Nargisi Kofta

Nargisi Kofta


Ingredients

250g keema
4 eggs
15g ginger
15g garlic
60g roasted gram flour
1tsp red chili powder
5g poppy seeds
Salt to taste
250g curd
2tbsp ghee
4 black cardamom
3 cloves
½ tsp black pepper powder
½ tswp cumin seeds
2tsp kewra jal
2 medium onions
1tsp cashew paste
Oil to deep fry

Method

Hard boil the eggs. Remove the shell and keep aside. Grind the ginger and
garlic to a paste. Roast the cumin, poppy seeds, cloves, cardamoms lightly on
a griddle. Slice one onion fine and fry to a golden brown. Grind to a smooth
paste with the curd. Grind the remaining onions and masalas separately.
Mix half the ginger garlic paste and half the ground masalas to the mince
meat. Mix in the gram flour, salt, pepper and mix well. Divide the mince mix
into 4 equal parts. Place one egg in one portion of the keema and shape to
cover the egg completely. Deep fry the koftas and set aside.
Heat the ghee, add the onion paste, ginger garlic paste, red chili powder,
remaining ground masalas and salt. Fry till oil separates from the masala.
Add the curds, cashew paste and sauté again over low flame till well cooked
and the ghee separates from the masala. Add the kewra jal and remove.
Remove in a shallow dish. Halve the koftas lengthways and place on a bed of
masala and serve hot.