Egg kofta, often called Nargisi kofta, comprises hard-boiled eggs encased in a coating of mutton keema or potatoes and a variety of aromatic spices. The spicy egg balls are then cooked in an equally spicy gravy. Learn the steps to make egg kofta at home from my recipe.
KEY TAKEAWAYS
- Egg kofta is a very popular dish in India.
- Serve it with roti, paratha, or steamed rice.
- Egg kofta tastes spicy, earthy, and mildly sweet.
- Other similar recipes are chicken kofta, mutton kofta, paneer kofta, and vegetable kofta.
The Ingredients:
For making the kofta:
- 3 pieces eggs (hard boiled)
- 250 grams mutton keema
- 1 piece onion (small, finely chopped)
- 2 pieces green chilies (finely chopped)
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp garam masala powder
- 2 tbsp refined wheat flour (maida) or rice flour
- 1 piece egg (for egg wash)
- Salt to taste
- Cooking oil as required for frying
For making the gravy:
- 2 tbsp cooking oil
- 2 tbsp raw onion paste
- 1 tsp ginger-garlic paste
- 3 pieces tomatoes (large)
- 5 tbsp yogurt (whipped nicely)
- Salt to taste
- ½ tsp garam masala powder
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 cup water
- Coriander leaves (a few stems for garnishing)
I got this recipe from the cashier at the local grocery store. One day, while billing, I complimented the dish she was eating during her lunch break. She smiled and said, “Want the recipe?” and handed me a scrap of paper.
I tried it the next day. My husband loved its unique taste, and the boys enjoyed it a lot. Now, it is our monthly-grocery day dish.
How to Make Egg Kofta? (Step by Step Guide with Images)
Step 1: Boil 3 eggs in a saucepan with a little bit of salt and water. Peel them when done.
(Pro tip: Do not boil the eggs for more than 6 to 7 minutes. Longer boiling develops a gray layer which is poisonous ferrous oxide).
Step 2: While the egg boils, chop a small onion as finely as possible, exactly as shown in the image below.
Step 3: Put 250 grams of mutton keema, the finely chopped onions, 2 pieces of green chilies (finely chopped), 1 tsp of ginger paste, 1 tsp of garlic paste, ½ tsp of garam masala powder, 2 tbsp of refined wheat flour (maida) or rice flour, salt to taste, and add a portion of 1 whipped egg in a mixing bowl. Mix them all nicely.
Step 4: Now, heat some cooking oil. Meanwhile take a portion of the kofta mixture in your hand, flatten it a bit, place one egg and cover it with the mixture nicely. Complete all the koftas this way.
Step 5: Now, take one egg kofta, dab some flour over it. Then, dip it into the egg wash and coat it nicely.
Step 6: Heat cooking oil as required for frying in a pan. Fry all koftas until they turn golden brown. When done, remove them on a tissue paper to get rid of the excess oil.
Step 7: Heat 2 tbsp of oil in a pan and add 2 tbsp of raw onion paste, 1 tsp of ginger-garlic paste and fry them nicely until the raw smell is gone.
Step 8: Now, add the tomato puree and mix it nicely.
Step 9: Add 5 tbsp of yogurt (whipped nicely), salt to taste, ½ tsp of garam masala powder, ½ tsp of turmeric, and 1 tsp of red chili powder to it. Mix them and cook for 4 minutes on a medium flame.
Step 10: When the oil separates, add the koftas to the gravy along with a cup full of water. Mix the gravy nicely with the koftas. Let it cook for 4 minutes.
Step 11: Your tasty and spicy homemade egg kofta is ready. Garnish it with a few stems of fresh coriander leaves and serve it hot.
Recipe Card
Egg Kofta
Ingredients
For making the kofta:
- 3 pieces eggs hard boiled
- 250 grams mutton keema
- 1 piece onion small, finely chopped
- 2 pieces green chilies finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp garam masala powder
- 2 tbsp refined wheat flour maida or rice flour
- 1 piece egg for egg wash
- Salt to taste
- Cooking oil as required for frying
For making the gravy:
- 2 tbsp cooking oil
- 2 tbsp raw onion paste
- 1 tsp ginger-garlic paste
- 3 pieces tomatoes large
- 5 tbsp yogurt whipped nicely
- Salt to taste
- ½ tsp garam masala powder
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 cup water
- Coriander leaves a few stems for garnishing
Instructions
- Boil 3 eggs in a saucepan with a little bit of salt and water. Peel them when done. (Pro tip: Do not boil the eggs for more than 6 to 7 minutes. Longer boiling develops a gray layer which is poisonous ferrous oxide).
- While the egg boils, chop a small onion as finely as possible, exactly as shown in the image below.
- Put 250 grams of mutton keema, the finely chopped onions, 2 pieces of green chilies (finely chopped), 1 tsp of ginger paste, 1 tsp of garlic paste, ½ tsp of garam masala powder, 2 tbsp of refined wheat flour (maida) or rice flour, salt to taste, and add a portion of 1 whipped egg in a mixing bowl. Mix them all nicely.
- Now, heat some cooking oil. Meanwhile take a portion of the kofta mixture in your hand, flatten it a bit, place one egg and cover it with the mixture nicely. Complete all the koftas this way.
- Now, take one egg kofta, dab some flour over it. Then, dip it into the egg wash and coat it nicely.
- Heat cooking oil as required for frying in a pan. Fry all koftas until they turn golden brown. When done, remove them on a tissue paper to get rid of the excess oil.
- Heat 2 tbsp of oil in a pan and add 2 tbsp of raw onion paste, 1 tsp of ginger-garlic paste and fry them nicely until the raw smell is gone.
- Now, add the tomato puree and mix it nicely.
- Add 5 tbsp of yogurt (whipped nicely), salt to taste, ½ tsp of garam masala powder, ½ tsp of turmeric, and 1 tsp of red chili powder to it. Mix them and cook for 4 minutes on a medium flame.
- When the oil separates, add the koftas to the gravy along with a cup full of water. Mix the gravy nicely with the koftas. Let it cook for 4 minutes.
- Your tasty and spicy homemade egg kofta is ready. Garnish it with a few stems of fresh coriander leaves and serve it hot.
