Nargisi Kofta with Roomali Roti

Instructions

1. 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. 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. 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. 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. 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. 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.