Nargisi Kofta - Egg Meatballs

Mughlai delicacy, Nargisi Kofta is a must-try recipe

40 Mins Serves 5

Nargisi kofta or egg meatball in yogurt curry is an innovative recipe and a royal-looking dish.

A Mughlai delicacy named after the flower is popular in Pakistan.

The blend of garam masala, yogurt, and black pepper gives it a savory and succulent punch.

This cuisine too has many variations. More or less every variation of nargisi kofta starts with hard-boiled eggs covered with flavorful meat mixture and are deep or shallow fried, alteration is of gravy or sauce and the spices in mincemeat. 

We love to simplify most of the recipes so you can enjoy the goodness of delicious recipes in less cooking and preparation time. We bring you the Nargisi Kofte recipe with our twist. Cook this dish for your family and friends, gather the praises for these appetizing meatballs. 

What to serve with it?

I like to eat this recipe with boiled rice and bread. But since it is a dry curry dish, it goes best with tandoori naan, chapatti, and paratha along with a big bowl of salad. 

                                                                        Video Recipe

Ingredients

Eggs hard-boiled 5 - 8

Black Pepper 

Salt - To Taste

Fried Onion paste - 2 tbsp.

Gram flour - dry roasted - 1 cup

Meat mince - 1 kg

Garam Masala 2 tsp

Ginger & Garlic paste - 2 - tbsp.

Yogurt - 1/2 kg

Directions

1-In a deep pan, pour water as required and boil eggs till hard-boiled. Once boiled, put the eggs in cold water.

2-Take a mixing bowl, add minced meat, salt to taste, Garam masala, fried onion paste, ginger & garlic paste, and dry roasted gram flour. Mix everything well.

3-Wrap the hard-boiled eggs with a prepared meat mixture. Cover them properly. See the Video recipe for proper guidance. 

4- In a wok, pour vegetable oil. Once the oil turns warm, add meatballs and stir-fry them on low heat till all sides are golden brown. Be very careful while frying meatballs, let them not break.

5- Beat yogurt in a bowl to bring it into a creamy consistency. Pour it in the wok on the meatballs, making sure that it completely covers them. Sprinkle a good amount of Black pepper powder and cover it. Cook it on the lowest heat for about 15 minutes.

Once the meatballs are cooked, bring down yogurt to a nice thick saucy texture on high flame.

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