A show-stopping Mughlai delicacy! Hard-boiled eggs are wrapped in spiced minced mutton, fried to a golden brown, and then simmered in a rich, aromatic tomato-onion gravy. Perfect for special occasions.
Prep45 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 kofta(1 kofta with approximately 1 cup of gravy)
858cal
36gprotein
31gcarbs
Ingredients
500 g Mutton Keema (Finely minced and preferably with some fat)
5 pcs Eggs (4 for boiling, 1 for binding the mince)
3 large Onion (1 finely chopped for kofta, 2 pureed for gravy)
3 medium Tomato (Pureed for gravy)
2 tbsp Ginger Garlic Paste (1 tbsp for kofta, 1 tbsp for gravy)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Nargisi Kofta Curry, Butter Naan and Kachumber Salad
Melt-in-mouth, protein-packed Nargisi Kofta with soft naan. A perfectly spiced, gut-friendly comfort meal!
This awadhi dish is perfect for dinner. With 1356.48 calories and 47.6g of protein per serving, it's a nutritious choice for your meal plan.
67gfat
2 tsp
Garam Masala
(1 tsp for kofta, 1 tsp for gravy)
1 tsp Red Chilli Powder (For the kofta mixture)
0.75 tsp Turmeric Powder (0.25 tsp for kofta, 0.5 tsp for gravy)
2.25 tsp Salt (1 tsp for kofta, 1.25 tsp for gravy, or to taste)
2 cup Vegetable Oil (For deep frying the koftas)
3 tbsp Ghee (For making the gravy)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
12 pcs Cashew Nuts (Soaked in warm water for 15 mins, then ground to a fine paste)
0.5 cup Curd (Full-fat, whisked until smooth)
2 tsp Coriander Powder
1.5 tsp Kashmiri Red Chilli Powder (For color and mild heat)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 cup Water (Warm)
2 tbsp Fresh Cream (For garnish)
Instructions
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
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
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
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
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.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.