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nargisi-kofta-recipe

Nargisi Kofta Recipe, Nargisi Kofta Curry

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.
3.75 from 4 votes
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Course: Main
Cuisine: Indian
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 650kcal
Author: Asiya

Ingredients

For the nargisi kofta:

  • 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

For the nargisi kofta curry:

  • 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

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 tbsp 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

Calories: 650kcal