Carrot Koftas In Creamy Float Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated carrots, besan, ginger-garlic paste, red chili powder, garam masala, and salt.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add chopped tomatoes and cook until they turn soft.
• STEP 6.Add cashews, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 7.Remove from heat and let the mixture cool. Then blend it into a smooth paste.
• STEP 8.In a pan, heat oil and add the blended paste. Cook for a few minutes.
• STEP 9.Add water and bring the gravy to a boil. Simmer for 5-10 minutes.
• STEP 10.Add the fried carrot koftas to the gravy and simmer for another 5 minutes.
• STEP 11.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated carrots before mixing them with the besan.
• To make the koftas more flavorful, you can add grated paneer or cheese to the carrot mixture.
• For a healthier version, you can bake the koftas instead of deep frying them.
• If the gravy is too thick, you can add more water to adjust the consistency.
• You can adjust the spice levels according to your taste by adding more or less red chili powder.

Storage and Serving

• Carrot Koftas in Creamy Float can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the koftas in creamy float hot with rice or naan bread for a delicious and satisfying meal.