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Beetroot Kofta Curry | How to make Vegetable Kofta Curry with beetroots

Beetroot Kofta Curry, enriched with the goodness of vegetables is cooked in a spicy onion-tomato based gravy.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Indian (North Indian)
Servings: 6 to 8
Author: Padma Veeranki

Ingredients

For Koftas:

  • 1 teaspoon oil
  • 2 teaspoons ginger-garlic-green chilli paste
  • 2 Beetroots grated
  • 1 Carrot grated
  • 2 Potatoes boiled & mashed
  • ½ cup coriander chopped
  • ½ Cup Breadcrumbs
  • Required salt
  • Required Oil to shallow fry or deep fry

For gravy:

  • 1 Tablespoon Oil or butter
  • 1 Cardamom
  • 3 Cloves
  • 1 cm Cinnamon
  • 2 Onions blanched & pureed
  • 2 Green chillies finely chopped
  • 3 Tomatoes blanched & pureed
  • 1/2 teaspoon Turmeric powder
  • 1½ teaspoons Red Chilli powder
  • 1 teaspoon sugar
  • Salt to taste
  • 1/2 teaspoon Garam masala powder
  • 2 Tablespoons Fresh cream
  • 2 teaspoons Kasuri methi
  • Chopped coriander leaves

For Masala Paste:

  • 1 inch Ginger
  • 4 Garlic pods
  • 1 Cm Cinnamon
  • 3 Cloves
  • 1 Green Cardamom
  • 6-8 Almonds
  • 6-8 Cashews

Instructions

Kofta Preparation:

  • In a pan, sauté ginger-garlic-green chilli paste in oil over medium heat.
  • Add beetroot & carrot grate. Fry for 2 minutes and turn off the heat.
  • Add this to the mashed potatoes along with coriander, salt, breadcrumbs and mix.
  • Make balls & deep fry or shallow fry.

Gravy Preparation:

  • Heat oil in a non stick pan over medium heat. Add dry spices & fry for a minute.
  • Add onion paste and green chillies.
  • Sauté for two minutes, add the tomato puree and cook for five minutes.
  • Add turmeric powder, red chilli powder, sugar, salt, water and boil for 5 minutes.
  • Add garam masala powder, coriander and fresh cream and turn off the heat.
  • Serve hot with the kofta pieces.