Nargisi Kofta Recipe | Indian Scotch Eggs

Nargisi Kofta Recipe: Nargisi kofta—delicate and sophisticated, mouth-watering and flavoursome—is a Mughlai dish popular not only across India but also in Pakistan.

The origins of nargisi kofta are unclear, with Lucknow (as the home of Awadhi cuisine) and Hyderabad (with its own proud food culture and culinary history) laying claims to it. Whether it is a Hyderabadi dish or an Awadhi invention is hard to know, but food historians agree that kofta is a Middle Eastern word and that the Mughals took the kofta from Persia to India, serving the variation nargisi kofta in the subcontinent.
 

Nargisi kofte are also known as Indian Scotch eggs. It is believed by some that Indian cooks / khansamas reduced the spices to make this dish acceptable to the British palate and served up these koftas as croquettes or Scotch eggs to their British sahibs and memsahibs. This is still up for debate.

Nargisi kofta consists of a hard-boiled egg encased in spiced mixture of minced or ground meat, deep fried, and then, at times, served in a rich, spicy, savoury gravy, if you’re following a nargisi kofta curry recipe.
 

The basic idea is to wrap a juicy, succulent, soft ingredient inside something that is hard, crispy, and crunchy for maximum contrast in taste, texture, and even shape. This is because a proper kofta, like a good kabab, should have its own distinct identity.

Nargisi kofta is named after the nargis, or narcissus, a winter flower in India, whose yellow cup resembles the yellow centre of the dish (the cooked egg yolk), surrounded by white petals (the cooked egg white) when the kofta is cut in half.
 

Our simple, easy-to-follow directions in this nargisi kofta recipe video shows you how to make this wonderful kofta dish at home.  Our recipe guarantees a rich, luxurious dish, a perfect indulgence for special occasions. Your guests will love it!

Koftas can be grilled, fried, steamed, or baked, and are often served in a rich spicy sauce.
 

Malai kofta (vegetable kofta) curry, a dish made for special occasions and parties, is one vegetarian alternative to nargisi kofta. There are various veg nargisi kofta recipes including ones made with lauki (bottle gourd), kutcha kela (raw banana), paneer (cottage cheese), aloo (potato), aloo palak (potato and spinach), chukandar (beetroot), and even aloo bukhara (plum). And for those who prefer non-veg but don’t like mutton, nargisi kofta can be adapted to a chicken nargisi kofta recipe by substituting the minced mutton with minced chicken.

Our egg nargisi kofta recipe makes a great party dish. It is also good as a starter, appetizer, or heavy snack. It is often served as an Iftar treat during the holy month of Ramzan.

For best results, coat the meat mixture evenly to form a proper casing, or layer, around the egg.
 

Make sure to cook on a medium flame. This is important because the koftas are fragile, so the meat has to brown quickly when added to the oil to prevent breakage.

The best nargisi kofta has a slightly soft yolk, which is not runny but just set. Make sure to boil the eggs until you can peel the shell without breaking the cooked white.
 

Serve this Mughlai delicacy with squeeze of lime as a topping and coriander leaves as garnishing.

Everything you need to know about how to cook the best Nargisi Kofta recipe at home in your kitchen. Find all ingredients & the detailed cooking method to make delicious Nargisi Kofta (Indian Scotch Eggs) with preparation time and complete instructions right here from Yummefy Recipes.

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