Wednesday, 8 June 2016

Nargisi Kofteh #sikandalouscuisine



Was planning on making shammi kabas when it struck me that I hadn't made Nargisi Koftahs in eons , or that often so we changed course midway and came up with this delicious dish .
6-8 Eggs - Boil and Shell.

500 Grams Mutton Minced
6 Tablespoons Channa Dal.
2 Black Cardamon.
6 Crushed Green Cardamon.
2" Cinnamon Stick.
2" Ginger Smashed.
10 Cloves Garlic.
1 Medium Onion Chopped.
4-5 Green Chilies.
1/2 Teaspoon Black Pepper Corn.
1 Teaspoon Shahi Jeera.
Salt

Adding no water cook all the above in a covered wok over low heat till water that is released from keema evaporates and dal is cooked .Cool and discard Cinnamon and black Cardamon ,grind the rest to a paste.If you like a bite as I do , keep the mixture coarsely ground , or else grind this mixture to a fine paste.
Now add the ingredients below to this mixture , mixing them well in.
2 Tablespoons Hung Curd.
1 Tablespoon Ghee.
1 Egg White.
Divide the mixture into 6-8 portions , roll eggs in a little flour / maida , coat keema evenly around each egg using wet hands to get a smooth surface and even shape , fry koftahs in ghee till you get a nice medium brown texture. Set aside.
Make Gravy:
1 Large Onion Chopped.
1 Large Onion - Slice thinly , Saute till brown and make paste.
3 Large Tomatoes Pureed.
1 Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Red Chili Powder.
2 Teaspoons Dhania Powder.
1 Teaspoon Garam Masala
3-4 Green Cardamon.
3-4 Cloves/Laung
1 Tej Putta.
Heat ghee , add in cardamon , cloves and tej putta . When aromatic add chopped onions , as they turn brown add
tomatoes and all the spice except for garam masala , cook till oil separates , now add in onion paste and salt along with 2 Cups boiling water , bring to a rolling boil. Gently tip in fried koftahs , simmer uncovered for 5-7 minutes reducing the gravy to desired thickness and finally adjusting flavors .Take off heat adding garam masala and a teaspoon of ghee.


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