Beetroot Kofta Curry Recipe – Creamy Tomato & Coconut Indian Delight

Last Updated on 2 months by Neha Deshmukh

Beetroot Kofta Curry Recipe – Creamy Tomato & Coconut Indian Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit different, a little bit special, and totally delicious. Well, look no further! This Beetroot Kofta Curry is exactly that. It’s a beautiful blend of earthy beetroot, creamy coconut, and a rich tomato-based gravy. I first made this for a family get-together, and it was a huge hit – even my picky cousin asked for seconds!

Why You’ll Love This Recipe

This isn’t your average curry. The beetroot koftas (dumplings) add a lovely sweetness and vibrant color, while the creamy tomato and coconut gravy is just… chef’s kiss. It’s a surprisingly easy recipe to make, even though it feels fancy. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 4-5 large tomatoes
• 2.5-3 cups water
• 3 garlic cloves
• 1 inch ginger
• 2 green chili
• 5 green cardamom pods
• 3 peppercorns
• 1 tablespoon salted butter
• ¼ cup coconut milk
• 2-3 tablespoons heavy cream
• 1 teaspoon honey
• 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala powder
• ½ teaspoon Kashmiri red chili powder
• Salt to taste
• 1 teaspoon vegetable oil
• 2-3 teaspoons ginger-garlic-green chili paste
• ¼ cup grated carrots
• 1 cup grated beets
• 2 medium potatoes
• 2-3 spring onion greens
• 1 tablespoon finely chopped cashews
• 1 tablespoon raisins
• ¼ teaspoon cumin powder
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Beetroot Varieties: I prefer using regular red beetroot for that classic color, but golden beetroot works beautifully too – it gives the koftas a lovely golden hue!
• Kasuri Methi: This is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavor. Don’t skip it if you can help it! You can find it at most Indian grocery stores.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color. It gives the curry a gorgeous, vibrant red without making it overly spicy.
• Coconut Milk Quality: Full-fat coconut milk is best for richness and flavor. The canned variety works great. Avoid the “lite” versions – they just don’t have the same creamy texture.
• Regional Spice Blend Variations: Feel free to adjust the spices to your liking! Some families add a pinch of turmeric, while others prefer a bit more cumin. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Wash your beetroots, wrap them in foil, and roast for about 30 minutes, or until tender. Once cooled, peel and grate them.
2. Now, heat 1 teaspoon of vegetable oil in a pan. Sauté the ginger-garlic-green chili paste for a minute until fragrant. Add the spring onion greens, grated beets, mashed potatoes, and grated carrots.
3. Add the cumin powder, coriander powder, garam masala, Kashmiri red chili powder, salt, and cornstarch to the veggie mixture. Mix everything really well – you want it to come together nicely.
4. Shape the mixture into about 8 oval-shaped koftas. Heat 2 tablespoons of vegetable oil in a pan and shallow fry the koftas until they’re golden brown on both sides. Drain them on paper towels.
5. Time for the gravy! In a separate pot, simmer the tomatoes, ginger, garlic, green chili, cardamom pods, peppercorns, and water for 20-25 minutes, or until the tomatoes are soft.
6. Let the tomato mixture cool slightly, then blend it into a smooth puree.
7. Return the blended curry to the pot and heat it up. Add the butter, coconut milk, heavy cream, honey, kasuri methi, and salt. Simmer for 5-10 minutes, stirring occasionally, until the gravy thickens slightly.
8. Gently layer the fried koftas over the curry in serving bowls. Garnish with fresh cilantro, a sprinkle of cardamom powder, and a touch of garam masala.

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they get crispy and golden brown.
• Mashing the potatoes well is key to binding the koftas.
• Taste the gravy as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Swap the butter and cream for vegan alternatives. Use plant-based yogurt instead of cream for a similar tang.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: Reduce or omit the green chilies and Kashmiri red chili powder for a milder curry. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festive Adaptations: For Diwali or Holi, add a handful of chopped nuts (cashews, almonds) to the gravy for extra richness and texture.

Serving Suggestions

This Beetroot Kofta Curry is fantastic served with:

• Warm naan bread – perfect for soaking up all that delicious gravy!
• Steamed basmati rice.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas might lose a little of their crispness when reheated, but the flavor will still be amazing!

FAQs

• Can I make the koftas ahead of time? Absolutely! You can make the koftas a day in advance and store them in the refrigerator. Fry them just before serving.
• What is the best type of coconut milk to use? Full-fat coconut milk is best for a rich and creamy curry.
• Can I adjust the sweetness level in the curry? Yes, definitely! Adjust the amount of honey to your preference.
• How can I make this curry less spicy? Reduce or omit the green chilies and Kashmiri red chili powder.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but you can try substituting it with a teaspoon of dried oregano or a pinch of fennel seeds in a pinch.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!