Nargisi Kofta Curry, Butter Naan and Kachumber Salad

Instructions

1. 1

   Prepare Eggs and Kofta Mixture

   • Place 4 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes. Immediately transfer to an ice bath to cool, then peel carefully and set aside.
   • In a large mixing bowl, combine the mutton keema, 1 finely chopped onion, 1 tbsp ginger-garlic paste, green chillies, and 2 tbsp chopped coriander leaves.
   • Add the roasted besan, 1 tsp garam masala, 1 tsp red chilli powder, 0.25 tsp turmeric powder, and 1 tsp salt.
   • Crack the remaining raw egg into the bowl. Using your hands, mix everything thoroughly for 3-4 minutes until the mixture is sticky and well-combined. This helps in binding.
2. 2

   Form and Fry the Koftas

   • Divide the mince mixture into 4 equal portions. Lightly grease your palms with oil.
   • Take one portion and flatten it into a disc on your palm. Place a peeled hard-boiled egg in the center.
   • Carefully and gently enclose the egg with the mince, ensuring an even layer all around. Seal any cracks and smooth the surface to form a large, oval kofta.
   • Repeat for the remaining eggs and mince.
   • Heat 2 cups of oil in a deep kadai or pan over medium heat. The oil should be hot but not smoking (around 170°C / 340°F).
   • Gently slide the koftas into the hot oil, one by one. Do not overcrowd the pan. Fry in batches if necessary.
   • Fry for 10-12 minutes, turning them gently and occasionally, until they are a deep golden brown on all sides and the mutton is cooked through.
   • Remove with a slotted spoon and drain on a wire rack or paper towels.
3. 3

   Create the Gravy Base

   • In a separate heavy-bottomed pan, heat 3 tbsp of ghee over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
   • Add the puréed onion and cook, stirring frequently, for 10-12 minutes until it turns light golden brown and the moisture evaporates.
   • Add the remaining 1 tbsp of ginger-garlic paste and sauté for another 1-2 minutes until the raw smell is gone.
4. 4

   Develop the Masala

   • Stir in the tomato purée. Cook for 7-8 minutes, until the mixture thickens and you see ghee separating from the sides of the masala.
   • Add the powdered spices: coriander powder, Kashmiri red chilli powder, and 0.5 tsp turmeric powder. Sauté for 1-2 minutes until fragrant.
   • Reduce the heat to the lowest setting. Add the whisked curd, a tablespoon at a time, stirring continuously and vigorously to prevent it from splitting. Cook for 3-4 minutes until the curd is well incorporated.
   • Add the cashew paste and cook for another 3-4 minutes, stirring constantly, until the gravy thickens and becomes glossy.
5. 5

   Simmer and Finish the Curry

   • Pour in 1.5 cups of warm water and add 1.25 tsp of salt. Stir well and bring the gravy to a gentle simmer.
   • Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 1 tsp of garam masala. Mix gently.
   • Carefully place the fried koftas into the simmering gravy. Spoon some gravy over them.
   • Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the koftas to absorb the flavors of the gravy. Avoid stirring too much to prevent the koftas from breaking.
   • Turn off the heat. Drizzle with fresh cream and garnish with the remaining 1 tbsp of chopped coriander leaves. Let the curry rest for 10 minutes before serving.