Red Velvet Koftas in Green Curry

Beetroot is an amazing root vegetable which is excellent for you health, hair, skin. You can consume both the leaves and the round root. However, sometimes it becomes a task what to make of beetroot and how to consume it. 

Today I made Beetroot Kofta with cheese walnut and raisin stuffing, it was absolutely delicious!  I am not a fan of beets, but this recipe surprised me. They had a slight sweetness to them and a moist cake texture that melted in my mouth. That why I named my Koftas Red Velvet Kofta. For giving little twist  I combined these Kofta with Malai Matar Methi gravy. You can also serve these Koftas as starter.

Try making this colorful eye soothing yummlisious Red Velvet koftas in Green Curry,I am sure you will like it.






Red Velvet Koftas in Green Curry

 Serves: 3 to 4 pax
Preparation time: 20 mins
Cooking Time: 30 mins

 Kofta:
Ingredients:

  1. Beetroot: 3 nos
  2. Boiled Potato: 1
  3. Chickpea Flour: 2 tbs
  4. Garlic Cloves: 4
  5. Ginger: 1/4 inch
  6. Red Chilly Powder: as per taste
  7. Garam Masala: 1/2 tsp
  8. Chopped Walnut: 2 tbs
  9. Chopped Raisins: 2 tbs
  10. Cheddar Cheese: 1 cup
  11. Nutmeg Powder: 1/8 tsp
  12. Black Pepper Powder: 1/4 tsp
  13. Salt: as per taste
  14. Oil: frying
Procedure:
  1. Grate all beetroots and squeeze it gently.
  2. Dry roast Chickpea flour and walnuts and keep it aside.
  3. Finely grate Ginger, Garlic and Cheese.
  4. Mix Grated beetroots, boiled potato, roasted chickpea flour, grated ginger-garlic, red chilly powder, garam masala and salt altogether uniformly.
  5. In Other bowl mix grated cheese, chopped roasted walnuts, raisins, black pepper powder, nutmeg powder and salt.
  6. Now divide beetroot mix in 7 to 8 portions.
  7. Take each portion on palm flatten it to make disc shape and stuff Cheese mix in it and close it gently, repeat this with remaining portions.
  8. Heat Oil in Karahi and deep fry all koftas on medium flame, place it on kitchen towel for removing excess oil.
Green Curry:

Ingredients:
  1. Onion: 1 no
  2. Ginger garlic paste: 2 tsp
  3. Green Peas: 2 cups
  4. Kasuri Methi: 1 tbs
  5. Magaj ke beej: 1 tbs
  6. White pepper powder: 1 tsp
  7. Bay leaf: 2 nos
  8. Cinnamon: 1 nos
  9. Cardamon: 4 nos
  10. Cumin Powder: 1/2 tsp
  11. Garam Masala: 1/4 tsp
  12. Milk: 1/2 cup
  13. Yogurt: 1 tbs
  14. Butter: 1 tbs
  15. Salt: as per taste
Procedure:
  1. Heat 1/2 tbs butter, add chopped onion and saute till it become golden brown.
  2. Now add bay leaves, cinnamon stick, cardamon and ginger garlic paste and saute it on l flame for 1 min.
  3. Soak Magaj beej in warm water.
  4. Add Green peas and soaked magaj beej and all seasonings cumin powder,garam masala and white pepper powder saute it for 2 mins on medium flame. now turn off gas.
  5. Take out Bay leaves,cinnamon and Grind mixture and make fine paste.
  6. Heat remaining butter in pan and add green paste and saute it for 2 mins on low flame.
  7. Now add milk and yogurt and mix it with paste for proper gravy consistency add water.
  8. Finally add hand crushed kasuri methi and salt and cover it and allow it to boil on low flame, it will take around 5 mins.
  9. Green Malai Methi Mutter Gravy is ready.
Serve Red Velvet koftas cut into halves on top of Green gravy Do not boil koftas in the gravy as they are liable to break. Garnish with ginger julienne and green chilies.

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