Beetroot Kofta curry

February 22, 2007 at 2:14 pm 3 comments

The basic idea for Beetroot Kofta curry is from the magazine ‘Cooking and More’ by Tarla Dalal. I have adapted the recipe to suit our taste.

beetrootkoftacurry.jpg

As I said earlier in one of my posts Beetroot Cabbage curry, Beetroot is one of my favourite veggies and you will rarely find the absence of this vegetable in my fridge.I have slightly altered the masalas for the Beetroot koftas. The gravy/curry in the original recipe was a sweetish Makhani type of gravy.I completely changed the recipe to make a spicy Misal type of gravy.

Beetroot lends a lovely pinkish-red hue to the koftas and the spicy curry is just perfect to sensitize your taste buds.

For the Beetroot Koftas you need:

kofta.jpg

1 Beetroot washed,peeled and grated

2 Carrots washed,peeled and grated

1 Potato boiled and grated

2 tbsp besan (gram flour)

1tsp ginger paste/grated ginger

1 tsp green chili paste

½ tsp cumene powder

½ tsp coriander powder

½ tsp dry mango powder (amchur)

Salt to taste

Oil for deep frying

For the curry you need:

curry.jpg 

2 onions sliced

1 tomato blanched and pureed

½ tsp Kanda- Lasun masala (Onion Garlic masala)

1-2 sprigs fresh green coriander leaves (optional)

½ tsp Red chilli powder

½ tsp cumene seeds

For Garnishing

Fresh Coriander leaves

Lime juice 

Mix all the ingredients for the Kofta. Make small balls of this mixture and deep fry in oil. Drain excess oil from the koftas by keeping them on a tissue paper. Keep aside the crisp and lovely pinkish-red colored koftas. 

Take 1 tsp oil in a pan and add the sliced onion to it and fry nicely till they turn golden brown. Add the coriander leaves and the Kanda lasun masal.(You can add any masala of your choice-garam masala, kala masala etc) Fry 1 minute and remove from heat. Cool this mixture and blend it to a fine paste. 

Heat 2tsp oil in a pan and add this onion paste to it. Cook for 4-5 minutes till the paste turns to a golden red color stirring continuously so that it does not burn.Add the red chili powder. Add the tomato puree and fry till oil starts leaving the sides of the mixture.Add water to the desired consistency. Add salt as per taste. Let this curry boil nicely and then switch off the gas.  Just before serving add the crisp Beetroot Koftas to the hot spicy gravy and garnish with coriander leaves and lime juice.

Entry filed under: beetroot, besan, carrot, chickpea, chili paste, Chilli, cilantro, coriander, coriander leaves, Curries & Gravies, flour, ginger, gram flour, lime, lime juice, mango powder, masala, onion, potato, red chilli, salt, seed, spice blend, tomato.

Natural Icecream? Batatyacha Kees (Spicy grated Potato)

3 Comments Add your own

  • 1. asha  |  February 22, 2007 at 7:25 pm

    I love the color of this Kofta and the finished dish looks excellent.
    @Thanks Asha for your kind words-very encouraging

    Reply
  • 2. Sakshi  |  February 23, 2007 at 4:23 am

    I like it. Will try it this weekend, may be 🙂

    Reply
  • 3. viji  |  February 27, 2007 at 10:04 am

    Nice blog Maduli. Wishing you good luck. The koftas are great. Viji

    Reply

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