Kofta is a gift to the Indian cuisine by our Mughal Emperors. Simply translated, it means , meat balls. A commonly prepared dish with innumerable variations in countries of India, Pakistan, Afghanistan, Turkey, Iran, Arabs, Balkans, Central Asia and many more. Every region has it’s unique variation.
Nargisi Kofta = Narcissus meat balls 🙂 is a part of the famed Mughal cuisine, especially, from the kitchen of the Nizams of Hyderabad.
http://en.wikipedia.org/wiki/Nizam_of_Hyderabad
May be this is what inspired the British Scotch Eggs !!
These koftas are made of hard boiled eggs wrapped in flavorsome mince and cooked in a zesty yogurt based curry 🙂
Does the name sounds exotic ?? It is 😉 and very aromatic !!!
Here’s what i did………..
INGREDIENTS
For 2 -3 persons:
For koftas :
3 nos – eggs (hard boiled and peeled)
200 gms – mutton mince
1/2 tsp – garlic paste
1/2 tsp – ginger (grated)
1/4 tsp – tumeric powder
1 tsp – finely chopped onion
1/4 tsp – garam masala (Indian spice mix)
1/2 tsp – red chili powder
1 nos – egg (well beaten)
1 tbsp – rice flour
salt to taste
oil to fry
For the curry :
1 nos – large sized onion (ground to paste)
1 tsp – ginger paste
1 tsp – garlic paste
1 nos – large sized tomato or 2 medium sized (pureed)
3/4 cup – fresh yogurt
1 tsp – cumin powder
1/2 tsp – red chili powder
1/2 tsp – tumeric powder
1/2 tsp – garam masala
pinch of nutmeg powder (optional)
salt to taste
1/2 cup – water
1 1/2 tbsp – cooking oil
1/2 tsp – freshly chopped coriander/ cilantro
METHOD
Food process the mince. Add all the ingredients, except the beaten egg and rice flour. Mix well.
Make 3 equal balls of the mince. Flatten it in the palm. Place 1 boiled egg on and wrap the mince around it, like a cover. Prepare all the eggs in the same manner.
Heat oil in a wok /pan to fry.
Now roll these balls/ koftas, one at a time, into the rice flour and then dip them into the beaten egg. Gently slide them in the hot oil to fry, one at a time.
Fry all three balls /koftas and keep aside.
Heat 1 1/2 tbsp oil in a pan and add the onion paste. Fry till translucent. Add the ginger and garlic paste and fry for another 2 mins. Add the tomato puree and all other spices. Add some salt and cook for 4 -5 mins. Beat and add the yogurt. Check for salt. Add 1/2 cup of water, cover and cook for 3-4 mins.
Add the prepared balls / koftas and cook for another 3 mins or till it is well coated by the curry. Take it off fire.
To serve, slice the balls /koftas, length -wise. garnish with freshly chopped coriander /cilantro.
It is a meal in itself and can be served with pilaf, biriyanis, naan or chapatis.
Happy cooking !!! 🙂
Cheers !!! 😀
Taking this over to Angie’s for Fiesta Friday #34 🙂 Hope all of you like this traditional Hyderabadi cuisine 🙂
And our two wonderful co -hosts Selma and Elaine 🙂
Happy FF my friends !!!
Koftas are a technique once mastered remain with you for a lifetime.. Nice recipe..
thank you 🙂
Happy Fiesta Friday to you too 🙂 these koftas look great, and I love the sauce, thank you for bringing them to the party 🙂
pleasure 🙂 Happy FF
Love these Andy :). I can sure coat them with aloo instead of mince mutton ;).
yeah you can 🙂 but why dont you try coating with soy granules along with potatoes 😉 i have done that way too and i was off meat for a while …….
That’s an awesome suggestion there Andy :).
I’ve always been intrigued by Scotch eggs. Your recipe is so impressive!
thank you 🙂
Lovely looking koftas and a wonderful back story too. The sauce really makes it something special – Happy Fiesta Friday!
thank you Selma 🙂
Interesting dish …looks good! Happy FF! 🙂
thank you 🙂 happy FF !!
It is amazing how much we owe to the moghuls. This is a beautiful recipe. Thanks for sharing.
we owe a big chunk of our history to them………food, clothing, rituals etc.
Pleasure was mine 🙂
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Your Kofta looks very appealing and perfect, Andy 🙂
thank you 🙂
Looks gorgeous Andy…can’t bet the taste though. .. 🙂 🙂
you are a vegetarian ??
Sorry it should be this 😦 😦
lol………i got that 😀
Awesome Andy 🙂 My friend loves Nargisi Kofta and asks me to make it whenever she visits me 🙂
make it this time when she visits 😀 and share a pic here 🙂
Yeah 🙂 Nice idea. I will do that
fatafati……..eta to try kortei hoche…… 😀
kore felo 😀
What a neat recipe! I love that it’s basically Indian Scotch eggs! Maybe I’ll incorporate this into my upcoming St Andrew’s Day party… Thanks for the idea!
thank you 🙂 You are welcome
Mouth watering. This is definitely nicer sounding than scotch eggs. Will make very soon, maybe for a dinner party starter. Thanks for sharing. Happy FF!
For a starter , this could turn out quite heavy 🙂 your guests might refuse to eat the main course 😉
Love this recipe Andy! Gonna give it a try soon 🙂
go ahead 🙂
wow these look amazing, they’re like a much much better version of scotch eggs! (p.s. sorry I accidentally hit unfollow instead of like, so apologies for that notification haha)
no issues Michelle 🙂 i am glad you liked the food 😉 😀
Wow! I love the spices! Meatballs are so versatile and your kofta with the egg inside looks delicious 🙂
thank you Petra 🙂 and you are absolutely right !!
Wow lovely!
thank you 🙂
Reblogged this on Foodie On Board.
Thank you Julianna 🙂 I feel so honored !
These look incredible!
thank you 🙂