Nargisi Kofta
Boiled eggs wrapped in a spiced potato-paneer shell, fried golden and halved to reveal the yolk, served in a rich tomato-cashew gravy.
55 min 2 servingsHard
Ingredients
2 servingsContains: dairy·egg·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Boil 4 eggs for 9 minutes, peel and pat dry.
- 2Mash the boiled potato with grated paneer, cornflour, chilli and salt into a firm dough.
- 3Flatten a portion, wrap it fully around each egg and smooth the seam.
- 4Deep or shallow fry the koftas until golden all over, then drain.
- 5For the gravy, soak cashews and blend with tomato to a puree.
- 6Saute onion paste in oil until golden, add ginger-garlic paste and cook off the raw smell.
- 7Add the tomato-cashew puree, turmeric, chilli and coriander powder; cook till oil separates.
- 8Whisk in the cream and a little water for a smooth gravy, then simmer.
- 9Halve the koftas, arrange over the gravy just before serving.
- 10Finish with garam masala and coriander.
Frequently asked
About 55 minutes total — 25 min prep and 30 min cooking.
Yes — Nargisi Kofta is eggetarian, gluten free.
Nargisi Kofta contains dairy, egg, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
