Vegan Beetroot Kofta Curry

Vegan Beetroot Kofta Curry

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Servings: 6-7 Persons

Vegan Beetroot Kofta Curry is a very delicious and healthy recipe. The Koftas that have been prepared with a perfect combination of Beetroot, Carrots, Potatoes, Onions, Garlic and some spices create a mouth-watering chemistry when prepared in the Onion-Tomato-Ginger-Garlic curry with some spices. This versatile dish can easily be paired up with any Indian bread or rice items.

Hello Friends!! Happy Holi to you all ..

This is my first Holi with you all. So, I would like to make it a bit special for you with a super delicious recipe. Believe me you are going to stick till the last bit when you have it on your plate.

We regularly prepare Aloo Ki Kofta Curry in our houses and in veg restaurants the most ordered dish is Malai Kofta. But, today I have come with a different kofta curry which is very delicious and very healthy too. Surprisingly, it is prepared with beetroot, yes today’s recipe is Vegan Beetroot Kofta Curry.

I know, for many people, having Beetroot would be like going through a punishment. I am sure this recipe will be a treat to every Beetroot hater. Like any kofta curry it takes a little longer to prepare but its completely worth to spend time on this mouth-watering dish.

In this dish I have not used any butter, cream or yogurt as I already mentioned it to be a vegan. The main purpose of doing this is to make the dish healthier. But for enhancing the taste and for better texture, you can add cream in your curry. Many people add sugar in their kofta curries as well, but I didn’t use it in this case as beetroot already has its own sweetness.

You can pair up this dish with any Indian flavoured rice or Indian bread. It even goes amazing with plain steamed rice because of its rich flavours and texture.

Beetroots are full of nutrients. They are very good source of vitamins, minerals, fibre and nitrates. They contain iron and reduce many health issues.

Ingredients:

• 3 medium Beetroot, grated
• 1 large Carrot, grated
• 1 large Potato, boiled and mashed
• 1 large Onion, small diced
• 3-4 cloves of Garlic, chopped
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• 1 tablespoon all-purpose flour
• Salt to taste
• Oil to cook

• 3 large Onions, roughly diced
• 2 Tomatoes, deseeded and roughly diced
• 2 teaspoons ginger-garlic paste
• 2 green Chillies
• ½ tsp Cumin seeds (Jeera)
• 2 Bay leaves (Tejpatta)
• 3 Cloves (Lavang)
• 1 Cinnamon stick (Dalchini)
• 2 Cardamoms (Elaichi)
• ½ tsp Turmeric powder
• ¼ tsp Chilli powder
• 1 tsp Cumin powder (jeera)
• 1 tsp Coriander powder (dhania)
• 1 tsp Garam masala powder
• Salt to taste
• Oil for cooking
• 1 large cup of water, for gravy

1. Add oil into the pan.
2. Once the oil is hot, add Garlic and cook it till it turns golden in colour.
   

3. Add the diced Onions and cook it for 2 minutes in medium high flame until it becomes translucent.
   

4. Add Carrot and Beetroot and give a nice mix.
   
   

5. Cover the pan and cook it for 4-5 minutes in low flame.
6. Stir occasionally.
7. Add Salt and cook it for another minute.
   

8. Add boiled Potatoes and mix it well.
   

9. Cook it in medium high flame for a minute without lid.
10. Add Chilli powder, Coriander powder and Cumin powder into the pan and mix it well.
    

11. Cover the pan and let it cook for 1-2 minutes in low flame.
12. Switch off the flame and transfer the mixture on a plate.
13. Allow it to cool down.
14. Add all-purpose flour and mix it properly.
    

15. Divide the mixture into seven parts and shape them round-flat.
16. Add oil into a non-stick pan.
17. Once the oil is hot, add the Koftas and shallow fry them in medium low flame until they become brown.
    

18. Turn the Koftas upside down and continue to shallow fry in the same way.

1. Put Onions, Tomatoes and green Chillies in a grinder or blender.
2. Make a smooth paste. Add 1 tablespoon water, if required.
3. Add 2 tablespoons of oil into a pan in high flame and add Cumin seeds, Cinnamon stick, Cardamoms, Bay leaves and Cloves and let them crackle.
   

4. Add the paste (Step 2) into the pan and cook until it starts releasing oil.

5. Add ginger-garlic paste and cook it until the raw smell goes away.
   

6. Add Salt and Turmeric powder and cook it in low flame.
   

7. Cover the pan and cook it for couple of minutes. Stir occasionally.
8. Add Chilli powder, Coriander powder, Cumin powder and Sugar into the pan and mix it well. Let it cook for 1 minute in low flame.
   

9. Add 1 cup of water into the pan and allow it to boil.
10. Add Garam masala powder and mix it well again.
    

11. Cover the pan for 30 seconds and switch off the flame.