Nargis Kofta Recipe: A Delightful Blend of Flavors and Tradition

Introduction: 

Nargis Kofta, a classic Mughlai dish, is a culinary masterpiece that combines rich flavors, aromatic spices, and a unique presentation. Named after the beautiful narcissus flower, these koftas are often considered a royal treat. In this article, we will guide you through the step-by-step process of preparing Nargis Kofta, allowing you to recreate this regal dish in the comfort of your own kitchen.

SOURCE

Ingredients:

For the Kofta:

500g minced lamb or chicken

2 large onions, finely chopped

2 tablespoons gram flour (besan)

2 tablespoons chopped cilantro (coriander leaves)

2 teaspoons ginger-garlic paste

1 teaspoon garam masala

1 teaspoon red chili powder

Salt to taste

4-5 boiled eggs

For the Gravy:

2 large onions, finely chopped

2 tomatoes, pureed

1/2 cup yogurt

1/4 cup cashew nuts, soaked in warm water

1/4 cup fresh cream

2 teaspoons ginger-garlic paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon cardamom powder

4-5 tablespoons cooking oil or ghee

Salt to taste

Instructions:

Making the Kofta:

In a large mixing bowl, combine minced meat, chopped onions, gram flour, chopped cilantro, ginger-garlic paste, garam masala, red chili powder, and salt.

Mix the ingredients thoroughly until well combined, forming a smooth and uniform mixture.

Take a portion of the mixture and flatten it in your palm. Place a boiled egg in the center and shape the mixture around the egg, forming a kofta ball.

Repeat the process for all the boiled eggs and the meat mixture.

Cooking the Kofta:

Heat oil in a deep pan or kadhai over medium heat.

Carefully place the kofta balls into the hot oil and fry until they turn golden brown. Ensure they are cooked evenly from all sides.

Once done, remove the koftas and place them on a paper towel to absorb excess oil.

Making the Gravy:

In a separate pan, heat oil or ghee and sauté chopped onions until they become golden brown.

Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Pour in the tomato puree and cook until the oil separates from the mixture.

In a blender, blend cashew nuts with a little water to form a smooth paste. Add this paste to the pan and cook for a few minutes.

Whisk the yogurt and gradually add it to the pan, stirring continuously to avoid curdling.

Add cumin powder, coriander powder, turmeric powder, cardamom powder, and salt. Mix well and cook until the gravy thickens.

Finally, add fresh cream to the gravy, stirring gently.

Assembling the Dish:

Place the fried koftas on a serving dish.

Pour the rich and creamy gravy over the koftas, ensuring they are well coated.

Garnish with chopped cilantro and a drizzle of fresh cream.

Serve your homemade Nargis Kofta with naan or steamed rice for a royal dining experience that captures the essence of Mughlai cuisine. Enjoy this delightful blend of flavors and tradition with family and friends!