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 serving(1 kofta with approximately 1 cup of gravy)
837cal
36gprotein
26gcarbs
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)
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
A classic Hyderabadi yogurt dip defined by its pungent, garlicky kick. This creamy and cooling Burani Raita is the perfect accompaniment to spicy biryanis, kebabs, and rich curries, offering a refreshing contrast in just a few minutes of prep.
About Nargisi Kofta Curry, Saffron Sheermal and Burani Raita
Melt-in-mouth Nargisi Kofta Curry with soft sheermal. A creamy, aromatic, soul-satisfying delight!
This mughlai dish is perfect for dinner. With 1278.3 calories and 46.21g 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.
Servings4
Serving size: 1 serving
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
0.25 tsp Red Chilli Powder (adjust to your spice preference)
0.5 tsp Roasted Cumin Powder (freshly ground for best aroma)
1 tbsp Coriander Leaves (freshly chopped, for garnish)
2 tbsp Water (optional, only if needed to adjust consistency)
Instructions
1
In a medium-sized bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
2
Add the finely minced garlic, salt, red chilli powder, and roasted cumin powder to the whisked curd. Mix thoroughly until all the spices are evenly incorporated.
3
If the raita is too thick for your liking, add 1-2 tablespoons of water and mix again to achieve the desired consistency.
4
Cover the bowl and let the raita rest in the refrigerator for at least 15 minutes. This crucial step allows the raw garlic flavor to mellow slightly and infuse beautifully into the yogurt.
5
Just before serving, garnish with freshly chopped coriander leaves. Serve chilled as a side with Hyderabadi biryani, pulao, or kebabs.
