Hello everyone! I hope everyone had a lovely Easter 🙂
Coming to today’s post, it’s yet another challenge post for the month of March. This month Lina challenged us with some North Indian curries. I happily picked 2 out of the lot, because this is one cuisine that I absolutely love and relish. Thanks so much Lina, for coming up with these challenges for us! They have been amazing, I’ve enjoyed reading and meeting new bloggers!
So coming to the first recipe I picked, it was just a plain Kofta curry! But I decided to make it fancier and share the Nargisi Kofta recipe instead. This dish hails from the royal Mughlai cuisine, quite popular in North India. The name nargisi is actually derived from ‘Nargis’ a flower known as Narcissus , which has white petals and a yellow cup. These kofta’s are so called since the cross section resembles this flower. These kofta’s are pretty much a desi version to scotch eggs. There are two parts into making this dish: 1. preparation of the kofta and 2. the gravy.
The hard boiled eggs are enveloped by spiced ground meat mixture and deep fried. I decided to bake them instead inspired by dear blogger friend Ritu’s post , and they were more than perfect! The gravy consists of an onion tomato base thickened with almond paste, and finished off with some saffron for richness. This is a very impressive and beautiful dish to include in your menu for any party! Your guests will surely love it 🙂
For a vegetarian version , you can use these paneer kofta’s instead 🙂
Here is my version!
For the koftas:
4 hard boiled eggs
1 lb minced meat ( I used chicken)
1/4 cup Finely chopped onion
1 tablespoon Ginger garlic paste
1 teaspoon Red chilly powder
1 teaspoon Garam masala
2 tablespoons/ as required of roasted gram flour for binding the koftas
Handful of chopped Cilantro ( dhania leaves)
1 teaspoon Cumin coriander powder
1/2 teaspoon pepper powder
Salt to taste
For the gravy:
2-3 tablespoons ghee
Whole garam masala ( 1 inch cinnamon , 2 cloves, 1 bay leaf, 1 black cardamom , 1/2 teaspoon shahi jeera)
2 tablespoon ginger garlic paste
2 cups boiled onion paste ( Refer notes on how to prepare this )
2 teaspoons red chilly powder/ cayenne pepper
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoon cumin powder
1 teaspoon garam masala powder
1/4 teaspoon sugar/ honey/ agave nectar ( optional)
1 cup tomato purée ( I used Pomi brand , strained tomatoes )
12-15 almonds ( soaked in hot water for 20 mins, skin peeled and ground to a smooth paste using little water)
2 tablespoon Greek yogurt/ thick curd
Salt to taste
To prepare the koftas:
1. Mix all the ingredients mentioned under ‘ for the koftas’ except the eggs , to make a smooth mixture.
2. Wrap the mixture around the eggs , making sure the eggs are completely enclosed in the kofta mix.
3. Spray the prepared koftas with oil spray or brush with oil on all sides , and place on well greased baking tray ( you can also cover the tray with aluminum foil , and grease with oil). Bake at 400 F for about 30 minutes or until the chicken is cooked through.
To prepare the gravy :
1. Heat ghee on medium heat in a heavy bottom pan , add the whole garam masala and shahi jeera.
2. When it splutters, add ginger garlic paste, Saute until the raw smell is gone.
3. Add boiled onion paste , cook on medium heat , until it leaves oil and turns brown . This will take about 20-25 minutes.
4.Add chilly, turmeric , coriander and cumin powder and sprinkle little water. Saute the spices for another 30 seconds.
5. Add tomato purée, cook until it leaves oil.
6. Add the almond paste, cook on low heat until the masala clumps together and oozes oil. This will take about 1 minute or less.
7. Take the pan off the heat and add the yogurt. Mix well , return to heat and cook for another 1-2 minutes stirring continuously.
8. Add 3 cups of water, mix well and bring to a boil .
9. You may strain the gravy at this point for a smooth and silky texture or use it as it is .
10. Return the strained gravy back to heat, sprinkle garam masala, salt to taste , sugar and mix well. Check for seasonings and adjust accordingly . You may add the koftas in the gravy and simmer for another 5 minutes and garnish with cilantro leaves or transfer the gravy to a serving dish and placed the prepared kofta’s cut into halves on the bed of gravy , sprinkled with cilantro and some saffron. Enjoy with pulao or any flat bread!
1. For boiled onion paste , use about 500 grams of onions. Quarter the onions and place them in boiling water , cook for 2-3 minutes until tender. Transfer to a blender, let it cool for little while. Then grind to a smooth paste. There is no need to add any water whilst grinding. Be careful when you add the onion paste to hot ghee, as it will splutter.
2. You can skip yogurt and use little more tomato purée instead.
3. Adjust spices as per your preference.
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@