Nargisi Kofta

Ingredients:

• For gravy: 125 g – Cream
• 150 ml – Milk
• 50 g – Cashewnuts
• 3 tsp – white pepper powder
• 1/2 tsp – Turmeric powder
• 2 tsp – Ginger paste
• 1 tsp – Garlic paste
• 3 tsp – Onion paste
• 3 tsp – Tomato puree
• 1 inch – Cinnamon
• 6 – Cloves
• 6 – Cardamoms
• Salt to taste
• 3 tbsp – Ghee
• For kofta: 4 – boiled eggs
• 200 g – minced Chicken or Mutton
• 50 g – besan
• 4-5 – Green chillies (finely chopped)
• 1/2 tsp – Ginger (grated)
• 1 tsp – coriander powder
• 1/2 – Onion (finely chopped)
• Pinch of Hing
• 1/2 tsp – Cumin seeds
• Salt to taste
• Ghee or oil
• For garnishing: 1 tbsp – Coriander leaves (chopped)
• 1 tbsp – Cream

Method:

  1. For Kofta:
  2. Mix all the ingredients, except the eggs, and knead the dough with the help of water.
  3. Take a ping-pong ball sized dough in hand and flatten it.
  4. Place a boiled egg at the centre of the dough and shape it into a ball.
  5. Repeat the process with the remaining dough.
  6. Heat ghee or oil in a kadai, deep fry the balls and keep them aside.
  7. For gravy: Heat ghee in a pan, add all the ingredients except the powdered spices, milk and cream.
  8. Fry the ingredients for 5-7 mins, stir them well.
  9. Add the powdered spices and fry until the masala oozes oil.
  10. Add milk, cream, 1/2 cup of water, and let it simmer on low flame for 15 mins.
  11. Add the koftas in the gravy and cook for 5 mins.
  12. Garnish with cream and chopped coriander leaves.
  13. Serve hot with naan or paratha.

Recipe courtesy of Manjula