Nargisi Koftay

By Food Fusion · 90 min

Ingredients

Instructions

1. Roast the gram flour, then combine it in a flat bowl with the beef mince, egg white, roasted and crushed coriander seeds, red chilli powder, turmeric, salt, garam masala, fried crushed onion, fresh coriander and ginger garlic paste. Mix well until fully combined.
2. Cut each boiled egg in half. Flatten 65 g of the mixture, place a half egg in the centre, cover it with mixture and shape into an oval kofta. This makes about 14.
3. Heat canola oil in a wok to 140 C.
4. Fry the koftay on medium heat for 1-2 minutes.
5. For the gravy, heat canola oil in a flat wok and fry the sliced onion on medium heat until golden and crispy.
6. Remove half of the fried onion, spread it on a plate and set aside.
7. Add green chilli paste, crushed ginger garlic and curry leaves, and fry until fragrant.
8. Turn off the flame and add yogurt, red chilli powder, turmeric, coriander powder, salt, Kashmiri red chilli powder and garam masala. Mix well.
9. Cook on medium heat for 1-2 minutes, then add the fresh coriander and mix.
10. Cover and cook on low heat for 10-12 minutes, until the oil separates.
11. Blend the reserved fried onion with cumin, green cardamom, mace, nutmeg, cloves, cinnamon, soaked poppy seeds and water until smooth.
12. Uncover, stir in the onion paste and 2 cups hot water, and bring to a simmer.
13. Add the koftay, cover and cook on low heat for 15 minutes.
14. Uncover, stir gently, add the fresh coriander and serve.

Summarized from Food Fusion's video. Watch it for the details.

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