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| Nargisi Kofta |
Ingredients -
- Mutton Mince - 270 Grams
- Ginger Paste - 2 Tablespoon
- Onion, finely chopped - 1 Large
- Yoghurt - 1/2 Cup(s)
- Red Chilli Powder - 3 Tablespoon
- Coriander Powder - 1 Tablespoon
- Garam Masala Powder - 1 Teaspooon
- Oil - 3 Tablespoon
- Oil, for deep-frying
- Eggs, 6 hard boiled and 2 raw - 8
- Garlic Paste - 3 Tablespoon
- Tomato Puree - 1 Cup(s)
- Rice Flour - 4 Tablespoon
- Rice Flour, to dust
- Cumin Powder - 1 Tablespoon
- Turmeric Powder - 1 Teaspooon
- Salt to taste
Steps -
Step 1
For the Koftas: Combine mutton mince, 1 egg, 1 tbsp garlic paste, 1 tbsp red chilli powder, ½ tsp cumin and coriander powder and salt to taste in a bowl. If the mix is too moist, add rice flour.
Step 2
Cover the hard bolied egg completely with the mutton mince and smoothen the mutton casing around the egg. Prepare the remaining 5 koftas and keep aside.
Step 3
Lightly dust the koftas first with rice flour, then with beaten egg and again with the flour to form a tight seal.
Step 4
Heat sufficient oil in a pan for deep frying the koftas such that the oil covers half the kofta.
Step 5
Carefully put the koftas in the oil and fry.
Step 6
Gently turn the koftas while frying and fry till they are golden in colour. Drain and keep aside on a paper towel or tissue.
Step 7
For the Gravy: To prepare the gravy, add oil in a pan. Add onions, ginger and garlic paste and saute till golden brown. Add the tomato puree and powdered spices with salt to taste. Saute till the raw smell of tomato puree goes away.
Step 8
Add the yoghurt and mix well. Saute till the oil separates from the gravy.
Step 9
Add ½ cup of water and cook for 5-8 minutes. Add more if the gravy becomes too thick.
Step 10
Add the koftas just before serving. Gently stir so that the gravy coats the koftas.
Step 11
Serve hot with Naan or Pulao.
