Nargisi Kofta

April 28, 2016
0 Ratings
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4 - 5
Author Notes

Nargisi Kofta is a recipe found in Mughlai cuisine. Its prepared by hard boiled eggs encased in often minced meat either chicken or kheema aka lamb. But, I have adapted the dish into a meatless dish by using potatoes and spinach to encase the eggs. The eggs are often covered with the meat in this potato mix and shallow/deep fried and cut into half , served in tomato based gravy. Often enjoyed with some naan or rice, either way you cannot go wrong. It is often said that the idea of scotch eggs were inspired from nargisi kofta recipe. The name Nargis is derived from a flower which has a yellow center. I have often served this dish to my non-Indian friends and they have enjoyed it thoroughly. —Devangi Raval

What You'll Need
  • Koftas
  • 4 hard boiled eggs
  • 2/3 potatoes boiled and mashed
  • 1/2 cup spinach chopped
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • pinch of cayenne pepper
  • 1 slice of bread or 1/4 cup bread crumbs
  • salt to taste
  • 1/2 cup corn starch
  • oil for frying
  • Tomato Gravy
  • 2 tbsp butter or oil
  • 1 medium onion chopped
  • 1 cup tomato puree
  • 1 inch fresh ginger
  • 2 small cloves of garlic
  • 1 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • 2 tbsp plain yogurt
  • salt to taste
  • 1/4 tsp cardamom powder
  • coriander leaves chopped for garnish
  1. Make Koftas - Take mashed potatoes , chopped spinach, bread slice or bread crumbs, ginger garlic paste, cayenne pepper and salt to taste and mix it well. Now, to form koftas take each egg and try to wrap potato mix outside to encase the egg inside the potato mix. So, the egg will be inside the potato mixture. Roll each koftas into corn starch and try to coat them as much as possible with corn starch. Heat oil in a deep pan and fry the koftas. Drain them on a tissue paper and leave it aside.
  2. To make the gravy - Heat some butter or oil in pan add chopped onions, garlic and ginger into it and saute it for sometime. Add the tomato puree as well after sometime and let it cook for couple of seconds. Let it cool a little bit and then blend it in a blender by adding some water. Be careful it might be hot. Transfer it back to the pan and add chili powder, turmeric powder, and garam masala and let it simmer for couple of minutes. Add salt to taste, cardamom powder and mix well. Once it has simmered well and you can see some oils separating gradually add whisked yogurt and mix it well.
  3. To serve - Cut the fried koftas into half so that you can see the yolk.Take out gravy in a shallow bowl and place koftas half cut on it in a way that the yolk shows on top and garnish it with chopped coriander leaves. Serve it with naan or rice.
  4. The dish looks time consuming but if you prepare gravy a day or in advance it really saves time. You can also enjoy it the next day if you have leftovers by chopping up the eggs, make it into tacos or wrap it up a tortilla or naan with some gravy and salad.

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  • susan g
    susan g
  • Devangi Raval
    Devangi Raval

2 Reviews

susan G. April 29, 2016
I've enjoyed making - and eating - other recipes you've posted, and I this this would be terrific. I hope you can add a photo!
Devangi R. May 3, 2016
Hi Susan thank you for your comments. I have a picture of this dish but I am unable to find it right now. I hope you try the recipe. If you eat meat, you can try it with minced lamb or chicken leave out the potatoes and spinach.