Nargisi KofteyIngredients:
50 grams of Cashewnuts (Kaajoo)
6 Cloves
1 Cinnamon Stick (Dal Cheeni)
6 Small Cardamoms (Choti Ilaichi)
1/2 tsp. of Turmeric Powder (Haldi)
3 tsp. of White Pepper Powder
salt (To Taste)
1 tsp. of Garlic Paste (Pisa Lasan)
2 tsp. of Ginger Paste (Pisi Adrak)
125 grams of Cream
3 tsp. of Tomato Puree
3 tsp. of Onion Paste
150 ml of Milk
3 tbsp. of Ghee or oil
INGREDIENTS FOR KOFTAY
200 grams of Ground Beef or Mutton (minced)
50 grams of Gram Flour (Besan)
4 Eggs (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 Heeng
1/2 tsp. of Cumin Seeds (Zeera)
Salt (to taste)
Ghee or Oil (for deep frying)
INGREDIENTS FOR GARNISH
1 tbsp. of Cream
1 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
Detail: Mix together all of the ingredients except the eggs and knead dough well with water. 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. Heat ghee or oil in a skillet, and 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. Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.
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