Nargisi Kofta In Curry

Wondering how it earned such a beautiful name ! But must admit it’s an yummy recipe.


Nargisi Kofta Curry is an awesome dish which could be a perfect dish for the party table. It’s royal, elegant and delicious. CRB Tech Reviews write about this amazing curry that goes well with all Indian breads and rice varieties.

This gravy is blended with onion, tomato and yogurt. It needs very basic and usual spices. The gravy must be smooth, creamy and rich and addition of cashew nuts adds to it’s richness. But the star of the dish are the eggs coated with the mutton mince. You can even add some cream to give that extra richness if you want. But it tastes awesome even without the cream.

The crispy, outer mince layer, and soft and creamy eggs in the center, are simply yummy.

Its preferable to refrigerate the mutton keema for sometime as it helps in binding over the egg properly.


  • 6 peeled hard boiled eggs

  • 500 gms finely ground mutton mince or keema

  • 1 medium sized finely chopped onion

  • 1 tbsp garlic paste

  • 1 tsp turmeric powder

  • 1/2 tsp red chilli powder

  • 1/2 tsp garam masala powder

  • 1 beaten egg

  • 1/2 cup besan

  • salt as per taste

  • oil for deep frying

  • 2 tbsp oil

  • 1 green chilly

  • 2 medium and finely sliced onions

  • 2 tsp ginger garlic paste

  • 1/2 tsp red chilly powder

  • 1 tsp garam masala powder

  • 1 tsp coriander powder

  • salt to taste

  • 5 medium tomatoes, ground into paste

  • 10 cashew nuts, ground into fine paste with some water



  1. In a big mixing bowl, add the mutton mince, onion, garlic paste, turmeric powder, 1/2 garam masala powder ,1/2 tsp red chili powder,1 egg, and besan. Blend thoroughly or put it in the food processor till properly mixed. Keep it refrigerated for at least half an hour.

  2. Now take a ball of this keema and wrap it over the hard boiled egg. Repeat for all the eggs and deep fry in hot oil till dark brown in color.

  3. Heat 2 tbsp oil in a kadai and add onion and fry till light golden. Then add to it green chili, ginger and garlic paste. Fry till the raw smell from the ginger garlic paste vanishes.

  4. Now add red chilly powder, coriander powder, garam masala powder and salt. Put 1/4 cup of water so that the masala mixes well.

  5. Add tomato puree and let it simmer on medium heat for 8 – 10 mins or till the oil separates.

  6. Add the fried koftas and the cashew nut paste with a cup of water and sim it for a couple of minutes.

  7. Garnish with coriander leaves and serve hot.

Gear up in your kitchen attire and try thin Bong recipe.


And stay connected with CRB Tech Solutions for more yummy tummy!

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