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 .
Kofta Makhani recipe - How to make Kofta Makhani
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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)
For the koftas
- 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
- 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
- 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.
| Energy | 138 cal |
| Protein | 7 g |
| Carbohydrates | 24.2 g |
| Fiber | 6.8 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 919.5 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 36 mg |
| Folic Acid | 70.7 mcg |
| Calcium | 134.2 mg |
| Iron | 2.4 mg |
| Magnesium | 62.6 mg |
| Phosphorus | 233.7 mg |
| Sodium | 61.1 mg |
| Potassium | 381.1 mg |
| Zinc | 0.7 mg |
Amazing recipe.. came out very well
I tried this today. Everyone loved it. Thank you so much for this reliable content.
did we add potatoes also in.the kofta along with carrot and 😁😁😃😂beetroot
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..
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.