Nargisi Meatball curry

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: General Recipe
Difficulty: Easy

Nargisi meatball curry is a famous Mughlai dish which is the Indian version of Scotch eggs. The recipe involves making egg curry in gravy and is also known as Nargisi Koftay in Pakistan. This dish is made by stuffing boiled eggs with minced meat. The gravy is made with onions and tomatoes and finally eggs and meat balls are added into the sauce. Nargisi Kofta curry is best served with basmati rice.

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • 1 kg-minced meat
  • 1/4 tsp-cayenne pepper
  • 1 tsp-salt
  • 1/4 tsp-ground cinnamon
  • 1/4 tsp-ground cardamoms
  • 1/4 tsp-ground cloves
  • 4 hard boiled eggs, shelled
  • Flour
  • 3 tbsp-oil
  • For the Curry:
  • 2 medium onions, thinly sliced
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 3 tbsp. oil
  • 3 cloves garlic, crushed
  • 2 fresh green chillies, finely chopped
  • 1/2 cup tomato paste
  • 1.5 cups boiling water
  • Fresh coriander leaves, chopped

How to Make Nargisi Meatball curry

  • Combine minced meat, raw eggs, cinnamon, cardamom, cloves, cayenne pepper, and salt. Mix well
  • Drip the hard cooked eggs in flour and coat with the minced meat mixture
  • Heat oil and carefully fry the meatballs until brown
  • Meanwhile, brown onions in the other 3 tbsp. vegetable oil. Add garlic, green chillies, and turmeric. Fry for 3 minutes. Add salt, tomato paste, and boiling water
  • Simmer for 15 minutes
  • Cut the meatballs in half and gently put into the sauce with the yoke side up
  • Simmer until heated through. Garnish with chopped fresh coriander leaves