Ingredients of Beetroot Kofta Curry
How to make Beetroot Kofta Curry
For the Kofta: Peel the beetroot and squeeze it a little to take out its juice in a small bowl. We will use this juice for the gravy, later. Now, grate the beetroot in a large bowl and add paneer, green chillies, cheese, salt and cumin powder.
Mix the cornflour with water and make a thick paste and put it inside the bowl. Mix everything nicely with a spoon and it would now look like a dough.
From this dough, take out small portions and make balls from it. Put the balls (Koftas) on a plate.
Heat some oil in a frying pan over medium flame and when the oil is hot enough, add the balls in it and fry them until they turn golden-brown and crispy.
For the gravy: Put cashews and tomatoes in a blender and make a fine puree.
Now, heat some oil in a kadhai and add chopped onions. Saute for few minutes then add ginger and garlic paste and stir a little.
Put the tomato puree, salt, turmeric powder, Kashmiri chilli powder, kasuri methi and cumin powder. Keep stirring for a minute, after that add beetroot juice and khoya in it. Cook it for another 5 minutes after adding 1/2 cup of water.
Once done with cooking, add the kofta balls, fresh cream and butter into it. Garnish with coriander leaves. Serve hot!