Apr 06, 2016, Updated May 09, 2022
How much is too much when it comes to kitchen utensils, appliances and gadgets? I guess this is a difficult question to answer especially when you are a food blogger. If you are a food blogger, then probably it’s never too much. I can’t even begin to list all that I have from pots to juicers to blenders to food processors to waffle makers and the list goes on. And don’t even get me started on the baking stuff, just don’t! To give you an idea, I have like 5 sets of measuring spoons, I don’t even know why! I really try to control my temptations but more often than not I give up. I have so many pots and pan, even then this weekend I was just on the verge of buying the entire all clad stainless steel set. But I didn’t! Somehow I stopped myself but I know it isn’t going to last very long.
Few days back my little food processor broke. I have a huge processor too but obviously I find my little one very handy and always use it. Now for 2 days, I really felt handicapped. It’s not that I can’t function without if but in between I wanted to make this beetroot kofta and I didn’t want to hand grate the carrots and beets. I know, I could have but I chose to wait till my new food processor arrived. And as soon as I got it, I made this gorgeous looking kofta curry. It’s the besides the point that I cut my finger with the new food processor blade and then couldn’t cook anything for the rest of the day!! Anyway I have often heard people say beets are boring. Now people look at my beetroof kofta curry, does it look boring to you? I don’t think so!
In India, we make a lot of koftas, which are basically savory dumplings made with either veggies or chicken and simmered in a creamy curry. The most popular one is malai kofta which is basically koftas made with paneer, potatoes nuts and then served over a creamy curry. To change things a bit, I made koftas with beetroot! I mean why not right? These pretty pink koftas are made with roasted beets, potatoes, carrots, some raisins and cashews and of course spices. Usually koftas are deep fried however I shallow fried them in a pan. Since the beets were already roasted, they tasted great even without the frying. I used a simple tomato curry here, you can change it according to your taste. Like you can add onions to the curry or you can make it richer and creamier by adding cashews to it. Either way, it would be great because the betroot koftas are the real star of this dish. Hope you guys enjoy this dish as much as we did!
Method Make the beetroot kofta first. Preheat oven to 400 F degrees. Wash and pat dry the beetroots, wrap them in aluminium foil and place on the baking tray. Roast the beets in a 400 F degrees pre heated oven for 30 minutes or until softened. I didn’t want the beets too soft for these koftas plus the beets I used were medium sized so 30 minutes was perfect for me. If you are using larger beets, you might need to roast them for 40 minutes or so. Once roasted, take the pan out of the oven, let them cool down a bit and then remove the beets from aluminium foil and peel the skin using a peeler. Now run the peeled and roasted beets into a food processor till finely grated. Set aside. Add a teaspoon of oil to a pan on medium heat and then add freshly minced ginger-garlic and green chili paste. Please use fresh paste! Sauce for a minutes and then add the spring onion greens. Cook for 30 seconds.
Add the grated beets and mix well. Now add the boiled & mashed potatoes, shredded carrots and salt. Mix till everything is well combined. Add garam masala, cumin powder, lemon juice, chopped cashews and raisins. Finally add cornstarch. I recommend starting with 1 tablespoon of cornstarch and add more only if needed to bind the koftas. Shape the mixture into 8 equals koftas. I made them oval, you may make them round. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the koftas to the pan carefully. Cook for 2 minutes from one side and then flip and cook till the other side gets golden brown spots. Remove the koftas from pan and drain on a kitchen towel. Set aside. To prepare the curry cut 4-5 large tomatoes into quarters and add to the pan. Add ginger, garlic, green chili, green cardamom and peppercorn. Add around 2.5 cups water and let it all simmer for 20-25 minutes. After 20-25 minutes, tomatoes would really soften. Switch off the heat, remove the skin of the green cardamom and using an immersion blender, blend the curry till smooth. You may also your regular blender here. Now put the pan back on heat again. Add salt, coriander powder, kashmiri red chili powder and garam masala. Let it simmer on medium heat for 5 minutes. Add butter, coconut milk and cream. Let the curry simmer for further 5 minutes. Add honey, crushed kasuri methi and mix and let the curry simmer till it becomes slightly thick. Sprinkle cardamom powder and garam masala powder on top and let is simmer for 2 more minutes. Remove curry from heat. To serve the beetroot kofta curry, ladle the curry into your serving bowl and then place the beetroot kofta on top. Garnish with cilantro and serve hot with rice or any Indian bread. It would be great with butter naan!
- To make it VEGAN: simply skip the butter and cream and the rest of the recipe remains same.
- To make the curry creamier, add more butter and heavy cream to it. You may also add some nuts to make it creamier.
- Don’t add more cornstarch than required. Start with 1 tablespoons and then add more only if aren’t able to bind the koftas.
