Gajar kofta curry

Carrot dumplings in spicy gravy


For kofta

  • ½ cup carrots, grated
  • 1 potato, medium boiled and mashed
  • 1 teaspoon green chili paste
  • 1 tablespoon cornflour
  • Salt as per taste
  • 1 teaspoon garam masala
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • ½ cup paneer/Indian cottage cheese, grated

For gravy and batter

  • 1 tablespoon maida / all purpose flour, for batter
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger and garlic or paste
  • ½ teaspoon turmeric powder
  • ½ cup onions chopped
  • ¼ cup roasted cashewnuts, almonds
  • 1 teaspoon garam masala
  • ½ cup tomato puree
  • Salt as per taste
  • Chopped cilantro


  1. Squeeze grated carrots to remove excess juice. Reserve this juice.
  2. Heat oil. Stir fry grated carrots and other kofta ingredients. Knead well.
  3. Make thick yet flowy batter of maida, salt and litter water.
  4. Keep oil for heating. Make small ball of carrot mixture, Dip in batter and deep fry in hot oil till golden brown on all sides. Strain and keep aside kofta.
  5. Heat 1 tbsp. oil. Splutter cumin seeds. Add and fry onions, ginger and garlic till onions are translucent.
  6. Add roasted mawa, garam masala, tomato puree and salt. Saute for 5 minutes.
  7. Remove from heat and blend till smooth. Heat this saute along with carrot juice for 4-5 minutes.
  8. To serve gajar kofta, place kofta in serving dish. Add gravy and garnish with toasted cashews and cilantro. Serve gajar kofta curry hot with rotis.

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