Nargisi Koftay
Difficulty: Medium
Servings
6
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalories
370
kcalIngredients
for Kabab:
½ kg. beef cubes cut into very small pieces.
½ tsp. salt (according to taste)
1 cup dal Chana-presoaked
7-8 whole dried red chilies
1 medium onion-chopped
6-8 whole black pepper (Kali Mirch)
5-6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
1 tsp. ginger (Adrak)
2-3 green chilies-chopped
1 cup fresh coriander (Dhaniya) leaves
1 egg (raw)
4-5 hard-boiled eggs
GRAVY
2 tbs. yogurt
¼ tsp. salt according to taste
1 small onion chopped
1/2 tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. oil
Directions
- Procedure for Kabab:
- In a pot add all the spices along with the meat; add water enough to tenderize the meat and cook till extremely soft and water has dried.
- Boil the daal separately till very soft and add to the meat. Cool and then grind all.
- Add egg, green chilies and fresh Coriander (Dhaniya) leaves and mix well.
- Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.
- Procedure for gravy.
- Sauté the onion in oil till brown.
- Add spices and yogurt and mix well.
- Add a little water to form gravy and simmer.
- Garnish with fresh Coriander (Dhaniya) leaves.
