Nargisi kofte is a traditional Mughlai dish where boiled eggs are wrapped with flavored mince meat and deep fried and then simmered in a rich and creamy gravy. The meat used traditionally is Goat's mutton. Here is the simple recipe to make this exotic dish.


All you need is

Eggs - 6 ( boiled and peeled )

For gravy

Mustard oil - 6 tbsp
Onion - 2 cups ( thinly sliced )
Ginger - 1 inch piece
Garlic - 5-6 cloves
Green cardamom - 3-4
Black cardamom - 2-3
Cloves - 3-4
Black peppercorn - 8-10
Cinnamon - 1 inch stick
Bay leaf - 2
Yogurt - 1 cup
All purpose flour - 2 tsp
Tomato puree - 2 tbsp
Coriander powder - 3 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 3 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Kewda essence - 6-8 drops
Rose water - 1 tsp
Fresh cream - 2 tbsp

For the egg coating

Mutton mince - 1\2 kg
Green chili - 1 ( finely chopped )
Fresh coriander - 3 tbsp ( finely chopped )
Salt to taste
Garam masala powder - 1\2 tsp
Egg - 1
Bread crumbs - 1\2 cup
Cumin powder - 1\2 tsp
Oil for frying



Method of preparation

For the gravy

Heat mustard oil in a pan till it starts to fume.
Switch off the heat and let the oil cool a bit.
Switch on the heat.
Add onions and fry till golden brown
Remove the fried onion with a slotted spoon from the pan.
Blend the fried onions, ginger and garlic in a blender using little water to make a smooth paste.
Heat the remaining oil in the same pan.
Add green cardamom, black cardamom, cloves, black peppercorn, cinnamon and bay leaf and fry for 20-30 seconds.
Add the onion paste.
Whisk yogurt with all purpose flour and add it to the pan
Add tomato puree.
Cook for 2-3 minutes.
Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt.
Add half cup water and cook for 8-10 minutes.
Add kewra essence, rose water and fresh cream.
Cook for 2-3 minutes.

For the egg coating

Mix all the ingredients for the coating in a bowl.

Assembly

Poke small holes on the eggs using a fork.
Divide the coating mixture into six parts and wrap each boiled egg with one of the part.
You can slightly wet your hands while coating the eggs with mixture.
Deep fry the eggs till golden brown from both the sides.
Cut the egg into half.
Add the eggs in the gravy.
Garnish with coriander.
Serve hot with laccha paratha.