Beetroot Kurma (A Spicy Beetroot Curry)

Updated on January 5, 2018
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I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Beetroot Kurma or a Spicy Beetroot Curry
Beetroot Kurma or a Spicy Beetroot Curry

Colorful, Mildly Sweet, and Spicy Beetroot Side Dish

Beets are excellent source of folate, manganese, potassium, and copper. They are also a known source of magnesium, phosphorous, vitamin C, iron, vitamin B 6, and dietary fiber. They are low in saturated fat and cholesterol.

Beetroot is a tasty and attractive vegetable. This beetroot kurma is an appetizing, spicy curry that you can use as a side dish for flat breads, roti, chapati, or plain rice. I made this yummy dish in 45 minutes.

Over to the detailed recipe!

5 stars for Beetroot Kurma or a Spicy Beetroot Curry

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 6 people

Ingredients

  • 2 cups beetroot, chopped into medium-sized cubes
  • 1 cup potato, chopped into big cubes
  • 1/4 inch ginger
  • 4 garlic cloves
  • 1 cup onions, finely chopped
  • 1 cup tomatoes, finely chopped
  • 5 cashew nuts, optional, for a rich gravy
  • 1/2 tsp fennel seeds
  • 1/4 cup grated coconut
  • 2 tsp roasted gram dal
  • 2 cardamom
  • 1/2 inch cinnamon stick
  • 3 cloves
  • 2-3 tsp poppy seeds
  • 1 tsp red chili powder
  • 1/2 tsp garam masala powder, available in Indian stores
  • 1 tsp coriander seeds
  • 1/4 tsp turmeric powder
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp fresh green coriander, finely chopped
  • 1 bay leaf
  • 1/2 tsp dry mango powder/amchur powder, available in Indian stores
  • salt to taste

Step-By-Step Instructions and Images for Making Beetroot Kurma

  1. Take diced beetroots and potatoes in a cooker container. Throw in some salt. Add sufficient water to soak the cubes.
  2. Cook it in a pressure cooker up to 4 whistles. Turn off the heat. Set aside.
  3. In the mean while, make the spicy paste for the gravy. For that, take a mixer or blender. Add grated coconut, fried gram, poppy seeds, ginger, garlic, fennel seeds, cardamom, cloves, cinnamon, and coriander seeds to it.
  4. First, dry grind them. Next, add some water, and make a fine paste. Keep aside.
  5. Heat oil in a deep-bottomed pan. Throw in bay leaf. Saute for 5 seconds. Add cumin. Saute till they sizzle.
  6. Throw in chopped onions. Add some salt. Saute till onions become golden brown.
  7. Add chopped tomatoes. Stir-cook the mix till tomatoes get mashed. Sprinkle some water to cook it nicely.
  8. Add turmeric powder, red chili powder, and garam masala powder. Saute for 15 seconds.
  9. Add the ground gravy mix. Stir-cook till the raw smell disappears from it.
  10. Add cooked beetroot and potato mix.
  11. Add remaining salt and dry mango powder. Boil the mix adding sufficient water to get a semi-solid gravy. Simmer it for 3-4 minutes. Turn off the heat.
  12. Throw in chopped fresh green coriander leaves. Mix well. Your favorite beetroot kurma is ready!
  13. Serve it as a side dish with plain rice, roti, chapati, or flat breads. Enjoy the taste.

Click thumbnail to view full-size
Step one: Dice beetroot and potatoes. Add some salt and water to it. Pressure cook them up to 4 whistles. Keep aside.cooked beetroot and potato mixStep two: keep the ingredients ready for making the gravy.Step three: Grind them adding water to get a smooth paste. Set aside.Step four: Heat oil in a deep-bottomed pan. Saute bay leaf and cumin seeds as per instructions.Step five: Throw in chopped onions. Saute till they get golden brown.Step six: Add tomatoes. Cook them till they get mashed.Step seven: Add turmeric powder, garam masala, and red chili powder. Stir-cook for a while.Step eight: Add ground masala paste. Mix well. Stir-cook till the raw smell disappears from the spices.Step nine: Add cooked beetroot and potato. Add dry mango powder and remaining salt. Boil the mix.Simmer for 4-5 minutes.Step ten: Add chopped coriander leaves. Mix well. Your favorite beetroot kurma is ready!Serve this yummy curry with plain rice, roti, chapati, or flat breads. Enjoy the taste.
Step one: Dice beetroot and potatoes. Add some salt and water to it. Pressure cook them up to 4 whistles. Keep aside.
Step one: Dice beetroot and potatoes. Add some salt and water to it. Pressure cook them up to 4 whistles. Keep aside.
cooked beetroot and potato mix
cooked beetroot and potato mix
Step two: keep the ingredients ready for making the gravy.
Step two: keep the ingredients ready for making the gravy.
Step three: Grind them adding water to get a smooth paste. Set aside.
Step three: Grind them adding water to get a smooth paste. Set aside.
Step four: Heat oil in a deep-bottomed pan. Saute bay leaf and cumin seeds as per instructions.
Step four: Heat oil in a deep-bottomed pan. Saute bay leaf and cumin seeds as per instructions.
Step five: Throw in chopped onions. Saute till they get golden brown.
Step five: Throw in chopped onions. Saute till they get golden brown.
Step six: Add tomatoes. Cook them till they get mashed.
Step six: Add tomatoes. Cook them till they get mashed.
Step seven: Add turmeric powder, garam masala, and red chili powder. Stir-cook for a while.
Step seven: Add turmeric powder, garam masala, and red chili powder. Stir-cook for a while.
Step eight: Add ground masala paste. Mix well. Stir-cook till the raw smell disappears from the spices.
Step eight: Add ground masala paste. Mix well. Stir-cook till the raw smell disappears from the spices.
Step nine: Add cooked beetroot and potato. Add dry mango powder and remaining salt. Boil the mix.
Step nine: Add cooked beetroot and potato. Add dry mango powder and remaining salt. Boil the mix.
Simmer for 4-5 minutes.
Simmer for 4-5 minutes.
Step ten: Add chopped coriander leaves. Mix well. Your favorite beetroot kurma is ready!
Step ten: Add chopped coriander leaves. Mix well. Your favorite beetroot kurma is ready!
Serve this yummy curry with plain rice, roti, chapati, or flat breads. Enjoy the taste.
Serve this yummy curry with plain rice, roti, chapati, or flat breads. Enjoy the taste.

Nutritional Information of Beetroot Kurma

Nutrition Facts
Serving size: 1
Calories 214
Calories from Fat36
% Daily Value *
Fat 4 g6%
Carbohydrates 22 g7%
Sugar 0 g
Fiber 3 g12%
Protein 18 g36%
Cholesterol 4 mg1%
Sodium 152 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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