Beetroot curry recipe – a quick and easy spiced curry using beetroot. This Indian styled dry beetroot curry uses simple everyday spices and is very easy to make. I have made this sabzi in a pressure cooker and thus its ready in minutes.
Though I have never been fond of beetroot earlier, I slowly got to enjoy the earthy taste of this vegetable. One of the dishes that I frequently make is a simple beetroot dal for lunch or dinner.
Besides being an absolutely quick side dish to make, this dry beetroot curry is healthy and is a good accompaniment to chapatis or rice.
In this sabzi, I have not added onions or tomatoes. Instead, I have cooked the beet cubes with simple spices which allow the vegetable to absorb all the spices. The sweetness of the beet is combined with the spicy and tangy flavors of the masalas. I am sure you will enjoy this healthy and delicious beet sabzi even if you are not too fond of eating this vegetable.
Here are a few other dry curry recipes that you will love.
The humble beetroot is packed with nutrition and in fact is rich in antioxidants. They are a great source of dietary fiber as well as folate. They are also a good source of vitamin C and iron. Lets move on to the recipe for simple and easy beetroot curry.
How to make Beetroot Curry step by step
- Wash and peel the beetroot. Finely chop the peeled beetroot into small cubes.
- Heat oil in a pressure cooker and add asafoetida and cumin seeds. Once cumin seeds change color slightly, add the chopped garlic cloves and saute for a few seconds. Then add the chopped beetroot cubes.
- Then add all the spice powders along with salt.
- Stir well and add 1/4 cup water.
- Pressure cook the beetroot curry for 5 whistles on medium flame and remove from heat. Once the pressure has released by itelf, remove the lid of the pressure cooker.
- Finally, if there is still some water left in the curry, cook it on a high flame, without the lid on, till there is no moisture left and the curry has dried up. Remove from heat.
- Dry beetroot curry is now ready to be served with rotis or rice.
Beetroot Curry | Beetroot Sabzi | Chukandar ki Sabzi recipe
Ingredients
- 1 1/2 cups finely chopped beetroot (chukandar)
- 1/2 tsp finely chopped garlic cloves
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp turmeric powder
- 1/2 tsp red chilli powder
- 3/4 tsp coriander powder
- 1/4 tsp amchur powder (dry mango powder)
- 1/4 tsp garam masala powder
- A pinch of asafoetida (hing)
- 2 1/2 tsp oil
- Salt to taste
Instructions
- Wash the beetroot thoroughly. Peel the skin of the beetroot. Cut off the top of the beetroot and the pointed tip and discard them. Finely chop the peeled beetroot into small cubes.
- Heat oil in a pressure cooker. Add asafoetida and cumin seeds. Once cumin seeds crackle, add the finely chopped garlic and saute for a couple of seconds. Then add chopped beetroot cubes and stir.
- Now add all the spice powders – turmeric powder, red chilli powder, coriander powder, amchur powder and garam masala powder along with salt.
- Stir well. Add 1/4 cup water.
- Close the pressure cooker with the lid and the weight on. Pressure cook the beetroot curry for 5 whistles on medium flame and remove from heat. Once the pressure has released by itelf, remove the lid of the pressure cooker.
- If there is still some water left in the curry, let it cook on a high flame, without the lid on, till there is no moisture left and the curry has dried up. This will allow all the spices to coat the beetroot. Remove from heat. Dry beetroot curry is now ready to be served with rotis or rice.
Notes
- Adjust chilli powder as per taste.
- You can substitute for amchur powder by adding a dash of lemon juice when the curry is done.
Mirandamom says
Really easy, really tasty. I’m sure I’ll do this again. My pressure cooker doesn’t whistle, but I found that cooking for 4 minutes after it came to full pressure worked great.
Jiya Jesh says
So glad you liked it. Thanks for sharing your method!
Mirandamom says
I have now made this multiple times and have introduced only one tweak: I add a bit more water than the recipe calls for and after opening the pressure cooker, I add the finely sliced beet greens and cook until they wilt. So good! Thank you again!
Jiya Jesh says
Thanks for sharing! Loved your variation.