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Beetroot Kofta Curry Recipe
strong>Beetroot Kofta Curry Recipe: This a unique kofta curry made with spices, perfectly goes well with naan or roti.
- Total Cook Time 49 mins
- Prep Time 15 mins
- Cook Time 34 mins
- Recipe Servings2
- Medium
Ingredients of Beetroot Kofta Curry
- 100 Gram Beetroot
- 5 gram Garlic
- 50 gram Soft cheese (like Amul cheese)
- 3 gram green chilli
- 3 gram Cumin powder
- 50 ml Vegetable oil for cooking
- 20 gram Corn starch
- Salt to taste
- Vegetable oil for deep frying beetroot kofta
- For Gravy
- Ginger, chopped
- 3 ginger, juliennes (for garnish)
- 100 gram Tomatoes, chopped
- 5 gram Green chillies
- 50 gram Onions, chopped
- 150 gram Beetroot
- 20 gram Khova
- 20 gram cashew nuts
- 100 gram Tomato puree
- 10 gram Cumin powder
- 5 gram Turmeric powder
- 15 gram Kashmiri chilli powder
- 5 gram Kasuri methi
- 50 ml oil (the same used for frying kofta)
- 10 gram Cream
- Salt to taste
How to Make Beetroot Kofta Curry
HideShow MediaMethod for kofta
1.
Grate raw, peeled beetroot and soft cheese. Keep separately.
2.
Heat 200 ml oil and add the chopped garlic. Sauté for a few minutes.
3.
Add green chillies and grated beetroot and stir it for 2 minutes
4.
Add cumin powder.
5.
Take off the fire and bring it to room temperature.
6.
Add cornstarch and add salt to taste. Mix well.
7.
From this mix, make a small ball and flatten it on the palm of your hand.
8.
Stuff with grated cheese. Roll into equal-sized balls.
9.
Deep fry all beetroot balls. Place them on kitchen tissue to drain. Allow to cool. And then, cut them in the middle into two slices.
For Gravy
1.
Soak cashew nuts in hot water for ½ an hour, remove, and blend into a fine paste. Set aside.
2.
Peel and cut fresh beetroot into small pieces. Place in blender and make a smooth beetroot paste.
3.
Heat oil in a saucepan.
4.
Sauté chopped onions and garlic till translucent.
5.
Add green chillies, chopped tomatoes, turmeric powder, and cumin powder, and stir it for a while.
6.
Add tomato puree and cashew paste.
7.
Stir thoroughly till all the mixture is well cooked (05 to 07 minutes).
8.
Add khova and beetroot paste, followed by salt to taste.
9.
Cook for 5 minutes. Sprinkle kasuri methi.
10.
Add the cream and butter and check the seasoning.
11.
Pour the gravy into a deep bowl. Arrange sliced beetroot spheres on top of the gravy.
12.
Serve hot with juliennes of ginger.