Ingredients

• For gravy: 125 g - cream
• 150 ml - milk
• 50 g - 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 inch - cinnamon
• 6 - cloves
• 6 - cardamoms
• Salt to taste
• 3 tbsp - ghee
• For kofta: 4 - boiled eggs
• 200 g - minced chicken or mutton
• 50 g - besan
• 4-5 - green chillies (finely chopped)
• 1/2 tsp - ginger (grated)
• 1 tsp - coriander powder
• 1/2 - onion (finely chopped)
• Pinch of hing
• 1/2 tsp - cumin seeds
• Salt to taste
• Ghee or oil
• For garnishing: 1 tbsp - coriander leaves (chopped)
• 1 tbsp - cream

How to Make Nargisi Kofta

• For Kofta:
• Mix all the ingredients, except the eggs, and knead the dough with the help of water.
• Take a ping-pong ball sized dough in hand and flatten it.
• Place a boiled egg at the centre of the dough and shape it into a ball.
• Repeat the process with the remaining dough.
• Heat ghee or oil in a kadai, deep fry the balls and keep them aside.
• For gravy: Heat ghee in a pan, add all the ingredients except the powdered spices, milk and cream.
• Fry the ingredients for 5-7 mins, stir them well.
• Add the powdered spices and fry until the masala oozes oil.
• Add milk, cream, 1/2 cup of water, and let it simmer on low flame for 15 mins.
• Add the koftas in the gravy and cook for 5 mins.
• Garnish with cream and chopped coriander leaves.
• Serve hot with naan or paratha.