Beetroot Veggie Kofta Korma – Pita Wraps

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.

Spring is the perfect season to practice the art of noticing all the beauty and wisdom the world has to offer us. The winds are shifting, the flowers are blooming, and the markets are bursting with fresh and invigorating vegetables that help keep a lightness about our days. The delicate bounties in our CSA box inspired a spring dish, a little twist from the traditional.  Cooking with nature’s color is one of the most pleasant and so fulfilling. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.

I’ve been conjuring up ideas for spring dishes with pops of color and fresh greens that have just sprouted up and are brightening up the farmers markets.  I absolutely love to keep the veggies fresh and not over cook it, still try to keep my Indian roots of cooking intact.

This Beetroot Kofta dish is another one of those dishes I think that works beautifully with a twist. The South Indian style korma takes a  tiny detour while keeping the authenticity and it works amazing with the pita.  The vegetables maintain their sweetness and the koftas are delicate tasting without killing the nutrients.

Beetroot Kofta/ Veggie Korma

The yellow/ golden beets have a sweet undertone to it compared to the red ones.  The difference between the beets are subtle and they go so well together.  The golden beets do turn a darker color when roasted, so if you prefer, you could grate it and use it raw or boil and grate it.

The potato acts as a binder, since I haven’t used any flour to bind the kofta balls.  Make sure to compact it while making the koftas.  Lightly oil the baking tray so the beetroot kofta does’nt stick to the pan after they’ve cooked.  You can use these koftas in any curry or just have it as a snack.

Toast the pitas and stuff it with the beetroot kofta curry.  So good.  It makes for a nice picnic treat, lunch boxes or a girls lunch at home.

Beet-Veggie Korma - Pita Wraps

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

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: Ash

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.

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