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Home » Mutton

Nargisi Kofta Recipe

PUBLISHED: Jun 4, 2016 · LAST UPDATED: Jun 23, 2021 By Asiya 23 Comments

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Nargisi Kofta is a yummy meat kofta recipe similar to mutton kofta but it takes in the egg as a stuffing. Nargisi Kofta is a wonderful mutton keema recipe with egg stuffing and deep-fried recipe eaten plain as a snack or it can be eaten with gravy in it.

Other non veg recipes on the blog are rogan josh, keema recipe etc...

nargisi kofta recipe

The kofta recipe is a snack item or it can be eaten as a main dish with rice delicacies and it can also be made as a ramazan special recipe.

This kofta is a favorite mutton ball recipe which gives an interesting taste if egg is added into it. Eggs are boiled and stuffed into the mutton keema and are deep fried.

                 This ramazan special snack item is perfect during iftar and along with the nargisi koftas, gravy for this special dish too can be made.

nargisi-kofta

       Nargisi kofta can be made mainly with mutton keema and eggs but it can also be made into a vegetarian recipe by making koftas with vegetables and stuffing egg into it.

The kofta has to be made with minced meat by adding all the spices into it and using boiled eggs to stuff between them and covering the boiled eggs tightly with the keema mixture and deep frying these koftas in oil.

how-to-make-nargisi-kofta

         The gravy  is prepared using tomato puree and dry fruit paste and onions which gives an amazing flavor to the koftas.

        The gravy  gives more delicious flavor to the kofta and it perfectly goes well with all the rice pulao recipes.

                      Nargisi kofta is an all time favorite dish amongst muslims and is quite popular in muslim regions all across India like Lucknow, Hyderabad and in Pakistan too.

Below are the recipe details on making this delicious kofta recipe using mutton keema or lamb kheema.

How to make nargisi kofta recipe along with nargisi kofta curry detailed recipe below:

nargisi-kofta-recipe

Nargisi Kofta Recipe, Nargisi Kofta Curry

Asiya
A mutton keema kofta recipe which uses boiled eggs and the eggs are covered with spiced keema mixture and deep fried and served with delicious gravy in it.
3.6 from 5 votes
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Main
Cuisine Indian
Servings 4
Calories 650 kcal

Ingredients
  

For the nargisi kofta:

  • 5 eggs hard boiled and peeled and kept aside
  • 500 gms boneless mutton keema
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder haldi
  • 1 teaspoon full ginger garlic paste
  • 1 teaspoon garam masala powder
  • ½ teaspoon black pepper corn powder
  • 3 tablespoon freshly chopped coriander leaves
  • 4-5 green chillies finely chopped
  • 1 tablespoon mint leaves freshly chopped
  • 1 tablespoon oil
  • 2 tablespoon bread crumbs for binding

For the nargisi kofta curry:

  • 2 tablespoon oil
  • 5-6 onions finely chopped
  • 1 teaspoon ginger garlic paste
  • salt - to taste
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon black pepper corn powder
  • 6-7 to matoes pureed
  • 10-15 cashewnuts soaked for half an hour and made into a paste
  • 2-3 tablespoon freshly chopped coriander leaves

Other ingredients:

  • oil for deep frying

Instructions
 

For the nargisi kofta:

  • Firstly, take a blender, into it add mutton keema, salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder, fresh coriander leaves, green chillies, mint leaves, 1 tablespoon oil, bread crumbs and blend all the ingredients finely.
  • Transfer the blended mutton keema mixture into a bowl.
  • Divide the blended mutton keema mixture into ball size portions.
  • Apply oil all over the palms.
  • Take each ball size portion of keema mixture.
  • Place the keema mixture on the palm and pat the keema mixture and spread it like a small chapati with the other hand.
  • Place a boiled egg on the spread keema mixture and cover the complete egg with the keema tightly.
  • Similarly, use the rest of the blended keema mixture and make nargisi koftas by stuffing egg and put them aside.
  • Heat oil in a wok.
  • Drop nargisi koftas carefully in hot oil and deep fry them on low flame until they turn golden color on all sides.
  • Take the deep fried koftas out and put them aside and make the gravy as described below.

For the nargisi kofta curry:

  • Take a cooking vessel, into it add chopped onions and fry them until they turn golden in color.
  • Add ginger garlic paste and saute to get rid of the raw smell.
  • Add salt, red chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix well and cook for few seconds on low flame.
  • Add the blended puree of tomatoes into it and cook until oil appears at the sides.
  • Add the blended paste of cashewnuts into it, mix it well and cook it for 2-3 minutes.
  • Add the deep fried nargisi koftas into it, cook the gravy and the koftas for 30-35 minutes on low flame by covering the lid.
  • Garnish the koftas and the gravy with fresh coriander leaves.
  • Serve hot with rice!!!

