Beetroot curry recipe | Beetroot sabzi recipe | Beetroot recipe Indian | How to make beetroot sabzi

Honestly, Beetroot is one of the backbencher vegetables which gets ignored most of time, especially because of its strong earthy flavour. For every mom, it is a huge challenge to make their kids eat beetroot without any fuss.

When I was a kid, I was not an exception. I did all possible things to skip beetroot from meal. For that reason, my mom used to go innovative with this vegetable and put all possible efforts to make me eat this healthy vegetable. Now, after becoming a Mom, I have realised why moms get desperate to make their kids eat healthy vegetables.

Beetroot is one of the most versatile vegetable which is used to prepare different ranges of food like soup, salad, curries, fries, salad, flat breads, desserts, oven baked items and many more. I have prepared multiple dishes with this healthy vegetable which got green flag from my family and friends. This Beetroot curry recipe is one of them.

During my childhood, my dad used to bring beetroots during winter because at that time, beetroot was only available during winter season. But now a days, it is available almost throughout the year which is a great advantage for everyone to take advantage of the healthy root vegetable.

The Beetroot curry recipe or Beetroot sabzi recipe is very simple and easy to prepare. It requires very basic and easily available ingredients to get prepared. Beetroots are harder in texture as compared to carrots. So, it takes little longer to get cooked. But it’s completely worth to spend time on this beetroot sabzi. I am hundred percent sure that no one in your family will say no to this lip-smacking beetroot recipe Indian.

I often prepare this Beetroot curry recipe at home and pack it for the lunch box of my husband with some chapatis or parathas. Not so surprisingly, I always get empty lunch box when he comes back home.

The Beetroot curry recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about the recipe and the main ingredient ’Beetroot’.

Health benefits of Beetroot

In short, Beetroots are powerhouse of healthy content. Regular consumption of it can make our life healthier and happier.

How to make beetroot sabzi?

To prepare the Beetroot curry recipe or Beetroot sabzi recipe, first I have peeled the beetroots and grated them. I have used hand grater to do this job. If you have food processer with grater blade, then don’t hesitate to use it.

In this beetroot recipe Indian, I have used only cumin seeds and fennel seeds for tempering. Then I have added onions, ginger, garlic one by one into the pan and cooked for some time. After this, I have added the grated beetroot into the pan and cooked it for around 20 minutes. As I already mentioned, beetroot takes time to get cooked.

I have added also tomatoes into the Beetroot curry recipe. Beetroots are sweet in taste and gets sweeter when after getting cooked. To balance the taste of the curry, I have added generous amount of tomatoes into the recipe.

Other than these, I have used cumin powder, coriander powder, garam masala powder and coriander leaves for flavouring of the dish. It is a dry curry. So, I have not added any extra water for the Beetroot sabzi recipe.

Ingredients:

• 3 large Beetroot, grated
• 2 Onions, thin sliced
• 1 tablespoon Garlic, finely chopped
• 1 teaspoon Ginger paste
• 2 Tomatoes, deseeded and diced
• 2-3 green Chillies
• 3-4 tablespoon Coriander leaves, chopped
• ¼ teaspoon Cumin seeds
• ¼ teaspoon Fennel seeds
• 1 teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ¾ teaspoon Garam Masala powder
• Salt to taste
• Oil for cooking

1. Wash the beetroots and trim both the edges. Peel the skin off.
2. Either grate them with a Grater manually or run them into food processor. Keep them aside.
   

3. Put a pan on flame and let the pan becomes dry.
4. Add oil into the pan and wait until the oil is hot.
   

5. Add cumin seeds, fennel seeds into the pan and let them crackle.
   

6. Add chopped garlic into the pan and fry them till golden.
   

7. Add sliced onion into the pan and fry them in medium flame for 3-4 minutes until the onion become translucent. Stir in between.
   

8. Add ginger paste into the pan and give a nice mix. Cook it in medium flame for 1-2 minutes until the raw smell disappears.
   

9. Add grated beetroot into the pan and give a nice stir.
   

10. Cook it in medium high flame for 5-6 minutes. Stir in between.
11. Add salt, green chillies and give a nice mix.
    

12. Cover the pan and cook it in low flame for another 10 minutes. Stir in between.
13. Add tomatoes and give a nice mix.
    

14. Cover the pan and cook it in low flame for another 5-10 minutes until the beetroots get tender.
15. Add cumin powder, coriander powder, garam masala powder and give a nice mix.
    

16. Cook it in low flame for another couple of minutes.
17. Sprinkle coriander leaves into the pan and give a nice mix.
    

18. Switch off the pan and put the pan down.
    

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