Beetroot kofta gravy

                                             BEETROOT KOFTA GRAVY

INGREDIENTS FOR KOFTA

• Grated beetroot – 1 cup
• Oil – 2 tsp
• Roasted besan /gramflour – 2 or 2 ½ tbsp
• Ginger + garlic + green chilli paste – 1 tbsp
• Salt to taste
• Grated paneer – ½ cup
• Pepper pwdr – ½ tsp
• Finely chopped coriander leaves – 2 tbsp
• Chaat masala – ½ tsp
• Oil to deep fry

PREPARATION

1. Peel the beetroot and grate it .Squeeze the excess juice out of it by pressing with your palms.[use the juice for kneading dough ]
2. Roast the besan on low flame till aromatic .[colour should not change / should not burn ]

METHOD

Heat 2 tsp oil in a pan ,add ginger + garlic +garlic paste and fry till raw smell leaves .

Add grated beetroot and stir fry for 2 minutes till it becomes soft and complete water evaporates .

Adjust salt and mix well.

Lower the flame and add roasted besan ,stir fry for sometimes till the mixture thickens. Allow it to cool .

Take the grated paneer in a big plate and knead it well by pressing with palms.

Add coriander leaves + salt + chaat masala + pepper pwdr  and mix well.

Now mix the paneer mixture + beetroot mixture .

Knead it like a dough.

Divide into equal portions .[ smaller than lemon ]

Roll each portions into soft balls.

If time permits refrigerate for some time or directly deep fry on medium flame till golden brown .[ dont burn it ]

Remove on an absorbent paper and keep aside .

INGREDIENTS FOR GRAVY

• Onion chopped – 2
• Ginger garlic paste – ½ tbsp
• Cashew nut – 8
• Khus khus or melon seeds – 1 tbsp
• Garam masala pwdr – ½ tsp
• Turmeric pwdr – ¼ ts
• Green chilli – 2 or 3 or as per taste
• Fresh cream – 3 or 4 tbsp
• Salt to taste
• Oil- ½ tbsp
• Kasoori methi pwdr – 1 tsp
• Oil + butter – 1 ½ tbsp

METHOD

Heat ½ tbsp oil in a pan add onion and fry till translucent.

Add ginger garlic paste and fry till raw smell leaves .

Add green chilli + turmeric + garam masala pwdr and fry .

Add cashew + khus khus / melon seeds and mix well.

Add 2 cup of water + sugar + salt .

Allow it to boil on medium low flame for 8 – 10 minutes .

Off the flame and allow the mixture to cool .

Grind it into a fine paste .[you can strain ,if you want]

Adjust water if required . [gravy has to be of medium thick consistency not thin ]

Heat oil + butter in another pan , add the grounded mixture and allow it to boil on medium flame. [ check salt ]

Once it starts boiling add the fresh cream and mix well.

Simmer on low flame for 1 or 2 minutes by stirring.

Sprinkle the kasoori methi pwdr ,mix well and off the flame.

Add the fried koftas and mix well.

Beetroot kofta gravy is ready to be served as side dish for chapatti or rice .

NOTES

1. Refer to my this recipe for variation with palak – Palak paneer kofta
2. Instead of beetroot u can try with spinach ,carrot,cabbage,lauki,potato,mixed veges etc
3. Instead of kneading paneer and beetroot together ,you can stuff the panner mixture inside the beetroot balls.
4. You can fry the koftas in appe pan .
5. You ca stuff finely chopped dryfruits in the koftas.
6. I wanted a light colour gravy so avoided tomatoes ,same recipe you can try with other gravy also.
7. For white colour gravy avoid turmeric.

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