Nargisi Kofta

Name: Nargisi Kofta
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 6 pcs egg (4 boiled and peeled for stuffing, 2 raw for binding); 500 g mutton mince (keema, finely minced); 3 pcs onion (medium, 2 finely chopped and 1 roughly chopped); 3 pcs tomato (medium, roughly chopped); 2 inch ginger (divided); 8 pcs garlic (cloves, divided); 2 pcs green chili (finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp gram flour (for binding the kofta mixture); 2 tbsp oil (for cooking the gravy); 1 pcs bay leaf; 3 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small piece); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala (divided); 1 pinch black pepper; 0.5 tsp salt (divided); 1.5 cup water (for the gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

Nargisi kofta is a rich Mughlai-style curry where boiled eggs are wrapped in a spiced keema layer, fried until golden, then simmered in a smooth onion tomato gravy. It feels special on the table and pairs beautifully with naan or jeera rice.

PREP

35m

COOK

45m

SERVES

1 PIECE

646 cal

SERVINGS

METHOD · 10 STEPS

boil · ~12 min
Boil and peel the eggs.
Place 4 eggs in water, bring to a boil, then cook until hard-boiled. Cool, peel, and keep them whole for the kofta centers.
TIPCool the eggs fully before peeling so the surface stays smooth and wraps neatly in the mince.
prep · ~8 min
Prepare the kofta mixture.
1.Add mutton mince to a bowl.
2.Mix in 2 finely chopped onions, half the ginger, half the garlic, green chili, gram flour, 2 raw eggs, black pepper, half of the garam masala, and half of the salt.
3.Mix well until the keema feels sticky and holds together.
4.Divide the mixture into 4 equal portions.
TIPIf the mixture feels loose, chill it for 15 minutes before shaping.
assemble · ~10 min
Wrap the eggs with the mince.
1.Take one portion of the mince mixture in your palm.
2.Flatten it into an oval patty.
3.Place one boiled egg in the center and wrap the mince all around it.
4.Seal well and shape into a smooth oval kofta.
5.Repeat with the remaining eggs and mince.
TIPWet your hands lightly with water to stop the mince from sticking and to get a smooth finish.
fry · ~10 min
Fry the koftas until golden.
1.Heat oil for frying in a deep pan over medium heat.
2.Slide in the koftas gently, one or two at a time.
3.Fry, turning carefully, until browned and cooked through on all sides.
4.Lift out and keep aside.
TIPKeep the heat at medium so the mince cooks through before the outside gets too dark.
saute · ~12 min
Cook the base for the gravy.
1.Heat 2 tbsp oil in a pan.
2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.
3.Add the remaining onion and cook until light golden.
4.Add the remaining ginger and garlic and sauté until the raw smell fades.
5.Add tomatoes and cook until soft.
TIPCook the tomatoes fully so the gravy tastes rounded and not sharp.
mix · ~3 min
Blend the gravy base smooth.
Cool the cooked onion-tomato mixture slightly, then blend it into a smooth paste.
simmer · ~12 min
Make the gravy.
1.Return the blended paste to the pan over medium heat.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, the remaining garam masala, and the remaining salt.
3.Cook for 2 minutes, stirring well.
4.Lower the heat and mix in the yogurt.
5.Add water and simmer until the gravy thickens slightly.
TIPLower the heat before adding yogurt so it blends in smoothly without splitting.
simmer · ~4 min
Add the koftas and warm through.
Cut the koftas in half if you like, then place them gently into the gravy. Simmer very gently for 3 to 4 minutes so they soak up the flavors without breaking.
garnish
Garnish with coriander leaves.
serve
Serve hot with naan or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the keema mixture for 15–20 minutes if it feels soft; cold mince wraps the boiled eggs more cleanly.
2
Seal the mince well around each egg with no thin spots, or the kofta can crack while frying.
3
Fry on medium heat only; if the oil is too hot, the outside browns before the mutton layer cooks through.
4
Let the onion-tomato base cool slightly before blending to get a smoother gravy and safer blending.
5
Whisk the yogurt well and add it on low heat, stirring constantly so the gravy stays silky instead of splitting.
6
Add the fried koftas to the gravy just before serving, so they absorb flavor without turning soggy or breaking.
7
For neat serving, rest the koftas a few minutes after frying before slicing them in half.

RECIPE VARIATIONS

Adapt it for your goals.

chicken

Chicken

Swap mutton mince for chicken mince for a lighter, milder kofta that still works well with the same egg center and gravy.

shallow fried

Shallow-fried

Shape slightly flatter koftas and shallow-fry them to reduce oil use while keeping a browned exterior.

spicier

Spicier

Increase green chili and red chili powder for a hotter version that stands up especially well with naan.

gravy rich

Gravy-rich

Finish the sauce with a little cream or extra yogurt for a more restaurant-style Mughlai gravy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Mutton mince and eggs make this a filling dish with plenty of protein, helping it feel satisfying as a centerpiece meal.

✓

Contains Beneficial Spices

Ginger, garlic, cumin, coriander, and turmeric add flavor along with plant compounds commonly used in traditional cooking.

✓

Some Probiotic Dairy

The yogurt in the gravy adds tang and dairy richness, while also contributing cultured dairy to the dish.

QUESTIONS?

Frequently asked questions

The mince mixture is likely too loose or not sealed well around the egg. Chill it first, mix until sticky, and fry on medium heat without overcrowding.