By Rajlakshmi
February 14, 2026
Nargisi kofta is a dish that belongs to Mughlai cuisine. North India, particularly Uttar Pradesh, is known for this dish. Nargisi kofta is made with ground meat wrapped around a hard-boiled egg and served in spicy gravy.
4 eggs, hard-boiled 500 gms mutton keema 3 tbsp ginger paste 3 tbsp garlic paste 3 tsp coriander powder 2 tsp turmeric ½ tsp Kashmiri red chilli powder 2 tsp garam masala powder 1 tbsp cornflour 1 cup curd 1 onion chopped ½ tsp green chilli paste ½ tsp red chilli powder ½ tsp cumin powder ½ cup tomato puree A pinch of kasuri methi 1 bay leaf 2 dry red chillies Salt to taste Mustard oil
Add turmeric, keema, red chilli powder, coriander powder, salt, ginger-garlic paste, oil, garam masala powder, and cornflour to a mixing bowl.
Thoroughly mix the ingredients. Put some oil in your palm. Pat one portion of the keema mixture into a chapati shape.
Place a hard-boiled egg in the middle. Cover with more keema. Do the same with all of the eggs. Set aside for now.
In a pan, heat some oil. Add some dry red chilli and bay leaf to a bowl. After a minute of roasting, add the chopped onions.
Sauté the onions with the ginger garlic paste and green chilli paste. Add tomato puree, coriander, cumin, red chilli powder, and turmeric powder. Saute.
Whisk the yoghurt and salt, then add it to the masala mixture. Add one cup of warm water and stir well. Allow it to boil.
Add the keema-wrapped egg to the gravy. Allow for 30 to 35 minutes of cooking time. Add garam masala powder and kasuri methi. Serve!