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Nargisi Kofta


An easy-to-make side dish recipe, Nargisi Kofta is part of Mughlai cuisine which is prepared by mincing coated hard-boiled eggs in a curry sauce with the goodness of yoghurt and cashews.

250 gm shredded chicken
15 gm ginger
60 gm gram flour (besan)
5 gm poppy seeds
250 gm yoghurt (curd)
4 black cardamom
1/2 teaspoon black pepper
2 teaspoon kewra
1 teaspoon cashews
2 sprigs mint leaves
4 egg
15 gm garlic
1 teaspoon red chilli powder
4 pinches salt
2 tablespoon ghee
4 clove
1/2 tablespoon cumin seeds
2 medium onion
2 cup refined oil

Step 1
Hard boil the eggs, remove the shell and keep aside. Grind the ginger and garlic to a paste. Roast the cumin, poppy seeds, cloves, cardamoms lightly on a griddle.

Step 2
Slice one onion finely and fry it to golden brown colour. Grind to a smooth paste with the curd.

Step 3
Grind the remaining onions and masalas separately.

Step 4
Mix half the ginger garlic paste and half the ground masalas to the minced meat.

Step 5
Mix in the gram flour, salt, pepper and mix well. Divide the mince mix into 4 equal parts.

Step 6
Place one egg in one portion of the keema and shape to cover the egg completely. Deep fry the koftas and set aside.

Step 7
Heat the ghee in a pan, add the onion paste, ginger garlic paste, red chili powder, remaining ground masalas and salt.

Step 8
Fry till oil separates from the masala. Add the curd, cashew paste and saute again over low flame till well cooked and the ghee separates from the masala.

Step 9
Now sprinkle the kewra water and transfer the dish in a shallow dish. Halve the koftas length-ways and place on a bed of masala and serve hot.