Kesari Nargisi Koftas Recipe

 
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Kesari Nargisi Koftas
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Hard boiled eggs wrapped in minced meat patties and doused in a masaledar gravy.

Ingredients of Kesari Nargisi Koftas

  • 5-6 hard boiled eggs, cooled and shelled a little
  • Flour to roll the eggs in
  • Mix together:
  • 2 cups minced meat
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • Salt to taste
  • 1/4 tsp powdered black pepper
  • 1/4 tsp garam masala
  • For the gravy:
  • 1 Tbsp chopped ginger
  • 1 Tbsp chopped garlic
  • 1 1/2 cups roughly chopped onions, boiled in very little water
  • 1 cup oil
  • 2 bay leaves
  • 2 tsp black cumin seeds
  • 6-7 green cardamoms-lightly roasted and powdered
  • 6-7 cloves-lightly roasted and powdered
  • 1 tsp broken cinnamon-lightly roasted and powdered
  • 1 blade mace-lightly roasted and powdered
  • Salt to taste
  • 1/2 tsp turmeric
  • 2 Tbsp coriander powder
  • 1/2 tsp chilli powder
  • 1 cup chopped tomatoes
  • Large pinch of kesar
  • 1/2 tsp kewra
  • 2 Tbsp warm milk
  • 1/4 cup chopped coriander leaves
  • 2 Tbsp cream

How to Make Kesari Nargisi Koftas

  • 1.1. Dissolve the kesar and kewra in milk.
  • For the koftas:
  • 1.1. Divide the meat mixture into 5 or 6 portions, and shape each into a round pattie. Roll the eggs in the flour, dust off the excess flour, and place in the centre of each pattie.
  • 2.2. Bring the meat up around the egg, to form an even coating around it. Smooth the surface so that no creases remain. Refrigerate for at least an hour.
  • 3.3. In a kadahi, heat some of the oil listed with the ingredients for the gravy. Fry the koftas in it, first over high heat; then lower the heat, so that they are cooked through. When they are evenly brown, remove from oil and set aside.
  • 4.4. Fry as many koftas as fit comfortably in the kadahi. Be careful not to break them.
  • For the gravy:
  • 1.1. Grind the ginger, garlic and boiled onions to a fine paste and set aside.
  • 2.2. Heat the rest of the oil in a saucepan and add the bay leaves and powdered spices. When the spices darken a little, add the onion mixture. Stir-fry brown and fat separates.
  • 3.3. Add the tomatoes, salt, turmeric, coriander powder and chilli powder, and stir-fry again till the fat separates.
  • 4.4. Add about 2 cups water. Bring to boil and simmer for about 10 minutes, add half the chopped coriander leaves and the milk into which saffron etc. have been mixed.
  • 5.5. To serve, cut the koftas lengthwise. Arrange on a serving dish and pour the hot gravy over them. Serve garnished with the cream and the rest of the chopped coriander leaves.

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