Beet-Veggie Korma - Pita Wraps
 
Prep time
Cook time
Total time
 
Healthy and a delicious spin on the traditional kofta korma. This beetroot kofta korma is a south Indian style korma with tons of veggies and goes perfectly stuffed in Pita, or with rice or roti.
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 4-6
Ingredients
  • Beet- gold and red, peeled and halved
  • carrots - 2, peeled and quartered
  • potato 2, washed, peeled and quartered
  • Salt and pepper
  • 1 tbsp oil
for the korma
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • 1 small or ½ large red onion, thinly sliced
  • 2 green chilies, finely chopped or slit in the middle and left whole
  • 1 tbsp ginger garlic paste(fresh)
  • 1 tsp red chili powder
  • ½ tsp salt(or according to your taste)
  • Pinch turmeric
  • ½ tsp garam masala powder
  • 1 green bell pepper
  • 1 red or yellow bell pepper
  • ½ cup coconut paste(fresh coconut ground with ½ cup of water)
For garnish
  • cilantro or cilantro micro greens
  • sliced cucumber
  • goat cheese
Instructions
  1. Take a oven proof dish and toss the beets, carrots and potato in it. Drizzle with a little oil, salt and pepper it generously. Bake at 375 degrees for 20 minutes or until the veggies are completely cooked through. Take it out and mash it with a potato masher or use a cuisinart to chop or grate everything up.
  2. Make smaller than golf sized balls of the beet mixture. Press it hard to farm the ball and lay it on a baking tray. Drizzle with oil. Now, bake this at 400 degrees for 15-20 minutes until it is crispy and solid. Take it out and set aside. Alternatively, you can pan fry the balls or use a appe/ableskir pan to fry the beet kofta.
KORMA
  1. Take a pan and add oil. Add the cumin and let it brown. Add the onion, green chilies, ginger garlic paste and saute on medium heat until the raw smell of the ginger garlic paste goes. Then add the red chili powder, salt, turmeric and lightly saute. Toss in the bell peppers and toss and cook. Add the garam masala. Cook on medium low heat for 5 minutes or until the bell pepper are almost cooked. Add the coconut paste/milk. Mix well, check for seasoning and simmer it for about 5 minutes. Add the beet koftas in it and let it all mix and cook for 2-3 minutes. Turn off the heat.
Serve with puloa, chapathi, roti or like in this case I toasted some whole grain pita and stuffed it with the korma.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/05/31/beetroot-kofta/