Nargisi Kofta

Ingredients

• 6 eggs, for boiling
• 500 g beef mince, fine and not too lean
• 1 tbsp ginger-garlic paste, for the kofta mix
• 2 green chillies, finely chopped
• 2 tbsp roasted gram flour (besan), or plain besan dry-roasted until fragrant
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp red chilli powder
• 2 tbsp fresh coriander, finely chopped
• 1½ tsp salt, divided use for the kofta mix (adjust to taste)
• 5 tbsp cooking oil, for shallow frying the koftas
• 4 tbsp cooking oil, for the gravy
• 2 large onions, thinly sliced (about 300 g)
• 3 medium tomatoes, roughly chopped (about 350 g)
• 1 tbsp ginger-garlic paste, for the gravy
• 150 g plain yogurt, whisked smooth
• 1 tsp red chilli powder, for the gravy
• ½ tsp turmeric powder
• 1½ tsp ground coriander, for the gravy
• 1½ tsp salt, for the gravy (adjust to taste)
• 4 green cardamom pods
• 4 cloves
• 500 ml hot water
• 1 tsp kasuri methi (dried fenugreek leaves), crushed between palms
• 1 tsp garam masala, to finish
• 2 green chillies, sliced lengthwise, to garnish
• 1 tbsp fresh ginger, cut into thin matchsticks, to garnish

Instructions

1. Lower the 6 eggs into a pot of boiling water and cook for 10 minutes until the yolks are fully set. Move them straight to cold water, then peel once cool and pat completely dry.
2. Meanwhile, put the mince in a bowl with the kofta ginger-garlic paste, chopped chillies, roasted besan, cumin, coriander, garam masala, chilli powder, fresh coriander and 1.5 tsp salt. Knead firmly for 3 to 4 minutes until the mixture is sticky and holds together when pressed.
3. Divide the mince mixture into 6 equal portions. With damp hands, flatten one portion in your palm, set an egg in the centre and wrap the meat around it, sealing any gaps and rolling into a smooth oval. Repeat with the rest, then chill on a plate for 15 minutes so they hold their shape.
4. Heat 5 tbsp oil in a wide pan over medium heat. Add the koftas in a single layer and fry for about 10 minutes, turning gently every 2 minutes, until evenly deep golden brown. Lift onto a plate.
5. Blend the tomatoes to a smooth purée and set aside. In a large pot, heat the 4 tbsp gravy oil over medium heat and add the cardamom and cloves for 20 seconds until fragrant.
6. Add the sliced onions with a pinch of the salt and fry for about 8 minutes, stirring often, until soft and light golden brown. Stir in the gravy ginger-garlic paste and cook for 1 minute until the raw smell goes.
7. Lower the heat, add the turmeric, chilli powder and ground coriander with a splash of water, and stir for 30 seconds. Pour in the tomato purée and remaining salt, then cook for about 10 minutes until the oil separates at the edges and the masala looks thick and glossy.
8. Take the pot off the heat for a minute, then stir in the whisked yogurt a spoonful at a time so it does not curdle. Return to low heat and cook for 3 minutes, stirring, until the yogurt is fully blended in.
9. Pour in the hot water and bring to a gentle boil. Lower the koftas into the gravy, cover and simmer on low for 15 minutes without stirring hard, only turning the pot gently, until the gravy is thick and the mince is cooked through (75°C at the centre of the meat).
10. Sprinkle over the crushed kasuri methi and garam masala, cover and rest for 5 minutes. Lift the koftas out with a slotted spoon, slice each in half, and place in a serving dish. Spoon the gravy over and top with green chillies and ginger matchsticks.

Tips

• Use mince with some fat (around 15 to 20 percent). Very lean mince gives dry, crumbly koftas that split around the egg.
• Dry the peeled eggs well before wrapping. A damp surface stops the meat from sticking and can make the coating slip off in the pan.
• Do not skip the 15-minute chill. It firms the meat so the koftas turn easily in the pan and do not break in the gravy.
• Always add the yogurt off the heat and whisk it first. Cold yogurt added to a very hot pot will split.