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
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
Peel and grate the beets and keep aside.
Heat the oil in a pot and add the onions. Saute until reddish brown.
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.
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)
Add the green chillies and cook uncovered for 2 minutes more.
Garnish with fresh cilantro leaves and enjoy.
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.