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

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