My experimentation with beetroot continues.
Paneer (cottage cheese) – 150 gm
Maida (Flour) – 3 tbsp
Kishmish (raisins) – 3 tbsp
Beetroot – 1 large size
Onions – 2 large size
Cream – ½ cup
Milk – 2 cups
Garlic – 15-20 pods
Ginger – ½ inch piece
Green Chillies – 1-2 (depending on your requirement of spiciness)
Dal Chini (Cinnamon) – ½ inch stick
Kali Mirch (Black pepper) – 10-15 pieces
Clove – 5-6 pieces
Cardamom (Eliachi) – 1
Sesame Seed (Safed Til) – 1 tbsp
Salt – as per taste
Jeera (Cumin) – 1 tsp
Coriander (Dhania) – for garnishing
Oil – for frying and cooking
Chop kismish (raisins). Mash paneer, add little salt and maida. Add safed til. Make a dough from this mix. From the dough make small ball or oval shaped koftas. Insert chopped kishmish inside each Kofta. (There will be some left) Heat oil and fry the koftas till they are light brown. Take them out and keep aside.
For the curry:
Finely chop onions and deep fry them in oil till they become dark brown. Make a paste of fried onions. Keep aside. Grate the beet root. In a non stick pan, heat 1 tbsp oil. Cook the beetroot till it becomes dark in colour. Make a paste of cooked beetroot along with remaining chopped raisins and keep aside. Dry grind (coarsely) dal chini, kali mirch, cardamom and clove (laung). Coarsely grind green chillies, ginger and garlic.
Heat oil in a pan. Now add cumin. When cumin starts to crackle add the spice mix. Now after 2-3 minutes add the ginger garlic and chilly paste. When the ginger garlic paste is cooked (starts turning brown) add the fried onion paste. Cook for 2-3 minutes. Now add the beetroot paste and cook for another 2-3 minutes. Add milk along with 1 cup of water to this mix. Add salt to taste. Please keep on stirring the mixture when adding milk. Let the mixture come to a boil, now reduce the heat to minimum and add the Koftas. Cover and let it cook for 5-8 minutes. Divide the cream in 2 parts. Add the first part to the dish, stir, cover and cook for 2-3 minutes. Add the remaining cream and cook for 2-3 minutes more without covering the pan. Your dish is ready. Garnish with lots and lots of coriander.
Serve with paranthas.
Please note that this curry has slight sweetness (very less), if someone wants it to be more on sweeter side (similar to the shahi paneer or mali kofta gravy), add one-two tsp of sugar while cooking.