Nargisi Koftay By Chef Fauzia

Nargisi Koftay By Chef Fauzia Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Beef & Mutton Recipes.

single recipe
Recommended By Chef 0:15 To Prep
0:30 To Cook 4 Servings
6847 0

Ingredients

For Gravy:
50 grams of Cashewnuts (Kaajoo)
6 Cloves
1 Cinnamon Stick (Dal Cheeni)
6 Cardamom Pods (Choti Ilaichi)
½ tsp. of Turmeric Powder (Pisi Haldi)
3 tsp. White Pepper Powder
Salt (to taste)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tsp. Ginger Paste (Pisi Adrak)
125 grams of Cream
3 tsp. Tomato Puree
3 tsp. Onion Paste
150 ml of Milk
3 tbsp. Clarified Butter (Ghee) or Cooking Oil

For Koftay:
200 grams of Ground Beef (Keema) or Mutton (minced)
50 grams of Gram Flour (Besan)
4 Eggs (bOiled)
1 Onion (finely chopped)
5 Green Chillies (Hari Mirch) (or to taste) (finely chopped)
1 tsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
½ tsp. Ginger Root (Adrak) (grated)
A pinch of Asafoetida (Heeng)
½ tsp. Cumin Seeds (Sufaid Zeera)
Salt (to taste)
Clarified Butter (Ghee) or Cooking Oil (as needed - for deep frying)

For Garnishing:
1 tbsp. Cream
1 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped)

How to make Nargisi Koftay By Chef Fauzia

METHOD:

Mix together all of the ingredients except the eggs and knead dough well with water. Take a small ball sized dough in hand and flatten. Place eggs in the center and shape into a ball. Repeat for remaining dough. Heat clarified butter or oil and deep fry all the dough balls. And set aside.

Heat clarified butter or oil in a skillet, and add all of the ingredients except the powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil.

Add milk and cream and ½ cup of water and simmer on low heat for about 15 minutes. Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.

Posted By: Hina, Lahore

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