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Kofta Makhani
Tarla Dalal
01 November, 2016
Table of Content
The vibrant, red-coloured kofta used in this delightful dish is made using beetroot and carrot, which not only add colour to this subzi but also pool in nutrients like vitamin A, fiber and folic acid.
The koftas are not deep-fried but steamed, totally eliminating the need for oil in this recipe. The Kofta Makhani does take a little time to prepare, but surely worth the effort.
Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas .
Tags
Preparation Time
25 Mins
Cooking Time
45 Mins
Total Time
70 Mins
Makes
4 servings
Ingredients
For The Koftas
1 cup grated beetroot
1 cup grated carrot
1/2 cup besan (Bengal gram flour)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1 tsp chaat masala
salt to taste
For The Makhani Gravy
3 cups chopped tomato
1/2 cup chopped onion
2 big clove garlic (lehsun)
25 mm (1") piece of ginger (adrak)
25 mm (1") piece of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1 whole dry Kashmiri red chilli , broken into pieces
Other Ingredients
1/2 tsp cumin seeds (jeera)
1/2 tsp dried fenugreek leaves (kasuri methi) )
1/2 tsp chilli powder
1/2 tsp sugar
salt to taste
1/2 cup low fat milk , 99.7 % fat-free
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a small round kofta.
- Steam the koftas in a steamer for 15 to 20 minutes or till they are cooked. Keep aside.
- Combine all the ingredients, along with ¾ cup of water, in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 15 minutes, while stirring occasionally.
- Allow the mixture to cool completely. Once cooled, discard the cloves and cinnamon and blend in a mixer till smooth. Keep aside.
- Heat a deep non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 10 seconds.
- Add the dried fenugreek leaves, chilli powder and 1 tbsp of water, mix well and cook on a medium flame for 30 seconds.
- Add the makhani gravy, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately garnished with coriander.
Kofta Makhani recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 138 cal |
| Protein | 7 g |
| Carbohydrates | 24.2 g |
| Fiber | 6.8 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 61.1 mg |
Click here to view Calories for Kofta Makhani
The Nutrient info is complete
Mansi J
Aug. 17, 2021, 12:01 a.m.
I just loved the koftas..And plus soo healthy..While cooking only I ate so many koftas just like that..But definitely they tasted best along with the gravy too..Will make these more often..
Healthy Eating
Feb. 10, 2021, 1:38 p.m.
The koftas are made of beetroot, carrot, besan, potato and are steamed to make it healthy. The Makhani gravy is tomato based and healthy. Go for it.
AN
July 20, 2017, 11:22 a.m.
Amazing recipe.. came out very well
Prachi Chawla
April 17, 2017, 8:50 a.m.
I tried this today. Everyone loved it. Thank you so much for this reliable content.
Tarla Dalal
April 17, 2017, 8:50 a.m.
Hi Prachi, Thank you for your kind words...do try more and more recipes and let us know how you enjoyed them...happy cooking !!
gouranga ghosh
April 1, 2016, 9:53 a.m.
gouranga ghosh
March 26, 2016, 9 p.m.
pooja
June 24, 2015, 8:15 p.m.
did we add potatoes also in.the kofta along with carrot and _x0001F601__x0001F601__x0001F603__x0001F602_beetroot
