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Nargisi Kofta:

  • Eggs 2.0 pc
  • Ginger, paste 20.0 g
  • Garlic, paste 20.0 g
  • Cumin 10.0 g
  • Green cardamom 18.0 g
  • Fresh onion 200.0 g
  • Gram flour 100.0 g
  • Salt 15.0 g
  • Beef, minced 1.0 kg
  • Chilli powder 20.0 g
  • Basmati Ghee 20.0 g
  • Garam masala, powder 40.0 g
  • Green chilli 10.0 g
  • Yogurt 40.0 g
  • Turmeric powder 15.0 g
  • Fresh tomato, chopped 200.0 g
  • Cashew nuts 30.0 g

Presentation:

  • Fried garlic 2.0 g
  • Fresh coriander, chopped 3.0 g
  1. Nargisi Kofta:

    • Hard boil the eggs, remove the shell and keep aside. Grind the ginger and garlic to a paste. Roast the cumin, cardamoms lightly on a griddle.
    • Slice one onion finely and fry it to golden brown colour in Rafhan Corn Oil. Grind to a smooth paste with the curd.
    • Grind the remaining onions and masalas separately.
    • Mix half the ginger garlic paste and half the ground masalas to the minced meat.
    • Mix in the gram flour, salt, pepper and mix well. Divide the mince mix into 4 equal parts.
    • Knorr Professional Demi Glace Baseheat the ghee in a pan, add the onion paste, ginger garlic paste, red chilli powder, remaining ground masalas and salt.
    • Fry till oil separates from the masala. Add the curd, cashew paste and saute again over low flame till well cooked and the ghee separates from the masala.
    • Now sprinkle the kewra jal and transfer the dish in a shallow dish. Halve the koftas lengthways and place on a bed of masala and serve.
  2. Presentation:

    • Nargisi kofta can be served in the bowl or plate.
    • Garnish with fried garlic, fresh coriander, micro green and chickpeas on the top and serve with naan or rice.