how to make vegetable kofta curry  with beetroots

A novel idea of preparing colorful beetroot kofta curry came from one of the famous cook books that I have and never heard or tasted it before but I was particular that I should try it as it is a different form of kofta with intensively potent beetroots!! the deep and colorful kofta balls floating on a orangish gravy goes best with chapatis and Nan(Indian bread)The gravy for koftas are usually spicy so you can increase or decrease the spiciness accordingly to your need.I think more varieties of vegetarian koftas are made in India and in particular malai koftas are a “worldwide hit”!!yet to mention that other meat variety koftas are equally made here(India)Around the globe the koftas made with meat are more common and is most celebrated one of-course!lets now dive into process of how to make vegetable kofta curry with beetroot.

how to make vegetable kofta curry  with beetroots

INGREDIENTS:

For koftas:

Beetroots – 2 no(medium size grated)
Carrots – 2 no(grated)
Boiled potatoes – 2 no(mash it)
Besan/chick pea flour – 2 tbsp
Roasted gram flour – 2 tbsp
Green chillies – 1-2
Garlic – 3-4 pieces
Chopped coriander leaves – 1tbsp
Salt to taste and oil for frying.

For gravy:

Tomatoes – 3 no (pureed)
Onions – 2 no (pureed)
Green chillies – 2 no
Ginger – 1 inch piece
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
saunf/fennel powder – 1/2 tsp
Cumin powder – 1/2 tsp
Salt to taste
Oil – 2tbsp
Garam masala powder – 1/2 tsp
Fresh cream -2-3 tbsp
Some chopped coriander leaves

METHOD:

For koftas:

SAUTE CARROT BEET MIXTURE

MIX ABOVE INGREDIENTS TOGETHER

MAKE BALLS

HEAT OIL AND FRY IN MEDIUM FLAME

TAKE OUT IN TISSUE

1.First saute grated beetroots and carrot in a pan with a drop of oil and mince green chillies and garlic.
2.Combine all ingredients with the veggies to it and mix it without lumps.
3.Make balls.
4.Heat the oil in a kadai and fry the koftas in medium flame and take out in a tissue and keep ready.

For gravy:

GROUND ONION,TOMATOES AND MINCED GARLIC,CHILLI

ADD THE MINCE TO HOT OIL

THEN ONIONS AND SAUTE

THEN THE POWDERS

AFTER IT CHANGES COLOR ADD TOMATO PUREE

WHEN RAWNESS GOES ADD SALT

THENADD WATER AND BOIL

WHEN IT THICKENS ADD CREAM AND CORIANDER LEAVES

5.Make a puree of onions and tomatoes separately and mince ginger and green-chillies and keep ready.
6.Add oil in a kadai and put minced green chillies and ginger and saute.
7.Then add onion paste and keep on mixing till the onions are thoroughly cooked and color changes to brown then add chilli,turmeric,fennel,cumin and garam-masala powders to it.
8.Saute till rawness goes and add pureed tomatoes and again mix thoroughly till all the rawness goes away.
9.Now add salt and then water and let it boil for some time till it becomes thick.
10.At last add cream and chopped coriander,mix and switch off.
11.Add the koftas only before serving otherwise it becomes soggy.

how to make vegetable kofta curry with beetroots

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Total Time 1 hour hr

Ingredients

  

For koftas:

• Beetroots - 2 no medium size grated
• Carrots - 2 no grated
• Boiled potatoes - 2 no mash it
• Besan/chick pea flour - 2 tbsp
• Roasted gram flour - 2 tbsp
• Green chillies - 1-2
• Garlic - 3-4 pieces
• Chopped coriander leaves - 1tbsp
• Salt to taste and oil for frying.

For gravy:

• Tomatoes - 3 no pureed
• Onions - 2 no pureed
• Green chillies - 2 no
• Ginger - 1 inch piece
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• saunf/fennel powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt to taste
• Oil - 2tbsp
• Garam masala powder - 1/2 tsp
• Fresh cream -2-3 tbsp
• Some chopped coriander leaves

Instructions

 

For koftas:

• First saute grated beetroots and carrot in a pan with a drop of oil and mince green chillies and garlic.
• Combine all ingredients with the sauteed veggies to it and mix it without lumps.
• Make balls.
• Heat the oil in a kadai and fry the koftas in medium flame and take out in a tissue and keep ready.

For gravy:

• Make a puree of onions and tomatoes separately and mince ginger and green-chillies and keep ready.
• Add oil in a kadai and put minced green chillies and ginger and saute,
• Then add onion paste and keep on mixing till the onions are thoroughly cooked and color changes to brown then add chilli,turmeric,fennel cumin and garam-masala powders to it.
• Saute till rawness goes and add pureed tomatoes and again mix thoroughly till all the rawness goes away.
• Now add salt and then water and let it boil for some time till it becomes thick.
• At last add cream and chopped coriander,mix and switch off.
• Add the koftas only before serving otherwise it becomes soggy.
  
• 

Notes

I have added besan and roasted gram flour in equal amounts to bring out the crispness.
I have sauteed the beetroots and carrots to remove the rawness and to seal the flavor.
Add the koftas only before serving otherwise it becomes soggy.
The gravy for koftas are usually spicy so you can increase or decrease the spiciness accordingly to your need.
You can add little more cream if you want to reduce spiciness and increase creaminess.