Nargisi Kofta is a classic Mughlai-inspired Pakistani dish that combines the elegance of hard-boiled eggs with the richness of spiced minced meat and velvety gravy. The name “Nargisi” comes from the resemblance of the kofta to the Narcissus flower or an eye, with the egg at the center enveloped in flavorful meat.
This curry is rich, aromatic, and visually impressive, making it a perfect choice for festive occasions, family gatherings, or when you want to serve a dish that’s as beautiful as it is delicious.
Ingredients Breakdown of Nargisi Kofta
Nargisi Kofta relies on a few core components:
- Hard-boiled eggs: The star of the dish, forming the center of the kofta.
- Minced meat: Typically beef or mutton, seasoned with onions, garlic, ginger, green chilies, and mild spices.
- Gravy: A smooth, spiced tomato and yogurt-based sauce enriched with butter or ghee for richness.
- Spices: Cumin, coriander, red chili, turmeric, garam masala, and kasuri methi add warmth and aroma without overpowering the eggs.
The harmony of soft eggs, spiced meat, and creamy gravy makes this dish unique, comforting, and indulgent.
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Equipment Needed
- Medium pot or saucepan for boiling eggs
- Mixing bowl for meat
- Heavy-bottomed frying pan or handi
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Preparation of Nargisi Kofta
- Boil eggs, peel them carefully, and set aside.
- Prepare the meat mixture by combining minced meat with finely chopped onions, ginger-garlic paste, green chilies, salt, and spices.
- Divide the meat mixture into portions large enough to wrap each egg.
- Prepare the gravy ingredients: tomatoes, yogurt, spices, and fresh herbs.
- Keep oil or ghee ready for shallow frying the koftas.
Cooking Time Table
| Stage | Time | Purpose |
| Egg Boiling | 8–10 min | Center for kofta |
| Meat Preparation | 10 min | Flavorful wrapping |
| Kofta Shaping & Frying | 15–20 min | Seal and brown |
| Gravy Cooking | 12–15 min | Rich sauce |
| Simmering Kofta in Gravy | 8–10 min | Infuse flavors |
Step-by-Step Instructions of Nargisi Kofta
- Boil and peel eggs; set aside.
- Mix minced meat with onions, garlic, ginger, green chilies, red chili powder, coriander powder, salt, and garam masala.
- Take a portion of meat and wrap it completely around an egg, shaping it into a smooth ball.
- Heat oil or ghee in a frying pan and lightly brown the koftas on all sides. Remove and drain.
- In the same pan, sauté onions, ginger, and garlic until golden.
- Add pureed tomatoes, yogurt, turmeric, and salt; cook until thick and oil separates.
- Carefully add koftas to the gravy, cover, and simmer on low heat for 8–10 minutes.
- Finish with kasuri methi, fresh cilantro, and a knob of butter if desired.
- Serve hot with naan, roti, or steamed basmati rice.
Serving Suggestions of Nargisi Kofta
Nargisi Kofta is best served hot, directly from the pan to the table. Pair it with soft naan, garlic naan, or steamed rice. A side of cucumber raita or fresh salad balances the richness of the curry and adds freshness. For festive presentation, garnish with julienned ginger or a few saffron strands.
Comparison Table
| Dish | Base | Flavor | Occasion |
| Nargisi Kofta | Meat-wrapped eggs | Rich & spiced | Festive & special |
| Regular Kofta Curry | Minced meat balls | Spicy & hearty | Everyday meals |
| Egg Curry | Plain boiled eggs | Mild & tangy | Quick & light |
| Shami Kebab Curry | Flattened patties | Aromatic & dense | Snacks or main course |
Tips & Variations of Nargisi Kofta
- Ensure eggs are completely cooled before wrapping with meat to prevent cracks.
- Fry meat gently; too high heat may split the koftas.
- Use boneless mutton for a richer flavor, or chicken for a lighter version.
- Add cream at the end for an ultra-rich, Mughlai-style gravy.
- Garnish with saffron or fried onions for a festive touch.
Ingredient Table
| Ingredient | Amount | Purpose |
| Hard-boiled Eggs | 6 | Center of kofta |
| Minced Meat (Mutton/Beef) | 400 g | Wrap for eggs |
| Onion | 1 medium | Flavor & moisture |
| Ginger-Garlic Paste | 2 tbsp | Aroma |
| Tomatoes | 3 medium / pureed | Gravy base |
| Yogurt | ½ cup | Creaminess & tang |
| Red Chili Powder | 1 tsp | Mild heat |
| Coriander Powder | 1 tsp | Earthy flavor |
| Garam Masala | ½ tsp | Fragrance |
| Kasuri Methi | 1 tsp | Signature aroma |
| Oil or Ghee | 3–4 tbsp | Cooking medium |
| Salt | To taste | Flavor balance |
| Fresh Cilantro | Handful | Garnish |
FAQ’s
Q: Can I make this dish ahead of time?
Yes, koftas can be prepared and stored separately; add to gravy before serving.
Q: Can I bake instead of fry the koftas?
Yes, baking reduces oil usage, though traditional flavor is enhanced by frying.
Q: Can I use chicken instead of mutton?
Absolutely. Chicken mince makes the kofta lighter and quicker to cook.
Q: How do I prevent koftas from breaking in gravy?
Brown them gently first, and simmer on low heat in thick gravy.
Nutritional Info (Approx. per serving)
- Calories: 380 kcal
- Protein: 28 g
- Carbohydrates: 8 g
- Fat: 26 g
- Fiber: 2 g
Final Thoughts
Nargisi Kofta is a perfect blend of elegance and comfort, with tender eggs wrapped in spiced meat and bathed in creamy, flavorful gravy. It is visually striking, deeply satisfying, and brings a restaurant-quality Mughlai experience to your dining table.
Conclusion
Mastering Nargisi Kofta is about attention to detail, gentle cooking, and balanced flavors. With soft eggs, richly spiced koftas, and a luxurious gravy, this dish is ideal for family gatherings or special occasions. Serve it with naan or rice, and delight in the sophisticated taste of classic Pakistani cuisine.
