Nargisi Kofta | How to make Nargisi Kofta

By Bethica Das  |  18th Mar 2019  |  
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  • Photo of Nargisi Kofta by Bethica Das at BetterButter
Nargisi Koftaby Bethica Das
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

2

0

About Nargisi Kofta Recipe

This is a very popular restaurant style North Indian main course. It is a connoisseurs delight served with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti

Nargisi Kofta

Ingredients to make Nargisi Kofta

  • Kofta -
  • 2 cups mutton mince, washed & drained
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. fried onion
  • 1-2 green chilies, finely chopped
  • handful of mint-coriander leaves, chopped
  • 2 tbsp. oats powder
  • 2 tbsp. roasted chickpea flour
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. coriander-cumin powder
  • 1 tsp. chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 of a beaten egg
  • 1 tbsp. ghee
  • 2 boiled eggs, peeled
  • remaining beaten egg
  • oil to deep fry
  • Gravy -
  • 3 tbsp. oil
  • 1 onion, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 2-3 tomatoes, roughly chopped
  • pinch of nutmeg powder
  • salt to taste
  • 1/2 tsp.; turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 cup beaten yoghurt
  • 1 tsp. ghee
  • 1 tsp kewra water
  • 1 tbsp. coriander leaves, chopped

How to make Nargisi Kofta

  1. In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.
  2. Divide into 3 portions. Take each portion & give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.
  3. Dip each of them in the beaten egg & deep fry them to a golden colour Drain on a kitchen towel and keep aside.
  4. Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and saute for a few seconds.
  5. Add the blended puree and simmer for 2-3 minutes.
  6. Add the yoghurt and simmer till the oil separates from the sides of the pan.
  7. Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and add ghee and kewra water.
  8. Garnish with coriander leaves & serve with plain steamed rice, any form of flavoured rice or Indian flat bread.

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