February 22, 2014

Nargis Kofta

Eggs - 8
Kheema - 250 gms
Cardamom -4
Ginger - 2" piece
Garlic cloves - 10
Onions - 2-3
Cloves - 6
Cinnamon - 2 sticks
Cumin seeds - 1 tsp
Salt to taste
Red chilli powder - 2 tsp
Coriander seeds - 2 tsp


  • Boil 6 eggs, remove the shells and keep aside.
  • Grind ginger, garlic, cumin seeds, coriander seeds, cloves, cinnamon and cardamom to make paste.
  • Finely chop onions.
  • Now mix kheema, masala paste, salt, turmeric, chilli powder and onions.
  • Pressure cook kheema mixture along with sufficient water till done.Once the pressure comes down, open the lid and cook till it dries.
  • Cool and grind the kheema to make paste.
  • Beat the remaining eggs with little salt and keep aside.
  • Divide the kheema mixture into six portions. Take one boiled egg and cover it with kheema mixture. 
  • Do the same procedure for remaining eggs.
  • Heat oil in kadai, dip the koftas in beaten egg mixture one by one and deep fry till golden brown.
  • Serve hot.

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