Awadhi Nargisi Kofta

Introduction to Awadhi Nargisi Kofta

Originating from the rich and flavorful land of Awadh, now known as Lucknow in Uttar Pradesh, Nargisi Kofta is a delectable dish that exemplifies the culinary expertise of the Mughal era. This dish is a perfect amalgamation of spices, herbs, and meat, often enjoyed during festive occasions and royal banquets. The name 'Nargisi' comes from the resemblance of the dish to the eye of the narcissus flower with its white and yellow core.

Ingredients

• Eggs
• Minced Meat
• Chickpea Flour
• Onions
• Garlic
• Ginger
• Green Chilies
• Coriander Powder
• Cumin Powder
• Garam Masala
• Turmeric Powder
• Salt
• Oil
• Coriander Leaves
• Tomato Puree
• Yogurt
• Red Chili Powder

Step-by-Step Preparation for Nargisi Kofta

Preparing the Kofta Mixture

Begin by boiling the eggs until they are hard-boiled. Once done, cool them under running water, peel, and set aside. Next, in a mixing bowl, combine the minced meat with chopped onions, minced garlic, grated ginger, finely chopped green chilies, a handful of chickpea flour, and season with coriander powder, cumin powder, a pinch of turmeric powder, and salt to taste. Mix all the ingredients thoroughly until well combined. Form small portions of the mixture into flat patties.

Assembling the Kofta

Take each boiled egg and cover it with a prepared meat patty. Carefully shape the mixture around the egg, ensuring it is completely encased. Repeat the process with all boiled eggs.

Cooking the Koftas

Heat oil in a deep frying pan. Once the oil is sufficiently hot, gently place the prepared egg encased meatballs in the pan. Fry them until they are golden brown and cooked through. This process should take about 10-12 minutes. Remember to turn the koftas occasionally for even cooking. Link to your cooking timer for precise results.

Preparing the Gravy

To make the gravy, heat a few tablespoons of oil in a separate pan. Add additional chopped onions and sauté until they turn golden brown. Stir in the remaining garlic and ginger paste followed by tomato puree. Cook the mixture until the oil separates. Add coriander powder, cumin powder, garam masala, and red chili powder to the pan, stirring continuously. Introduce whipped yogurt into the gravy, ensuring it is well incorporated. Allow the mixture to simmer until the gravy thickens.

Final Assembly

Once the gravy is ready, gently place the fried koftas into it. Allow the koftas to simmer in the gravy for another 5-7 minutes to absorb the flavors.

Serving Suggestions

Serve the Awadhi Nargisi Kofta hot, garnished with fresh coriander leaves. It pairs excellently with steamed rice, naan, or any Indian bread of your choice. To enhance the dining experience, accompany the dish with a bowl of fresh salad or raita for contrast.

Awadhi Nargisi Kofta is not just a culinary delight but also a reflection of the opulence that symbolizes the cultural heritage of Awadhi cuisine. Enjoy this royal meal with family and friends, creating memories of exotic flavors and rich aromas.