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5 from 1 vote

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.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course, Snack
Cuisine: Indian, Mughlai
Keyword: Chicken, Egg, Indian Meatballs, Kofta, Kofta Curry, Meatballs, Minced Meat, Mutton, Nargisi Kofta Curry, Recipe
Servings: 2 Portions
Calories: 3720kcal
Author: Chef Pritam

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