Manisha Das
In a pan, heat a little oil and sauté the ginger and green chili for about 30 seconds. Add the grated beetroot and carrot, and sauté for another minute.
You can air-fry or shallow fry the koftas until they are golden brown. Avoid deep frying to preserve their color.
Add chopped tomatoes, ginger, garlic, green chilies, turmeric powder, coriander powder, and red chili powder. Cook until tomatoes are soft.
Once cooked, blend the mixture into a smooth paste using an immersion blender or regular blender.
Return the blended gravy to the pan. Add kasoori methi, brown sugar/honey, heavy cream, and garam masala. Let it simmer for about five minutes.
Serve hot with rice or any Indian bread like naan or roti.