Nargisi Kofta Curry: A Culinary Delight with a Rich History

Nargisi Kofta Curry is a dish that holds a special place in the heart of Mughlai cuisine, renowned for its luxurious and intricate flavors. This dish, which beautifully marries the richness of minced meat with the delicate taste of hard-boiled eggs, has a history as fascinating as its name and taste.

The Origins of Nargisi Kofta Curry

The roots of Nargisi Kofta curry trace back to the Mughal era, a period known for its opulent lifestyle and a deep appreciation for food that was as visually appealing as it was delicious. The Mughals, who ruled much of the Indian subcontinent from the 16th to the 19th century, brought with them a rich culinary heritage from Central Asia, which they blended with local Indian ingredients and cooking techniques.

Koftas, which are essentially meatballs made from minced meat, were already a staple in Middle Eastern and Persian cuisine. The Mughals introduced these to India, where they were adapted into various forms. The Nargisi Kofta is one such adaptation, believed to have been named after the Narcissus flower, or ‘Nargis,’ due to its striking resemblance to the flower’s eye-catching appearance. The dish’s name is thought to reflect the visual similarity between the cross-section of the egg-stuffed kofta and the Nargis flower, with the yellow yolk resembling the flower’s center and the white surrounding it like petals. In Persian literature, the narcissus is a symbol of beautiful eyes.

Historical Significance

Nargisi Kofta Curry is more than just a dish; it’s a testament to the Mughal influence on Indian cuisine. The Mughals were not just conquerors; they were also patrons of art, architecture, and culture, which extended to their kitchens. Their love for elaborate and richly flavored dishes led to the creation of recipes that were as complex as they were luxurious.

In the royal kitchens of the Mughal emperors, dishes like Nargisi Kofta Curry were prepared with great care and precision. The process of making these koftas was labor-intensive, requiring skilled hands to create the perfect blend of spices and meat, and then carefully encase a hard-boiled egg within. The final product, often served in a rich, spiced gravy, was a dish worthy of being presented at royal banquets.

Interesting Facts About Nargisi Kofta Curry

One of the most intriguing aspects of Nargisi Kofta Curry is its presentation, which plays a crucial role in its appeal. When sliced, the kofta reveals the hard-boiled egg at its center, surrounded by a layer of spiced minced meat, creating a beautiful and appetizing contrast of colors and textures.

The dish is also an example of the culinary innovation that characterized Mughal cuisine. The idea of encasing an egg within a meatball is not only a testament to the chefs’ creativity but also to the importance of visual appeal in Mughal food culture. Dishes were expected to be not only delicious but also visually striking, adding to the overall dining experience.

Nargisi Kofta Curry is often served at special occasions, such as weddings and festivals, and has become a popular dish in Indian restaurants around the world. Its rich flavors and unique presentation make it a favorite among food enthusiasts who appreciate the historical and cultural significance behind the dish.

Nargisi Kofta Curry Recipe

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Nargisi Kofta Curry

Nargisi Kofta Curry is a traditional Mughlai dish from India. It features hard-boiled eggs encased in spiced minced meat, usually lamb or chicken, which is then fried or baked.

Course Main Course, Snack

Cuisine Indian, Mughlai

Keyword Chicken, Egg, Indian Meatballs, Kofta, Kofta Curry, Meatballs, Minced Meat, Mutton, Nargisi Kofta Curry, Recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 2 Portions

Calories 3720kcal

Author Pritam Sebak

Equipment

• 1 Mincing machine To make the meat minced, if not they are minced. Alternatively a Food Processor, or Hand Blender with mincing attachment can serve the purpose.
• 1 Frying Pan To deep fry the Koftas.
• 1 Deep Frying Pan or Kadai To prepare the Gravy and to cook the koftas in it.
• 3 Mixing Bowls For combining and marinating ingredients.
• 1 Knife and Cutting Board For chopping onions, tomatoes, herbs, and other ingredients.
• 1 Pot or Saucepan For boiling the eggs.
• 1 Blender or Grinder Optional, for making a smooth curry sauce.
• 1 Measuring Cups and Spoons For accurately measuring ingredients.
• 1 Serving Dish preferably entree dish, Serving 2 koftas in single serve.

