E-mail : manjulakumar@yahoo.com

Nargisi Kofta

Ingredients

Gravy:

125 gms. Cream
150 ml. Milk
50 gms. Cashewnuts
3 tsp. White Pepper powder.
1/2 tsp. Turmeric powder
2 tsp Ginger paste
1 tsp Garlic paste
3 tsp Onion paste
3 tsp Tomato puree
1" Cinnamon
6 Cloves
6 Cardamoms
salt to taste
3 tbsp. Ghee

Kofta:

4 boiled Eggs
200 gms. minced Chicken or Mutton
50 gms. Besan
4-5 Green Chillies chopped fine
1/2 tsp. Ginger grated
1 tsp. Coriander chopped
1/2 Onion finely chopped
Pinch of Hing
1/2 tsp. cumin seeds
Salt to taste
Ghee or Oil for deep fry

Garnish:

1 tbsp. chopped Coriander
1 tbsp of Cream

Method:

Koftas:

1. Mix together all the ingredients except eggs and knead dough with the help of water.
2. Take a ping-pong ball sized dough in hand.
3. Flatten. Place eggs in the centre and shape into a ball.
4. Repeat for remaining dough. Heat ghee or oil and deep fry all the bolls. Keep aside.

Gravy:

1. Heat ghee in a skillet, add all ingredients except powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil.
2. Add milk and cream and 1/2 cup of water and simmer on low for 15 minutes.
3. Add koftas in gravy cook for 5 minutes.
4. Garnish with cream and chopped coriander.

Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 4 koftas with gravy.
Shelf life: Best fresh.