Beetroot Kofta Curry , Swaad Ke Kuch Anokhe Rang !

Beet lovers will anyways enjoy it, but haters couldn’t turn away from it either ! 

Indian cooking is all about  the play of flavors and textures. 

Crisp on the out, soft and juicy centered shallow fried beet dumplings simmered in silky smooth nutty gravy forms a delectable and the most presentable North Indian dish at every special dinner.

Kofta curry is one of the most enjoyed main dish in and out of India. Beetroot adds a bright pink and tasty twist to the regular kofta curry. Beets are associated with numerous health benefits and it’s addition to the regulars gives them the much needed oomph. Do try this delicious fusion to witness the myriad of flavors I am trying to walk you through !

Ingredients required for making Beetroot kofta :

• 2 cups : Beetroot grated
• 4 to 5 small : Potato boiled & peeled
• 1/2 cup : Paneer grated
• 1/3 cup : Onion chopped
• 2 tbsp : Cilantro chopped
• 2 tbsp : Cashew chopped
• 1 tsp : Ginger Garlic paste
• 1 tsp : Red Chilli powder
• 1 tsp : Coriander powder
• 1/2 tsp : Garam masala powder
• 1/4 tsp : Turmeric 
• Salt to taste
• 1 tbsp : All purpose flour
• 2 tsp : Corn flour
• Oil needed for frying

For the gravy :

• 2 tbsp : Almonds
• 2 tbsp : Cashews 
• 1/2 cup : Milk divided
• 3 tbsp : Oil
• 2 tbsp : Ghee
• 4 : Cloves
• 6 : Black peppercorns
• 1 : Black cardamom
• 2 : Green cardamom
• 1 inch : Cinnamon stick
• 1 cup : Onion sliced 
• 1 tbsp : Ginger garlic paste
• 2 : Tomato diced
• 1 tsp : Red Chilli powder
• 1 tbsp : Coriander powder
• 1 tsp : Garam masala powder
• Salt to taste
• 1 tsp : Sugar/ Honey 
• 2 tbsp : Cream (optional)
• 1 tbsp : Cilantro chopped
• 1 tsp : Kasoori methi crushed

Method :

• Let’s begin with kofta making. Peel and grate the beetroot. Add this to a saucepan and cook on medium heat until moisture evaporates and turns dry to touch.

• Scoop this to a bowl and allow it to cool.
• To a mixing bowl add the cooked beetroot, boiled potato and rest of the ingredients mentioned under kofta except oil.

• Give them a good mix until it forms dough like.

• Pinch out small portions and roll them to golf sized balls.

• Heat a pan with oil for shallow frying the kofta.

• Once the oil turns hot add the rolled kofta and fry until done in all sides.

• Drain them and set ready.

For the gravy :

• Soak the almonds and cashews in one part of warm milk for 20 minutes.
• To another part of milk add the saffron strands and let them release its color & flavor.
• Heat a deep pan with oil. Add the cloves, green black cardamom, cinnamon stick, peppercorns and fry until fragrant.
• Add in the sliced onions, ginger garlic paste and cook them to light golden.

• Toss in the diced tomatoes , cover and cook them until soft.

• Cool and grind this along the soaked nuts and milk to smooth gravy.
• To the same pan add the ghee once it turns hot pour in the ground gravy and cook for couple of minutes.

• Later Add in the dry spices I.e the turmeric, red Chilli powder, coriander, Garam Masala powder, salt and sugar/honey.

• Give them a good mix and cook until tiny fat droplets appear on top.

• Stir in the saffron milk until combined.

• Strain the gravy and discard the pulp. add this back to the pan and simmer for couple of minutes.

• The kofta's and gravy are done and ready.

• Just before serving add the beet dumplings to the hot gravy, drizzle with fresh cream , sprinkle some chopped cilantro , crushed kasoori methi and serve along some garlic naan bread or flavored rice of choice.

Points to remember : 

• 2 cups of grated fresh beetroot yields approx 1 cup of cooked beet. This totally depends on freshness of the beets so kindly measure for exact results.
• Cook the beetroot until most of its moisture evaporated just to avoid its breaking while frying.
• Addition of flours is optional but helps in the binding of dumplings.
• Fry on medium heat so that it’s pretty pink color stays intact.
• Once the gravy is simmered I strained it in-order to attain a silky smooth gravy but this step is totally optional.
• Add the kofta to the gravy just before serving as they soak up the liquid from the gravy real fast resulting in a thick sauce like curry.

Give this delicious recipe a try and do share your feedback :)