Delhi

Nargisi kofta

Name: Nargisi kofta
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 400 g minced mutton (goat mince, ground goat); 4 boiled plus 1 raw for binding egg; 3 tbsp soaked chana dal (split chickpeas); 1 1/2 tbsp ginger garlic paste; 2 green chilli; 1 1/2 tsp garam masala; Cooking oil (vegetable oil), for shallow frying and gravy; 2 large sliced onion; 1/2 cup curd (plain yogurt, natural yoghurt); 2 medium pureed tomato; 1 1/2 tsp kashmiri chilli powder; 2 tsp coriander powder (ground coriander); 1/4 tsp turmeric (ground turmeric); Whole spices, cardamom, cloves, bay leaf; Salt, to taste; 1 1/4 cups water; Coriander leaves (cilantro), chopped

Boiled eggs wrapped in spiced keema, fried and simmered in gravy. Cut one open: it looks like a flower.

90 minTime

31 gProtein each

mediumSpice

Named for a flower2 chapters · 1 min read

Make it your way

Grandma's wayEggs in keema, in gravy. The Mughlai flower.

The original

503kcalsame

31 gproteinsame

5 gfibresame

90minutessame

Classic nargisi kofta.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)400 g

Egg4 boiled, plus 1 raw for binding

Chana dal (split chickpeas)3 tbsp, soaked

Ginger garlic paste1½ tbsp

Green chilli2

Garam masala1½ tsp

Cooking oil (vegetable oil)for shallow frying and gravy

Onion2 large, sliced

Curd (plain yogurt, natural yoghurt)½ cup

Tomato2 medium, pureed

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)¼ tsp

Whole spicescardamom, cloves, bay leaf

Saltto taste

Water1¼ cups

Coriander leaves (cilantro)chopped

Method

5 steps

1Cook the keema with chana dal, half the ginger garlic paste, green chilli, half the garam masala, salt and a splash of water until dry. Cool and grind to a smooth paste with the raw egg.
2Divide into 4, flatten each portion on a wet palm, place a boiled egg in the centre and seal around it.
3Shallow fry the koftas, turning, until browned all over. Set aside.
4In the remaining oil, fry whole spices and onions until golden. Add remaining ginger garlic paste, powders, tomato puree and curd. Cook until oil separates, add water and simmer 5 minutes.
5Add the koftas, simmer 8 minutes spooning gravy over them. Halve them to serve and finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Nargisi kofta

Boiled eggs wrapped in spiced keema, fried and simmered in gravy. Cut one open: it looks like a flower.

90 minTime

31 gProtein each

mediumSpice

Named for a flower2 chapters · 1 min read

Make it your way

Grandma's wayEggs in keema, in gravy. The Mughlai flower.

The original

503kcalsame

31 gproteinsame

5 gfibresame

90minutessame

Classic nargisi kofta.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)400 g

Egg4 boiled, plus 1 raw for binding

Chana dal (split chickpeas)3 tbsp, soaked

Ginger garlic paste1½ tbsp

Green chilli2

Garam masala1½ tsp

Cooking oil (vegetable oil)for shallow frying and gravy

Onion2 large, sliced

Curd (plain yogurt, natural yoghurt)½ cup

Tomato2 medium, pureed

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)¼ tsp

Whole spicescardamom, cloves, bay leaf

Saltto taste

Water1¼ cups

Coriander leaves (cilantro)chopped

Method

5 steps

1Cook the keema with chana dal, half the ginger garlic paste, green chilli, half the garam masala, salt and a splash of water until dry. Cool and grind to a smooth paste with the raw egg.
2Divide into 4, flatten each portion on a wet palm, place a boiled egg in the centre and seal around it.
3Shallow fry the koftas, turning, until browned all over. Set aside.
4In the remaining oil, fry whole spices and onions until golden. Add remaining ginger garlic paste, powders, tomato puree and curd. Cook until oil separates, add water and simmer 5 minutes.
5Add the koftas, simmer 8 minutes spooning gravy over them. Halve them to serve and finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nargisi kofta

Make it your way

Ingredients

Method

Nargisi kofta

Make it your way

Ingredients

Method

Make it a meal