Ingredients

• 300 gms Mutton Boneless, Minced
• 3 nos. Egg Boiled
• 3 tbsp Raw Papaya grinded/paste
• 4 tbsp Onion Chopped
• 2 tbsp Garlic Minced
• 2 tbsp Ginger Chopped
• 1½ tbsp Green Chilli Chopped
• 2 tbsp Coriander Leaves Chopped
• 2 tbsp Mint Leaves Chopped
• 2 tsp Honey
• Refined Oil For deep Frying

Spice Mix

• 7 gm Cardamom
• 7 gm Mace
• 7 gm White Pepper
• 7 gm Black Pepper
• 5 gm Black Cardamom
• 5 gm Cinamon
• 5 gm Stone Flower/Dagad Phool/Kalpasi
• 5 gm Star Anise/ Chakri Phool
• 5 gm Bay Leaves
• 4 gm Kulanjan/ Betel Root
• 4 gm Khus/ Vetiver Root
• 4 gm Allspice
• 4 gm Rose Petals
• 5 strips Saffron
• 1 tsp Salt

Gravy Mix

• 2 nos. Onion Cut into quarters
• 3 nos. Tomato Cut into quarters
• 4 nos. Green Chilli
• 50 gm Coriander Roots
• 60 gm Cashewnut
• 30 gm Poppy Seed
• 30 gm Mellon Seed
• 30 gm Bedgi chilli powder
• 250 ml Refined Oil For Cooking Gravy

Garnish

• 2 tbsp Fresh Cream
• 1 tsp Coriander leaves Chopped
• 2 tbsp Butter

Instructions

Pre-Preparations:

• Hard Boil two Egg, remove shell, keep aside.
  3 nos. Egg
• Mince the boneless Mutton, if Keema is not readily available.
  300 gms Mutton
• Clean & Peel the Papaya, remove seeds. Finely Grate or Paste the Raw Papaya.
  3 tbsp Raw Papaya

Prepare Kofta Masala/ Spice Mix

• Take all the ingredients of Spice Mix, except Saffron and Rose Petals, and Roast them in a Tawa or Fry Pan, until they turns fragrant. Roast the spices in slow flam
  7 gm Cardamom, 7 gm Mace, 7 gm White Pepper, 7 gm Black Pepper, 5 gm Black Cardamom, 5 gm Cinamon, 5 gm Stone Flower/Dagad Phool/Kalpasi, 5 gm Star Anise/ Chakri Phool, 5 gm Bay Leaves, 4 gm Kulanjan/ Betel Root, 4 gm Khus/ Vetiver Root, 4 gm Allspice
  
• add 1tsp salt , Saffron, Rose Petals in to it, mix well and allow to cool down. Grind it in pulse mode in the mixture grinder.
  4 gm Rose Petals, 5 strips Saffron, 1 tsp Salt

Prepare Gravy Paste

• In a Blanching Bowl/ Cooking Pan, Put the Gravy Mix ingredients with 500ml of water. Boil for 10 minutes. Add a few ice cubes after removing from heat. Allow few moments to cooldown. Make a smooth paste in a wet grinder and straining afterwards.
  2 nos. Onion, 3 nos. Tomato, 4 nos. Green Chilli, 50 gm Coriander Roots, 60 gm Cashewnut, 30 gm Poppy Seed, 30 gm Mellon Seed, 30 gm Bedgi chilli powder
  

Make Kofta Balls

• In a deep bowl add minced meat, then add raw papaya paste ,chopped ginger, minced garlic into it for meat tenderizer, after that add chopped onion, chillies, herbs and 2 Tbsp of spice mix then gently rub the mixture. If the meat mixture get loose add little bit flour into it for binding.
  4 tbsp Onion, 2 tbsp Garlic, 2 tbsp Ginger, 1½ tbsp Green Chilli, 2 tbsp Coriander Leaves, 2 tsp Honey, 2 tbsp Mint Leaves
  
• Then take a sufficient amount of meat mixture and make it in a bowl shape and stuffed with boiled egg and make it in a oval shape then give it a egg wash and shallow fry In hot oil and cooked in medium heat.
  Refined Oil, 3 nos. Egg

Prepare Kofta Gravy

• In a gravy pan add 1tbsp butter with 1tbsp of oil into the pan add 1tsp of whole cumin, 2 bay leaf for tempering then add Gravy Paste in the pan, boiled it in slow flame for 10 mins, or when it leaves a good acceptable flavor, instead of raw flavour.
  250 ml Refined Oil, 2 tbsp Butter

Final Cooking

• When the greavy seems ready/ fragrant, add the Kofta Balls to the greavy, and continue simmerring (Do not boil hereafter). Stir gently, occasionally, no tun the koftas in gravy. Carefull, not to break them.
• In a deep serving platter transfer the Koftas, pour the gravy on top, and fill the platter. One or both the Kofta balls maybe (Suggested) cutted in half, and the keep them as inside up, to resemble flower like appearance.

  Garnish or top with fresh cream and chopped Coriander leaves. Serve Hot at once.
  2 tbsp Fresh Cream, 1 tsp Coriander leaves
  

Chef’s Secret

Nutritional Informations

Conclusion

Nargisi Kofta Curry is more than just a culinary delight; it is a dish steeped in history, reflecting the grandeur and sophistication of Mughal cuisine. Its origins, tied to the opulence of the Mughal court, and its name, inspired by the beauty of the Nargis flower, add layers of meaning to this dish that goes beyond its ingredients. Today, Nargisi Kofta continues to be celebrated not only for its taste but also for the rich cultural heritage it represents.