Nargisi Kofta is a famous delicacy of Pakistan, women over there used to do these kind of experiments but this was one of their successful inventions, people appreciated it and now this dish is often served on weddings or other occasions, do try them and let me know your remarks, if you cant understand anything please ask me, email me (About page) …

Ingredients:

FOR KOFTAS

• ½ kg chicken/lamb/ beef mincemeat
• Some salt
• ¼ tspn turmeric powder
• 4 – 8 dried red chillies (even 12 if you want really spicy)
• 1 tbspn dried coriander whole
• A small (1 cm) pc. Of cinnamon stick
• ½ tspn nigella seeds
• ¼ tspn carom seeds
• 1 green cardamom pod
• A pinch of garam masala powder
• 4 – 6 hard boiled eggs
• Oil for frying

FOR CURRY

• ¼ cup oil
• An onion chopped
• A tomato chopped
• ½ lemon squeezed
• Salt to taste (keep in mind, meatballs also have salt in them)
• ½ tspn red chilli powder
• 1 dried red chilli
• 1 lemon squeezed
• ½ tspn funnel seeds (saunf) (powdered)
• ¼ tspn nigella seeds
• ½ tspn cumin seeds
• 2 – 4 dried curry leaves
• 1 big green chilli shopped
• Few coriander leaves chopped
• ¼ tspn methi dana
• ½ tspn dry whole coriander
• 2 – 4 cracked black peppercorns
• Some water
• 3 tbspns yogurt

Procedure:

-Combine all the dry spices given for meatballs in a spice blender and make a fine powder.

-Add this powder to mincemeat and mix well, use food processor if needed.

-Now very carefully, take some mincemeat and make it into egg sized balls. Now coat this mincemeat around boiled egg and deep fry in hot oil.

-When its golden brown in colour take it out and keep aside.

-Do the same with the remaining eggs and mincemeat.

-Now for curry, heat oil and add curry leaves, cumin seeds, cracked coriander and dried red chilli. When they begin to splatter add onions. Cook for some time and then add all the spices except nigella seeds, saunf and methi dana.

-Blend nigella seeds, saunf and methi dana in spice blender to make fine powder. Keep it aside.

-Now add tomatoes in the curry and mix well until they lose their stiffness, cook them on low heat.

-Now add water and let it simmer. Add yogurt, powdered masala and lemon juice and let it simmer for some time. Add fried koftas and with a spoon pour over the gravy on it.

-Cook on low heat for 2 minutes and then garnish with coriander leaves and green chillies and serve hot with chapattis.

Outcome:

Tasty nargisi koftas are ready to serve.

Tips:

-I like these koftas with simmered curry, if you want to make a bit gravy kind of thing, add 1 cup of water.

-Adjust salt and pepper according to your will.

Servings:

This will serve 3 – 4 persons easily.