Andey Ke Nargisi Kofte:
Cuisine: Indian Main Course
Serves: 2pax
INGREDIENTS
- Eggs 2pcs
- Tomato 2pcs
- Onion 2pcs
- Ginger and Garlic paste 2tsp
- Cashew nuts 50gms
- Salt to taste
- Dhaiya to taste
- Garam Masala to taste
- Red chilly powder to taste
- Bread Crumbs 50gms
- Cream 3tbsp
- Butter 2tbsp
- Vegetable oil for frying
- Besan 50gms
METHOD
- Boiled the eggs, peal them and keep aside
- Make a batter of besan and salt
- Coat the boiled eggs with the mixture then with bread crumbs
- Keep it in deep freezer for minimum 10min and then fry till golden brown
- Take a pan, add oil, then sauté onion and tomato with cashew nuts
- Make a puree of the sauté mixture we did in step 5
- Take a pan, add oil, then all the spices and the purée we did in step 6
- Cook for 10min then add cream and butter
- Check salt and pour it into a serving bowl
- Cut the fried eggs into 2 pieces
- Put the eggs into the gravy
- Serve hot with garnish
NOTE: If you don’t eat egg this same recipe can be prepared with Paneer coated with bread crumbs served in Makhani gravy.
TIP: Never add the egg or paneer while cooking the gravy, always add when you putting it in the serving bowl.