Indian-Style Beetroot Sabzi (Curry)

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Vegan Beetroot Curry

This is a simple, healthy, delicious and completely vegan beetroot dry curry prepared Indian-style. It makes a great side dish at meals or it can serve as a main dish with parathas for breakfast.

Try it and share your feedback.

Cook Time

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Ingredients

For frying the beetroot:

• 300 grams chukandar (beetroot), peeled and diced
• mustard oil or any oil, as needed for frying

For the curry:

• 2 tbsp mustard oil
• 1/2 tsp jeera (cumin seeds)
• 1/4 tsp heeng (asafoetida powder)
• 2 sliced green chillies
• 1 medium onion, chopped fine
• 1 tsp ginger-garlic paste
• 2 medium tomatoes, chopped fine
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp. red chilli powder
• 10-12 beetroot leaves, stems removed and chopped small
• 2 tbsp hara dhania (cilantro), chopped
• 1/4 cup water
• 1 lemon, juiced

Instructions

1. Fry the diced beetroot until they are partway soft (about half-cooked). Set aside. Remove the oil.
2. Pour 2 tbsp of oil in a nonstick pan and heat it on low. Add in the jeera and heeng and let the jeera crackle. Add in the sliced green chillies and saute for a few seconds.
3. Add in the chopped onion and saute for 2 minutes on medium heat. Add the ginger-garlic paste and saute until the masala turns light brown.
4. Add the finely chopped tomatoes and mix well. Add in the salt, turmeric powder, coriander powder, garam masala and red chilli powder. Sir-cook the masala until oil starts separating out of the masala.
5. Add the fried beetroot and chopped beetroot leaves. Mix well.
6. Add in the chopped cilantro and water. Mix well; then reduce the heat to low, cover with a lid and cook until the beetroot is soft. Stir in between.
7. Beetroot curry is ready. Serve with roti or paratha.

© 2022 Rajan Singh Jolly