• Briya Freeman

Delicious Fall Beet Curry (Beet Sabji)




"Breathe properly. Stay curious. And eat your beets."

- Tom Robbins



Delicious Fall Beet Curry (Beet Sabji)

A delicious, healthy and vibrant Indian-inspired beetroot curry that pairs well with dahl and rice.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour



Ingredients:

  • 8 medium beets

  • ¼ cup cooking oil

  • 1 heaped tablespoon ginger garlic paste

  • 1 big onion, chopped

  • 2 medium tomatoes, chopped

  • 1 tsp coriander powder

  • ½ tsp red chilli powder

  • ½ tsp turmeric powder

  • ¼ tsp garam masala powder

  • 1 sprig cilantro

  • 2 green chillies, slit lengthwise (you can substitute red chili powder to taste)

  • salt, to taste

Instructions

  1. Peel and grate the beets and keep aside.

  2. Heat the oil in a pot and add the onions. Saute until reddish brown.

  3. Add the ginger-garlic paste, tomatoes, powdered spices and salt. Stir-fry this masala until thick and shiny. Add a few splashes of water if required.

  4. Add the grated beets and a glass of water. Cook covered on medium heat until the beets have softened and the water has dried. (30 minutes)

  5. Add the green chillies and cook uncovered for 2 minutes more.

  6. Garnish with fresh cilantro leaves and enjoy.


Notes:

If you don't have powdered garam masala at hand, put some whole spices - 3 cloves, 3 green cardamom and ¼ tsp black peppercorns. The sabzi will taste just as nice.