Beetroot Kofta Curry

Beetroot Kofta Curry

Beetroot Recipe

Today I am going to share an interesting curry recipe with a highly versatile vegetable that is beetroot. Which can be cooked and served as a side dish, pickled and eaten as a salad or used as the main ingredient in borscht, a popular Eastern European soup.

According to folklore, beets were believed to possess curative powers for headaches and other painful conditions. Even today, some practitioners recommend beetroot to prevent cancer and bolster immunity.

Now let’s start to making beetroot kofta curry.


  • Beetroot – 2 Medium sizes grated
  • Carrot – 2 grated
  • Potatoes – 2 boiled and mashed
  • Paneer – 1 cup grated
  • Besan/chickpea flour – 2-3 tablespoons
  • Red chilli powder – Half teaspoon
  • Bread crums – 1 tablespoons
  • Coriander powder –  half tablespoon
  • Green chilli – 1 finely chopped
  • Garlic – 3 cloves
  • Coriander leaves – finely chopped
  • Salt as required
  • Oil as required
  • Cumin seeds – half teaspoon
  • Tomatoes – 3 puree
  • Onions – 2 pureed
  • Green chili – 2
  • Ginger garlic paste – half teaspoon
  • Turmeric powder – half teaspoon
  • Cumin powder – half teaspoon
  • Hot spices (garam masala) – half teaspoon
  • Cream – 2 tablespoons
  • Kasoori methi – 1 teaspoon


  • Add, 1 tablespoon of oil in a pan, and add chopped green chilies, garlic ginger paste, grated beetroot, carrots and saute them for 3-4 minutes.
  • Now add salt, red chilli powder, coriander powder, besan/chick pea flour, paneer, coriander leaves, mashed potatoes, bread crums, and mix all the ingredients very well.
  • Now, switch off the gas remove the mixture on a plate. Now, grease your hands with oil so that the mixture won’t stick to the hands.
  • Now make kofta balls from the mixture.
  • Again switch on the gas and heat 7-8 tablespoons of refined oil in a pan and fry all the koftas made from the mixture till it becomes brown.
  • Remove all the koftas on a plate.
  • Now, take oil in an another pan,  heat the oil, put cumin seeds and let them crackle. Now add chopped green chili, ginger garlic paste and saute.
  • Add onion paste and cooks all of them till it becomes brown, now add 1/2 teaspoon of turmeric powder, red chili powder, cumin powder, and Kasuri methi and mix it well.
  • Now time add the 3 tablespoons of tomatoes puree and cook for 3 minutes.
  • Add salt and a little water and cook till the tomatoes are soft and gravy becomes thick.
  • Now, add the coriander leaves and cream and put the flame off.
  • Add the koftas only while serving otherwise it becomes soft and can break.

Enjoy the beetroot kofta curry served with Indian bread or with steamed rice.

Tip:- Adding besan or chickpea flour makes the koftas crispers. As kofta curry are usually spicy you can increase and decrease the spiciness of the kofta curry according to your taste.


  • A source of folate, fiber, and potassium.
  • The greens are a rich source of potassium, calcium, iron, beta Caroline, and vitamin C.
  • Low in calories.
  • Rich in phytochemicals such as anthocyanins and saponin, which may bind cholesterol in the digestive tract, lowering the risk of heart disease.
  • Thought to function as antioxidants and also to enhance the antioxidant effects of vitamin C.
  • Believed to be instrumental in proper capillary function.
  • Some appear to be natural antibiotics and anti-cancer agents.


  1. Beetroots have one of the highest sugar content of any vegetable, yet are low in calories- about 50 per cup.
  2. Beetroots contain betacyanin, a type of plant pigment, which some preliminary research indicates might be helpful in defending cells against harmful carcinogens. It is also being studied for its potential as a tumor fighting compound.
  3. Many cooks today discard the beet tops and use only the roots. In ancient times, however, only the tops were eaten as a vegetable; the roots were used as a medicine to treat painful disorders such as headaches and toothaches.


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