Beetroot koftas in avocado gravy | Vegan and healthy Kofta curry

Soft, melt in mouth beetroot kofta balls dunked in rich and smooth avocado gravy. Vegan and Gluten free.
Course curry, Main Course
Cuisine Indian, Mughlayi
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 medium sized avocado peeled and seeded
  • 2 medium Onions finely chopped
  • tsp Ginger-Garlic Paste
  • 1 green chili chopped
  • 10-12 Cashew Nuts
  • 5-7 Almonds
  • Salt to taste
  • 1 tbsp + 1 . Oil

Whole Spices used for Cashew-Almond Paste:

  • 1 inch Cassia Bark or Cinnamon
  • 2-3 Green Cardamoms
  • 7-8 Black Peppercorns Adjust as per taste
  • 1 small Star Anise Optional
  • 1 Bay Leaf Optional

Spices Used for the Gravy:

  • 1 tsp cumin seeds Jeera
  • 1 tsp Fennel Seeds saunf
  • ½ tsp red chili powder laal mirch
  • ¼ tsp Turmeric Powder haldi
  • 1 tsp . Coriander Powder dhaniya
  • 1 tsp Kitchen King Masala (Optional but recommended)
  • ½-1 tsp Garam Masala Adjust as per taste
  • 1 tsp Amchur/Dry Mango Powder
  • 1 tbsp . Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)



  1. Scoop the flesh out of avocado and roughly chop into pieces. Keep aside.

Prepare the Cashew-Almond Paste:

  1. Soak almonds and cashews in a hot boiled water for at least 15 mins. Keep it aside until needed.
  2. Heat 1 tbsp. of oil in a pan on medium flame and add the whole spices as in cassia stick/cinnamon, cloves, green cardamoms, star anise, black peppercorns and bay leaf. Fry these for about a minute.
  3. Next, add finely chopped onions and green chili with a generous pinch of salt and sauté until they turn golden brown, about 2-3 mins, on a medium flame. Add ginger-garlic paste and sauté until the raw smell disappears, about 2 mins. Turn off the heat and let the mixture cool down a little.
  4. Transfer this spiced onion mixture into a blender. Drain the water (and preserve it for later use) from the soaked almond and cashew nuts and add them to the food processor. Also add the chopped avocado bits to the jar.
  5. Grind the mixture to a smooth paste by adding the preserved water little at a time. Keep it aside until needed.

Prepare the Gravy:

  1. Heat 1 tbsp. oil in a wide and heavy pan on a medium flame. Add cumin seeds and fennel seeds and fry them until the cumin seeds sizzles and turn light brown, about a minute.
  2. Add the ground avocado-cashew-almond paste and fry it on a medium flame for 3-4 minutes stirring continuously.
  3. Next mix in turmeric, coriander powder, cumin powder and salt to taste and sauté for a minute or two.
  4. Add about 1-1½ cups of water (depending how thick you prefer the gravy). Let it cook for 4-5 mins on medium flame, covered with a lid.
  5. Reduce the heat to low and add the remaining spices- red chili powder, kitchen king masala, garam masala and crushed kasuri methi and mix them well. Check for salt and pepper and add a little more water if the gravy is too thick for your preference.
  6. Let it cook for another 5-6 minutes then turn off the gas.

Assemble the curry

  1. When ready to serve and assemble, heat the gravy for few minutes and then transfer it to serving dish. Arrange the koftas in gravy and top it with finely chopped coriander leaves.
  2. ** Check the detailed recipe for koftas on the blog under “beetroot kofta”. Recipe link also provdied in the write up above.

Recipe Notes

You can plan this dish ahead of time and split the cooking process. Prepare the gravy on one day and make the koftas on the next day.

You can even freeze the koftas for upto a week in an airtight container or plastic bag. When needed, reheat the Koftas in a preheated oven at 180 deg C turning halfway through, for about 8-10 minutes.