Nargisi Kofta Recipe - Deep fried keema and egg koftas served with a typical onion based gravy

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) , Eggs

Cuisine : Hyderabadi

Course : Main Course_Mutton

Nargisi Kofta

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Nargisi Kofta Recipe - how to make Nargisi Kofta

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Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Mutton mince (keema) 2 cups

  • Eggs boiled6

  • Ginger paste 1 teaspoon

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Garlic paste 1 teaspoon

  • Refined flour (maida) 4 tablespoons

  • Oil 3 tablespo

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Green cardamoms 5

  • Cloves 4-5

  • Cinnamon 1 inch piece

  • Mace 1 blade

  • Bay leaves 2

  • Ginger chopped 1 1/2 inch piece

  • Garlic chopped 7-8 cloves

  • Onion boiled and ground 3 large

Method

Step 1

Mix together keema, ginger paste, garlic paste, salt, black pepper powder and garam masala powder. Divide into six equal portions.

Step 2

Take one portion of the keema mixture in your hand and spread it slightly. Keep one boiled egg in the center and bring in the edges and roll it so that the entire egg is covered with the keema mixture.

Step 3

Roll it in refined flour and keep it aside. Similarly prepare the remaining eggs. Heat sufficient oil in kadai and deep-fry keema balls on low heat for ten minutes or till they turn golden brown.

Step 4

Drain and place on an absorbent paper. Lightly roast caraway seeds, green cardamoms, cloves, cinnamon and mace.

Step 5

Cool and grind to a powder. For gravy heat oil in kadai, add bay leaves. Sauté for a minute, then add ginger and garlic. Sauté till golden.

Step 6

Add boiled onion paste and sauté till golden brown. Add the spice powder and mix well. Add two cups of water and salt, bring it to a boil.

Step 7

Simmer for five minutes. Just before serving add koftas.

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