Nargisi Kofta Curry Recipe – Spicy Scotched Egg Curry

Mughlai cuisine consisted a list of dishes developed in Medieval India at the time of Mughal empire. Mughlai cooking dishes are array of recipes from Central Asia and North India. Mughlai food is known for its richness, exotic taste and spiciness.  Whole Egg, Mutton, Ginger, Garlic, Coriander Powder (Dhania), Turmeric powder (Haldi), Kashmiri Red Chilli Powder, Garam masala powder, Corn flour, Mustard oil, Salt, Curd (Dahi / Yogurt), Onion, Turmeric powder (Haldi), Green Chilli Paste, Red Chilli powder, Garlic, Ginger, Coriander Powder (Dhania), Cumin powder (Jeera), Garam masala powder, Homemade tomato puree, Kasuri Methi (Dried Fenugreek Leaves), Bay leaf (tej patta), Dry Red Chilli, Salt, Oil   4 Whole Egg , hard boiled and peeled 500 grams Mutton , keema 2 tablespoons Ginger , paste 2 tablespoons Garlic , paste 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Turmeric powder (Haldi) 1/2 tablespoon Kashmiri Red Chilli Powder 1 teaspoon Garam masala powder 1 tablespoon Corn flour 2 tablespoon Mustard oil Salt , to taste For gravy 1 cup Curd (Dahi / Yogurt) 1 Onion , chopped 1 teaspoon Turmeric powder (Haldi) 1 tablespoon Green Chilli Paste 1 teaspoon Red Chilli powder 1 teaspoon Garlic , paste 1 teaspoon Ginger , paste 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder 1 tablespoon Homemade tomato puree 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) 1 Bay leaf (tej patta) 2 Dry Red Chilli Salt , for seasoning Oil , as required     30   45     To begin making the Nargisi Kofta Curry recipe, hard boil the eggs in a saucepan with some water. Peel the outer shelf and keep it aside.In a food processor blend mutton keema very well to make it soft and tender.Transfer it in a bowl, add turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, oil, garam masala powder and corn flour. Mix it very nicely using hands.Divide the mixture into four parts. Put some oil in your palm and take one portion of keema mixture and pat it to form like a chapati.Place a hard boiled egg in between the flatten keema mixture and cover the egg with it. Do the same to all eggs. Keep aside.The next step is to prepare the gravy. Heat oil in a big pan or kadai.Add dry red chilli and bay leaf. Roast the chilies for a minute then add chopped onions. Fry the onions until light brown.Add ginger garlic paste, green chilli paste and fry a little bit. Add tomato puree, coriander, cumin, red chilli and turmeric powder. Fry until the oil separates.Whisk yogurt with salt and add in the masala mixture. Mix well and add one cup of warm water. Let it boil.After it starts bubbling slowly add keema wrapped egg on the gravy. Let it cook for 30 to 35 minutes.After 30-35 minutes check the seasoning add garam masala powder and sprinkle some kasuri methi. Serve hot.Serve Nargisi Kofta Curry along with Boondi Raita, Whole Wheat Lachha Paratha and Kachumber Salad for a weeknight dinner.