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
15 gm garlic
1 teaspoon red chilli powder
4 pinches salt
2 tablespoon ghee
1/2 tablespoon cumin seeds
2 medium onion
2 cup refined oil
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.
Slice one onion finely and fry it to golden brown colour. Grind to a smooth paste with the curd.
Grind the remaining onions and masalas separately.
Mix half the ginger garlic paste and half the ground masalas to the minced meat.
Mix in the gram flour, salt, pepper and mix well. Divide the mince mix into 4 equal parts.
Place one egg in one portion of the keema and shape to cover the egg completely. Deep fry the koftas and set aside.
Heat the ghee in a pan, add the onion paste, ginger garlic paste, red chili powder, remaining ground masalas and salt.
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.
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.