Boil eggs. Then boil or steam potatoes. Drain water and mash. Add salt and pinch of sugar to taste, red chilli powder,2 chopped green chillies,1 tsp grated ginger or paste, chopped coriander,garam masala powder,gram flour, rice flour and knead to a dough. Heat 2 tsp oil in a nonstick pan and fry 1 chopped onion golden brown. Add the mashed potato mix and fry till light brown.
Divide dough into 4 equal balls. Shape into cups and place an egg in it. Cover the eggs with the potato mix. Heat oil and fry the koftas. Remove excess oil. In 2 tbsp oil sprinkle methi seeds and half crushed whole garam masala. When they splutter, add 2 tbsp chopped onion and fry till lightly brown. Cool and make a paste of it along with malai, tomato puree, ginger garlic paste and fennel powder.
Heat 1 tbsp oil and fry the ground paste along with salt and pinch of sugar to taste, turmeric, red chilli powder, kitchen king masala and kasoori methi. Add 1 cup water and make a semi-thick gravy. Sprinkle garam masala, ghee and garnish with chopped coriander. Slice the nargisi koftas at the center and place over the gravy. Serve with pulao,jeera rice or roomali roti.
