Beetroot Kofta Curry






Beetroot is an amazing root vegetable which is excellent for you health, hair, skin. You can consume both the leaves and the round root. However, sometimes it becomes a task what to make of beetroot and how to consume it.

Try making koftas in the technique given below, I am sure you will like it.

What You Need For The Kofta/Cutlet:

Beetroot 2 grated
Carrot 2  grated
Potatoes 4 small boiled, peeled and mashed
Green Chilis 2 finely chopped
Oil 2 tsp
Cumin Seeds 1 tsp
Rice Powder 2 tbsp
Salt To taste
Garam Masala 1 tsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tsp
Bread Crumb 1 tbsp

Steps To Make The Kofta:

Heat oil in a pan.
Add cumin seeds.
Add chopped green chili
Add grated beetroot, carrot , salt and garam masala.
Cover and cook for 5 minutes
Add mashed potatoes , mix well .
Add 1/4th cup of water.
Cover and cook till the stuffing is dry and cooked properly.
Allow It to cool down.
Add rice powder, bread crumbs.
Mix well.
Make small balls and deep fry in oil.
You can make small cutlets and tawa fry them on both sides till crispy if you want to cut down the calories.

What You Need For the Gravy:

1 Oil 2 tsp
2 Tomatoes 4 pureed
3 Curd 3 tbsp beaten
4 Green Chilis 2 finely chopped
5 Salt To taste
6 Garam Masala 1 tsp
7 Turmeric Powder 1 tsp
8 Red Chili Powder 1 tsp
9 Cumin Seeds 1 tsp
10 Kasuri Methi 1 tsp crushed
11 Sugar To taste (optional)
12 Bread Crumb 1 tbsp


Steps To Make the Gravy:

Heat oil in a deep non stick pan.
Add cumin seeds, green and tomato puree.
Cover and cook till raw smell is gone.
Mix salt, sugar, all powdered spices, kasuri methi and curd together. Whisk well with a beater.
Add this to the pan. Remember to lower the flame before adding the curd. Else it will curdle away.
Cover and cook on low flame till you see oil on top.
Your gravy is ready.
Just before serving, put the cutlets in serving bowl and pour gravy on top of it.
Serve this with Roti or Paratha


2 comments:

  1. Might you have any recipe of the leaves?

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  2. I will try to post the recipe of beetroot leaves soon. Try to cook with Spinach like sarson ka saag.

    ReplyDelete