Nargisi Kofta Curry (Spicy Scotched Egg Curry) Recipe
Introduction
Nargisi Kofta Curry is a vibrant and flavorful Mughlai dish that showcases the richness and complexity of traditional Indian cuisine. The Mughlai style of cooking, which originated during the reign of the Mughal Empire, is characterized by its aromatic spices, exotic flavors, and luxurious use of ingredients like meats, yogurt, and rich gravies. This dish, also known as Spicy Scotched Egg Curry, features soft mutton koftas (meatballs) encasing hard-boiled eggs, cooked in a spicy, tangy, and aromatic gravy. The fusion of mutton and eggs brings together a hearty and satisfying meal that is perfect for a weekend feast or special occasions.
Cuisine: Mughlai
Course: Lunch
Diet: Eggetarian
Ingredients
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard boiled, peeled) | 4 |
| Mutton (keema) | 500 grams |
| Ginger (paste) | 2 tablespoons |
| Garlic (paste) | 2 tablespoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 tablespoon |
| Garam Masala Powder | 1 teaspoon |
| Corn Flour | 1 tablespoon |
| Mustard Oil | 2 tablespoons |
| Salt | To taste |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi/Yogurt) | 1 cup |
| Onion (chopped) | 1 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Green Chilli Paste | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Garlic (paste) | 1 teaspoon |
| Ginger (paste) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Homemade Tomato Puree | 1 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Dry Red Chilli | 2 |
| Salt | To taste |
| Oil | As required |
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4
Instructions
Step 1: Prepare the Koftas
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Boil the Eggs: Start by hard-boiling the eggs in a saucepan filled with water. Once boiled, peel the eggs and set them aside.
-
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Prepare the Mutton Mixture: In a food processor, blend the mutton keema until it is smooth, tender, and well-ground. Transfer the mutton keema to a large mixing bowl. To this, add the turmeric powder, red chilli powder, coriander powder, ginger garlic paste, salt, garam masala powder, and corn flour. Mix thoroughly by hand until the mixture is well-combined and smooth.
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Form the Koftas: Divide the keema mixture into four equal portions. Lightly oil your palms, and take one portion of the keema mixture. Flatten it into a disc, like a small chapati. Place one hard-boiled egg in the center, and carefully mold the keema mixture around the egg, sealing it completely. Repeat this process for the remaining three eggs.
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Fry the Koftas: Heat mustard oil in a large pan over medium heat. Once the oil is hot, carefully fry the koftas until they are golden brown on all sides. Once cooked, remove them from the oil and set them aside on paper towels to drain excess oil.
Step 2: Prepare the Gravy
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Cook the Spices: In a large pan or kadai, heat some oil over medium heat. Add the dry red chilies and bay leaf. Sauté for a minute until the chilies release their aroma.
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Sauté the Onion: Add the chopped onion to the pan and fry until it turns light brown and soft. This will take about 3-4 minutes.
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Add Aromatic Pastes: Stir in the ginger garlic paste and green chili paste. Cook for an additional 2 minutes, allowing the spices to infuse the oil.
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Add Tomato Puree and Spices: Add the homemade tomato puree to the pan. Stir in the coriander powder, cumin powder, red chili powder, and turmeric powder. Cook the mixture for 4-5 minutes, stirring constantly, until the oil begins to separate from the masala.
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Add the Yogurt: Whisk the curd (yogurt) with a pinch of salt and gradually add it to the cooked masala. Stir well to combine and cook for another 2-3 minutes. The yogurt will add richness and a creamy texture to the gravy.
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Simmer the Gravy: Add 1 cup of warm water to the mixture and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.
Step 3: Final Cooking
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Add the Koftas to the Gravy: Carefully add the fried mutton-wrapped eggs (koftas) to the simmering gravy. Let the koftas cook in the gravy for about 30 to 35 minutes, allowing them to absorb the flavors of the masala.
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Check Seasoning: After 30-35 minutes, taste the gravy and adjust the seasoning by adding more salt if needed. Add garam masala powder for extra depth of flavor.
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Add Kasuri Methi: Sprinkle kasuri methi (dried fenugreek leaves) over the curry for a burst of aroma and flavor. Stir gently.
Serving Suggestions
Serve the Nargisi Kofta Curry hot, accompanied by Boondi Raita, Whole Wheat Lachha Paratha, and Kachumber Salad for a wholesome meal. The koftas, with their rich gravy and aromatic spices, pair wonderfully with the cool and refreshing raita, making it a perfect lunch or dinner option for special occasions or festive meals.
Tips:
- For extra tenderness: If you prefer softer koftas, you can add a tablespoon of cream or ghee to the mutton mixture before shaping the koftas.
- Gravy consistency: If the gravy becomes too thick, add more water to adjust the consistency to your preference.
- Spice level: Adjust the quantity of green chili paste and red chili powder according to your spice tolerance.
Enjoy the delectable flavors of this Mughlai-inspired dish, as it brings a touch of royal luxury to your table with every bite!
