Delicious Beetroot Kofta Curry Recipe

Experience the unique and delightful flavors of Beetroot Kofta Curry, a dish that pairs wonderfully with naan or roti. This recipe, crafted by Chef Nitish Chandra Phani, combines the earthiness of beetroot with the richness of spices and cheese.

Total Cook Time: 49 minutes
Prep Time: 15 minutes
Cook Time: 34 minutes
Servings: 2
Difficulty: Medium

Ingredients for Beetroot Kofta Curry:

• 100 grams beetroot
• 5 grams garlic
• 50 grams soft cheese (such as Amul cheese)
• 3 grams green chili
• 3 grams cumin powder
• 50 ml vegetable oil for cooking
• 20 grams corn starch
• Salt to taste
• Vegetable oil for deep frying

Ingredients for Gravy:

• 100 grams tomatoes, chopped
• 5 grams green chilies
• 50 grams onions, chopped
• 150 grams beetroot
• 20 grams khova
• 20 grams cashew nuts
• 100 grams tomato puree
• 10 grams cumin powder
• 5 grams turmeric powder
• 15 grams Kashmiri chili powder
• 5 grams kasuri methi
• 50 ml oil (used for frying kofta)
• 10 grams cream
• Salt to taste

Method for Kofta:

1. Grate raw, peeled beetroot and soft cheese separately.
2. Heat 200 ml oil and add chopped garlic. Sauté for a few minutes.
3. Add green chilies and grated beetroot, stirring for 2 minutes.
4. Add cumin powder.
5. Remove from heat and let cool to room temperature.
6. Mix in cornstarch and salt to taste.
7. Shape the mixture into small balls, flatten on your palm, stuff with grated cheese, and roll into balls.
8. Deep fry the beetroot balls, place them on kitchen tissue to drain, and allow to cool. Slice each ball in half.

Method for Gravy:

1. Soak cashew nuts in hot water for 30 minutes, then blend into a fine paste and set aside.
2. Peel and cut fresh beetroot into small pieces, then blend into a smooth paste.
3. Heat oil in a saucepan.
4. Sauté chopped onions and garlic until translucent.
5. Add green chilies, chopped tomatoes, turmeric powder, and cumin powder, stirring for a while.
6. Add tomato puree and cashew paste, stirring thoroughly until well cooked (5 to 7 minutes).
7. Add khova and beetroot paste, followed by salt to taste.
8. Cook for 5 minutes, sprinkle kasuri methi.
9. Add cream and butter, checking the seasoning.
10. Pour the gravy into a deep bowl, arranging sliced beetroot koftas on top.
11. Serve hot, garnished with ginger juliennes.