Nargisi Kofta Curry (Spicy Scotched Egg Curry) Recipe
Cuisine: Mughlai
Course: Lunch
Diet: Eggetarian
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 75 minutes
This Nargisi Kofta Curry, also known as Spicy Scotched Egg Curry, brings a Mughlai-inspired touch to the table. The dish features tender mutton keema wrapped around hard-boiled eggs, simmered in a rich and aromatic gravy that’s sure to make your weeknight dinner special.
Ingredients:
For the Koftas (Stuffed Meatballs):
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard boiled and peeled) | 4 |
| Mutton (keema) | 500 grams |
| Ginger Paste | 2 tbsp |
| Garlic Paste | 2 tbsp |
| Coriander Powder (Dhania) | 1 tsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Kashmiri Red Chilli Powder | ½ tbsp |
| Garam Masala Powder | 1 tsp |
| Corn Flour | 1 tbsp |
| Mustard Oil | 2 tbsp |
| Salt | To taste |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 cup |
| Onion (chopped) | 1 |
| Turmeric Powder (Haldi) | 1 tsp |
| Green Chilli Paste | 1 tbsp |
| Red Chilli Powder | 1 tsp |
| Garlic Paste | 1 tsp |
| Ginger Paste | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Homemade Tomato Puree | 1 tbsp |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tsp |
| Bay Leaf (Tej Patta) | 1 |
| Dry Red Chilli | 2 |
| Sunflower Oil | As required |
| Salt | To taste |
Instructions:
-
Prepare the Koftas:
- In a saucepan, boil the eggs until hard-boiled. Peel and set them aside.
- Using a food processor, blend the mutton keema to make it soft and tender.
- Transfer the keema to a bowl and add turmeric powder, red chilli powder, coriander powder, salt, ginger-garlic paste, garam masala powder, and corn flour. Mix everything thoroughly with your hands until the mixture becomes smooth and well combined.
- Divide the keema mixture into four equal portions. Lightly oil your palms and flatten one portion of the keema into a chapati-like shape.
- Place one hard-boiled egg in the center of the flattened keema and carefully wrap the meat around the egg. Repeat for the remaining eggs. Set aside.
-
Prepare the Gravy:
- Heat sunflower oil in a large pan or kadai. Add dry red chilies and bay leaf. Let them roast for about a minute.
- Add chopped onions to the pan and fry until they turn light brown.
- Next, add ginger-garlic paste and green chilli paste. Fry for a minute, then add the tomato puree, coriander powder, cumin powder, red chilli powder, and turmeric powder. Fry until the oil separates from the masala mixture.
- In a separate bowl, whisk the yogurt with salt, and then add it to the masala mixture. Mix well and add one cup of warm water. Bring to a boil.
- Once the gravy starts bubbling, carefully add the keema-wrapped eggs into the pan. Let them cook for about 30–35 minutes, allowing the flavors to meld and the koftas to absorb the rich gravy.
- After 30–35 minutes, taste and adjust the seasoning. Add garam masala powder and sprinkle some kasuri methi (dried fenugreek leaves) on top for an added aromatic touch.
-
Serving:
- Serve the Nargisi Kofta Curry hot with Boondi Raita, Whole Wheat Lachha Paratha, and a refreshing Kachumber Salad for a complete Mughlai-inspired meal.
Cooking Tips:
- The koftas can be made ahead of time and kept refrigerated. Just add them to the gravy when ready to serve.
- For a richer flavor, you can add a touch of cream at the end of cooking the gravy.
- The Boondi Raita adds a cooling contrast to the spiciness of the curry, while the Kachumber Salad provides a fresh and crunchy texture.
Enjoy this indulgent and flavorful dish that brings a traditional Mughlai recipe to life, perfect for any special occasion or a satisfying weeknight dinner!
