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...

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 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.

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:

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.

3.60 from 5 votes

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Prep Time 40

Cook Time 40

Total Time 1 20

Course Main

Cuisine Indian

Servings

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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Comments

3.60 from 5 votes (3 ratings without comment)

Nargisi Kofta Recipe

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

Recipe