Indian Cuisine
Carrot Kofta curry
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita

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For the Koftas:

4-5 Carrots grated
1 boiled and mashed Potato
1 tbsp crumbled Paneer
1 tsp Chilli Powder
1 tsp Salt
1 Green Chilli ,finely chopped
1/2 tsp Ginger-garlic paste
1 tbsp Besan (gram flour)
1 tsp Butter
Oil to deep fry

For the gravy:

1 cup Curd (yogurt)
1/2 tsp Haldi(turmeric)Powder
1 tsp Chilli powder
Salt to taste
1 tsp Besan
1 tsp Sugar
1 tsp Mustard seeds, 1 tsp Cumin seeds
1 tsp Ajwain (optional)
1/2 cup Water

Onion-Ginger paste:

one big onion or two small onions and 1/2 inch ginger.

Cut into small pieces fry it in one spoon oil and then blend in a mixer.

For Garnishing:

Coriander leaves, Cream


For the Koftas

Take a frying pan put butter in it. When butter melts put the grated carrot fry for 2 minutes and cover and cook on a low flame for 5 minutes . When the carrot turns little soft remove the pan and let it cool.

Mix the other ingredients of koftas,except oil for deep fry. Make small balls.

Heat the oil for deep-frying,and deep-fry these balls till they turn brown in colour. Remove them from oil and let it cool.

For the Gravy

Take the curd add besan and sugar and blend it properly in a mixer.

Heat butter in a deep bottom pan, put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste to it fry it till oil separates, add chilli powder and haldi to it and put the curd mixture in the kadhai. Boil it for 5-7 minutes. But stir it with a spoon continuously so that curd does not separate.

Add salt to taste. Add water in it. When it cools drop the koftas in it and garnish it with cream and coriander leaves.

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