Nargisi Kofta is a yummy meat kofta recipe similar to mutton kofta but it takes in egg as a stuffing.
Other mutton recipes or egg recipes on the blog are mutton kofta, haleem recipe, hyderabadi mutton biryani, mutton gravy etc…
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.
Nargisi 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.
Nargisi 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:
- 5 eggs hard boiled and peeled and kept aside
- 500 gms boneless mutton keema
- salt - to taste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder haldi
- 1 tsp full ginger garlic paste
- 1 tsp garam masala powder
- 1/2 tsp black pepper corn powder
- 3 tbsp freshly chopped coriander leaves
- 4-5 green chillies finely chopped
- 1 tbsp mint leaves freshly chopped
- 1 tbsp oil
- 2 tbsp bread crumbs for binding
- 2 tbsp oil
- 5-6 onions finely chopped
- 1 tsp ginger garlic paste
- salt - to taste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1/2 tsp black pepper corn powder
- 6-7 to matoes pureed
- 10-15 cashewnuts soaked for half an hour and made into a paste
- 2-3 tbsp freshly chopped coriander leaves
- oil for deep frying
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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 tbsp oil, bread crumbs and blend all the ingredients finely.
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Transfer the blended mutton keema mixture into a bowl.
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Divide the blended mutton keema mixture into ball size portions.
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Apply oil all over the palms.
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Take each ball size portion of keema mixture.
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Place the keema mixture on the palm and pat the keema mixture and spread it like a small chapati with the other hand.
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Place a boiled egg on the spread keema mixture and cover the complete egg with the keema tightly.
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Similarly, use the rest of the blended keema mixture and make nargisi koftas by stuffing egg and put them aside.
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Heat oil in a wok.
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Drop nargisi koftas carefully in hot oil and deep fry them on low flame until they turn golden color on all sides.
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Take the deep fried koftas out and put them aside and make the gravy as described below.
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Take a cooking vessel, into it add chopped onions and fry them until they turn golden in color.
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Add ginger garlic paste and saute to get rid of the raw smell.
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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.
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Add the blended puree of tomatoes into it and cook until oil appears at the sides.
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Add the blended paste of cashewnuts into it, mix it well and cook it for 2-3 minutes.
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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.
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Garnish the koftas and the gravy with fresh coriander leaves.
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Serve hot with rice!!!
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...
AssalamAlaikum
visiting your blog after a long while
such delicious kofta, i must try it soon…
Do give the feedback after trying the recipe…
Looking delicious!
Thanks shazia…
Love Nargisi Kofta and it reminds me I haven’t made on in a long time because my husband hates eggs!
I love nargisi koftas, these look wonderful. Haven’t made them in a while but this has reminded me I should.
Nazneen
Hope you would enjoy making them nazneen…
It looks so delicious and would love to try dear
Hope you enjoy making them…
Looks so well made… I remember trying them once and my mince mix disintegrated into the oil… hehe… Yours looks perfect!
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…
The koftas look so nice. It is a hot favorite in my home. A good collection of hyderabadi recipes. Keep going!!
Thanks very much fareeha…
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.
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…