How to make Nargisi Kofta -
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 (अंडे)
Cuisine : Hyderabadi
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like CKP Mutton Kolhapuri Sukha Mutton Mansaf Mutton Ghee Roast
Nargisi Kofta Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Nargisi Kofta Recipe
Mutton mince (keema) 2 cups
Eggs boiled 6
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.
Nutrition Info
Calories : 1970 Kcal
Carbohydrates : 58.9 gm
Protein : 121 gm
Fat : 138.8 gm
Other : Vitamin B12- 15.8mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
