Pakistan – Nargasi Kofta (Meat Balls)


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by Dahiza Umar

INTRODUCTION TO THE DISH

This dish is the tradition of old ages. This dish is specially originated from the Punjab region. It is actually a curry or gravy in which meatballs coated over the eggs are served. The tradition of the dish is evolved at the time of the Mughals, where this is the royal dish in which egg and meat is used. Curry is cooked in the way like the usual curry is made. Different spices are added to the curry cooked like this. Cumin powder, coriander powder, chilies, herbs, dry fenugreek powder, etc.

COMPONENTS OF THE DISH

There are following components of the dish included :

CURRY / GRAVY

The curry is cooked in a delicious way like the usual curry is made but with the twist of dry herbs and some desi spices. Onions, tomatoes, garlic, and ginger are the vegetables used to add to the making of the curry. Special desi ghee/ clarified butter is used and yogurt is also added to the curry to make it rich and royal. Dry spices are added to make the aroma feels like amazing and palatable.

KOFTAS / MEAT BALLS

These meat balls are different from the usual ones. They have boiled eggs covered with meat which is spiced up like the traditional Punjabi seasonings. First of all, eggs are boiled hard and than meat is spiced up with the dried spices and some herbs. Than this meat is covered with the hard boiled egg and than the procedure of frying is started to harden and crispier the balls. This delicious balls are than added into the gravy.

NAMING OF THE DISH

Name of the dish is came from the ”ARABIC” language, NARGASI, means looking like an EYE. So it is actually a word nargasi, means this meat ball is looking like the eye. When egg is added to the meat ball, appearance of the ball is looking like an eye. And we called this dish name as Nargasi ( looking alike EYE).

And Kofty is known as Meat balls in Urdu. Meat of any thing can be used into the dish, like Beef, mutton or even chicken.

There is a dish, known as ”SCOTCH EGGS”. This is almost a same thing but without curry. In which meat is used of chicken.

TRADITIONS OF PUNJAB

In Punjab, this dish is very common is worth eating. The special use of Desi Ghee included and cooked in mutton meat. On special events like gatherings, dinner, lunch, weddings this dish is the DISH OF HONOR. The royalty of the dish is continued when it is originated from the Mughals at the time of the Subcontinent.

ORIGIN OF THE DISH

This dish is from the old times, the Subcontinent. When Muslims ruled over the State, the Mughals, used to cook this dish and served on great events.

FLAVORS OF THE DISH

This dish has the bursting flavors like not other than the spices of Punjab. The kick of flavors like spicy in somehow which a punch of dry spices.

SERVED WITH

This dish is served with different kinds of bread like the following:

  • Roghani naan
  • Paratha
  • Sada roti
  • Khameri roti
  • Butter naan
  • Tandoori roti
  • Garlic naan etc

TIME REQUIRED

  • Preparation time : 30 minutes
  • Cooking time : 40 minutes
  • Total time : 1 hour and 10 minutes

NUTRITIONAL ASPECTS

  • Calories : 300
  • Carbohydrates : 28 grams
  • Fat : 17 grams
  • Protein : 20 grams

INGREDIENTS OF MAKING CURRY

  • Onions : 2
  • Oil/ butter : 1 cup
  • Garlic paste : 4 tbsp
  • Ginger paste : 4 tbsp
  • Green chilies paste : 4 tbsp
  • tomatoes paste : 2 cups
  • Salt : 1 tbsp
  • cumin powder : 1 tbsp
  • coriander : 1 tbsp
  • Turmeric powder: 1/2 tsp
  • black pepper : 1 tsp
  • Yogurt : 2 cups
  • Cream : 1 cups

METHOD OF COOKING

  • Take a cooking pot, add oil into the which onions, garlic and ginger paste is added.
  • Now sauteed it for little, than tomatoes are added and let them cook for 10 minutes.
  • Now all the dry spices are added and fry for a while.
  • Take a mixer and just blend the cooked vegetables into a paste.
  • Its time to add yogurt and cream.
  • Let it set for 10 more minutes so that the creamy mixture is ready.
  • Add cilantro on the top of the curry

INGREDIENTS OF KOFTAS / MEAT BALLS

  • Meat mince : 1 kilograms
  • Salt: 1 tsp
  • Pepper : 2 tbsp
  • Cumin powder : 1 tbsp
  • Green chilies : 4 tbsp
  • Onion chopped : 1
  • Hard boiled eggs : 8

METHOD OF COOKING

  • Take all things together in a blender except egg and then mix them well.
  • Now take eggs and cover the meat over the egg into a ball-shaped
  • Fry them.
  • Add into the curry.

CUISINE : ASIAN, PAKISTANI

COURSE : MAIN COURSE

SERVINGS : 6 TO 8

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