Nargisi Koftay By Chef Fauzia

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)

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.