Paneer & Beetroot Kofta

Melt-in-the-mouth koftas made of paneer and beetroot served in a vibrant spinach-based gravy.

 

Time: 30 minutes

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Serves: 4-5

Paneer & Beetroot
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Ingredients

  1. Ingredients for Koftas:
  2. 1 cup mashed paneer
  3. 2 tablespoons beetroot (peeled & grated)
  4. 1 teaspoon freshly ground ginger
  5. 1 teaspoon freshly ground green chillies
  6. 2 tablespoons corn flour
  7. Salt to taste
  8. Oil for deep-frying
  9. Ingredients for Gravy:
  10. 2 cups chopped spinach
  11. 1 large onion, sliced
  12. 2 large tomatoes, chopped
  13. 1 teaspoon chopped garlic
  14. 1 teaspoon chopped ginger
  15. 1 teaspoon coriander powder
  16. 1/2 teaspoon cumin powder
  17. 1 teaspoon red chilli powder or to taste
  18. 1 small stick of cinnamon (about 1 inch)
  19. 5-6 cloves
  20. 2 tablespoons oil
  21. Salt to taste

Method

  1. Combine all the ingredients for koftas except oil in a large bowl. Mix well.
  2. Shape the mixture into small balls (koftas). If the mixture seems to be too wet to make the koftas, add another tablespoon of corn flour to bind the mixture.
  3. Heat oil for deep frying. Deep fry the koftas till they are golden brown. Take them out in a dish lined with kitchen towel to get rid of the excess oil.
  4. For preparing the gravy, heat 1 tablespoon oil in a deep non-stick pan. Add the sliced onions, garlic , cinnamon and cloves. Sauté for 3-4 minutes (while stirring continuously) or till the onions turn golden brown in colour. Add the tomatoes, ginger, coriander powder, cumin powder, red chilli powder and salt. Keep sautéing until the moisture gets evaporated and oil starts separating from the masala. Add spinach and saute for a minute. Keep aside and let it cool.
  5. Once cooled, add the contents of the pan to a grinder and grind to a smooth paste. Add this paste to a deep pan along with 11/2 cups of water or as required depending on how thick you would like the gravy. Mix well and let it boil. When it starts boiling, reduce the heat to low and cover the pan. Let the gravy simmer for 5-7 minutes. Turn off the heat and keep the gravy aside.
  6. To serve, place the koftas in a large bowl and pour warm gravy over them.
  7. Serve hot with roti or rice.

Recipe Tip:

To make healthier koftas, you can pan fry them in an appam pan. If you choose to use an appam pan, make sure you cook them on low heat while keeping the pan covered. Cooking them on high heat will brown them from outside keeping the mixture raw from inside.

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