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    Home » Indian

    Published: Jun 12, 2016 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · 11 Comments

    Beetroot Kofta Curry

    Blogging Marathon #65 Week 2 Day 3

    Theme: One Vegetable cooked in three ways

    Dish: Roasted Beetroot Kofta Curry

    Today is the last day of this week's Blogging Marathon and the last dish using Beetroot. This dish is the most elaborate one this week. When I was thinking of what dishes to make for the Marathon, I had a couple of friends visiting us over the weekend. They are my greatest followers ever! So we started discussing the theme and I announced I had chosen beetroot for this week. They really like beets and they were excited about the theme. Then I mentioned the dishes I was planning to make. The beet raita got moderate reactions, the roasted beet hummus got a good one and when I described this dish, they said WOW! 



    Following the discussion, I knew I could change the other two dishes from beetroots, but not this one. This post is dedicated to them and I can't wait for them to try it out! My friend, a big fan of Malai Kofta will definitely love this curry. The day I made this curry, I also made Garlic Naan just editing this recipe a little. My husband and me had a great dinner with zero left-overs! We literally licked off every bit of the curry.



    Getting to the recipe, this dish is a fusion. The curry is the same as the one we enjoy in Malai Kofta. While that dish is not on the blog, I shall be making it really soon. The curry will taste great with paneer, tofu or mixed vegetables. Here, the koftas are made from beetroot. The bright pink colored koftas are cooked in a paniyaram stand, but you can fry them as well. Dunk them in the rich cashew based curry and enjoy them with a bread of your choice. This is the last beetroot recipe for this week, but now that I am officially in love with this vegetable, keep an eye for more pink on the blog!








    Ingredients


    For the Koftas

    Beetroot 2 medium

    All purpose flour/ maida 2 tbsp

    Ginger Garlic Paste 1 tsp

    Green Chilli paste ¼ tsp

    Garam Masala 1 tsp

    Red Chilli powder ½ tsp

    Turmeric Powder ¼ tsp

    Lemon Juice ½ tsp

    Salt 1 ½ tsp

    Oil



    For the Curry

    Onion 1 medium diced

    Tomato paste ¼ cup

    Cashew nuts ¼ cup

    Bay leaf 1, cardamom 1-2 pods, cloves 2-3, cinnamon 1 inch

    Ginger garlic paste 1 tsp

    Cream ½ cup

    Red chilli powder ½ tsp, turmeric powder ¼ tsp

    Garam masala 1 tsp

    Salt, Sugar and lime juice to taste

    Butter 1 tbsp 



    Method


    For the Koftas


    Peel and process the beets in a food processor. Alternatively, grate the beets using a thin blade grater. In a mixing bowl add the beets and all other ingredients except all purpose flour and oil. Blend well. Use as much all purpose flour as needed to make a soft mixture that can be made into balls. Divide the mixture into equal sized balls ( I could make 16). 

    Heat a paniyaram stand and add ¼ teaspoon oil in all the cavities. Slowly, drop the balls in each cavity and cook till the balls are crispy. Keep rotating the koftas intermittently. Once they are nice and crisp, remove on a paper towel.







    For the Curry



    Soak the cashewnuts in water for 10-15 minutes and process to a smooth paste. Set aside.

    Heat butter in a pan, add Bay leaf, cardamom, cloves and cinnamon. Once the cloves pop, add the ginger garlic paste. When the raw flavor vanishes, add onion and saute on medium for five minutes or till the onions soften up. Add the tomato paste and mix well. Cook for 3-4 minutes till the paste deepens in color. Add turmeric, red chilli powder and garam masala. Mix well.



    Next, add the cashewnut paste and mix well. Also add the cream at this stage. Add salt, sugar and lime juice as per taste. Stir everything well and bring to a slight boil. Turn down the heat and set aside. 

    Add the koftas in the warm curry. Mix well and let the curry be absorbed. Serve with freshly made garlic naan or parathas and rice.



    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

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    Reader Interactions

    Comments

    1. Priya Suresh says

      March 10, 2022 at 8:05 pm

      My god, those koftas looks simply alluring. Cant resist to those plating as well.

      Reply
    2. MySpicyKitchen says

      March 10, 2022 at 8:05 pm

      Beetroot kofta curry looks exotic. Am sure it tasted awesome!! The bright pink kofte in orange gravy is appealing to the eye and tempting as well. Good recipe to conclude this week's maratho

      Reply
    3. Srivalli says

      March 10, 2022 at 8:05 pm

      Awesome presentation Smruti..what a lovely way to end this series..I enjoyed the beets!

      Reply
    4. Pavani says

      March 10, 2022 at 8:05 pm

      Those beet koftas look amazing Smruthi. Stunning presentation.

      Reply
    5. vaishali sabnani says

      March 10, 2022 at 8:05 pm

      excellent koftas..they are looking super..beautiful presentation.

      Reply
    6. Archana says

      March 10, 2022 at 8:05 pm

      OMG absolutley love the curry. Amazing pics too.

      Reply
    7. Sandhya Ramakrishnan says

      March 10, 2022 at 8:05 pm

      The beetroot koftas are so colorful and appetizing.

      Reply
    8. Sowmya :) says

      March 10, 2022 at 8:05 pm

      These koftas look so tempting! Awesome pictures are making me drool

      Reply
    9. annuswamy says

      March 10, 2022 at 8:05 pm

      So exotic. Got to try it. Looks so yummy.

      Reply
    10. Chef Mireille says

      March 10, 2022 at 8:05 pm

      what a gorgeous color combination - no matter what it tastes like it's gorgeous to look at

      Reply
    11. Unknown says

      March 10, 2022 at 8:05 pm

      I tried this !! It turned out to be super flavourful and good.

      Reply

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