A stunning Mughlai centerpiece where hard-boiled eggs are encased in spiced minced meat, fried to perfection, and simmered in a rich, aromatic tomato-onion gravy. A true feast for the senses.
Prep30 min
Cook50 min
Soak15 min
Servings4
Serving size: 1 kofta
798cal
35gprotein
23gcarbs
Ingredients
5 pcs Eggs (4 to be hard-boiled, 1 raw for binding)
500 g Mutton Keema (Minced mutton, preferably with 20% fat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, soulful Kashmiri dish made with tender collard greens simmered in a light, flavorful broth of mustard oil, asafoetida, and dried red chilies. A true taste of Kashmiri home cooking, best enjoyed with hot steamed rice.
About Nargisi Kofta, Steamed Basmati Rice and Haak Saag
Rich Nargisi Kofta with fluffy rice & iron-boosting Haak. A protein-packed, soul-satisfying meal!
This kashmiri dish is perfect for dinner. With 1201.07 calories and 44.169999999999995g of protein per serving, it's a nutritious choice for your meal plan.
64gfat
(Divided)
1.5 tsp Garam Masala (Divided)
3 tbsp Coriander Leaves (Chopped, divided)
2.25 tsp Salt (Divided, or to taste)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For gravy)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom
4 pcs Cloves
1 cup Tomato Puree (From 3 medium tomatoes)
12 pcs Cashews (Soaked in warm water for 20 minutes)
0.5 cup Curd (Whisked until smooth)
1.5 tsp Coriander Powder
1 tsp Kashmiri Red Chili Powder (For color)
1.5 cup Water (Warm)
1 tsp Kasuri Methi (Crushed)
2 tbsp Fresh Cream (For garnish, optional)
Instructions
1
Prepare Eggs and 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 to a simmer and cook for 10 minutes for hard-boiled eggs. Drain and transfer to an ice bath to cool completely. Peel carefully and set aside.
In a large bowl, combine the mutton keema, finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, 1 tsp red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 1 tsp salt, 2 tbsp chopped coriander leaves, and 1 raw egg.
Mix with your hands until just combined. Do not overwork the mixture, as it can make the koftas tough.
2
Form and Fry the Koftas
Divide the keema mixture into 4 equal portions. Lightly grease your palms with oil.
Take one portion and flatten it into a large, even patty on your palm. Place one hard-boiled egg in the center.
Carefully and gently wrap the keema mixture around the egg, ensuring an even thickness and sealing any cracks. Shape it into a smooth oval.
Heat oil for deep frying in a kadai or deep pan over medium heat to about 170°C (340°F).
Gently slide the prepared koftas into the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for 8-10 minutes, turning occasionally, until they are a deep, uniform golden brown and the mutton is cooked through. Drain on a wire rack or paper towels.
3
Prepare the Gravy Base
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth paste. Set aside.
Heat ghee in a heavy-bottomed pan or handi over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the onion puree and cook for 10-12 minutes, stirring frequently, until it turns golden brown and the fat begins to separate at the edges.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw smell is gone.
4
Build the Gravy
Stir in the tomato puree. Cook for 6-8 minutes until the mixture thickens and oil separates from the masala.
Add the coriander powder, Kashmiri red chili powder, and the remaining 0.5 tsp turmeric powder. Sauté for one minute.
Reduce the heat to the lowest setting. Add the whisked curd gradually, stirring continuously and vigorously to prevent it from splitting. Cook for 2-3 minutes until well incorporated.
Stir in the prepared cashew paste and cook for another 2 minutes, stirring to prevent it from sticking.
5
Simmer Koftas and Finish
Pour in 1.5 cups of warm water and add the remaining 1.25 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Cover the pan and let the gravy simmer on low heat for 10 minutes for the flavors to meld.
Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 1 tsp of garam masala.
Very gently, place the fried koftas into the simmering gravy. Spoon some gravy over them. Simmer for 5-7 minutes, uncovered, allowing the koftas to absorb the flavors. Avoid stirring to prevent them from breaking.
Turn off the heat. Drizzle with fresh cream and garnish with the remaining 1 tbsp of chopped coriander leaves. Let the dish rest for 10 minutes before serving.
6
Serving Suggestion
To serve, you can either place the whole koftas in a serving dish or carefully slice them in half lengthwise to reveal the beautiful egg center. Pour the gravy over them. Serve hot with naan, sheermal, or jeera rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Haak (Also known as collard greens. Use fresh, tender leaves.)
3 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
0.5 tsp Hing (Also known as asafoetida.)
4 whole Dried Kashmiri Red Chilies (Broken into halves. Adjust quantity for spice level.)
2 cup Water (Adjust for a soupier or drier consistency.)
1 tsp Salt (Adjust to taste.)
0.25 tsp Baking Soda (A small pinch helps retain the green color.)
0.5 tsp Sonth (Optional, for a subtle warmth. Also known as dried ginger powder.)
Instructions
1
Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.
2
Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.
3
Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.
4
Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.
5
Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.
6
Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.
