Nargisi Kofta is a Hyderabadi royalty on a platter! Inspired by the flower-Nargis, Narcissus tazetta-this dish is a sight for sore eyes!
Nargisi Kofta is served with the kebab placed over the sauce, both of which are made separately. Here, the kebab is a flavour bomb which is complemented by the tangy sauce.
So what better way to celebrate this festive season! Try making this beautiful recipe and you have a winner already! Merry Christmas folks! 🙂
400g minced mutton
6 eggs, hard-boiled
1 large onion, finely chopped
3 tbsp ginger-garlic paste
2 tsp salt
2 tsp red chilli powder
1 tsp garam masala powder
5-6 green chillies, finely chopped
1 beaten egg
1/2 cup gram flour
1/2 cup roasted gram flour
Oil for deep-frying
2 tbsp ghee
1 large onion, blended
3 large tomatoes, blended
1/2 cup yogurt
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp turmeric powder
Chopped coriander leaves for garnish
Step 1: Mix the minced mutton, finely chopped onion, 1 tbsp ginger-garlic paste, chopped green chillies, beaten egg, gram flour, roasted gram flour, 1 tsp salt, 1 tsp red chilli powder, and 1/2 tsp garam masala powder in a large bowl. Give this mixture a blend in the mixer, till it becomes velvety soft in texture.
Step 2: Take a small portion of the mixture and pat it into a circular shape on a plastic sheet over a flat surface. Place 1 hard-boiled egg into the centre of this shape and wrap it on all sides so that the mixture envelops the egg completely. Repeat this for all the eggs.
Step 3: Heat oil in a pan for deep-frying. Fry the eggs from Step 2 on medium heat so that it turns golden-brown on all sides. Drain and let them cool for 5 minutes. Slice the eggs from the middle. Your Nargisi Kebab is ready.
Step 4: Now, heat 2 tbsp ghee in a skillet. Add the onion paste and 2 tbsp ginger-garlic paste and stir-fry till they change colour. Add the tomato paste and mix well. Lower the flame and allow the masala to release the oil.
Step 5: Now, add the yogurt, coriander powder, roasted cumin powder, turmeric powder, 1 tsp salt, and 1 tsp red chilli powder. Mix well. Add about 1/2 cup water. Cover and simmer for 8-10 minutes till it gets a thick sauce-like consistency. Check and adjust the seasoning.
Step 6: Serve this sauce with the egg slices or Nargisi Kebab from Step 3 garnished with chopped coriander leaves!