Wednesday, January 25, 2006

Nargisi Koftas

Another of my favourite dishes.

Ingredients for the Gravy

50 grams of Cashewnuts (Kaajoo)
6 Cloves
1 Cinnamon Stick (Dal Cheeni)
6 Small Cardamoms (Choti Ilaichi)
1/2 tsp. of Turmeric Powder (Haldi)
1/2 tsp. of Pepper Powder
Salt (to taste)
1 tsp. of Garlic Paste (Pisa Lasan)
2 tsp. of Ginger Paste (Pisi Adrak)
125 grams of Cream (Malai)
3 tsp. of Tomato Puree
3 Onions (chopped fine)
150 ml of Milk
3 tbsp. of Ghee or oil

Ingredients for the Koftay

200 grams of Ground Beef or Mutton (minced)
50 grams of Gram Flour (Besan)
4 Eggs (hard boiled)
1 Onion (finely chopped)
5 Green Chillies (or to taste) (finely chopped)
1 tsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1/2 tsp. of Ginger (Adrak) (grated)
A pinch of Hing
1/2 tsp. of Cumin Seeds (Zeera)
Salt (to taste)
Ghee or Oil (for deep frying)

1 tbsp. of Cream
1 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)


For the Koftas
Mix together all of the ingredients except the eggs and knead dough well with as little water as possible. Take a small ball sized dough in hand and flatten. Place eggs in the center and shape into a ball. Repeat for remaining dough. Heat ghee or oil and deep fry all the dough balls. And set aside.

For the Gravy
Heat ghee or oil in a skillet and fry the onions until nice and brown. Then add all of the ingredients except the powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil.

Add milk and cream and 1/2 cup of water and simmer on low heat for about 15 minutes. Cut the Koftas into halves and add them to the gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.


Anonymous said...

Nice dish.

If you wish you can take some cashew and wet grind them to make a paste and add this paste at almost at the end of the cooking. This gives it a rich taste.

Do not add the Cashew paste while cooking.

Anonymous said...

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