Beetroot Curry Beetroot Sabzi Recipes

BEETROOT CURRY

Steps:

• Place a large pan over a medium heat. Add the curry leaves, mustard seeds, curry powder and coconut and toast for 1-2 minute or until fragrant. Tip into a food processor and blitz well.
• Trim the spring onions and add to the food processor. Peel and chop the garlic and ginger and add to the food processor along with the vegetable oil. Pulse until the mixture forms a paste.
• Peel the beetroots and chop into 2cm cubes. Place the pan back on the hob over a medium heat, add the paste and cook for a few minutes. Add the chopped beetroot. Reduce the heat to low and cook for 25 minutes or until sticky and gnarly, stirring often.
• Tip in the cherry tomatoes and cook for 5 minutes, before starting to break them up with the back of a wooden spoon. Meanwhile, cook the rice according to the packet instructions.
• After 10 minutes, or once the tomatoes have completely cooked down, stir in the coconut milk and a squeeze of lemon juice. Increase the heat and cook for 5 minutes, until the sauce has thickened. Season to taste. If you want the curry a little looser, add a splash of water before serving.
• For the temper, place a frying pan over a medium heat and add the oil. Add all the temper ingredients and heat for 1-2 minutes, until the spices start to pop and smell aromatic. Turn off the heat and tip into a bowl lined with kitchen paper.
• Pick the coriander leaves and cut the lime into wedges. Serve the curry with the rice and temper, coriander leaves scattered on top and the lime wedges on the side for squeezing over.

BEETROOT CURRY (BEETROOT SABZI)

Steps:

• Optional but adds a lot of aroma to the sabzi - In a small pan, dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame until deep golden. Then add sesame seeds. Turn off the flame and keep stirring until the seeds splutter. Remove & cool this. Powder them finely in a grinder. Set aside.
• Wash and peel beetroots, cube to half inch pieces. Or You can also grate them with a large hole grater. Avoid using a fine grater as it will make the beetroot sabzi mushy.
• Pour 1½ tablespoon oil to the pan and heat it.
• Add cumin seeds, mustard seeds and dal (optional). Soon the seeds will splutter, keep stirring and fry until the dal turns golden.
• Next add crushed garlic, green chili, red chilli, curry leaves and hing. Saute till the garlic turns aromatic.
• Add the grated beetroots and saute for 2 minutes.
• Cook covered on a low flame until soft and tender. It just takes few minutes. If you use chopped beetroot, you may need to splash some water if they don't cook.
• When the beetroot is cooked to your liking, add turmeric, powdered dal from step 1 and salt.
• Mix and fry for a minute or two until the mixture turns aromatic. Then add coconut and mix.
• Beetroot curry is ready to serve with rice or roti.

BEETROOT CURRY

Steps:

• Fry the fenugreek seeds in the oil on a medium heat for 2 minutes or until their aroma is released.
• Add the beetroot cubes to the mix and fry for 5 minutes until slightly softened, stirring constantly.
• Sprinkle in the garlic, cumin, ginger, coriander and asafoetida.
• Pour in the coconut milk and tomato puree then stir until all ingredients are well incorporated.
• Simmer the curry gently for about 30 minutes or until the beetroot is tender.
• Season to taste then serve with yogurt and coriander.

BEETROOT KURMA | BEETROOT KORMA

Steps:

• Add finely chopped beetroot and cubed potatoes in a vessel and add a pinch of turmeric and salt. Keep the vessel inside the cooker, close the lid and pressure cook them allowing for 3-4 whistles.
• Meanwhile, lets start with grinding ingredients. Take all the grinding ingredients (Grated Coconut, Poppy Seeds, Roasted Gram Dal, Cinnamon stick, Cardamom, Cloves and Fennel seeds) to the mixer and grind them all to a nice and smooth paste by adding water as needed
• Heat oil in a pan. Add a bay leaf and saute it for few seconds. Then add cumin seeds. The cumin seeds starts to sputter.
• Now add finely chopped onions and saute them. Add ginger-garlic paste and saute them with onions. Add a pinch of salt and saute the onions. The salt brings out the moisture from the onions and make the onions to cook nicely and evenly
• When the onions are transparent and becomes nicely brown, add the chopped tomatoes and give a good mix. Add a teaspoon of coriander powder, red chili powder, Garam Masala and give a good mix. Add turmeric powder and add the necessary salt needed for this dish at this point itself. As i mentioned earlier, adding salt would quicker the process of cooking the gravy. Cover the pan with a lid and allow the onion-tomato gravy to cook nicely in low flame
• While the gravy is getting cooked, I have taken out the cooked beetroot from the cooker. Check the gravy. The gravy would have been nicely cooked and you can see the oil oozes out of the gravy. Its time now to add the cooked beetroot. Give a good mix
• Then add the ground masala and mix everything well. If you feel the gravy is very thick, you can add 1/4 cup of water at this stage. Cover the pan and cook everything for 5 minutes in medium flame. Open the lid and garnish with finely chopped fresh coriander leaves.
• Appetizing and appealing beetroot Kurma is now ready. Serve with any Indian bread of your choice and you will surely enjoy the taste!