NARGISI KOFTA

Nargisi kofta is a rich and exotic mughalai recipe. It is a spicy meatballs prepared with chicken mince wrapped on boiled eggs. This recipe is very simple to make and very tasty. They are served in a delicious gravy of tomatoes, spices, cashew-almond paste and fresh cream. It can be served with roti/pulao.


INGREDIENTS:-

For the koftas:
500gm chicken mince
4 hard-boiled eggs
1 small onion chopped
1 tsp ginger-garlic paste
1 green chili, chopped
1 tsp garam masala
1 tsp chili powder
3 tbsp gram flour
1/4 cup grated carrot
salt to taste
oil for frying

For the curry:
2 medium onions, finely chopped
2 tomatoes (ground to a smooth paste)
1 tbsp ginger-garlic paste
1 tbsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
2 cardamom
1 clove
small piece cinnamon
6-7 cashew nut
6-7 almond
1 cup water
2 tbsp fresh cream
few sprigs of coriander leaves, chopped

METHOD:-

1. Soak cashewnuts and almonds for half and hour. Grind it with some water to make a fine paste.
2. Combine the mince, onion, ginger-garlic paste, chopped green chili,garam masala, red chili powder grated carrots, gram flour and salt in a mixing bowl.Divide the mixture into four equal portions. Take one portion of mince and wrap it evenly around one of the cooled, hard-boiled eggs. Repeat with the remaining mince and eggs. Heat the oil in a deep frying pan over a medium heat, fry the kofta's for 5 minutes until golden brown.
3. Heat the oil in a deep pan and add cinnamon, cloves, cardamom, fry till the oil becomes fragrant. Now add chopped onions, fry until golden in colour then add the ginger-garlic paste and chopped green chili. Fry for 2-3 minutes and add the tomato paste and all the spices and salt to taste. 
4. Mix well and fry until oil begins to separate from the masala. Add one cup water, mix well and cook fr 2 minutes. Add the prepared kofta's to the gravy and fold gently. Bring to boil, add cashew nut, almond paste, garam masala and fresh cream. Cook for 1 more minute and turn off the heat. Garnish with coriander leaves and serve hot with roti/pulao.