Spinach Beetroot Kofta Curry

Spinach and Beetroot both known for their health benefits along with health they add beautiful contrasting colors to your plate. In this recipe I have tried to combine these 2 colors and create a healthy and nutritious curry, as healthy food can be tasty as well.

This is a healthy version so no cream or butter is added, if you want you can finish gravy with cream


For Kofta

  • Boiled Potato- 2
  • Boiled Beetroot- 2
  • Green Chilli- 1
  • Coriander- 1 spring
  • Salt- To taste
  • Red Chilli powder- To taste
  • Cumin seeds- half tea spoon
  • Suji or bread crumbs- For coating
  • Oil For frying

For Gravy

  • Spinach- 500 Gms
  • Tomatoes- 2
  • Onion- 2
  • Garlic- 2-3 cloves
  • Ginger- small piece
  • Green chilli- 2


  • Bay leaf-1
  • Cumin Seeds- half spoon
  • Red chili powder- To taste (I added half spoon)
  • Dry Mango Powder- 1 spoon
  • Red chilli whole – 2
  • coriander Seeds- half spoon
  • Ani seeds – half spoon
  • Asafoetida- 1/2 pinch



  1. Mash Potatoes and Beetroot together and add everything in it except Suzi/breadcrumbs
  2. Make koftas and roll them in suji/breadcrumbs and deep fry
  3. Set aside (The below picture had koftas before frying)

For Gravy

  1. Boil Spinach and shift immediately to cold water so it retails its bright green color (For a quick version, you can boil spinach, onion and tomatoes together and directly proceed to puree)
  2. Puree tomatoes and onions, make a paste of ginger and green chili, mince garlic
  3. Puree spinach and get ready for frying
  4. Heat a pan and add in oil, now add in cumin seeds, coriander seeds and aniseed along with bay leaf and let them roast till cumin turns brown (Keep flame low)
  5. Add in minced garlic and mix well, now add in ginger chili paste and let them cook for a min
  6. Add in red chili powder and mix 2-3 spoon of water, now add in onion puree (If you are using a short version and boiled onion and tomatoes together with spinach, add the pureed mixture now)
  7. Let onion cook for 5 min, now add in tomato puree , add in salt and dry mango powder and let them cook till oil separates (Should take 5-10 min)
  8. Add in spinach puree and let it cook on simmer covered and let it reduce to a nice consistency
  9. Once done take it out in serving bowl and add in koftas, serve hot with chapati, paratha or rice




5 Comments Add yours

  1. This is a brilliant idea, and looks delicious! – I’m going to have to give it a go!

    Liked by 1 person

    1. crunchnspice says:

      Glad you loved it, Do share with us once you give it a try!


  2. Hmmmmm, beetroot koftas.. Now i.e. something I haven’t heard before but it looks absolutely delish! Going to try it for my vegetarian husband who btw loves palak 😛 🙂


    1. crunchnspice says:

      Thank you for the appreciation.. I am sure he is gonna love it.. Do share with us once you give it a try!

      Liked by 1 person

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