Notes

Here in this recipe I have used only soaked cashew paste but, one can also add soaked and peeled almond paste along with it while making the gravy...

Nutrition

Nutrition Facts
Nargisi Kofta Recipe, Nargisi Kofta Curry
Amount Per Serving
Calories 650
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Rashida

    June 20, 2016 at 1:39 pm

    AssalamAlaikum
    visiting your blog after a long while

    Reply
  2. Razina

    June 20, 2016 at 1:47 pm

    such delicious kofta, i must try it soon...

    Reply
    • asiya

      June 20, 2016 at 1:52 pm

      Do give the feedback after trying the recipe...

      Reply
  3. Shazia

    June 20, 2016 at 1:53 pm

    Looking delicious!

    Reply
    • asiya

      June 20, 2016 at 2:55 pm

      Thanks shazia...

      Reply
  4. Tasneem

    June 21, 2016 at 1:55 am

    Love Nargisi Kofta and it reminds me I haven't made on in a long time because my husband hates eggs!

    Reply
  5. Coffee and Crumpets

    June 21, 2016 at 5:45 am

    I love nargisi koftas, these look wonderful. Haven't made them in a while but this has reminded me I should.

    Nazneen

    Reply
    • asiya

      June 21, 2016 at 6:17 am

      Hope you would enjoy making them nazneen...

      Reply
  6. Sherien

    June 21, 2016 at 8:50 am

    It looks so delicious and would love to try dear

    Reply
    • asiya

      June 21, 2016 at 3:15 pm

      Hope you enjoy making them...

      Reply
  7. Rafeeda@The Big Sweet Tooth

    June 21, 2016 at 11:52 am

    Looks so well made... I remember trying them once and my mince mix disintegrated into the oil... hehe... Yours looks perfect!

    Reply
    • asiya

      June 21, 2016 at 3:14 pm

      Yes Rafeeda it does happen to me too sometimes...This time they turned out perfectly and hope yours turn out perfectly too when you try them...

      Reply
  8. Fareeha

    June 23, 2016 at 5:46 pm

    The koftas look so nice. It is a hot favorite in my home. A good collection of hyderabadi recipes. Keep going!!

    Reply
    • asiya

      June 23, 2016 at 7:28 pm

      Thanks very much fareeha...

      Reply
  9. discook

    January 19, 2017 at 9:00 am

    I made these today. However I didn't want to fry them. I thought I would just seal them on a hot pain with some oil and drop them in the curry. When I was sealing them the kofta started to open up. The meat around the egg shrinked. Any idea why this happens? Any alternative to frying? I have tried baking once that didn't work either. The meat doesn't stay around the egg.

    Reply
    • asiya

      January 20, 2017 at 11:41 am

      If you don't fry them the meat would be raw and tasteless...One more important point is that if your meat is not sticking to the egg just take a thread and tie it around the kofta so that the meat does not come out...Hope this time your meat does not separate from the egg...Another important point is cut the egg into half and cover half of the egg with meat...hope these tips make your recipe a successful one...

      Reply
  10. Najeeb K

    December 09, 2018 at 4:08 pm

    Hope you keep adding new recipes and refreshing this blog.It is a wonderful site. User friendly and intuitive pages.
    Can tell you are definitely technically inclined. Love the quality of your videos and images.

    Reply
  11. David Higginson

    June 19, 2019 at 4:42 pm

    I am going to try this recipe tonight. I had assumed that mutton keema was simply minced mutton, but now suspect that I would first have to make mutton keema. Is that correct and if so is there a recipe you would recommend for mutton keema?

    Many thanks David

    Reply
    • Asiya

      June 23, 2019 at 5:32 pm

      mutton keema is simply minced mutton and I have already shared recipe of mutton keema on my blog...

      Reply
  12. Umme Kulsum

    June 20, 2020 at 10:52 am

    I tried this recipe, It ws perfect but inside the kheema was raw..how should we fry so that inside all it should get cooked

    Reply
    • Asiya

      June 20, 2020 at 10:18 pm

      deep fry on low to medium flame... and coat thin layer of keema to the egg rather than coating thick layer...That way the keema could fry well and be careful as the egg may burst while frying...

      Reply
  13. corey

    August 26, 2020 at 7:09 am

    this was really good, we had to bake it instead of fry it (400/425 F for ~20 minutes), but it still tasted great. Thank you for this recipe!

    Reply
    • Asiya

      August 27, 2020 at 12:47 am

      Thanks for trying and giving the feedback...I really appreciate it...

      Reply

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This is Asiya, a graduate in Engineering and Technology from Hyderabad, India with always a passion for cooking and trying different recipes therefore started food blogging...

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