Name: Red Velvet Koftas in Green Curry recipe by Arpita Patankar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Kofta: Beetroot: 3 nos; Boiled Potato - 1; Chickpea Flour - 2 tbs; Garlic Cloves - 4; Ginger - 1/4 inch; Red Chilly Powder - as per taste; Garam Masala - 1/2 tsp; Chopped Walnut - 2 tbs; Chopped Raisins - 2 tbs; Cheddar Cheese - 1/2 cup; Paneer grated - 1/2 cup; Nutmeg Powder - 1/8 tsp; Black Pepper Powder - 1/4 tsp; Salt - as per taste; Oil - 2 teaspoon; Green Curry - Onion; Ginger garlic paste - 2 tsp; Green Peas: 2 cups; Methi(Fenugreek) Finely chopped - 2 cup; Magaj ke beej(Melon Seeds) - 1 tbs; White pepper powder - 1 tsp; Bay leaf - 2 nos; Garam Masala - 1/4 tsp; Cinnamon - 1 nos; Cardamon - 4 nos; Cumin Powder - 1/2 tsp; Milk - 1/2 cup; Yogurt - 1 tbs; Butter - 1 tbs; Salt - as per taste

ABOUT Red Velvet Koftas in Green Curry RECIPE

Beetroot is an amazing root vegetable which is excellent for your health, hair and skin. You can consume both the leaves and the round roots.Today I made Beetroot Kofta with cheese, paneer, 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's why I named my Koftas Red Velvet Kofta. For giving a little twist to it 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

Ingredients Serving: 4

Kofta: Beetroot: 3 nos
Boiled Potato - 1
Chickpea Flour - 2 tbs
Garlic Cloves - 4
Ginger - 1/4 inch
Red Chilly Powder - as per taste
Garam Masala - 1/2 tsp
Chopped Walnut - 2 tbs
Chopped Raisins - 2 tbs
Cheddar Cheese - 1/2 cup
Paneer grated - 1/2 cup
Nutmeg Powder - 1/8 tsp
Black Pepper Powder - 1/4 tsp
Salt - as per taste
Oil - 2 teaspoon
Green Curry - Onion
Ginger garlic paste - 2 tsp
Green Peas: 2 cups
Methi(Fenugreek) Finely chopped - 2 cup
Magaj ke beej(Melon Seeds) - 1 tbs
White pepper powder - 1 tsp
Bay leaf - 2 nos
Garam Masala - 1/4 tsp
Cinnamon - 1 nos
Cardamon - 4 nos
Cumin Powder - 1/2 tsp
Milk - 1/2 cup
Yogurt - 1 tbs
Butter - 1 tbs
Salt - as per taste

Instructions

Kofta: Grate beetroot and squeeze it gently.Dry roast Chickpea flour and walnuts and keep it aside.
Finely grate Ginger, Garlic, Paneer and Cheese. Mix Grated beetroots, boiled potato, roasted chickpea flour, grated ginger - garlic, red chilly powder, garam masala and salt altogether uniformly.
In another bowl, mix grated cheese, paneer, chopped roasted walnuts, raisins, black pepper powder, nutmeg powder and salt.
Now divide beetroot mix in 7 to 8 portions. Take each portion on palm, flatten it to make disc shapes, and stuff cheese mix in it and close it gently, repeat this with the remaining portions.
Heat Oil in a pan and deep fry all koftas on a medium flame, place it on a kitchen towel for removing excess oil.
Green Curry: Heat 1/2 tbs butter, add chopped onion and saute till it becomes golden brown.
Now add bay leaves, cinnamon stick, cardamon and ginger garlic paste and saute it on the flame for 1 min.
Soak Magaj beej in warm water. Add green peas and soaked magaj beej with cumin powder, garam masala and white pepper powder, saute it for 2 mins on medium flame, now turn off the gas.
Take out Bay leaves,cinnamon and grind to make a smooth paste.
Heat remaining butter in a pan and add Finely chopped methi, saute it for 2 mins, then add green paste and saute it for 2 mins on low flame.
Now add milk and yogurt and mix it with the paste, for the desired consistency add water. Finally add salt, cover it and allow it to boil on a low flame, it will take around 5 minutes. Green Malai Methi Mutter Gravy is ready.

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