Kofta Makhani
by Tarla Dalal

The very word 'makhani' brings to our mind a rich gravy with lots of butter and cream! However, you will be pleasantly surprised to know that the same magical impact can be created in a healthy fashion by using low-fat milk.

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 .

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Kofta Makhani recipe - How to make Kofta Makhani

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 tomatoes
1/2 cup chopped onions
2 big clove garlic (lehsun)
25 mm (1") piece of ginger (adrak)
2 cloves (laung / lavang)
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
For the koftas

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.

For the makhani gravy

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.

How to proceed

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.

Nutrient values (Abbrv) per serving

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

on 29 Mar 21 02:18 AM

Amazing recipe.. came out very well

Tarla Dalal

30 Mar 21 02:57 PM

Thank you for your kind words. Please try the recipes and share your comments with us.

gouranga ghosh

on 23 Aug 18 08:30 AM

on 23 Aug 18 08:23 AM

Prachi Chawla

on 02 Aug 18 09:48 PM

I tried this today. Everyone loved it. Thank you so much for this reliable content.

03 Aug 18 08:36 AM

Hi Prachi, Thank you for your kind words...do try more and more recipes and let us know how you enjoyed them...happy cooking !!

pooja

on 07 Sep 17 12:16 AM

did we add potatoes also in.the kofta along with carrot and 😁😁😃😂beetroot

07 Sep 17 08:51 AM

Hi Pooja, Potatoes are not healthy sop we have not used in this zero oil recipe, if you wish you can use...

Mansi J

on 20 Dec 14 04:13 PM

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

on 07 Mar 11 12:38 PM

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.