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How to Make Beetroot Kurma (Spicy Beetroot Curry)

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Beetroot kurma is a spicy curry with beautiful color

Beetroot kurma is a spicy curry with 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.

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

6 servings


  • 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 teaspoon fennel seeds
  • 1/4 cup grated coconut
  • 2 teaspoons roasted gram dal
  • 2 cardamom
  • 1/2 inch cinnamon stick
  • 3 cloves
  • 2-3 teaspoons poppy seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon fresh green coriander, finely chopped
  • 1 bay leaf
  • 1/2 teaspoon dry mango powder (amchur powder)
  • salt to taste


  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.