Fried Nargisi Kofta

1. 1
   prep

   Prepare the minced meat mixture.

   1.To the 300g minced mutton, add 1 pinch salt, 1 pinch garam masala, and 2 tsp ginger-garlic paste.

   2.Mix well and divide into 4 equal portions. Set aside.
2. 2
   assemble

   Wrap the boiled eggs with the meat mixture.

   1.Take one portion of the meat mixture and flatten it on your palm.

   2.Place one hard-boiled egg in the center and gently wrap the meat around it, sealing the egg completely.

   3.Repeat with the remaining eggs and meat. Smooth the surface of each kofta.

   TIPKeep your hands lightly oiled to prevent the meat from sticking while shaping.
3. 3
   fry · ~6 min

   Deep fry the koftas until golden.

   1.Heat 2 cups oil in a kadai over medium heat.

   2.Gently slide in 2 koftas at a time. Fry, turning occasionally, until deep golden brown all over (5-6 min).

   3.Remove with a slotted spoon and drain on paper towels. Repeat with remaining koftas.

   TIPMaintain medium heat — too hot and the outside burns before the meat cooks through.
4. 4
   prep

   Make the tomato puree.

   1.Blend 3 medium tomatoes into a smooth puree. Set aside.
5. 5
   temper · ~10 min

   Make the tempering for the gravy.

   1.Heat 2 tbsp oil in a deep pan over medium heat.

   2.Add 1 bay leaf, 1-inch cinnamon stick, and 2 green cardamom pods. Sauté until fragrant (30 sec).

   3.Add 3 finely chopped onions and cook until deep golden brown (8-10 min).

   TIPDon't rush the onions — deep browning is key to a rich gravy color and flavor.
6. 6
   saute · ~8 min

   Build the aromatic gravy base.

   1.Add 2 chopped green chilies and sauté for 30 seconds.

   2.Add the tomato puree, 1 pinch turmeric powder, 1 pinch red chili powder, 1 pinch cumin powder, and 0.25 tsp salt.

   3.Cook, stirring often, until the oil separates from the mixture (6-8 min).
7. 7
   simmer · ~5 min

   Add yogurt and simmer the gravy.

   1.Lower the heat completely. Stir in ¼ cup whisked yogurt, a spoonful at a time, mixing continuously.

   2.Pour in 1 cup water, stir well, and bring to a gentle simmer. Cook for 5 minutes until slightly thickened.

   TIPAlways add yogurt on low heat and stir constantly to prevent it from curdling.
8. 8
   assemble · ~5 min

   Add the fried koftas to the gravy.

   1.Gently place the fried Nargisi Koftas into the simmering gravy.

   2.Spoon some gravy over the top. Cover and simmer on low heat for 5 minutes so the flavors meld.

   TIPDo not boil vigorously after adding koftas — they may break apart.
9. 9
   serve

   Garnish and serve hot.

   1.Carefully transfer koftas to a serving dish. Slice one in half to reveal the egg inside.

   2.Pour the gravy around them. Garnish with chopped coriander leaves and julienned ginger.

   3.Serve hot with naan or jeera rice.

   TIPFor the perfect reveal, use a sharp knife and wipe clean between slices.

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