Tuesday, January 27, 2015

Nargisi Kofta Curry

Mughlai Cuisine is one of the most popular cuisines in the Indian subcontinent. It's origin can be found back in Mughal empire where exotic dishes were prepared in the royal kitchens. Many of the dishes in Indian cuisine are influenced by their imperial cooking style.

Mughlai food is known for its richness. It is famous for the generous use of ground spices, nuts and dry fruits which make the dish quite spicy and give it a very unique aroma. The rich flavors and the exotic aroma are so tempting that can make any food loving person carve for more. 

The name of the dishes in this cuisine are so alluring that they invite you to try them out at least once. Whether its Biryani, Kofta, Korma, Shorba, Nihari, Haleem or Kebabs we love them all and usually end up licking our fingers. A huge thanks to the Mughal dynasty who introduced us to the special ingredients and techniques used in this form of cooking. 

We both are huge fans of Mughlai Cuisine and that's the reason our Sunday's are incomplete without Biryani and Shorba. I have already posted few recipes from this cuisine; you may check them out:
Today I'm again posting a delicacy from this cuisine which is Nargisi Kofta Curry. The term "Nargisi" is derived from the word "Nargis" which refers to "Narcissus"; a winter flower which has a yellow center with white petals around it just like a boiled egg. These koftas are hard boiled eggs coated with minced meat and then cooked in a gravy. When you cut the kofta it resembles the Nargis flower. There are two parts in making this recipe firstly making the koftas and then the sauce. The sauce can be a simple tomato based gravy or a Makhni sauce which enhances the flavors of these koftas. I prefer tomato based gravy over Makhni gravy to keep flavors intact yet adding a subtle richness to the gravy.

So let's start preparing this exotic dish:


For Koftas:

1. Minced Chicken (or meat of your choice): 1 lb

2. Hard boiled eggs: 4
3. Onions (chopped): 1/2 cup
4. Ginger-Garlic paste: 1 tbsp
5. Turmeric powder: 1/2 tsp
6. Red Chili powder: 1/2 tsp
7. Cumin powder: 1/2 tsp
8. Coriander powder: 1/2 tsp
9. Garam Masala powder: 1/2 tsp
10. Cilantro (chopped): 1/4 cup
11. Mint (chopped): 1/4 cup
12. Green Chilies (chopped): 2
13. Salt: to taste
14. Oil: for frying koftas

For Gravy:

1. Onion paste: 1 cup

2. Ginger-Garlic paste: 1 tbsp
3. Whole Garam Masala (green cardamoms, black cardamoms, peppers, cloves, bay leaf, mace, cinnamon
3. Tomato puree: 1 cup
4. Cashew paste: 1/4 cup
5. Turmeric powder: 1/2 tsp
6. Red Chili powder: 1/2 tsp
7. Cumin powder: 1/2 tsp
8. Coriander powder: 1/2 tsp
9. Garam Masala powder: 1/2 tsp
10. Salt to taste
11. Kewra Water: 1 tbsp
12. Ghee: 1 and 1/2 tbsp
13. Oil as required
14. Cilantro for garnishing


For making koftas:

1. In a bowl take the chicken mince and add chopped onions, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, chopped cilantro, chopped mint, chopped green chilies and salt. Mix all the ingredients together until well combined.

2. Take the boiled egg and coat it with this mixture of minced chicken, smooth it with your hands to form an even coating around the egg. The egg should be completely covered. Repeat the process for the rest of the eggs.

3. Heat oil on medium flame for deep frying. When the oil is hot enough fry the koftas on low-medium heat until it gets a nice golden color.

4. Take them out on a plate lined with paper towel. Keep them aside.

For making the gravy:

1. Heat oil in a separate pan and add the whole garam masala. Let them crackle but take care not to burn them.

2. Add in the onion paste and fry until golden brown. At this point add the ginger-garlic paste and again fry it for a minute.

3. Now it's time to add the tomato puree, cover the lid and cook the mixture for 2 minutes. At this point you will see the oil starts separating. Add the cashew paste and cook the mixture for a minute.

4. Add the dry spices turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder and salt.

5. Add a cup of water, cover the lid and let the gravy cook for 2-3 minutes. Open the lid add the fried koftas, ghee and kewra water. Cover the lid and let it cook for just a minute on low heat. Turn off the heat.

6. Garnish your Nargisi Kofta Curry with cilantro and cream. Enjoy with rice, naan or chapati.


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  1. Yummy dish. Too mouth watery. Loved it. Will surely cook the same this weekend itself. Thank u lots for the share. Will come back with the feedback of course.

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