Producer:  Priyanka Das Editor: Sujata Singh

Healthy Beetroot Kofta Curry Recipe

Beetroot: 100 g    Garlic: 5 g    Soft cheese (like Amul): 50 g    Cumin powder: 3 g    Green chili: 3 g    Corn starch: 20 g    Vegetable oil for frying: 200 ml    Salt to taste

Ingredients for kofta

Ginger (chopped): 20 g     Ginger (juliennes for garnish): 3 g     Tomatoes (chopped): 100 g     Green chilies (chopped): 5 g     Onions (chopped): 50 g     Beetroot: 150 g     Khova: 20 g     Cashew nuts: 20 g     Tomato puree: 100 g     Cumin powder: 10 g     Turmeric powder: 5 g     Kasuri methi: 5 g     Kashmiri chili powder: 15 g     Cream: 10 g     Butter: 10 g     Salt to taste

Ingredients for gravy

Grate beetroot and cheese. Sauté garlic, add green chilies, and grated beetroot. 

Mix in cumin powder and let cool. Add cornstarch and salt. 

Form into balls with cheese stuffing, deep fry, and cut into slices.

Soak cashew nuts, blend into a paste. Blend beetroot into a smooth paste.

Sauté onions and garlic in oil, add tomatoes, spices, and tomato puree.

 Stir in khova, beetroot paste, and seasoning. 

Cook for sometime, and then add cream and butter, and top with beetroot kofta slices.

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