Nargisi Kofta Salan

Name: Nargisi Kofta Salan
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 5 pcs egg (4 boiled and peeled for kofta, 1 for binding); 500 g mutton mince (fine mince); 3 pcs onion (medium, 2 finely sliced and 1 roughly chopped); 3 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (chopped); 2 tbsp chickpea flour (for binding); 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon; 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 (for the kofta mixture and gravy); 0.5 cup yogurt (whisked); 2 tbsp ghee; 1 cup oil (for frying kofta); 1.5 cup water (for gravy)

RATING

4.6/5(78)

TASTE SCORE

9/10

Boiled eggs wrapped in a warmly spiced meat layer, fried until golden, then simmered in a rich onion-tomato gravy. This festive Indian salan is hearty, elegant, and perfect with roti, naan, or jeera rice.

PREP

30m

COOK

45m

SERVES

1 KOFTA WITH APPROXIMATELY 1 CUP OF SALAN

1105 cal

SERVINGS

METHOD · 12 STEPS

boil · ~12 min
Boil and peel the eggs.
Boil 4 eggs until firm, cool them in water, and peel carefully so they stay whole for the kofta center.
TIPCool the eggs fully before peeling so the whites stay smooth and don’t tear.
prep · ~5 min
Prepare the kofta mixture.
1.Add mutton mince to a bowl.
2.Add 1 raw egg, green chili, 2 tbsp coriander leaves, chickpea flour, black pepper, 0.25 tsp salt, and a pinch of garam masala.
3.Mix well until the mince holds together evenly.
4.Divide the mixture into 4 equal portions.
assemble · ~8 min
Wrap the eggs with the mince.
1.Take one portion of mince and flatten it in your palm.
2.Place one boiled egg in the center.
3.Wrap the mince all around the egg and seal the surface well.
4.Repeat to make 4 koftas.
TIPWet your palms lightly with water to stop the mince from sticking and to get an even coating.
rest · ~10 min
Chill the koftas briefly.
Place the shaped koftas on a plate and rest them for 10 minutes so they firm up before frying.
fry · ~8 min
Fry the koftas until golden.
1.Heat oil in a deep pan over medium heat.
2.Lower the koftas in gently, one at a time.
3.Fry, turning carefully, until evenly golden and cooked through.
4.Lift out and keep aside.
TIPKeep the heat medium; very hot oil browns the outside too fast and leaves the mince undercooked.
saute · ~12 min
Cook the masala base.
1.Heat ghee in a pan.
2.Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon; cook until fragrant.
3.Add sliced onion and cook until golden brown.
4.Add ginger, garlic, and the chopped onion; cook until the raw smell goes.
saute · ~10 min
Add tomatoes and ground spices.
1.Add tomato and cook until soft.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining garam masala.
3.Cook the masala until it thickens and the ghee starts to separate.
TIPMash the tomatoes as they soften for a smoother, richer salan.
mix · ~2 min
Blend in the yogurt.
Lower the heat and stir in the whisked yogurt slowly so it blends into the masala without splitting.
simmer · ~10 min
Simmer the salan.
Add water and the remaining salt, then simmer until the gravy is smooth, thick, and well cooked.
assemble · ~4 min
Add the koftas to the gravy.
Slide the fried koftas into the salan and spoon some gravy over them. Simmer very gently for 3 to 4 minutes so they absorb the flavors.
TIPDo not stir hard once the koftas go in or they may crack.
garnish
Garnish with coriander leaves.
Scatter the remaining coriander leaves over the salan just before serving.
serve
Serve the Nargisi Kofta Salan hot.
Cut each kofta in half at the table if you like, and serve 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 the full 10 minutes; firmer mince is much less likely to split in the oil.
2
If your mince feels loose, add a little extra chickpea flour before wrapping the eggs.
3
Seal the mince layer without cracks, especially at the base, so the boiled egg stays centered while frying.
4
Fry on medium heat and turn gently; the kofta needs time for the mutton layer to cook through evenly.
5
Add the whisked yogurt on low heat and stir continuously to keep the gravy smooth and prevent curdling.
6
Let the onion-tomato masala cook until ghee separates; that deep bhuna stage gives the salan its rich Mughlai flavor.
7
For neat serving, let the koftas rest 5 minutes after simmering, then halve them with a sharp knife.