Gajar ke Kofte | Carrot Kofta | How to make Carrot Kofta | Easy kofta Recipe

Gajar ke kofte is very delicious and very easy to make recipe. As everyone knows about carrots benefits, it is reach source of Vitamin A and C. I am sure this carrot kofta will be yours favroit kofta when you once try this. It is very healthy and tasty dish. You can serve with steamed rice or hot chapattis with curd raita. I  have already posted several type of kofta recipes till now like- kacche kele ke kofte, besan ke kofte , cabbage kofta curry soya chunk kofta, mix veg kofta curry, malai kofta curry, palak paneer kofta curry, paneer kofta curry, lauki or ghiya ke kofte,

 

Preparation Time- 10 min.

Cooking Time-20 min.

Serve- 4 person

Type- main course

 

Ingredeints-

 For kofta

2-3 gajar greated

1 potato medium size

½ tspn red chilli

½ tspn garam masala

½ tspn turmeric powder

2 tbspn gram flour(besan)

Salt to taste

 

For gravy-

3-4 tbspn Onion,ginger and garlic paste

2 medium size tomato finally chopped

1-2 bay leaf

1-2 whole red chilli

½ tspn turmeric powder

½ dhaniya powder

½ zeera powder

½ red chilli powder

½ cup matar fresh or frozen(optional)

1 tspn garam masala

Salt to taste

Chopped coriander for garnishing

 

Method-

 Wash carrot peel and grate with help of grater.

Take boil water add grated carrots and boil for 1 min.

Squeeze boil grated carrots to remove excess water.

Take a bowl add squeeze grated carrot, mashed potato, besan, haldi powder, salt, garam masala,and red chilli powder.

Mix all ingredients properly and make a dough.

Make small balls of mixture of carrots.

Take a pan or kadahi heat oil add kofte balls and fry till golden brown on both sides.

Take out fry kofte in a plate and keep aside.

Take grinder add onion, garlic and ginger make fine paste.

Take a pan or kadahi heat oil and add bay leaf and sabut lal mirch.

Add onion,ginger and garlic paste and sauté 1 min, after that add haldi powder, red chilli powder, dhaniya powder, and zeera powder and sauté 2-3 min.

Now add finally chopped tomato and matar (green peas) in masala and sauté for 5 min, on low flame.

 

When once masala leave the oil on side a pan add garam masala and add some water (as you required) for gravy.

Boil gravy for one minute and switch off the flame.

Add kofte in gravy and garnish with chopped dhaniya leaves.

Serve gajar ke kofte with steamed rice or chapattis.