Nargesi Koftay Recipe - Yummy Traditional

Nargesi Koftay Recipe

nargisi-koftay-recipe-with-step-by-step-photos


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 with 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 
                            
nargisi-koftay-recipe

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:
  1. To make perfect nargisi kofta will have to care of just one thing that your meat is dry and fat-free
  2. Otherwise, your nargesi kofta will become apart from eggs at the time of frying or by going in the gravy
  3. Using a little amount of oil at the time of making meatball is a secret ingredient to make soft kofta  
  4. Using ghee in making all type of traditional dishes of causes enhance the taste of the gravy
  5. You can place the half hard-boiled egg in the center of the meatball
  6. But remember meatball quantity should be double than egg size
  7. So that meatball could cover the egg properly.
  8. Eggs can come out due to less quantity of meat 

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nargisi-koftay-recipe


To prepare this recipe first gather all ingredients and prepare them set aside, First of all, blend the onion masala of curry for that take a grinding jug/jar put chopped onion, ginger, garlic with little water, and blend them set aside
                                 
blend-the-onion


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

chopperize-the-meat-with-spices

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 smooth and fine texture, transfer to another bowl keep aside 
                            
keep-chopperizing-by-adding-masala
choperize-them-until-gets-fine-and-smooth-paste


Prepare spiced yogurt for that in the grinding jar add little water along with Kashmiri chili powder, red chili powder, turmeric. salt,garam masala. coriander powder, red chili flakes, and yogurt, Once again blend them together for minutes keep aside
                      


Heat the oil in the large-sized pot, put the onion paste to the oil, and cook on medium flame until oil is separated, keep stirring occasionally 

                                       


While 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 on left hands palm then place the whole egg in the center of the ground meat

take-a-large-portion-of-ground-meat


Cover it from all four sides firmly and then place on plate or tray, prepare all egg balls as 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

                  
fry-the-egg-balls


Shift egg balls to the plate or tray

                                     
shift-egg-balls-to-the-tray-or-plat
                         

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 boiled water
                              

cook-masala-until-oil-is-separated

pour-water-in-masala

And bring it to boil place carefully egg balls in 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
                       
place-carefully-egg-balls-to-the-masala


Sprinkle coriander leaves, green chilies, and grated ginger, simmer it around 10  minutes     

simmer-the-nargisi-koftay-for-10-minutes


Nargesi kofta is ready to serve or eat, turn off the flame and transfer to the serving dish/bowl
                    
transfer-to-the-serving-dish


Nargesi kofta is mainly served with chapatis naan and flavored rice

                                         
nargisi-koftay-is-served-with-rotis





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:
  1. 300g, mince/ground meat
  2. 3 large-sized, eggs hard-boiled
  3. 50g, ginger
  4. 4-5, green chilies
  5. 2-3 cloves, garlic
  6. 2 tbsp, coriander leaves
  7. Salt to taste
  8. ½ tsp, red chili powder
  9. ½ tsp, basic garam masala
  10. 2 medium-sized, bread slices
  11. 2 tbsp, oil  
For Gravy:
  1. 2 medium-sized, onion
  2. 3-4 cloves, garlic
  3. 1 inch, ginger pcs
  4. 1 cup, cooking oil
  5. ½ tsp, Kashmiri red chili powder
  6. ½ tsp, regular red chili powder
  7. ½ tsp,1/2 tsp, red chili flakes
  8. 1 ½ tsp, coriander powder crushed
  9. ½ tsp, turmeric powder
  10. Salt to taste
  11. ½ tsp,garam masala
  12. ½ cup, yogurt
For Garnishing:
  1. 3-4 pcs. green chilies
  2. 1 handful, fresh coriander leaves
  3. 1 tbsp, grated ginger
How to make the nurgesi kofta:
  1. Heat the oil in the large-sized pot, put the onion paste to the oil, and cook on medium flame until oil is separated
  2. Keep stirring occasionally
  3. While onion paste is cooking, the other hand drizzle some oil drops to the meat dough and knead it like a soft dough for 2-3 minutes
  4. Take a large amount portion of ground meat and spread on left hands palm then place the whole egg in the center of the ground meat
  5. Cover it from all four sides firmly and then place on plate or tray
  6. Prepare all egg balls in the same way
  7. Heat the oil in the pan/wok and shallow fry all prepared egg balls on medium-low heat
  8. Fry 2 egg balls in one batch to prevent shred
  9. And fry all rest of the egg balls
  10. Shift to the plate or tray
  11. Once the oil is separated from the onion, pour spiced yogurt into the onion masala
  12. Stir to mix well and allow cooking onion masala till water dries out
  13. Then pour 1 cup boiled water and bring it to boil and place carefully egg balls in the cooked gravy
  14. Let them cook with gravy for 10-15 minutes on medium-low flame
  15. Don’t stir the spoon just shake up the pot with a kitchen towel
  16. Once oil comes on top reduce the flame to very low
  17. Sprinkle coriander leaves, green chilies, and grated ginger
  18. Simmer it around 10  minutes
  19. Nargisi kofta is ready to serve or eat
  20. Turn off the flame and transfer to the serving dish/bowl
  21. Nargisi kofta is mainly served with chapatis naan and flavored rice
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