Paneer (Indian cottage cheese) koftas in beetroot feta sauce

Indian cuisine is a feast for the senses, celebrated not just for its bold flavors but also for its vibrant colors. These colors, derived from various spices, herbs, and fresh ingredients, transform everyday dishes into stunning works of art. The beauty of Indian food lies in its ability to create these visually captivating meals with minimal effort, using natural hues that speak of the rich heritage and diversity of the subcontinent. This visual language is what makes Indian food so appealing, even before the first bite. Indian cottage cheese (paneer) kofta in beetroot sauce combines the creamy texture of paneer with the vibrant, earthy tones of beetroot, all brought together by the sharpness of feta cheese. The result is a visually striking and delicious meal that will impress.

The bright pink shade draws your instant attention. contrasts beautifully with the golden brown dumplings, while the crumbled feta adds a touch of creamy white. This recipe offers a delicious blend of textures and flavors, making it a perfect dish for special occasions or a satisfying weeknight meal. Enjoy the soft koftas soaked in the rich, creamy gravy with your favorite Indian bread or rice.

Preparation time: 30-35 minutes
Cooking time: 30-35 minutes
Serves: 4-5

Ingredients

For koftas

• Paneer (cottage cheese), grated 200 g
• Potatoes ( boiled and mashed) 2 medium
• Cornstarch (or gram flour) 2 tbsp
• Chili, finely chopped 1
• Ginger (grated) 1tsp
• Garam masala ½ tsp
• Cumin powder ½ tsp
• Salt to taste
• Egg 1 (beaten)
• Breadcrumbs ½ cup
• Oil for deep frying

Sauce

• Beetroots (parboiled) 2 medium-sized
• Feta cheese, crumbled 2 tbsp
• Olive oil 1 tbsp
• Cumin seeds 1 tsp
• Onion, finely chopped 1
• Garlic ( minced) 2 cloves
• Ginger (grated) 1 tsp
• Cumin powder 1 tsp
• Paprika powder ½ tsp
• Curry powder ½ tsp
• Fresh cream 2 tbsp
• Salt to taste
• Fresh pea shoots for garnish

Method

• In a mixing bowl, combine the grated paneer, boiled and mashed potatoes, cornstarch, chopped green chili, grated ginger, cumin powder, garam masala, and salt. Mix well until everything is evenly combined.
• Divide the mixture into small portions and shape them into round balls. Roll them in eggwash and coat them with breadcrumbs.
• Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently drop the koftas into the oil and fry them until they are golden brown on all sides. Remove them using a slotted spoon and drain on paper towels.
• Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add the chopped onion, garlic, and ginger. Sauté until the onions are golden brown.
• Add the grated beetroot and cook for 1-2 minutes until it softens further.
• Add cumin powder, paprika, and curry powder. Mix well and cook for another 2 minutes.
• Stir in the fresh cream and bring the mixture to a gentle simmer.
• Add the crumbled feta cheese and stir until it melts into the sauce. Season with salt to taste.
• Once cooled blend to a fine puree. Serve warm with the koftas along with rice or Indian bread.