Why does this recipe taste different from the traditional version?

This version is intentionally salt-free to meet low-sodium dietary needs. The savory flavor comes from a careful balance of spices, browned onions, and tangy elements like amchur and lemon juice, which provides a different but equally delicious taste profile.

Can I make this even lower in fat?

Yes. Use the leanest ground mutton available (95/5), skip the ghee and use 1 tsp of oil instead for the gravy, and use non-fat plain yogurt. You can also air-fry the koftas instead of pan-frying them.

What can I serve with this low-sodium dish?

Serve it with plain steamed basmati rice, which is naturally low in sodium. You can also pair it with homemade low-sodium naan or roti made without salt.

Nargisi Kofta Salan

Ingredients

For 4 servings

4 pcs large eggs (For stuffing the koftas)

300 g ground mutton (Finely minced, lean (90% lean or higher))

3 pcs onion (1 finely chopped for kofta, 2 ground to a paste for gravy)

2 tbsp ginger-garlic paste (Increased for more flavor)

2 pcs green chili (Finely chopped, adjust to taste)

3 tbsp chickpea flour (besan) (Lightly roasted, acts as a binder instead of an extra egg)

1 tsp red chili powder (Adjust to taste)

0.5 tsp turmeric powder

1.5 tsp ground coriander (Increased for flavor depth)

1.5 tsp garam masala (Use a no-salt-added blend)

0.25 cup coriander leaves (Freshly chopped, plus more for garnish)

0.25 cup vegetable oil (For pan-frying the koftas)

1 tbsp ghee

1 inch cinnamon stick

4 pcs green cardamom

4 pcs cloves

1 pc bay leaf

2 pcs tomato (Medium-sized, fresh, pureed (not canned))

0.25 cup plain yogurt (Whisked until smooth)

10 pcs cashews (Unsalted, soaked in warm water and ground to a fine paste)

1 tsp ground cumin

1 tsp dried fenugreek leaves (Kasuri Methi) (Crushed between palms)

1 cup water (Warm)

1 tbsp lemon juice (Freshly squeezed, for finishing)

Instructions

Prepare Eggs & Kofta Mixture

Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath. Once cool, peel the eggs and set aside.
In a large mixing bowl, combine the ground mutton, finely chopped onion, 1 tbsp ginger-garlic paste, green chili, roasted chickpea flour, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp amchur, and chopped coriander leaves.
Knead the mixture with your hands for 5-7 minutes until it becomes sticky and well-combined. This helps the koftas hold their shape.

Form & Pan-Fry the Koftas

Divide the mutton mixture into 4 equal portions. Lightly oil your hands.
Take one portion, flatten it into a large patty on your palm, place a peeled boiled egg in the center, and carefully wrap the meat mixture around the egg, sealing it completely into a smooth, oval shape.
Repeat for all eggs.
Heat the vegetable oil in a pan over medium heat. Gently place the koftas in the pan and fry, turning occasionally, until they are evenly browned on all sides. Remove and set aside on a plate.

A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.

This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 573.85 calories per serving with 30.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

Nargisi Kofta Salan

Ingredients

Nutrition per Serving

Instructions

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About This Nargisi Kofta Salan Recipe

Pro Tips

Health Benefits

Supports Blood Pressure Management

Rich in Natural Flavors

High in Protein

Frequently Asked Questions

Why does this recipe taste different from the traditional version?

Can I make this even lower in fat?

What can I serve with this low-sodium dish?