Nargis Kofta | How to make Nargis Kofta

By Priyanka Rath  |  11th Oct 2016  |  
5 from 2 reviews Rate It!
  • Nargis Kofta, How to make Nargis Kofta
Nargis Koftaby Priyanka Rath
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About Nargis Kofta Recipe

Nargis Kofta is minced meat coated hard boiled eggs in a curry sauce.

Nargis Kofta, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Nargis Kofta is just mouth-watering. This amazing recipe is provided by Priyanka Rath. Be it kids or adults, no one can resist this delicious dish. How to make Nargis Kofta is a question which arises in people's mind quite often. So, this simple step by step Nargis Kofta recipe by Priyanka Rath. Nargis Kofta can even be tried by beginners. A few secret ingredients in Nargis Kofta just makes it the way it is served in restaurants. Nargis Kofta can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Nargis Kofta.

Nargis Kofta

Ingredients to make Nargis Kofta

  • Mutton mince (keema)-2 cups
  • eggs boiled - 6
  • Garam masala powder -1 teaspoon
  • ginger paste -1 teaspoon
  • garlic paste - 1 teaspoon
  • Refined flour (maida) - 4 tablespoons
  • salt to taste
  • Black pepper powder - 1/2 teaspoon
  • oil - 3 tablespoon
  • caraway seeds (shahi jeera) - 1 teaspoon
  • Green cardamoms - 5
  • cloves 4-5
  • cinnamon 1 inch piece
  • mace 1 blade
  • bay leaves - 2
  • ginger chopped - 1 1/2 inch piece
  • garlic chopped - 7-8 cloves
  • Onion boiled and ground - 3 large
  • Shredded cottage cheese - 1 teaspoon (For Garnish)

How to make Nargis Kofta

  1. Mix together keema, ginger paste, garlic paste, salt, black pepper powder and garam masala powder. Divide into six equal portions.
  2. Take one portion of the keema mixture in your hand and spread it slightly. Keep one boiled egg in the center and bring in the edges and roll it so that the entire egg is covered with the keema mixture.
  3. Roll it in refined flour and keep it aside. Similarly prepare the remaining eggs. Heat sufficient oil in kadai and deep-fry keema balls on low heat for ten minutes or till they turn golden brown.
  4. Drain and place on an absorbent paper. Lightly roast caraway seeds, green cardamoms, cloves, cinnamon and mace.
  5. Cool and grind to a powder. For gravy heat oil in kadai, add bay leaves. Sauté for a minute, then add ginger and garlic. Sauté till golden.
  6. Add boiled onion paste and sauté till golden brown. Add the spice powder and mix well. Add two cups of water and salt, bring it to a boil.
  7. Simmer for five minutes. Just before serving add koftas. Garnish with shredded Cottage Cheese and Serve Hot With Biryani.

Reviews for Nargis Kofta (2)

Evelyn Shilpa2 years ago

my favourite!

Priyanka Rath2 years ago


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