Kofta Nargisi Curry
A home-style recipe for Kofta Nargisi Curry. Serves 6, ready in about 60 minutes, with steps for the usual way and for the air fryer.
Ingredients
- 6 eggs, for boiling
- 500 g mince (qeema), beef or mutton, minced fine
- 1 small onion, very finely chopped and squeezed dry
- 1 tsp ginger-garlic paste
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 egg, beaten
- Oil, for shallow frying
- For the gravy: ½ cup oil, 2 onions finely chopped, 1 tbsp ginger-garlic paste, 3 tomatoes chopped
- 1 tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- ½ tsp garam masala
Missing something?
- No mince (qeema)? Use finely chopped chicken or soya granules.
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
The usual way: fried
- Boil the 6 eggs in water for 10 minutes. Cool them in cold water and peel.
- Meanwhile mix the qeema, onion, ginger-garlic paste, salt, chilli, garam masala and the beaten egg. Knead for 4–5 minutes until sticky.
- Divide the mince into 6. With wet hands, flatten one portion on your palm, put a boiled egg in the middle and wrap the mince around it evenly, smoothing out any cracks. Repeat with the rest.
- Heat 2 cm of oil in a pan on medium heat. Fry the koftay for 8–10 minutes, turning gently, until browned all over. Lift out.
- For the gravy, heat the oil and fry the onions for 10 minutes until golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 8–10 minutes until the oil separates.
- Add 1½ cups water and bring to a boil. Lower in the koftay, cover and simmer on low heat for 12–15 minutes, spooning the gravy over them, until the mince is cooked through and the gravy is thick.
- Add the garam masala. Cut the koftay in half just before serving and lay them cut side up in the gravy.
Tip: Chill the wrapped koftay for 15 minutes before frying so the coating doesn't split. Cut them with a sharp, wet knife.
In the air fryer (about 60 min)
- Wrap seasoned qeema around peeled boiled eggs.
- Brush with oil and air fry at 190°C for 12 to 14 minutes, turning a few times, until browned.
- Simmer in a spiced onion-tomato gravy and slice to serve.
Air fryer tip: Turn the koftas a few times so they brown evenly all round.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.