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Nargisi Kofta Curry

May-24-2017
usashi mandal
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Boiling
  • Frying
  • Accompaniment
  • High Fibre

Ingredients Serving: 4

  1. 4 hard boiled egg(peeled)
  2. 500 gms mutton keema
  3. 2 tbsp ginger paste
  4. 2 tbsp garlic paste
  5. 1 tsp Coriander powder
  6. 1 tsp turmeric powder
  7. 1/2 tbsp kashmiri chili powder
  8. 1 tsp garam masala powder
  9. 1 tbsp Corn Flour
  10. 2 tbsp mustard oil
  11. Salt for seasoning
  12. FOR GRAVY:-
  13. 1 cup yogurt/curd
  14. 1 onion chopped
  15. 1 tsp turmeric powder
  16. 1 tbsp green chili paste
  17. 1 tsp red chili powder
  18. 1 tsp Garlic paste
  19. 1 tsp Ginger paste
  20. 1 tsp Coriander powder
  21. 1 tsp Cumin powder
  22. 1 tsp garam masala powder
  23. 1 tbsp Tomato puree
  24. 1 tsp Kasuri Methi
  25. 1 bay leaf
  26. 2 dried red chili
  27. Salt for seasoning
  28. Mustard oil

Instructions

  1. In a food processor blend mutton keema very well to make it soft and tender.
  2. 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.
  3. 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.
  4. 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.
  5. For Gravy Heat oil in a big pan or kadai.
  6. Add dried red chili and bay leaf. Roast the chilies for a minute then add chopped onions. Fry the onions until light brown.
  7. 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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