Nargisi Kofta Curry Recipe - Spicy Scotched Egg Curry

Step 1: To begin making the Nargisi Kofta Curry recipe, hard boil the eggs in a saucepan with some water

Step 2: Peel the outer shelf and keep it aside

Step 3: In a food processor blend mutton keema very well to make it soft and tender

Step 4: Transfer it in a bowl, add turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, oil, garam masala powder and corn flour

Step 5: Mix it very nicely using hands

Step 6: Divide the mixture into four parts

Step 7: Put some oil in your palm and take one portion of keema mixture and pat it to form like a chapati

Step 8: Place a hard boiled egg in between the flatten keema mixture and cover the egg with it

Step 9: Do the same to all eggs

Step 10: Keep aside

Step 11: The next step is to prepare the gravy

Step 12: Heat oil in a big pan or kadai

Step 13: Add dry red chilli and bay leaf

Step 14: Roast the chilies for a minute then add chopped onions

Step 15: Fry the onions until light brown

Step 16: Add ginger garlic paste, green chilli paste and fry a little bit

Step 17: Add tomato puree, coriander, cumin, red chilli and turmeric powder

Step 18: Fry until the oil separates

Step 19: Whisk yogurt with salt and add in the masala mixture

Step 20: Mix well and add one cup of warm water

Step 21: Let it boil

Step 22: After it starts bubbling slowly add keema wrapped egg on the gravy

Step 23: Let it cook for 30 to 35 minutes

Step 24: After 30-35 minutes check the seasoning add garam masala powder and sprinkle some kasuri methi

Step 25: Serve hot

Step 26: Serve Nargisi Kofta Curry along with Boondi Raita, Whole Wheat Lachha Paratha and Kachumber Salad for a weeknight dinner