Saturday, 13 February 2010

Carrot Kofta Curry

Serves: 10-12 Koftas

  • Carrot: 5-6 (medium sized, grated)
  • Onion: 1 (chopped) (optional)
  • Green chilli: 1 (chopped)
  • Gram flour/ Besan: 2-3 tbsp
  • Tomatoes: 2-3 
  • Ginger: a small piece
  • Salt: to taste
  • Red chilli pwd: to taste
  • Turmeric pwd: 1 tsp
  • Cumin seeds: 1 tsp
  • Carom seeds/ Ajwain: 1/2 tsp
  • Baking soda: a pinch (optional)
  • Oil: for frying


  1. Grind tomatoes and ginger. Keep it aside.
  2. For Koftas:
    • Mix carrots (grated), gram flour, onion, green chilli, salt, carom seeds and Baking soda.
    • Make small balls (koftas).
    • Heat oil in pan. Deep fry these koftas till they turn golden brown on medium flame. 
    • Keep them aside on paper napkin.
  3. Heat oil (1-2 tbsp) in pressure cooker. Add cumin seeds. Let them splutter.
  4. Add tomatoes and ginger (grinded). Add salt, turmeric pwd, red chilli pwd and water (~ 1-2 cups).
  5. Add koftas in it.
  6. Take 1 whistle on high flame and cook on low flame for 2 mins. Turn off the gas.
  7. Serve hot with chapati, parantha, nan or rice. 

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