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Beetroot Kofta Gravy Recipe
How to Make Beetroot Kofta Gravy
Beetroot Kofta Gravy Recipe This delicious veg kofta preparation is full of attractive colours and flavours. Spiced beetroot and potato balls (koftas) are immersed in an aromatic tomato-onion gravy. You can savour this beetroot kofta with roti or jeera rice.
- Total Cook Time 30 mins
- Prep Time 10 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Beetroot Kofta Gravy
- For the koftas:
- 2 beetroot, grated
- 2 potatoes, mashed
- 1 carrot, grated
- 100 gram paneer, grated
- 2 tbsp besan
- 4 green chillies, finely chopped
- 1-inch ginger, finely chopped
- 3 garlic cloves, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 1/4 cup mint leaves, finely chopped
- 1 tsp salt
- 1 cup maida (for rolling)
- 1 tsp chilli powder
- 1/2 tsp jeera powder
- 1/2 tsp dhania powder
- 1/2 tsp saunf powder
- 1/2 tsp cardamom powder
- 1 tsp chaat masala
- Salt to taste
- Oil for deep frying
- For the gravy:
- 3 tomatoes
- 2 onions
- 2 bay leaves
- 1 tsp ginger garlic paste
- 1 tsp chilli powder
- 1/2 tsp haldi
- 1 tsp garam masala
- 1 tbsp cashew powder
- 1/4 cup fresh cream
- 1 tbsp ghee
- Coriander leaves for garnish
How to Make Beetroot Kofta GravyHideShow Media
In a pan on low flame, dry roast besan for a minute.
In a large bowl, mix the grated veggies, paneer, spices and all ingredients mentioned above for the kofta.
Combine well with besan to form a dry mixture. Meanwhile, heat oil in a kadhai for deep frying.
Make small balls of the mixture, roll them in maida and deep fry until they turn crisp. Set aside.
Blend the tomatoes and onions together to form a smooth puree.
In a pan/ kadhai, heat ghee and add in bay leaves and then ginger garlic paste.
Add the tomato-onion puree and haldi, red chilli powder, garam masala and cashew powder. The heat should be on medium.
Add 2 cups of warm water and stir well to combine the ingredients.
Once the gravy starts boiling, pop in the fried koftas and lower the heat. Allow to simmer for 5 minutes.
Spread the cream over the gravy and cook for 2 more minutes.
Garnish the beetroot kofta gravy with coriander and enjoy hot with roti or jeera rice.