Ingredients
For the Koftas:
- 8 eggs
- 500 grams finely ground lamb mince or can also try with chicken kheema
- 1 medium sized finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- Bread crumbs
- Oil for deep frying
For the gravy:
- 2 medium sized finely chopped onions
- 2 teaspoons ginger garlic paste
- 3 medium tomatoes ground to a smooth paste in a food processor (do not add water while grinding)
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 8 tablespoons fresh yogurt
- Cooking oil for making gravy
- Salt to taste
- Chopped coriander leaves for garnish
Method
 |
| Half cut Kofta before immersing in curry |
- Boil 6 eggs till hardboiled. Immerse immediately in cold water and then peel. Keep aside.
- To prepare the Koftas: Put the lamb mince or chicken kheema finely chopped onion, garlic, turmeric, red chili, garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a smooth paste. Divide into 6 equal portions.
- Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even "casing" around the egg till it is fully covered.
- Repeat for all the remaining hardboiled eggs. Place all in a plate.
- Sprinkle all coated eggs with a fine dusting of bread crumbs and dip in egg wash; repeat this and deep fry.
- When done, drain and place on paper towels.
To prepare the gravy:
- Heat the cooking oil (3 tbsps) in a deep pan and add the chopped onions. Fry till light golden in color and then add the ginger and garlic pastes.
- Fry for 2-3 minutes and add the tomato paste and all the spice powders including garam masala. Mix well. Fry till the oil begins to separate from the masala.
- Add the yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.
- Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides.
- Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally.
- Garnish them with chopped coriander and serve hot with chapatis.
If someone only eats eggs and no
non veg then you can replace lamb/chicken kheema with boiled potatoes.
