« | Home | »

Nargisi Kofta

By newindia | February 26, 2010

Nargisi Kofta

Dig into spicy, soft koftas this weekend. The unconventional cooking with egg and the creamy, spicy gravy will even make you crave for more.

Nargisi Kofta

Category- Non-Vegetarian

Ingredients

For Koftas

Mutton Kheema 100 gms
Potato 1, small
Onion 1, finely chopped
Eggs boiled 4-5
Raw egg 1
Green chillies 2
Tomato 1, finely chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
All purpose flour (maida) 50 gms
Corn flour 50 gms
Oil for frying
Salt to taste

For Gravy

Onion 1, ground to paste
Cashew nut paste (kaju paste) 2 tbsp
Tomatoes 2, finely chopped
Egg 1, boiled and grated
Garam masala 1 tsp
Fresh cream 1 tbsp
Salt to taste
Chicken stock 1 cup

Method

Kofta Preparation

Heat oil in a heavy bottomed pan, sauté the ginger garlic paste, onions, tomatoes, green chillies for few minutes. To this add mutton Kheema and cook for another 3-4 minutes, keep stirring. Now add mashes potatoes, all purpose flour (maida), and salt and mix well. Empty the yellow cooked yolk of the boiled egg, by cutting a portion from the top. Empty it by scooping out gently without breaking the boiled egg. Fill the prepared mutton mix inside the boiled egg and stuff it well and keep aside. Mean while, heat oil in a deep frying pan, in a bowl break the raw egg and beat till light, dip the stuffed eggs in the beaten egg and roll it in the corn flour and deep fry till golden brown. Remove excess oil in absorbent paper.

Gravy Preparation

Heat oil in a pan and sauté onions, cashew nut paste (kaju paste) and tomatoes till they done. Add the chicken stock and let the gravy simmer over very low flame. Add the garam masala, grated egg, cream and salt. Let it cook for a while, drop in the prepared koftas and let it mix well with the gravy. Remove from heat and serve hot.

Topics: Andhra-Hyderabadi Recipes, Mutton Recipe | No Comments »

Comments