Nargisi Kofta Salan with Bakarkhani

Instructions

1. 1

   Prepare Eggs & Kofta Mixture

   • Place 4 eggs in a saucepan with enough cold water to cover them by an inch. Bring to a rolling boil, then reduce heat and simmer for 10 minutes for perfect hard-boiled eggs.
   • Immediately transfer the boiled eggs to an ice bath or run under cold water to stop the cooking process. Once cool, carefully peel them and set aside.
   • In a large mixing bowl, combine the mutton mince, 1 finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, 1 tsp red chili powder, 0.25 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp salt, 2 tbsp chopped coriander leaves, and 1 raw egg.
   • Using your hands, mix thoroughly for 3-4 minutes until the mixture is well-combined and has a sticky, dough-like consistency. This helps in binding the koftas.
2. 2

   Form & Fry the Koftas

   • Divide the mince mixture into 4 equal portions. Lightly grease your palms with oil.
   • Take one portion of the mince, flatten it into a large disc on your palm, and place one hard-boiled egg in the center.
   • Carefully and evenly wrap the mince mixture around the egg, ensuring there are no cracks. Smooth the surface to form an oval-shaped kofta. Repeat for the remaining eggs.
   • Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 170°C or 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 8-10 minutes, turning them gently and occasionally, until they are evenly deep golden brown and the outer meat layer is fully cooked.
   • Carefully remove the fried koftas with a slotted spoon and let them drain on a wire rack or paper towels.
3. 3

   Prepare the Salan (Gravy)

   • In a separate heavy-bottomed pan, heat 3 tbsp of oil and 1 tbsp of ghee over medium heat.
   • Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for about 30 seconds until they become fragrant.
   • Add the onion paste and sauté for 10-12 minutes, stirring frequently, until it turns a rich golden brown and the oil begins to separate from the paste.
   • Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until its raw aroma disappears.
   • Stir in the tomato puree and cook for 5-7 minutes, until it thickens and you see oil glistening on the surface of the masala.
4. 4

   Build the Gravy & Simmer Koftas

   • Reduce the heat to low. Add the whisked curd to the pan and stir continuously for 2 minutes to prevent it from curdling.
   • Once the curd is incorporated, add the cashew paste and cook for 2-3 minutes, stirring constantly to prevent it from sticking.
   • Add all the powdered spices: remaining 1 tsp red chili powder, 0.5 tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp cumin powder, and 1.25 tsp salt. Mix well and cook for a minute until fragrant.
   • Gradually pour in 1.5 cups of warm water, stirring to combine everything into a smooth gravy. Bring it to a gentle boil.
   • Reduce the heat to a low simmer. Very gently, place the fried koftas into the gravy.
   • Cover the pan and let it simmer for 10-12 minutes. This allows the koftas to soften and absorb the rich flavors of the salan. Avoid vigorous stirring.
5. 5

   Garnish and Serve

   • Uncover the pan and sprinkle the remaining 0.5 tsp of garam masala and 1 tsp of crushed kasuri methi over the gravy. Give it a very gentle stir.
   • Turn off the heat. Garnish with the remaining 2 tbsp of chopped coriander leaves and a drizzle of fresh cream, if using.
   • Let the curry rest, covered, for 5-10 minutes before serving to allow the flavors to meld.
   • For a dramatic presentation, carefully slice the koftas in half lengthwise just before serving to reveal the 'Nargisi' (narcissus flower-like) egg inside. Serve hot with naan, sheermal, or basmati rice.