Nargisi Kofta — Royal & Delicious

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Delicious and royal Nargisi Kofta, featuring a whole boiled egg wrapped in a flavorful layer of spiced minced meat and served in a rich, aromatic, creamy gravy. The minced meat is kneaded well to hold the koftas together, and the eggs are boiled just right for an attractive appearance when sliced. The gravy, made with a blend of spices, yogurt, and cashew paste, is cooked until the oil separates, giving it a deep flavor. Serve hot with naan, roti, or steamed rice.

Minced beef or mutton

Green chilies, chopped

Fresh mint and cilantro

Large tomatoes, pureed

Cashews, soaked and ground into a smooth paste

Kasuri methi (dried fenugreek leaves)

Calories750.0kcal (37.5%)

Protein41.7g (83.34%)

Step 1

Add the minced meat, ghee, salt, chopped green chilies, fried onions, red chili powder, black pepper powder, cumin powder, coriander powder, gram flour, fresh mint, cilantro, and ginger-garlic paste. Mix everything thoroughly and knead the mixture well until it becomes cohesive.

Step 1

Boil 6 eggs and carefully peel them.

Step 1

Take a portion of the minced meat mixture and flatten it evenly on your palm. Place one boiled egg in the center and carefully wrap the meat completely around the egg. Repeat with all the remaining eggs.

Step 1

Cook the prepared koftas properly until the minced meat is completely cooked and the outside develops a beautiful golden-brown color.

Step 1

Heat the oil in a pan. Add the bay leaf, cinnamon, cloves, and cardamom. Fry for a few seconds until fragrant.

Step 2

Add the ginger-garlic paste and green chili paste. Sauté until fragrant.

Step 3

Add the tomato puree, turmeric, red chili powder, cumin powder, and black pepper powder. Cook the masala thoroughly until the oil starts to separate.

Step 4

Whisk the yogurt well and gradually add it to the masala while stirring continuously to prevent it from curdling. Then add the cashew paste and cook for a few more minutes.

Step 5

Add kasuri methi, garam masala, and fried onion. Add a little water as needed and cook until the gravy reaches your preferred consistency.

Step 6

Carefully place the prepared Nargisi Koftas into the gravy. Cover and simmer on low heat for a few minutes so the koftas absorb the delicious flavors.

Calories750.0kcal (37.5%)

Protein41.7g (83.34%)

When wrapping the minced meat around the egg, keep the meat layer even and not too thick. This helps the koftas look beautiful and ensures the egg is perfectly visible when sliced.

Don't just mix the meat; knead it well for a few minutes. This helps the koftas hold together better and reduces the chances of them breaking during cooking.

Don't overcook the eggs, otherwise the yolks can become dry. Properly cooked eggs give Nargisi Kofta a much more attractive appearance when sliced.

Don't cook the koftas over very high heat for too long, as this can make the outside tough and the meat dry.

Don't rush the masala-frying stage. Properly cooking the spices and tomato puree removes the raw taste and gives the gravy a much deeper flavor.

Adding cold yogurt directly to very hot masala can cause it to split. Whisk the yogurt first and keep the heat moderate while adding it.

Adding a little extra fried onion and kasuri methi toward the end gives the gravy an amazing aroma and richer flavor.

Once the koftas are in the gravy, avoid repeatedly stirring them with a spoon. Gently shake the pan instead to prevent the koftas from breaking.

How do I prevent the koftas from breaking?

Knead the minced meat well and avoid stirring the koftas too much once they are in the gravy.

What is the secret to a rich gravy?

Fry the masala properly until the oil separates to remove the raw taste and deepen the flavor.

How can I ensure the eggs look attractive when sliced?

Don't overcook the eggs to keep the yolks moist and attractive.

Why should the meat layer be even?

An even meat layer ensures the koftas look beautiful and the egg is visible when sliced.

How do I prevent yogurt from curdling?

Whisk the yogurt well and add it gradually to the masala while stirring continuously.