- You also also boil the beets in place of roasting them. I love roasted beets so went ahead with that for this recipe. Beetroot Kofta Curry
title: “Beetroot Kofta Curry " ShowToc: true date: “2024-10-31” author: “Casey Smith”
Apr 06, 2016, Updated May 09, 2022
How much is too much when it comes to kitchen utensils, appliances and gadgets? I guess this is a difficult question to answer especially when you are a food blogger. If you are a food blogger, then probably it’s never too much. I can’t even begin to list all that I have from pots to juicers to blenders to food processors to waffle makers and the list goes on. And don’t even get me started on the baking stuff, just don’t! To give you an idea, I have like 5 sets of measuring spoons, I don’t even know why! I really try to control my temptations but more often than not I give up. I have so many pots and pan, even then this weekend I was just on the verge of buying the entire all clad stainless steel set. But I didn’t! Somehow I stopped myself but I know it isn’t going to last very long.
Few days back my little food processor broke. I have a huge processor too but obviously I find my little one very handy and always use it. Now for 2 days, I really felt handicapped. It’s not that I can’t function without if but in between I wanted to make this beetroot kofta and I didn’t want to hand grate the carrots and beets. I know, I could have but I chose to wait till my new food processor arrived. And as soon as I got it, I made this gorgeous looking kofta curry. It’s the besides the point that I cut my finger with the new food processor blade and then couldn’t cook anything for the rest of the day!! Anyway I have often heard people say beets are boring. Now people look at my beetroof kofta curry, does it look boring to you? I don’t think so!
In India, we make a lot of koftas, which are basically savory dumplings made with either veggies or chicken and simmered in a creamy curry. The most popular one is malai kofta which is basically koftas made with paneer, potatoes nuts and then served over a creamy curry. To change things a bit, I made koftas with beetroot! I mean why not right? These pretty pink koftas are made with roasted beets, potatoes, carrots, some raisins and cashews and of course spices. Usually koftas are deep fried however I shallow fried them in a pan. Since the beets were already roasted, they tasted great even without the frying. I used a simple tomato curry here, you can change it according to your taste. Like you can add onions to the curry or you can make it richer and creamier by adding cashews to it. Either way, it would be great because the betroot koftas are the real star of this dish. Hope you guys enjoy this dish as much as we did!
Method Make the beetroot kofta first. Preheat oven to 400 F degrees. Wash and pat dry the beetroots, wrap them in aluminium foil and place on the baking tray. Roast the beets in a 400 F degrees pre heated oven for 30 minutes or until softened. I didn’t want the beets too soft for these koftas plus the beets I used were medium sized so 30 minutes was perfect for me. If you are using larger beets, you might need to roast them for 40 minutes or so. Once roasted, take the pan out of the oven, let them cool down a bit and then remove the beets from aluminium foil and peel the skin using a peeler. Now run the peeled and roasted beets into a food processor till finely grated. Set aside. Add a teaspoon of oil to a pan on medium heat and then add freshly minced ginger-garlic and green chili paste. Please use fresh paste! Sauce for a minutes and then add the spring onion greens. Cook for 30 seconds.
Add the grated beets and mix well. Now add the boiled & mashed potatoes, shredded carrots and salt. Mix till everything is well combined. Add garam masala, cumin powder, lemon juice, chopped cashews and raisins. Finally add cornstarch. I recommend starting with 1 tablespoon of cornstarch and add more only if needed to bind the koftas. Shape the mixture into 8 equals koftas. I made them oval, you may make them round. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the koftas to the pan carefully. Cook for 2 minutes from one side and then flip and cook till the other side gets golden brown spots. Remove the koftas from pan and drain on a kitchen towel. Set aside. To prepare the curry cut 4-5 large tomatoes into quarters and add to the pan. Add ginger, garlic, green chili, green cardamom and peppercorn. Add around 2.5 cups water and let it all simmer for 20-25 minutes. After 20-25 minutes, tomatoes would really soften. Switch off the heat, remove the skin of the green cardamom and using an immersion blender, blend the curry till smooth. You may also your regular blender here. Now put the pan back on heat again. Add salt, coriander powder, kashmiri red chili powder and garam masala. Let it simmer on medium heat for 5 minutes. Add butter, coconut milk and cream. Let the curry simmer for further 5 minutes. Add honey, crushed kasuri methi and mix and let the curry simmer till it becomes slightly thick. Sprinkle cardamom powder and garam masala powder on top and let is simmer for 2 more minutes. Remove curry from heat. To serve the beetroot kofta curry, ladle the curry into your serving bowl and then place the beetroot kofta on top. Garnish with cilantro and serve hot with rice or any Indian bread. It would be great with butter naan!
- To make it VEGAN: simply skip the butter and cream and the rest of the recipe remains same.
- To make the curry creamier, add more butter and heavy cream to it. You may also add some nuts to make it creamier.
- Don’t add more cornstarch than required. Start with 1 tablespoons and then add more only if aren’t able to bind the koftas.
- You also also boil the beets in place of roasting them. I love roasted beets so went ahead with that for this recipe. Beetroot Kofta Curry
