Ingredients
Nargisi Kofta:
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Eggs 2.0 pc
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Ginger, paste 20.0 g
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Garlic, paste 20.0 g
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Cumin 10.0 g
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Green cardamom 18.0 g
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Fresh onion 200.0 g
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Gram flour 100.0 g
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Salt 15.0 g
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Beef, minced 1.0 kg
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Chilli powder 20.0 g
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Basmati Ghee 20.0 g
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Garam masala, powder 40.0 g
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Green chilli 10.0 g
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Yogurt 40.0 g
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Turmeric powder 15.0 g
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Fresh tomato, chopped 200.0 g
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Cashew nuts 30.0 g
Presentation:
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Fried garlic 2.0 g
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Fresh coriander, chopped 3.0 g
Preparation
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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.
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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.
