Nargisy kabab – How to make Nargisy Kabab


  • 1 kg minced meat
  • 2 medium onions, cut into large pieces
  • 1/2 cup curd
  • 1 tbsp ginger-garlic paste, red chili powder, garam masala
  • 1/4 tsp turmeric powder
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • salt as per taste
  • 1/4 cup

For filling:

  • 4 boiled eggs, finely chopped
  • 1 cup coriander leaves,
  • finely chopped
  • 1 cup mint leaves, finely chopped
  • 2 or 3 green chilies finely chopped
  • 1 tsp. chat masala

For Frying:

  • 1/4 cup besan
  • 2 eggs
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder


  • Cook onions in oil until light brown. Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
  • Put mincemeat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed.
  • Remove from heat and put aside to become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds is shape.
  • Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies chat masala. Break off 1-2 tablespoons of the mince paste.
  • Wet your palm with little water. Place the mince in the center of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the center.
  • Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince. Stir the eggs and crumbs tougher with a fork.
  • Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from the frying pan carefully.
  • Serve hot chutney Nargisy kabab – How to make Nargisy Kabab


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