Spicy and Delicious Beetroot Kurma (Curry) Recipe

Updated on November 27, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Beetroot kurma is a spicy curry with a beautiful color
Beetroot kurma is a spicy curry with a beautiful color

Colorful, Mildly Sweet, and Spicy Beetroot Side Dish

This beetroot kurma is an appetizing, mildly sweet, and spicy curry that you can serve as a side dish with flatbreads, roti, chapati, or plain rice. I made this yummy dish in just 45 minutes.

Beets are not only tasty and attractive, they are also very healthy. They are an excellent source of folate, manganese, potassium, and copper. They are also a known source of magnesium, phosphorus, vitamins B6 and C, iron, and dietary fiber. This vegetable is also low in saturated fat and cholesterol.

5 stars for Beetroot Kurma (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 richer 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
  • 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)
  • salt to taste

Instructions

  1. Add diced beetroots and potatoes to a pressure cooker. 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 meantime, make the spicy paste for the gravy: In a mixer or blender, add grated coconut, fried gram, poppy seeds, ginger, garlic, fennel seeds, cardamom, cloves, cinnamon, and coriander seeds.
  4. Dry-grind the mixture. Add some water, and make a fine paste. Set aside.
  5. Heat oil in a deep-bottomed pan. Throw in bay leaf. Saute for 5 seconds. Add cumin. Saute until they sizzle.
  6. Throw in chopped onions. Add some salt. Saute until onions become golden brown.
  7. Add chopped tomatoes. Stir-cook the mixture until the 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 until the raw smell disappears.
  10. Add cooked beetroot and potato mix.
  11. Add remaining salt and dry mango powder. Boil the mixture, adding sufficient water to get a semi-solid gravy. Simmer for 3-4 minutes. Turn off the heat.
  12. Throw in chopped fresh green coriander leaves. Mix well.
  13. Serve it as a side dish with plain rice, roti, chapati, or flatbreads. Enjoy the taste.

Photo Guide

Click thumbnail to view full-size
Step 1: Dice beetroot and potatoes. Add some salt and water to it. Pressure cook them up to 4 whistles. Set aside.Cooked beetroot and potato mixStep 2: Keep the ingredients ready for making the gravy.Step 3: Grind the mixture, adding water to get a smooth paste. Set aside.Step 4: Heat oil in a deep-bottomed pan. Saute bay leaf and cumin seeds as per instructions.Step 5: Throw in chopped onions. Saute until they become golden brown.Step 6: Add tomatoes. Cook them until they get mashed.Step 7: Add turmeric powder, garam masala, and red chili powder. Stir-cook for a while.Step 8: Add ground masala paste. Mix well. Stir-cook until the raw smell disappears from the spices.Step 9: Add cooked beetroot and potato. Add dry mango powder and remaining salt. Boil the mix.Simmer for 4-5 minutes.Step 10: Add chopped coriander leaves. Mix well. Your favorite beetroot kurma is ready!Serve this yummy curry with plain rice, roti, chapati, or flatbreads. Enjoy the taste.
Step 1: Dice beetroot and potatoes. Add some salt and water to it. Pressure cook them up to 4 whistles. Set aside.
Step 1: Dice beetroot and potatoes. Add some salt and water to it. Pressure cook them up to 4 whistles. Set aside.
Cooked beetroot and potato mix
Cooked beetroot and potato mix
Step 2: Keep the ingredients ready for making the gravy.
Step 2: Keep the ingredients ready for making the gravy.
Step 3: Grind the mixture, adding water to get a smooth paste. Set aside.
Step 3: Grind the mixture, adding water to get a smooth paste. Set aside.
Step 4: Heat oil in a deep-bottomed pan. Saute bay leaf and cumin seeds as per instructions.
Step 4: Heat oil in a deep-bottomed pan. Saute bay leaf and cumin seeds as per instructions.
Step 5: Throw in chopped onions. Saute until they become golden brown.
Step 5: Throw in chopped onions. Saute until they become golden brown.
Step 6: Add tomatoes. Cook them until they get mashed.
Step 6: Add tomatoes. Cook them until they get mashed.
Step 7: Add turmeric powder, garam masala, and red chili powder. Stir-cook for a while.
Step 7: Add turmeric powder, garam masala, and red chili powder. Stir-cook for a while.
Step 8: Add ground masala paste. Mix well. Stir-cook until the raw smell disappears from the spices.
Step 8: Add ground masala paste. Mix well. Stir-cook until the raw smell disappears from the spices.
Step 9: Add cooked beetroot and potato. Add dry mango powder and remaining salt. Boil the mix.
Step 9: 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 10: Add chopped coriander leaves. Mix well. Your favorite beetroot kurma is ready!
Step 10: Add chopped coriander leaves. Mix well. Your favorite beetroot kurma is ready!
Serve this yummy curry with plain rice, roti, chapati, or flatbreads. Enjoy the taste.
Serve this yummy curry with plain rice, roti, chapati, or flatbreads. Enjoy the taste.

Nutritional Information

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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