Nargisi Kofta Curry

Name: Nargisi Kofta Curry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 6 pcs egg (4 hard-boiled and peeled for kofta centers, 2 raw for binding); 500 g mutton mince (finely minced); 3 pcs onion (medium, finely chopped); 3 pcs tomato (medium, pureed); 2 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 3 tbsp cilantro (chopped); 2 tbsp gram flour (for binding the kofta mixture); 2 tbsp oil (for gravy); 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.5 tsp salt (divided); 0.5 cup yogurt (plain, whisked); 1.5 cup water (for gravy)

RATING

4.6/5(78)

TASTE SCORE

9/10

Rich, festive koftas with a boiled egg center wrapped in spiced minced meat, then simmered in a smooth onion-tomato gravy. It is a classic Mughlai-style curry that feels special but can be made at home with simple steps.

PREP

30m

COOK

40m

SERVES

1 KOFTA WITH APPROXIMATELY 1 CUP OF GRAVY

637 cal

SERVINGS

METHOD · 11 STEPS

boil · ~12 min
Boil and peel the eggs.
Boil 4 eggs until hard-cooked, cool them in water, and peel them gently so they stay whole for the kofta centers.
TIPCool the eggs fully before peeling so the meat coating goes on smoothly.
mix · ~5 min
Make the kofta mixture.
1.Add mutton mince to a bowl.
2.Add 1 chopped onion, 1 tbsp ginger-garlic paste, green chili, gram flour, 2 tbsp cilantro, 1 raw egg, black pepper, 0.25 tsp salt, and a pinch of turmeric powder.
3.Mix well until the mince looks sticky and holds together.
4.If the mixture feels loose, mix for another minute to help it bind.
assemble · ~7 min
Shape the nargisi koftas.
1.Divide the mince mixture into 4 equal portions.
2.Flatten one portion in your palm.
3.Place 1 boiled egg in the center and wrap the mince all around it.
4.Seal the surface well and shape into a smooth oval.
5.Repeat with the remaining boiled eggs and mince.
TIPWet your hands lightly if the mince sticks while shaping.
rest · ~10 min
Rest the shaped koftas.
Place the koftas on a plate and let them rest for 10 minutes so they firm up before frying.
fry · ~8 min
Fry the koftas until golden.
1.Heat oil for frying over medium heat.
2.Beat the remaining raw egg in a bowl.
3.Dip each kofta lightly in the beaten egg.
4.Slide the koftas carefully into the hot oil and fry until evenly golden on all sides.
5.Lift them out and keep aside.
TIPKeep the heat medium so the meat cooks through without browning too fast.
saute · ~8 min
Cook the onion base.
1.Heat 2 tbsp oil in a pan.
2.Add cumin seeds and bay leaf.
3.Add the remaining chopped onions and cook until light golden.
4.Add the remaining ginger-garlic paste and cook until the raw smell fades.
saute · ~8 min
Build the gravy masala.
1.Add tomato puree and cook until thickened.
2.Add red chili powder, coriander powder, cumin powder, garam masala, and the remaining salt.
3.Cook the masala until the oil starts to show at the edges.
4.Lower the heat and stir in the whisked yogurt.
TIPKeep the heat low when adding yogurt so the gravy stays smooth.
simmer · ~8 min
Simmer the curry.
Pour in water and bring the gravy to a gentle simmer. Cook for 6 to 8 minutes until slightly thick and well blended.
assemble · ~5 min
Add the koftas to the gravy.
Place the fried koftas into the simmering curry and spoon some gravy over them. Cook on low heat for 4 to 5 minutes so the flavors come together.
garnish
Garnish with cilantro.
serve
Slice and serve the kofta curry.
Slice the koftas in half just before serving if you want the egg center to show. Serve hot with roti, 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 shaped koftas for 10 to 15 minutes if your mince feels soft; they fry more neatly and crack less.
2
Seal the mince completely around each boiled egg so no steam escapes and splits the coating in hot oil.
3
Fry on medium heat only; if the oil is too hot, the outside browns before the mutton cooks through.
4
Whisk the yogurt until completely smooth and add it on low heat to keep the gravy from curdling.
5
Cook the onion-tomato masala until oil shows at the edges; this gives the gravy its Mughlai depth.
6
Let the koftas sit in the gravy just a few minutes before serving so they absorb flavor without turning soggy.
7
Slice the koftas with a sharp knife after a short rest so the egg center stays clean and visible.