Entrees

Nargisi Koftay

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Nargisi Koftay

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Difficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

370

kcal

Ingredients

  • for Kabab:

  • ½ kg. beef cubes cut into very small pieces.

  • ½ tsp. salt (according to taste)

  • 1 cup dal Chana-presoaked

  • 7-8 whole dried red chilies

  • 1 medium onion-chopped

  • 6-8 whole black pepper (Kali Mirch)

  • 5-6 cloves (Laung)

  • 1 black cardamom (Bari Ilaichi)

  • ½ tsp. cumin seeds (Zeera)

  • 1 stick of cinnamon (Dalchini)

  • 1 tsp. ginger (Adrak)

  • 2-3 green chilies-chopped

  • 1 cup fresh coriander (Dhaniya) leaves

  • 1 egg (raw)

  • 4-5 hard-boiled eggs

  • GRAVY

  • 2 tbs. yogurt

  • ¼ tsp. salt according to taste

  • 1 small onion chopped

  • 1/2 tsp chili (Lal Mirch) powder

  • ¼ tsp. turmeric (Haldi) powder

  • 2 tbs. oil

Directions

  • Procedure for Kabab:
  • In a pot add all the spices along with the meat; add water enough to tenderize the meat and cook till extremely soft and water has dried.
  • Boil the daal separately till very soft and add to the meat. Cool and then grind all.
  • Add egg, green chilies and fresh Coriander (Dhaniya) leaves and mix well.
  • Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.
  • Procedure for gravy.
  • Sauté the onion in oil till brown.
  • Add spices and yogurt and mix well.
  • Add a little water to form gravy and simmer.
  • Garnish with fresh Coriander (Dhaniya) leaves.

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