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Nargisi Kofta Curry Recipe

Add this delicious Nargisi Hofta Curry in your diary so you can prepare it whenever you want to. Get the required ingredients and method posted here. You can make it fresh and serve it hot to your guests. Feedback is welcome.

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Time

0:30 - 0:50

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4278

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Submited by

Ayesha from Karachi

Ingredients

750 grams mincemeat or kheema
250 grams chana daal (cooked)
2 large handfuls coriander leaves
1 egg
2 thIsps gram flour
1 tblsp gararn masala
a little salt
For stuffing:
oil or ghee for shallow frying
25 grams each of almonds, walnuts, cachewnuts, raisins and pistachios
1 medium-sized onion
1 piece ginger
2 green chillies
a large handful coriander leaves
a little butter
6 bard-boiled eggs (shelled)
For curry:
250 grams onions
1 piece ginger
8 flakes garlic
1/2 cup ghee
a few drops or milk
1 tsp turmeric powder
1 tsp each of garam masala and cumin powder
salt and chilli powder to taste
1 kg tomatoes (blanched and sliced)
2 cups coconut milk
silver or gold foil
a few sprigs coriander leaves (chopped)

Method

Boil the mincemeat until tender and dry. Grind to a paste, along with the daal and coriander leaves. Mix in the egg. gram flour, garam masala and salt and knead to a smooth mixture. Separately, fry the nuts and raisins and chop them fine. Mince together the onion, ginger, chillies and coriander leaves and fry in a little butter till soft. Mix in the nut,s. Divide the kheema mixture into 6 equal portions. Shape each portion of meat around a whole egg, in an oval shape. Arrange a little nut mixture around each kofta. Shallow fry to a golden-brown. To prepare the curry, grind the onions, ginger and garlic to a paste. Heat the ghee and fry the ground paste, sprinkling a little milk now and then till the ghee floats to the top. Add all the spices, along with the salt and tomatoes, and cook till dry. Now add the coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes. Now cut the koftas into halves (lengthwise). Cover the yolks with foil and place in a serving dish. Pour the curry all over and garnish with fresh coriander leaves.

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