Home / Mughlai / Nargisi Kofta Curry Recipe - Spicy Scotched Egg Curry Recipe At Home
Nargisi Kofta Curry Recipe - Spicy Scotched Egg Curry Recipe At Home
Lunch

Nargisi Kofta Curry Recipe - Spicy Scotched Egg Curry Recipe At Home

If you enjoy Nargisi Kofta Curry Recipe - Spicy Scotched Egg Curry Recipe At Home cuisine, this Lunch recipe is worth trying at home....

⏱️

30 Min Prep

🔥

45 Min Cook

🍽️

4 Servings

🥗

Eggetarian

Ingredients

  • 4 Whole Egg - hard boiled and peeled
  • 500 grams Mutton - keema
  • 2 tablespoons Ginger - paste
  • 2 tablespoons Garlic - paste
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 tablespoon Kashmiri Red Chilli Powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Corn flour
  • 2 tablespoon Mustard oil
  • Salt - to taste
  • 1 cup Curd (Dahi / Yogurt)
  • 1 Onion - chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Green Chilli Paste
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Garlic - paste
  • 1 teaspoon Ginger - paste
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Homemade tomato puree
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 Bay leaf (tej patta)
  • 2 Dry Red Chilli
  • Salt - for seasoning
  • Sunflower Oil - as required

Instructions

1
To begin making the Nargisi Kofta Curry method, hard bring to a bubble gently the eggs in a saucepan with some liquid.
2
strip the outer shelf and keep it aside.In a food processor purée mutton keema very well to make it soft and yielding.Transfer it in a mixing bowl, toss in turmeric ground mix, red chilli ground mix, coriander ground mix, seasoning, ginger garlic paste, cooking oil, garam masala ground mix and corn ground mix.
3
toss together it very nicely using hands.Divide the mixture into four parts.
4
Put some cooking oil in your palm and take one portion of keema mixture and pat it to form like a chapati.Place a hard boiled egg in between the flatten keema mixture and wrap the egg with it.
5
Do the same to all eggs.
6
Keep aside.The next step is to prepare the curry base.
7
bring to temperature cooking oil in a big pot or kadai.toss in dehydrated red chilli and bay leaf.
8
toast the chilies for a minute then toss in finely sliced onions.
9
pot-fry the onions until light brown.toss in ginger garlic paste, green chilli paste and pot-fry a little bit.
10
toss in tomato puree, coriander, cumin, red chilli and turmeric ground mix.
11
pot-fry until the cooking oil separates.whip yogurt with seasoning and toss in in the masala mixture.
12
toss together well and toss in one cup of mildly hot liquid.
13
Let it bring to a bubble gently.After it starts bubbling bit by bit toss in keema wrapped egg on the curry base.
14
Let it toast for 30 to 35 moments.After 30-35 moments check the seasoning toss in garam masala ground mix and scatter some kasuri methi.
15
enjoy burning.enjoy Nargisi Kofta Curry along with Boondi Raita, Whole Wheat Lachha Paratha and Kachumber Salad for a weeknight dinner.

Recipe Information

Cuisine
Mughlai
Course
Lunch
Diet
Eggetarian
Total Time
75 mins

Recipe Time chart

Preparation Time

30 mins

Cooking Time

45 mins

Total Time

75 mins
#mughlai #lunch #eggetarian
Author

Master Chef

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