Hello everyone! I hope everyone had a lovely Easter 🙂 Coming to today’s post, it’s yet another challenge post for the month of March. This month Lina challenged us with some North Indian curries. I happily picked 2 out of the lot, because this is one cuisine that I absolutely love and relish. Thanks so much, Lina, for coming up with these challenges for us! They have been amazing, I’ve enjoyed reading and meeting new bloggers! This months challenge are going to be judged by Parul from www.gharkepakwan.wordpress.com and  Sandhya from www.indfused.com 🙂 So coming to the first recipe I picked, it was just a plain kofta curry! But I decided to make it fancier and share the nargisi kofta recipe instead. This dish hails from the royal Mughlai cuisine, quite popular in North India. The name nargisi is actually derived from ‘Nargis’ a flower known as Narcissus, which has white petals and a yellow cup. These koftas are so called since the cross section resembles this flower. These koftas are pretty much a desi version to scotch eggs.Â
There are two parts to making this Nargisi kofta recipe
Preparation of the egg kofta And second, the curry. If you just want to make nargisi kofta or nargisi kabab, you don’t need to make the curry. The kababs are pretty good on their own and can be served with some cilantro-mint chutney.Â
The hard boiled eggs are enveloped by spiced ground meat mixture and deep fried. Usually, lamb or mutton is used, but I used minced chicken. I decided to bake them instead inspired by Ritu’s post, and they were more than perfect! Nargisi kofta curry consists of an onion-tomato base thickened with almond paste and finished off with some saffron for richness. This is a very impressive and beautiful dish to include in your menu for any party! Your guests will surely love it 🙂 For a veg nargisi kofta, you can use these paneer kofta’s instead 🙂
Here is my version!
STEP BY STEP INSTRUCTIONS TO MAKE NARGISI KABAB | NARGISI KOFTA RECIPE
FOR THE KOFTAS
1.Mix all the ingredients mentioned under ‘ for the koftas’ except the eggs. 2.Wrap the mixture around the eggs, making sure the eggs are completely enclosed in the kofta mix. 3.Spray the prepared koftas with oil spray or brush with oil on all sides, and place on a well greased baking tray ( you can also cover the tray with aluminum foil, and grease with oil). Bake at 400 F for about 30 minutes or until the chicken is cooked through.
FOR THE NARGISI KOFTA CURRY
4.Add red chilli, turmeric, coriander, and cumin powder and sprinkle little water. Saute the spices for another 30 seconds.
NOTES 1. For boiled onion paste, use about 500 grams of onions. Quarter the onions and place them in boiling water, cook for 2-3 minutes until tender. Transfer to a blender, let it cool for a little while. Then grind to a smooth paste. There is no need to add any water whilst grinding. Be careful when you add the onion paste to hot ghee, as it will splutter. 2. You can skip yogurt and use little more tomato purée instead. 3. Adjust spices as per your preference.
HOW TO MAKE NARGISI KOFTA CURRY?
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
