Nargisi Kofta Recipe (Baked) | Nargisi Kofta Curry
Nargisi kofta is a rich and impressive dish from the Mughlai cuisine, made by wrapping hard boiled eggs in a minced lamb mixture, deep-fried and simmered in a delicious tomato-almond curry. This version is a lighter one since the nargisi koftas or nargisi kabab are baked instead of deep-frying and they taste just as good!
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the koftas:
- 4 hard-boiled eggs
- 1 lb minced meat, I used chicken
- 1/4 cup finely chopped onion
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 tbsp or as required of roasted gram flour (besan) for binding the koftas
- A handful of chopped cilantro leaves
- 1 tsp cumin-coriander powder
- 1/2 tsp pepper powder
- 1 tsp salt
For the curry:
- 2-3 tbsp ghee
- Whole garam masala 1-inch cinnamon, 2 cloves, 1 bay leaf, 1 black cardamom, 1/2 tsp shahi jeera
- 1 tbsp ginger garlic paste
- 2 cup boiled onion paste, refer notes on how to prepare this
- 2 tsp red chilli powder/cayenne pepper
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala powder
- 1/4 tsp sugar/ honey/ agave nectar optional
- 1 cup tomato purée
- 12-15 almonds, soaked in hot water for 20 mins, skin peeled and ground to a smooth paste using little water
- 2 tbsp Greek yogurt/thick curd
- 1 tsp Salt, or to taste
Instructions
For the koftas
- Mix all the ingredients mentioned under ' for the koftas' except the eggs, to make a smooth mixture.
- Wrap the mixture around the eggs , making sure the eggs are completely enclosed in the kofta mix.
- 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.
For the Nargisi kofta curry
- Heat ghee on medium heat in a heavy bottom pan, add the whole garam masala and shahi jeera.
- When it splutters, add ginger garlic paste, Saute until the raw smell is gone.
- Add boiled onion paste, cook on medium heat, until it leaves oil and turns brown. This will take about 10-15 minutes.
- Add red chilli, turmeric, coriander, and cumin powder and sprinkle little water. Saute the spices for another 30 seconds.
- Add tomato purée, cook, until it leaves oil.
- Add the almond paste, cook on low heat until the masala clumps together and oozes oil. This will take about 1 minute or less.
- Take the pan off the heat and add the yogurt. Mix well, return to heat and cook for another 1-2 minutes stirring continuously.
- Add 3 cups of water, mix well and bring to a boil.
- You may strain the gravy at this point for a smooth and silky texture or use it as it is.
- 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 flatbread!
Notes
- 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 a 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.
- You can skip yogurt and use little more tomato purée instead.
- Adjust spices as per your preference.