Recipe:

👩‍🍳 Method

Step 1: Prepare the Meat Mixture

1. In a bowl, mix minced mutton with onion, ginger-garlic paste, and all dry spices.

2. Add roasted gram flour and knead thoroughly for 8–10 minutes until it becomes a smooth, sticky paste (this ensures the coating sticks well).

3. Cover and let it rest for 15–20 minutes.

Step 2: Wrap the Eggs

1. Divide the meat mixture into equal portions (one for each boiled egg).

2. Flatten each portion into a patty on your palm and gently wrap it around the boiled egg, sealing it completely.

3. Smooth the surface with damp hands for an even coating.

Step 3: Shallow-Fry or Steam

1. Heat a little oil in a pan and shallow-fry the coated eggs on all sides until golden brown.
   (For a lighter version, steam the koftas for 10 minutes instead of frying.)

2. Remove and set aside.

Step 4: Prepare the Gravy

1. Heat ghee or oil in a heavy-bottomed pan.

2. Add onions and sauté until golden brown.

3. Stir in ginger-garlic paste, red chili powder, cumin, coriander powder, and turmeric.

4. Add the whisked yogurt slowly, stirring constantly to avoid curdling.

5. Add stock or water and let the gravy simmer for 5–7 minutes until it thickens slightly.

Step 5: Cook the Koftas

1. Gently place the fried/steamed koftas into the simmering gravy.

2. Cover and cook on low flame for 10–15 minutes until the flavors blend beautifully.

3. Add saffron milk (optional) for aroma and richness.

Step 6: Serve

Slice each kofta in half to reveal the “nargis” pattern.
Serve hot with basmati rice, saffron pulao, or naan, garnished with fresh coriander.

🍽️ Serving Suggestions

• Serve hot with Kashmiri steamed rice, naan, or sheermal.

• Garnish lightly with fried onions or saffron strands for a royal touch.