Ingredients

• For the Koftas:
• 4-5 Carrots (Grated)
• 1 Potato (boiled and mashed )
• 2 tsp Paneer (crumbled )
• 1 tsp Chilli Powder
• 1 tsp Salt
• 1 Green Chilli (Cut into very small pieces)
• 1/2 tsp ginger powder
• 2 tsp Besan (gram flour) to bind
• 1 tsp Butter
• Oil for deep frying
• For the gravy:
• 1 cup curd
• 1/2 tsp Haldi
• 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: Cut one big onion and 1/2 inch of ginger into small pieces, fry and blend.
• For Garnishing: Coriander leaves, Cream

How to Make Gaajar ka kofta

• For the Koftas:
• Heat butter in a pan.
• When butter melts, put the grated carrot and simmer for 2 minutes, then cover and leave for 5 minutes on a low flame.
• When the carrot turns a little soft, remove the pan from the heat and let it cool.
• Mix the other ingredients except the oil for deep frying.
• Make small balls out of it, about the size of a ping pong ball.
• Heat the oil for deep-frying. Drop a little mixture in the oil to see whether it breaks. If it separates add little more of besan.
• Now deep-fry the balls till they turn brown in colour.
• Remove them from the oil and let them cool.
• For the Gravy:
• Take the curd, add besan and sugar and blend it properly in a mixer.
• Now put the kadhai on the gas add butter in it.
• Put mustard seeds, ajwain, cumin seeds in the butter.
• 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, stirring continuously so that curd does not separate.
• Add salt to taste.
• Add water to the mixture.
• When it cools, drop the koftas in it.
• Garnish with cream and coriander leaves.