Nargisi Kofta Curry(Spicy Scotched Egg curry)

Nargisi Kofta Curry:

Mughlai cuisine consisted of a list of dishes developed in Medieval India at the time of the 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 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 tastes best when warm. It can be served with pulao, biryani, or roti/parathas. It is good for parties or weekend dinner or lunch.

I am fond of this recipe, I love to cook this dish for any dinner parties or any family celebration. Try it and  I bet you will love it.

Course- Side dish/Non - Veg
Cuisine - Mughlai
Author - Usashi MandalPreparation time - 30 min

Cooking time - 45 minutes

Serving - 4/2

Some other Similar recipes:
Chicken kofta pulao
Chicken Tikka Biryani
Chicken Chaap

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 dry red chili

Salt for seasoning

Vegetable oil

Method:-

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.

For Gravy

1. Heat oil in a big pan or Kadai.

2. Add dried red chili and bay leaf. Roast the chilies for a minute then add chopped onions. Fry the onions until light brown.

3. 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.

4. Whisk yogurt with salt and add in the masala mixture. Mix well and add one cup of warm water. Let it boil.

5. After it starts bubbling slowly add keema wrapped egg on the gravy. Let it cook for 30- 35 minutes.

6. After 30-35 minutes check the seasoning add the garam masala powder and sprinkle Kasuri methi.

7. Serve hot with roti/parathas or rice preparation.

Happy Cooking:)