Healthy Kofta Kadhi


Healthy Kofta Kadhi

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Mouth-watering steamed koftas with sprouts and greens can turn the simple Gujarati kadhi into a low cholesterol, heart-friendly treat. A tempering of cumin, mustard and fenugreek seeds lends an irresistible aroma to this Healthy Kofta Kadhi while the use of low-fat curds gives it a perfectly authentic texture in a low calorie format.

Healthy Kofta Kadhi recipe - How to make Healthy Kofta Kadhi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
For the koftas

    For the koftas
  1. Combine all the ingredients along with 1 tbsp of water in a deep bowl and mix well.
  2. Place spoonfuls of the mixture at equal distance on a steamer plate and steam them in a steamer for 6 to 8 minutes or till the koftas are firm. Keep aside to cool completely.

For the kadhi

    For the kadhi
  1. Combine the curds, besan and 2 cups of water in a deep bowl and mix well using a whisk till the mixture is smooth and lump-free.
  2. Add the turmeric powder and ginger-green chilli paste, mix well and keep aside.
  3. Heat the oil in a deep non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds.
  4. When they crackle, add the asafetida and curry leaves and sauté on a medium flame for a few seconds.
  5. Lower the flame, add the curds-besan mixture and salt and mix well. Cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Just before serving, re-heat the kadhi, add the koftas, mix gently and cook on a medium flame for 1 to 2 minutes.
  2. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy119 cal
Protein7.4 g
Carbohydrates16.9 g
Fiber3.6 g
Fat2.4 g
Cholesterol0 mg
Sodium55.4 mg
Healthy Kofta Kadhi (Low Cholesterol & Healthy Heart Recipe) Video by Tarla Dalal

Reviews

Healthy Kofta Kadhi
 on 15 Nov 12 11:56 AM
5

A truly healthy recipe. All greens and sprouts are combined to make this unusual koftas. A bit long recipe but really worth trying.