Name: Nargisi Fenugreek Egg Kofta Curry recipe by Rina Khanchandani at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: For Koftas:; 250 gms Wheat Flour; 1 cup boiled Fenugreek Leaves; 1 tbsp Black Pepper; Salt to taste; Water for kneading dough; 4 boiled eggs; For Curry:; 1 big Onion, roughly chopped; 2 Tomatoes chopped; 1/2 tsp Cumin Seeds; 1 tsp Ginger Garlic paste; 1 tsp Red Chili powder; 1 tsp Turmeric powder; 1 tsp Coriander powder; 1/2 cup thick Yogurt; 3tbsp Oil + additional for frying

ABOUT Nargisi Fenugreek Egg Kofta Curry RECIPE

I have used fenugreek wheat dough for coating instead of meat, enjoy this deliciously flavored Nargisi Kofta curry with roti or naan

Ingredients Serving: 4

For Koftas:
250 gms Wheat Flour
1 cup boiled Fenugreek Leaves
1 tbsp Black Pepper
Salt to taste
Water for kneading dough
4 boiled eggs
For Curry:
1 big Onion, roughly chopped
2 Tomatoes chopped
1/2 tsp Cumin Seeds
1 tsp Ginger Garlic paste
1 tsp Red Chili powder
1 tsp Turmeric powder
1 tsp Coriander powder
1/2 cup thick Yogurt
3tbsp Oil + additional for frying

Instructions

For making Koftas: In a bowl, add wheat flour, salt , black pepper and oil mix well
Add boiled fenugreek leaves and mix well.
Add water as required and knead soft dough. Keep it side
Make 4 lemon sized balls and flatten it. Place egg in the middle and then seal the balls ensuring there are no cracks
Shallow fry the koftas until they are golden brown on all sides and hold their shape. Drain excess oil on absorbent towel
For curry: Heat 1 tbsp oil in a pan, saute onion and ginger garlic paste until onions are browned. Add in chopped tomatoes, spices and salt. Saute for 2 minutes. Allow to cool completely.Grind the onion tomato mixture to puree.
Heat 2tbsp oil, add the puree in pan, saute until oil leaves sides. Add in yogurt and mix well. Cook on low flame for 10 minutes
Add 1/2 cup water Bring it to boil. Add the prepared Koftas to the gravy along with garam masala and fold in very, very gently to coat on all sides. Cook for 1 more minute and turn off the fire.
Garnish the dish with chopped fresh coriander leaves and serve hot with Chapatis/Roti

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