Beetroot Kofta Curry, enriched with the goodness of vegetables is cooked in a spicy onion-tomato based gravy.
Servings: 6 to 8
- 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
- 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
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.
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.