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–+ servings

Nargisi Kofta

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 557kcal
Author: Neha Mathur
A unique Indian gravy made with minced meat and eggs.
Print Recipe

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.

Nutrition

Calories: 557kcal | Carbohydrates: 19g | Protein: 24g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 256mg | Potassium: 523mg | Fiber: 3g | Sugar: 6g | Vitamin A: 740IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 4mg