Nargisi Kofta (Egg-Stuffed Meatballs)

Hard boil the eggs: Place eggs in boiling water and cook for 9-10 minutes. Drain, cool under running water, peel carefully, and set aside.

Prepare the meat mixture: In a bowl, combine minced meat, finely chopped onion, ginger-garlic paste, green chilies, coriander leaves, mint leaves, garam masala, red chili powder, turmeric, coriander powder, cumin powder, and salt. Mix well to form a smooth mixture.

Divide the meat mixture into 4 equal portions. Flatten each portion in your hand, place one peeled egg in the center, and carefully encase the egg with the meat mixture. Ensure the meat completely covers the egg and shape into smooth oval meatballs.

Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan on medium heat. Add whole spices (cinnamon stick, cardamoms, and cloves) and sauté for 1 minute until aromatic.

Gently sear the koftas on all sides in the pan, turning carefully to avoid breaking. Remove and set aside.

In the same pan, add remaining 1 tablespoon oil or ghee. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.

Add ginger-garlic paste and cook for another 2 minutes until raw smell disappears.

Whisk the yogurt until smooth and add to the pan. Cook on low heat, stirring continuously for 5-6 minutes until the oil starts to separate from the masala.

Add 1.5 cups water and bring to a gentle simmer.

Carefully add the koftas back into the gravy. Cover and simmer on low heat for 25-30 minutes, turning the koftas once gently halfway through.

If using, stir in cream in the last 5 minutes of cooking for a richer gravy.

Adjust salt to taste, garnish with additional chopped coriander leaves, and remove whole spices before serving.