Regal Beetroot Kofta Curry

This vibrant beetroot kofta curry is a delicious and healthy vegetarian main dish that's perfect for a special meal. The koftas are soft and flavorful, complementing the rich, creamy tomato-based sauce.

Ingredients

• 2 medium beetroots
• 0.75 cup paneer, grated
• 0.25 cup breadcrumbs
• 2 tablespoons chickpea flour
• 0.5 teaspoon ginger paste
• 0.5 teaspoon green chili paste
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon salt
• 4 tablespoons vegetable oil, divided
• 1 medium onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 medium tomatoes, pureed
• 0.5 cup thick coconut milk
• 0.5 cup water
• 0.75 teaspoon salt
• 2 tablespoons fresh cilantro, chopped, for garnish
• 4 cashews, chopped, for garnish

Instructions

1. Wash 2 medium beetroots, peel them, and grate them finely. Squeeze out as much water as possible from the grated beetroot using your hands or a cheesecloth. This step is important to prevent the koftas from becoming soggy.
2. In a large bowl, combine the squeezed grated beetroot, 0.75 cup grated paneer, 0.25 cup breadcrumbs, 2 tablespoons chickpea flour, 0.5 teaspoon ginger paste, 0.5 teaspoon green chili paste, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt. Mix everything well to form a dough-like mixture.
3. Divide the mixture into 12 equal portions and gently roll each portion into a smooth, round kofta (ball).
4. Heat 2 tablespoons vegetable oil in a non-stick pan over medium heat. Carefully place the koftas in the hot oil, making sure not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and cooked through on all sides, about 6-8 minutes. Remove the fried koftas and set them aside on a plate lined with paper towels to drain excess oil.
5. In the same pan, heat the remaining 2 tablespoons vegetable oil over medium heat. Add 1 medium finely chopped onion and cook until it turns soft and translucent, about 5-7 minutes. Make sure not to burn it.
6. Add 1 teaspoon ginger paste and 1 teaspoon garlic paste to the pan. Cook for 1 minute until their raw smell disappears.
7. Stir in 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon red chili powder, and 1 teaspoon garam masala. Cook the spices for 30 seconds, stirring constantly, to toast them lightly.
8. Pour in 2 medium pureed tomatoes. Mix well and cook the tomato puree, stirring occasionally, until the oil starts to separate from the mixture, about 8-10 minutes. This indicates the tomatoes are well cooked.
9. Add 0.5 cup thick coconut milk and 0.5 cup water to the curry. Bring it to a gentle simmer. Season with 0.75 teaspoon salt, or to your taste. Cook uncovered for 5 minutes, allowing the flavors to meld.
10. Gently add the fried beetroot koftas into the simmering curry. Cook for another 3-4 minutes, allowing the koftas to absorb some of the curry flavors. Do not stir too vigorously to avoid breaking the koftas.
11. Transfer the Regal Beetroot Kofta Curry to a serving bowl. Garnish with 2 tablespoons fresh chopped cilantro and 4 chopped cashews. Serve hot with naan, roti, or steamed basmati rice.

View the interactive Regal Beetroot Kofta Curry recipe