teaspoon All purpose flour
- 2 tablespoon Tomato puree
- 3 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- 3 teaspoon Kashmiri red chili powder
- ½ teaspoon Garam masala powder
- Salt to taste
- 8 drops Kewda essence
- 1 teaspoon Rose water
- 2 tablespoon Fresh cream
For meat coating
- ½ kg Mutton mince
- 1 Green chili (finely chopped)
- 3 tablespoon Fresh coriander (finely chopped)
- Salt to taste
- ½ teaspoon Garam masala powder
- 1 Egg
- ½ cup Bread crumbs
- ½ teaspoon Cumin powder
- Oil for frying
Instructions
For the gravy
- Heat mustard oil in a pan till it starts to fume.
- Switch off the heat and let the oil cool a bit.
- Switch on the heat.
- Add onions and fry till golden brown
- Remove the fried onion with a slotted spoon from the pan.
- Blend the fried onions, ginger and garlic in a blender using little water to make a smooth paste.
- Heat the remaining oil in the same pan.
- Add green cardamom, black cardamom, cloves, black peppercorn, cinnamon and bay leaf and fry for 20-30 seconds.
- Add the onion paste.
- Whisk yogurt with all purpose flour and add it to the pan
- Add tomato puree.
- Cook for 2-3 minutes.
- Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt.
- Add half cup water and cook for 8-10 minutes.
- Add kewra essence, rose water and fresh cream.
- Cook for 2-3 minutes.
For the meat coating
- Mix all the ingredients for the coating in a bowl.
Assembly
- Poke small holes on the eggs using a fork.
- Divide the coating mixture into six parts and wrap each boiled egg with one of the part.
- You can slightly wet your hands while coating the eggs with mixture.
- Deep fry the eggs till golden brown from both the sides.
- Cut the egg into half.
- Add the eggs in the gravy.
- Garnish with coriander.
- Serve hot with laccha paratha.
It looks delicious…..and as always your pics are awesome.
that should be one delicious curry with the flavors of meat and egg in a kofta curry…