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Nargisi Koftay

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Nargisi kofta is boiled eggs stuffed inside a shell of Qeema. This dish is a little time consuming, but makes a fantastic party dish.
Nargisi Koftay recipe

Total servings: 3-4
Pre-Prep time: 10-15
Preperation time: 30 min
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot


For Gravy:
Oil 1/2 cup.
Salt 1 tea sp.
Red chilli powder 1 tea sp.
Water 1 1/2 cup.
Dhania 1 tsp.
Fresh yogurt 1 cup beaten.
Ginger garlic paste 1 table sp.
Haldi or turmeric powder 1/2 tea sp.
Onions 1/2 cup brown and grind.
Cilantro or hara dhanya for garnishing.

Mince 1/2 kg.
Ginger / garlic 1 tea sp.
Cardamom or choti Ilaichi 2.
Baisan or gram flour 1/2 cup.
Cinnamon 1 piece.
White zeera 1 tsp.
Salt 1 tea sp.
Cloves 3.
1 Onion medium raw.
Red chilli powder 1 tea sp.
Black pepper 5.
Eggs boiled 5-6.
Red Chilli whole 5.
Bari ilachi 1.
Egg 1.


Heat ghee or oil and fry all curry masala.
Then add well beaten yogurt and brown grinded onion.
Fry for few minutes.
Then add about 1/2 cup water and cook till slightly thick gravy forms.

Combine all the ingredients for kofta, Mix well.
Add in Mince, Eggs. Mix well.
You have a stiff batter.
Encase Hard boiled eggs in the stiff batter. Coat as heavy as possible.
Roll encased eggs in dry Besan.
Deep fry at 325ยบ F till golden brown about 5 minutes.
Gently Slide Kofta in the curry we have prepared earlier.
Simmer on low heat for about 2-3 minutes.
Garnish with chopped fresh cilantro.
Serve hot with naan or chapati.

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