• North Indian Recipes > Beetroot kofta curry | Beetroot paneer kofta in white sauce | Cashew nut gravy with beetroot kofta

Beetroot kofta curry | Beetroot paneer kofta in white sauce | Cashew nut gravy with beetroot kofta


Beetroot kofta curry


Cuisine Style: North India | Cooking Time: 25 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients For Koftas

  • Beetroot - 1 cup [finely grated]
  • Paneer – ¼ cup [Grated]
  • Potatoes - ½ cup [boiled & mashed]
  • Onion – 1 [finely chopped]
  • Ginger and green chilli paste – 1 tbsp each
  • Lemon juice – ½ tbsp
  • Plain flour [Maida] – 2 tbsp
  • Bread crumbs – 2 tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder -1 tsp
  • Garam masala powder – 1 tsp
  • Dil seeds- ½ tbsp
  • Coriander leaves, curry leaves – 2 tbsp [Chopped]
  • Oil – 2 tbsp
  • Sugar a pinch
  • Salt to taste

Method for making koftas

  • Heat oil in a pan add dil seeds, onion sauté till light brown then add ginger and green chilli paste then add curry leaves, grated beetroot sauté gently. Sprinkle 1 tbsp of water.
  • Add turmeric powder, red chilli powder, salt, garam masala powder and sprinkle plain flour
  • Add bread crumbs, mashed potatoes, grated paneer mix well then cut off heat
  • Add chopped coriander leaves, sugar and lemon juice. Keep it aside.
  • Divide the dough into equal size balls. Roll with flour then deep fry half of the balls.
  • Place the remaining balls in idli cooker then steam for 3 to 5 mins.

Ingredients for Cashew nuts Curry / Gravy

  • Cashew nuts paste – 1 cup [soak Cashews in milk for 5 min then grind to fine paste]
  • Coconut milk – ½ cup [grate coconut, put it in mixer jar&grind well with 1/4 cup of water]
  • Potatoes [boiled, mashed] - 2 tbsp
  • Paneer – 2 tbsp [grated]
  • Curry leaves – 1 spring
  • Onion, garlic and ginger paste – 1 tbsp each
  • Green cardamom -1
  • Cinnamon – ½ stick
  • Bayleaf - 1
  • Green chilli - 1
  • Fresh Curd [well Beaten] – 1 tbsp
  • Oil – 1 tbsp
  • Butter – 1 inch cube

Method for curry

  • Heat pan with oil add Green cardamom, Cinnamon stick, Bay leaf and onion paste, sauté gently add ginger and garlic paste.
  • Add green chilli and curry leaves, then add mashed potatoes sauté gently.
  • Add Coconut milk and cashew nut paste cook well.
  • Now add grated paneer and curd mix well then add salt. Once cooked filter the gravy.
  • Heat another pan then add butter then add cashew nut gravy stir gently.
  • Then add steamed and fried beetroot koftas then cut off heat. Serve hot with rice, naan or Chapathi.

Cashew nut gravy with beetroot kofta

Cashew nut gravy with beetroot kofta

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