 |
| NARGISI KOFTA |
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:-
- Soak cashewnuts and almonds for half and hour. Grind it with some water to make a fine paste.
- 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.
- 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.
- 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.