Name: Nargisi Kofta recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

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

Ingredients Serving: 4

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

Instructions

In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.
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.
Dip each of them in the beaten egg & deep fry them to a golden colour Drain on a kitchen towel and keep aside.
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.
Add the blended puree and simmer for 2-3 minutes.
Add the yoghurt and simmer till the oil separates from the sides of the pan.
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.
Garnish with coriander leaves & serve with plain steamed rice, any form of flavoured rice or Indian flat bread.

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