Egg Meatballs | Nargisi kofta || How to Make Nargesi Kofta with step-by-step photos...
Nargesi Koftay is spicy meatballs that
are usually prepared with ground beef and added spices and herbs. However,
there are variations where mutton, chicken, or even fish meat is used for the
preparation. The Koftas are usually accompanied by a spicy curry and eaten
with roti, naan, or boiled rice. One of the tastiest variants of the kofta is
the “
Nargisi Kofta”, which is prepared by encasing a hardboiled egg inside a
spicy kofta coating. The Nargisi kofta is a widely popular Pakistan recipe and is
eaten with great delight. It can also be fried or cooked in the usual way, it
does not disappoint the taste buds whatsoever. Nargisi koftas are full of
protein and a wholesome dish for everyone
Nargisi kofta is origin from Mughal cuisine ever
there used to be part of their lunch/dinner
Usually, people add poppy seeds and roasted chana or cashew nut in making meatballs but I never like those taste so I skip them from my recipe I used just simple basic ingredients, and for binding used bread slices instead of roasted chana but if you like poppy seeds and roasted chana, you can variation in making koftas additionally you can eat or serve simple nargesi kofta without adding in gravy as a kebab with pulao and biryani
Add nargesi kofta to a dinner party menu and
friends will think you cooked all day to prepare it for them, So let’s begin
Tips for making perfect soft nargesi kofta:
- To make perfect nargisi kofta will have to care of just one thing your meat is dry and fat-free
- Otherwise, your nargesi kofta will become apart from eggs at the time of frying or by going in the gravy
- Using a little amount of oil at a time of making meatballs is a secret ingredient to making soft kofta
- Using ghee in making all type of traditional dishes of causes enhance the taste of the gravy
- You can place the half-hard-boiled egg in the center of the
- But remember meatball quantity should be double than egg size
- So that meatball could cover the egg properly.
- Eggs can come out due to less quantity of meat
To prepare this recipe first gather all ingredients and prepare them to set aside, First of all, blend the onion masala of curry for
that take a grinding jug/jar put chopped onion, ginger, and garlic with little water, and blend them set aside
First, in the food processor add coriander
leaves, green chilies, ginger, and garlic chop them, then put the washed mince
or small cubes of meat in the food processor then chop them
Keep chopping them by adding powder spices red chili powder,garam masala, and salt, now put bread slices to the ground meat and further chop them until getting a smooth and fine texture, transfer to another bowl and keep aside
Prepare spiced yogurt for that in the grinding
jar add little water along with Kashmiri chili powder, red chili
powder, and turmeric. salt,garam masala. coriander powder, red chili flakes, and yogurt, Once again blend them together for minutes and keep aside
Heat the oil in the large-sized pot, put the
onion paste into the oil, and cook on medium flame until the oil is separated, keep stirring occasionally
While the onion paste is cooking, on the other hand, drizzle some oil drops into the meat dough and knead it like a soft dough for 2-3
minutes
Take a large amount portion of ground meat and spread it on the left hand's palm then place the whole egg in the center of the ground meat
Cover it from all four sides firmly and then
place it on a plate or tray, prepare all egg balls in the same way
Heat the oil in the pan/wok and shallow fry all
prepared egg balls on medium-low heat, Fry 2 egg balls in one batch to prevent shred. And fry all rest of the egg balls
Shift egg balls to the plate or tray
Once the oil is separated from the onion, pour
spiced yogurt into the onion masala, and stir to mix well
And allow cooking onion masala till the water dries out, then pour 1 cup of boiled water
And bring it to a boil place carefully egg balls in cooked gravy, and let them cook with gravy for 10-15 minutes on medium-low flame
Don’t stir the spoon just shake up the pot with a kitchen towel, once oil comes on top reduce the flame to very
low
Sprinkle coriander leaves, green chilies, and
grated ginger, and simmer it for around 10 minutes
Nargesi kofta is ready to serve or eat, turn off the flame and transfer to the serving
dish/bowl
Nargesi kofta is mainly served with chapatis naan and flavored rice
One
of the tastiest variants of the kofta is the “Nargisi Kofta”, which is prepared by encasing a hardboiled egg
inside a spicy kofta coating....
Ingredients for Meatballs:
- 300g, mince/ground meat
- 3 large-sized, eggs hard-boiled
- 50g, ginger
- 4-5, green chilies
- 2-3 cloves, of garlic
- 2 tbsp, coriander leaves
- Salt to taste
- ½ tsp, red chili powder
- ½ tsp, basic garam masala
- 2 medium-sized, bread slices
- 2 tbsp, oil
For Gravy:
- 2 medium-sized, onion
- 3-4 cloves, of garlic
- 1 inch, ginger pcs
- 1 cup, of cooking oil
- ½ tsp, Kashmiri red chili powder
- ½ tsp, regular red chili powder
- ½ tsp,1/2 tsp, red chili flakes
- 1 ½ tsp, coriander powder crushed
- ½ tsp, turmeric powder
- Salt to taste
- ½ tsp,garam
masala
- ½ cup, yogurt
For Garnishing:
- 3-4 pcs. green chilies
- 1 handful, of fresh coriander leaves
- 1 tbsp, grated ginger
How to make the Nurgesi Kofta:
- Heat the oil in the large-sized pot, put the onion paste into the oil, and cook on medium flame until the oil is separated
- Keep stirring occasionally
- While the onion pasta is cooking, on the other hand, drizzle some oil drops on the meat dough and knead it like a soft dough for 2-3 minutes
- Take a large amount portion of ground meat and spread it on the left hand's palm then place the whole egg in the center of the ground meat
- Cover it from all four sides firmly and then place it on a plate or tray
- Prepare all egg balls in the same way
- Heat the oil in the pan/wok and shallow fry all prepared egg balls on medium-low heat
- Fry 2 egg balls in one batch to prevent shred
- And fry all rest of the egg balls
- Shift to the plate or tray
- Once the oil is separated from the onion, pour spiced yogurt into the onion masala
- Stir to mix well and allow cooking onion masala till water dries out
- Then pour 1 cup of boiled water and bring it to a boil and place carefully the egg balls in the cooked gravy
- Let them cook with gravy for 10-15 minutes on medium-low flame
- Don’t stir the spoon just shake up the pot with a kitchen towel
- Once oil comes on top reduce the flame to very low
- Sprinkle coriander leaves, green chilies, and grated ginger
- Simmer it for around 10 minutes
- Nargisi kofta is ready to serve or eat
- Turn off the flame and transfer to the serving dish/bowl
- Nargisi kofta is mainly served with chapatis naan and flavored rice
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