Kofta Nargisi Curry
A short home-style guide to Kofta Nargisi Curry, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Mince (qeema)No mince (qeema)? Use finely chopped chicken or soya granules.
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
- Tomato (Tamatar)No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
The usual way: fried
- Wrap seasoned qeema around peeled boiled eggs and fry.
- Simmer in a spiced onion-tomato gravy and slice to serve.
In the air fryer (about 60 min)
- Wrap seasoned qeema around peeled boiled eggs.
- Brush with oil and air fry at 190°C for 12 to 14 minutes, turning a few times, until browned.
- Simmer in a spiced onion-tomato gravy and slice to serve.
Air fryer tip: Turn the koftas a few times so they brown evenly all round.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.