With winter in full swing here, this is the time of the year when the one and only thing on my mind is more and more deep fried delicacies. I want to dedicate this whole season to rich, comforting soups and deep fried food. And I think comfort foods like this nargisi kofta is a must to bring in warmth to the cold days. This Indian version of scotch eggs loaded with spices is totally awesome. And that red sauce is mouthwatering. I must say, it’s easy-to-make and so delicious. Moreover, it’s possibly one of the best appetizers perfect for meat lovers. A very delicious treat, indeed! Traditionally, this appetizer is made with minced or ground lamb. However, as customization is the key to creating the most delicious recipes, feel free to choose any kind of minced meat you like. Even mashed potato makes an excellent choice for your vegetarian friends. The minced meat is subtly flavored with ginger garlic paste, ground coriander, garam masala and coriander (cilantro) leaves. Adding red chili powder adds the spice kick. A couple of tablespoons of cornflour helps to bring the whole mixture together. Don’t have cornflour on hand? Sub with all-purpose flour or rice flour. Simple as that! Apart from minced meat, eggs are an important element in this recipe. In fact, the word “nargisi” comes from Narcissus, a flower with a yellow center and white petals resembling the color theme of hard boiled egg. In this recipe, eggs are encased in spiced meat mixture and deep fried to make the koftas. The sauce obviously adds another layer of flavor to nargisi kofta. It’s a delicious mixture of grated onion, ginger, garlic, ground coriander, garam masala, red chili powder, tomatoes, yogurt and a sprinkle of kasuri methi. Clearly, when paired with the koftas, it’s absolutely one of the best combo ever. So, are you convinced yet? What do you think about this delicious meaty addition to your appetizer recipe repertoire?
Yield: 4 Nargisi Kofta | Indian Scotch Egg | Video Print Indian version of scotch eggs loaded with aromatic spices, shaped into koftas, and served with a flavorful sauce. The perfect appetizers that scream deliciousness from every angle. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Ingredients Kofta: 4 hard boiled eggs, peeled 250 g minced lamb (or chicken or beef) 1 small onion, grated 1 tsp minced ginger (ginger paste) 1 tsp minced garlic (garlic paste) 1 green chili, finely chopped 1/2 tsp ground coriander (coriander powder) 1/2 tsp garam masala 1/2 tsp red chili powder 2 tbsp chopped coriander (cilantro) leaves 2 tbsp cornflour Salt to taste Sauce: 2 tbsp oil 1 onion, grated 1 tsp minced ginger (ginger paste) 1 tsp minced garlic (garlic paste) 2 tbsp tomato purée (tomato paste) 2 large tomatoes, finely chopped 1/2 tsp ground turmeric (turmeric powder) 1 tsp garam masala 1 tsp red chili powder 1/4 cup yogurt, beaten 1/2 tsp kasuri methi (dried fenugreek leaves) Salt to taste Coriander (cilantro) leaves, to garnish Instructions Kofta:Place minced lamb, grated onion, ginger, garlic, green chili, ground coriander, garam masala, red chili powder, coriander (cilantro) leaves, and cornflour. Season with salt. Mix.Divide meat mixture into four equal portions. Dab a little water on the palm of your hand. Place one portion of meat mixture on the hand, flatten it to shape into an oval shaped patty. Place one egg in the middle of the patty. Gently shape the meat mixture evenly around the egg. Mould it with your hands until sealed.Repeat with the remaining meat mixture and egg. Set aside.Meanwhile, heat oil in a large pan over medium-high heat. Carefully transfer eggs into the hot oil, and cook, turning occasionally, for 4 minutes or until golden and meat is cooked through. Remove with a slotted spoon and drain on an absorbent towel.Sauce:Heat oil in a frying pan over medium-high heat. Add onions, and sauté, stirring constantly, for 2 minutes or until it starts to change color.Add minced ginger and garlic. Sauté, stirring constantly, for 2 minutes or until aromatic. Add tomato purée and tomatoes. Sauté, stirring occasionally, for 2 minutes or until the tomatoes turn mushy.Add ground turmeric, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute or until fragrant. Add yogurt and kasuri methi. Season with salt. Stir to combine. Simmer for 1-2 minutes or until the oil starts to separate.Add koftas. Pour in 1 1/2 cups water. Cover and simmer for 5 minutes.Garnish with coriander (cilantro) leaves. Notes - For a vegetarian version of nargisi kofta, sub minced meat with mashed potatoes Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 421Total Fat 35gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 19gCholesterol 273mgSodium 939mgCarbohydrates 19gFiber 3gSugar 8gProtein 33g © Nish Kitchen Cuisine: Indian / Category: Egg Like this nargisi kofta recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube. Check out more recipes:
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