Nargisi Kofta Curry (Stuffed Meatballs/ Scotch Eggs Cooked in a Rich and Creamy Gravy)

Aaj kuch Mughlai ho jaye 😋 Nargisi Kofta curry - where the boiled eggs are coated with minced meat and then cooked. This time around I have shallow fried the koftas first and then added to the curry to further cook slowly. The rich and creamy gravy makes it even more delicious to taste. 🏡We like to have Nargisi Kofta Curry with malabar parantha or jeera rice yum 😊 what about you?

Ingredients For Koftas:

500 gms kheema/ keema (minced meat)

finely chopped onions, 4-5 green chilies, 

1tbsp ginger-garlic paste

1/2 txp red chili powder 

1 egg and 1 yolk

1/4 tsp garam masala powder

1 tsp lemon juice

2 tbsp finely chopped mint and cilantro

10-15 finely chopped pistachios, raisins, cashews (optional)

1 cup oil for frying

salt to taste

Ingredients For the Gravy:

4 tbsp oil

2 onions - grated

1 tsp finely chopped oped ginger -garlic-green chilies 

1 tsp red chili powder, and dhania powder (coriander er seeds)

2 large tomatoes blanched-peeled-finely chopped

2/12 cups of water or stock

1/2 cup cream

1/2 tsp cardamom powder

cilantro/ mint for garnishing

Method for Koftas:

1. For the koftas, mix all the ingredients together and let it rest for 15-20 minutes.

2. Boil the eggs. Peel them and keep them aside.

3. Coat the peeled eggs with minced meat mix.

4. Fry these in a shallow pan, until golden brown.

Method For the Gravy:

1. Heat 4 tbsp oil in a pan/ wok

2. Fry the onions, and ginger-garlic-green chilies until light golden brown

3. Add all the powdered masala

4. Sauté and now add the blanched tomato

5. Bhuno this for 4-5 minutes on low to medium flame

6. Add cream and bhuno some more

7. Add the stock and simmer it for another 5 minutes 

8. At the serving time, add koftas to the gravy. 

9. Sprinkle little garam masala and also add the cardamom powder and shut the lid for 3-4 minutes. Mix well.

10. Garnish with finely chopped cilantro or fried brown onions just before serving.