Nargisi Kofta Curry (Egg Kofta Curry)

Step 1: Prepare the Kofta Mixture

In a large bowl, combine 500-600g minced meat with 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp crushed cumin, 1 tsp red chili powder, 1/2 tsp black pepper powder, 1/2 tsp garam masala powder, 1 tbsp chopped green chili, 1 tbsp mint leaves, 2-3 tbsp cilantro, 1 tbsp garlic paste, 1 tsp ginger paste, 2 tbsp roasted gram flour, 1 medium grated onion (with water squeezed out), and 2 tbsp ghee/oil. Mix all ingredients thoroughly by hand until well combined.

Step 2: Grind the Mixture

Transfer the mixed kofta ingredients to a mortar and pestle (or a food processor/chopper) and grind until it forms a smooth, cohesive paste. This helps bind the mixture and gives the koftas a fine texture.

Step 3: Form the Koftas

Divide the kofta mixture into 6-7 equal portions. Wet your hands with water to prevent sticking. Take one portion, flatten it into a disc in your palm. Place one boiled egg in the center of the meat disc. Carefully wrap the meat mixture tightly and evenly around the boiled egg, ensuring all joins are sealed completely and the kofta is smooth and round. Repeat for all eggs.

Step 4: Chill Koftas

Place the formed koftas in the fridge for 20 minutes. This chilling step helps them firm up and maintain their shape better during frying.

Step 5: Fry the Koftas

Heat oil in a pan. Once hot, carefully add the chilled koftas. Fry them until they are golden brown on all sides, which should take approximately 5-7 minutes. Ensure the meat is cooked through. Remove the fried koftas, drain any excess oil, and set them aside.

Step 6: Prepare the Gravy Base

In the same pan (or a fresh one), heat 1/2 cup cooking oil or ghee. Add 1 large sliced onion and fry until it becomes translucent and lightly golden. Then, add 3 medium chopped tomatoes and cook for 2-3 minutes until they soften.

Step 7: Make Onion-Tomato Paste

Remove the fried onions and softened tomatoes from the oil. Add 1/4 cup of water to them and blend into a fine, smooth paste. Set aside.

Step 8: Cook Gravy Masala

In the remaining oil in the pan, add 1 tbsp ginger garlic paste and sauté for 30-60 seconds until fragrant. Add 3/4 tsp salt, 1 tsp red chili powder, 1/3 tsp turmeric powder, 1/2 tsp garam masala powder, and 1 tsp coriander powder. Stir well and cook for a minute. Then, add the prepared onion and tomato paste. Cook this mixture on medium-low heat for 7-10 minutes, stirring occasionally, until the oil separates from the masala and the paste darkens.

Step 9: Add Yogurt and Water

Stir in 2/3 cup of yogurt (optionally mixed with 1-2 tbsp water to prevent curdling). Mix well and cook for another 2-3 minutes. Then, add 3-4 cups of water (or as required for your desired gravy consistency) and bring the mixture to a gentle simmer.

Step 10: Simmer Koftas in Gravy

Carefully place the fried koftas into the simmering gravy. Cover the pan with a lid and cook on low heat for 20-25 minutes. This allows the gravy to thicken and the flavors to infuse into the koftas.

Step 11: Garnish and Serve

Once the gravy has thickened and the koftas are tender, garnish with freshly chopped cilantro and sliced green chilies. Serve hot with naan, roti, or rice.

• Dust boiled eggs lightly with corn flour to help the meat mixture stick firmly.

• Chill the prepared koftas in the fridge for 20 minutes before frying; this helps them hold their shape.

• When frying koftas, ensure the oil is not too hot to prevent burning the outside while the inside remains raw; cook until golden brown and cooked through.

• Cook the gravy masala on medium-low heat until oil separates, indicating the spices are well cooked and flavors are developed.