Nargisi Kofta
Nargisi Kofta also known as Beef mince with egg is a Pakistani dish from the north side spicy in taste. We have given this dish its own flare with our marinade spice solutions. A great recipe for everyday of Ramadan.
Pakistani Cuisine
Ramzan
Main Course
Ingredients
Nargisi Kofta
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Rs0.0
Nargisi Kofta:
Eggs
/pc
2.0 pc
0%
Ginger, paste
/g
20.0 g
0%
Garlic, paste
/g
20.0 g
0%
Cumin
/g
10.0 g
0%
Green cardamom
/g
18.0 g
0%
Fresh onion
/g
200.0 g
0%
Rafhan Corn Oil (1x16L)
/ml
150.0 ml
0%
Gram flour
/g
100.0 g
0%
Salt
/g
15.0 g
0%
Beef, minced
/kg
1.0 kg
0%
Chilli powder
/g
20.0 g
0%
Knorr Professional Demi Glace Base (6x1kg)
/g
60.0 g
0%
Basmati Ghee
/g
20.0 g
0%
Garam masala, powder
/g
40.0 g
0%
Finely Chopped Green Chilies
/g
10.0 g
0%
Yogurt
/g
40.0 g
0%
Turmeric powder
/g
15.0 g
0%
Fresh tomato, chopped
/g
200.0 g
0%
Cashew nuts
/g
30.0 g
0%
Presentation:
Fried garlic
/g
2.0 g
0%
Fresh coriander, chopped
/g
3.0 g
0%
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Nargisi Kofta:
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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
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Beef, minced 1.0 kg
-
Chilli powder 20.0 g
-
Basmati Ghee 20.0 g
-
Garam masala, powder 40.0 g
-
Finely Chopped Green Chilies 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
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.
-
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.
