Nargisi Kofta Curry

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Ingredients:

  • 500 gms Mutton mince
  • 1 Cup water
  • 1 Bay leaf
  • 1 big stick cinnamon
  • 1 medium onion finely chopped
  • 1 tsp each of ginger & garlic paste
  • 1 Tsp Red Chilli powder
  • 1 Tbs Coriander Powder
  • 1 Tbs Cumin Powder
  • 1 Tsp Poppy seeds
  • 1 Tbs garam masala
  • 8 Eggs
  • 2 Tbs gram flour ( besan) slightly roasted
  • ¼ cup seasoned flour
  • Oil
  • Salt

Curry:

  • 1 large onion grated
  • 1 tsp each ginger-garlic paste
  • 2-3 Slit green chillis
  • 2 big cardamom
  • 1” stick cinnamon
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 ripe red tomatoes
  • 7-8 cashew nuts soaked in warm milk
  • 2-3 Tbs curd whisked
  • 1 tsp Red chilli powder optional
  • Turmeric
  • Salt
  • Oil
  • Chopped coriander leaves for garnish

Method:

  • Boil together 1 cup water ,mutton mince, bay leaf and cinnamon stick with little salt, keep stirring till all the water is evaporated.
  • Lightly roast the coriander powder, cumin powder and poppy seeds. Grind the poppy seeds. Keep aside
  • Once the mince is cooled  and easy to handle discard the bay leaf and cinnamon stick, add one beaten egg, onion, gram flour, ginger-garlic paste, garam masala, coriander powder, cumin powder, ground poppy seeds, red chilli powder and season.
  • Give it a good mix with your hands and refrigerate for at least half an hour.
  • Meanwhile boil 6 eggs, cool and remove the shells.
  • In a separate bowl beat one egg.
  • Now roll the eggs in the seasoned flour, dust of excess and keep aside.
  • Take a handful of the mince , flatten it in your palm, place the egg in between and carefully fold the mince around it till the egg is fully covered with the mince and keep aside. Do the same with the rest.

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  • Now once again dust the koftas with the flour, dip in beaten egg and deep fry in hot oil.
  • Once it is crisp and done, remove in paper towel to remove excess oil.

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  • Once the koftas are cooled slice them length wise in half.

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 Curry:

  • Boil the tomatoes. Once cooked whizz it in a mixie along with the soaked cashewnuts.
  • Heat oil in a wok. Add the cinnamon stick and brown cardamom.
  • Add the grated onions and fry till it is brown. Add the chillis and fry some more.
  • Make a paste of ginger garlic paste, garam masala, salt, turmeric, coriander powder, red chilli powder ( if using) and curd.
  • Add this mixture to the fried onions and let the masala cook till the raw smell is gone.
  • Now add the tomato and cashew paste and cook till oil separates, check seasoning.
  • Now add the sliced koftas and let it simmer for 5-7 minutes.
  • Serve hot garnished with chopped coriander leaves.

 

** The curry was just a basic one I made you could try it with some other curry of your choice.

 

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