Aloo ke Nargisi Kofte

Aloo ke Nargisi Kofte

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If kofte are in the menu tonight, then this is the recipe for you.

  • Prep Time min

INGREDIENTS

  • For Kofte:
  • Boiled egg 6
  • Oil
  • Onion (chopped) 1 medium
  • Cumin Seeds 1 teaspoon
  • Crushed chili 1 tbsp
  • Turmeric Powder 1/4 teaspoon
  • Water
  • Knorr chicken soupstock 20 gm
  • Potato (boiled and mashed) 1/2 kg
  • Chat Masala 1 teaspoon
  • Fresh Coriander¬†¬† (fine chopped)
  • Green chili (fine chopped) 2 to 3
  • Fresh Mint (chopped) 2 tbsp
  • All-purpose flour (madia)
  • Egg (beaten) 1
  • Bread Crumbs
  • Oil
  • For Gravy:
  • Oil 1/4 cup
  • Onion (paste) 1/2 cup
  • Red Chili Whole 5 to 6
  • Cumin Seeds 1 teaspoon
  • Fenugreek Seeds 1 teaspoon
  • Mustard Seeds 1 teaspoon
  • Curry Patta 6 to 8
  • Coconut grated
  • Tomato (puree) 1/4 cup
  • Salt
  • Chili Powder 1 teaspoon
  • Tamarind pulp 2 tbsp
  • Water as required
  • Green chili whole
  • Fresh Coriander

METHOD

  • FOR NARGISI KOFTE:
  • Heat oil and cook onion and cumin seeds till translucent.
  • To this add crushed chili, turmeric powder, little water and knorr chicken soupstock and cook for few minutes.
  • To this add mashed potato and cook for few minutes till its all dries out. Now add chat masala, fresh coriander, green chili, and mint and mix it well and cool it in a refrigerator.
  • If still little sticky add flour as required.
  • Spread enough mashed potato mixture on your palm to cover the boiled egg.
  • Dip in beaten egg, coat with bread crumb and deep fry till golden brown and keep aside.
  • FOR GRAVY:
  • Heat oil in a sauce pan and cook onion paste till light golden in color.
  • To this add whole red chili cumin seeds, fenugreek seeds, mustard seeds, curry patta, grated coconut, and crackle.
  • Now add tomato paste, salt, tamarind pulp, water and let it cook on medium low heat for 15 minutes and pour it in a serving dish.
  • Slice nargisi kofte in half and place on top of the gravy.
  • Garnish and enjoy
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