Nargisi Kofta

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.

prepared mutton mince

rice flour

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 !!!

 

 

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