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24 April 2013,05:56 by
Amna Jawed

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BENGALI NARGISI KOFTEY

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Fry the onions until brown and keep aside.

Kofta Preparation:

  • In a chopper, add the Onions, One-third of Fried onions, Ginger, Coriander leaves, Green Chilies and finely chop them. Then, add the mince, Crushed Coriander and Cumin seeds, Red Chilly powder and salt. Grind again for a while and keep aside.
  • Coat the boiled eggs with flour and then coat it with the mixture of mince. And refrigerate it for 20-30 minutes.
  • After refrigeration, heat oil in a pan and fry these egg mince balls/Koftas until they turn brown.

Curry Preparation:

  • Make a paste of Ginger and garlic.
  • Heat oil in a pan and add this paste. Fry for about 10 minutes until it turns to golden.
  • Then add Turmeric, red chilly, coriander, garam masala powder and salt. Mix well, add some water and then add the Koftas(Egg mince balls).
  • After adding koftas cover the pan and Cook for about 15 minutes on medium flame.
  • Then, add the left two-thirds of fried onions, yogurt and Coconut cream. After adding these, don't increase the flame. Let it cook on low flame for about 15 more minutes.
  • The Nargisi Koftas are ready. Before serving, cut the koftey's into half.
  • Garnish it with coriander leaves and serve.

INGREDIENTS

For Kofta's :

  • 500 grams Minced Meat
  • 4 Eggs (Full boiled)
  • 1 small sized Onions
  • 2 medium sized Onions (Fried)
  • 1 inch piece Ginger
  • 1 Bunch Coriander leaves
  • 6 Green Chillies
  • 1 Teaspoon Coriander Seeds (Roasted and crushed)
  • 1 Teaspoon Cumin Seeds (Roasted and crushed)
  • ½ Teaspoon Red Chilly Powder
  • Salt to Taste
  • 2 Tablespoon Flour
  • Mustard Oil for Frying

For Curry:

  • 2 large Onion
  • 2 inch piece Ginger
  • 1 Garlic
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red chilly powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Garam masala powder
  • Salt to taste
  • 150 ml Coconut Cream
  • 50 ml Yogurt
  • Coriander leaves for garnishing

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