Name: Nargisi Kofta Curry recipe by usashi mandal at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 4 hard boiled egg(peeled); 500 gms mutton keema; 2 tbsp ginger paste; 2 tbsp garlic paste; 1 tsp Coriander powder; 1 tsp turmeric powder; 1/2 tbsp kashmiri chili powder; 1 tsp garam masala powder; 1 tbsp Corn Flour; 2 tbsp mustard oil; Salt for seasoning; FOR GRAVY:-; 1 cup yogurt/curd; 1 onion chopped; 1 tsp turmeric powder; 1 tbsp green chili paste; 1 tsp red chili powder; 1 tsp Garlic paste; 1 tsp Ginger paste; 1 tsp Coriander powder; 1 tsp Cumin powder; 1 tsp garam masala powder; 1 tbsp Tomato puree; 1 tsp Kasuri Methi; 1 bay leaf; 2 dried red chili; Salt for seasoning; Mustard oil

ABOUT Nargisi Kofta Curry RECIPE

Mughlai cuisine consisted a list of dishes developed in Medieval India at the time of Mughal empire. Mughlai cooking style is the recipes of Central Asia and North India. Mughlai food is known for its richness,exotic taste and spiciness. Nargisi Kofta is an another rich exotic mughlai recipe,a combination dish of mutton keema and boiled eggs. Marinated mutton keema wrapped on hard boil eggs and braised into spicy rich yogurt gravy is called Nargisi Kofta curry. It taste best when warm. It can be served with pulao, biryani or roti/parathas. It is good for parties or weekend dinner or lunch.

Ingredients Serving: 4

4 hard boiled egg(peeled)
500 gms mutton keema
2 tbsp ginger paste
2 tbsp garlic paste
1 tsp Coriander powder
1 tsp turmeric powder
1/2 tbsp kashmiri chili powder
1 tsp garam masala powder
1 tbsp Corn Flour
2 tbsp mustard oil
Salt for seasoning
FOR GRAVY:-
1 cup yogurt/curd
1 onion chopped
1 tsp turmeric powder
1 tbsp green chili paste
1 tsp red chili powder
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp garam masala powder
1 tbsp Tomato puree
1 tsp Kasuri Methi
1 bay leaf
2 dried red chili
Salt for seasoning
Mustard oil

Instructions

In a food processor blend mutton keema very well to make it soft and tender.
Transfer it in a bowl, add turmeric powder, chili powder, coriander powder, salt, ginger garlic paste, oil, garam masala powder and corn flour. Mix it very nicely using hands.
Divide the mixture into four parts. Put some oil in your palm and take one portion of keema mixture and pat it to form like a chapati.
Place a hard boiled egg in between the flatten keema mixture and cover the egg with it. Do the same to all eggs. Keep aside.
For Gravy Heat oil in a big pan or kadai.
Add dried red chili and bay leaf. Roast the chilies for a minute then add chopped onions. Fry the onions until light brown.
Add ginger garlic paste, green chili paste and fry a little bit.Add tomato puree, coriander, cumin, red chili and turmeric powder. Fry until the oil separates.

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