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)
Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
About Nargisi Kofta Curry, Vegetable Pulao and Mint Raita
Perfectly spiced Nargisi Kofta Curry with wholesome Vegetable Pulao and cooling Mint Raita - gut-friendly & tasty!
This awadhi dish is perfect for dinner. With 1307.77 calories and 48.199999999999996g 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: 1 serving
369cal
8gprotein
67gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom (Slightly crushed)
1 pcs Onion (Medium, thinly sliced)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 cup Carrot (Diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Cauliflower Florets (Cut into small pieces)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use 2.5 cups for pressure cooker)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for freshness)
Instructions
1
Prepare the Rice
Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2
Sauté Spices and Aromatics
Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook Vegetables and Rice
Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
Serve hot with a side of raita, yogurt, or papad.
Chill and Serve
Cover the bowl and refrigerate the mint raita for at least 30 minutes. This step is crucial as it allows the flavors to meld and deepen.
Give it a final stir before serving. Serve chilled as a cooling side dish with biryani, pulao, kebabs, or parathas.