This vibrant Beetroot Sabzi (Chukandar ki Sabji) is a quick North Indian dry curry that perfectly balances the natural sweetness of beets with tangy spices. Perfect for lunch boxes, this healthy beetroot stir-fry pairs beautifully with hot rotis or rice.
In this recipe, the sweetness of beets is combined with the spicy and tangy flavors of the spices and the best part is it can be made in minutes.
I love serving this Beetroot Sabzi with a bowl of Snake Gourd Dal for a healthy meal. I am sure you will enjoy this healthy and delicious sabzi even if you are not too fond of eating this vegetable.
Table of Contents
About Beetroot Sabzi (North Indian Style)
- Easy to Prepare: Made with a few everyday pantry staples, this simple beetroot recipe is a good choice for a quick lunch or dinner.
- No Coconut: Unlike South Indian versions, this beetroot curry without coconut is light, earthy, and highlights the natural flavor of the vegetable.
- Ready in Minutes: Simply prep the veggies, temper the spices and let the pressure cooker do the work. It’s the ultimate quick Indian side dish.
- Nutrient Dense: By using minimal oil and pressure cooking, the nutrients are locked in, making this a healthy Chukandar ki Sabji.
- Lunch Box Friendly: This dry beetroot curry is mess-free and stays fresh, making it perfect for office or school lunch boxes with rotis or dal.
Health Benefits of Beets
- Beetroot
- Good source of vitamin C: it supports immune functon and skin health.
- Rich source of folate: it helps in cell growth and function.
- Lowers blood pressure: can lower blood pressure by improving blood flow.
- Improves digestion: dietary fiber helps in improving digestion.
- Antioxidants: has antioxidants that fight inflammation.
Ingredients You Need
- Beetroot: the main veg that you will need to peel the skin off and cut into small cubes so that they cook fast.
- Garlic: it goes well with beets. If not available, you can skip it. The sabzi still tastes good.
- Cumin seeds: this warming spice pairs well with beets.
- Turmeric powder: apart from the flavor it adds to the dish it also has medicinal properties.
- Coriander powder: this fragrant spice enhances the flavor of the dish.
- Amchur powder: dry mango powder gives the tangy taste to the sabzi. Substitute with a dash of lemon juice, once the curry is completely done.
- Red chilli powder: its needed to add heat to the dish and cut the natural sweetness of beets. Adjust the quantity as desired.
- Garam masala powder: this aromatic spice enhances the taste of this simple sabzi and helps in masking the sweetness of beetroot.
- Asafoetida: just a pinch is enough to add flavor to the curry. In addition, it has digestive properties.
- Coriander Leaves or Cilantro: Garnish the sabzi with finely chopped coriander leaves or cilantro. You can skip the garnishing if you don’t have it.
- Oil: I used sunflower oil here. Use any oil of your choice. If you are not vegan, you can substitute oil with ghee for a more flavorful dal.
- Salt
How to Make Beetroot Dry Curry Step by Step
- Wash the beetroot thoroughly. Cut off the top of the beetroot and the pointed tip and discard them. Peel the skin of the beetroot. Then finely chop the peeled beetroot into small cubes. Its better to finely chop the beets instead of into bigger chunks so that they will cook evenly and will taste good with all the masalas coated on them.
- Heat 2 1/2 teaspoons oil in a pressure cooker. Add a pinch of asafoetida and 1/2 teaspoon cumin seeds. Once cumin seeds crackle, add 1/2 tsp of finely chopped garlic. Saute on low flame for a couple of seconds. You can even add 1 small finely chopped onion at this stage, if needed and saute till the onions until they become soft and translucent. There is no need to brown them, as they will finish cooking perfectly in the pressure cooker. Then add 1 1/2 cups of finely chopped beetroot cubes and stir.
- Now add 1/8 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 3/4 teaspoon of coriander powder, 1/4 teaspoon of amchur powder and 1/4 teaspoon of garam masala powder along with required amount of salt.
- Stir well and add 1/4 cup water. Do not add more water as this quantity is enough to cook the beets until tender.
- Usually there will be some water left in the curry. So let the curry cook on a high flame, without the lid of the cooker on, till there is no moisture left and the curry has dried up. This will allow all the spices to coat the beetroot and the beetroot sabzi will be dry. Remove the cooker from heat and transfer the curry to a serving bowl. Dry beetroot curry is now ready to be served with rotis or rice.
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. 
Expert Tips for the Best Beetroot Sabzi
- Chopped vs. Grated: Use small uniform cubes for a firm “bite”. If using grated beetroot, reduce water to prevent a mushy texture.
- Adding Onions: Saute finely chopped onions after tempering for adding a savory element that can cut the sweetness of beets and also adds a good flavor.
- Spice Control: Adjust the red chili powder to suit your heat preference.
- Ghee vs. Oil: Use oil for a vegan beetroot curry. For a richer, North Indian flavor, use ghee during the tempering process.
Serving Suggestions: What Pairs Best?
- With Flatbreads: This beetroot sabzi pairs well with hot rotis, parathas, or even pooris.
With Rice & Dal: Serve it as a vibrant side dish alongside steamed rice and a comforting bowl of Snake Gourd Dal.
As a Salad/Bowl: For a modern twist, add this chilled beetroot stir-fry to your grain bowls or use it as a taco filling with a dollop of yogurt.
With Raita: The earthy heat of the spices pairs beautifully with a cooling raita or plain curd.
A quick North Indian Beetroot Sabzi (Chukandar ki Sabji) made in a pressure cooker. This healthy vegan beetroot curry is seasoned with amchur for a tangy flavor and perfect for rotis or rice!
Ingredients
- 1 1/2 cups beetroot (chukandar), finely chopped
- 1/2 teaspoon garlic, finely chopped
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 3/4 teaspoon coriander powder
- 1/4 teaspoon amchur powder (dry mango powder)
- 1/4 teaspoon garam masala powder
- A pinch of asafoetida (hing)
- A few coriander leaves, for garnishing (optional)
- 2 1/2 teaspoons oil
- Salt to taste
Instructions
- Chop beets:Wash and peel the skin of beetroot. Finely chop the peeled beetroot into small cubes.
- Temper:Heat oil in a pressure cooker. Add asafoetida and cumin seeds. Once the cumin crackles, add finely chopped garlic. Sauté for a few seconds. Add the onions at this stage if you prefer. Sauté until the onions turn soft and translucent. Add the chopped beetroot cubes and stir well.
- Add spices:Now add all the spice powders along with salt.
- Add water:Stir well. Add 1/4 cup water.
- Pressure cook: Close the pressure cooker lid. Pressure cook the beetroot curry for 5 whistles on a medium flame. Once done, remove it from the heat. Let the pressure release naturally. Carefully remove the lid of the pressure cooker.
- Finish and serve:If a little water remains in the curry, cook it on high heat without the lid. Sauté until there is no moisture left and the sabzi is completely dry. Remove from the heat. Garnish with finely chopped coriander leaves if desired. Your dry beetroot curry is now ready to serve with rotis or rice.
Notes
- Amchur Substitute: If you don't have dry mango powder, add a dash of fresh lemon juice once the curry has finished cooking.
- Pressure Cooking: Ensure you only add 1/4 cup of water as beetroot releases its own moisture. Too much liquid will ruin the dry texture.
- Speed Tip: Dicing beets smaller ensures they cook perfectly within 4 to 5 whistles.
- Storage and Meal Prep: This Beetroot Sabzi is excellent for meal prep as it doesn't lose its texture when reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1 minute or toss in a pan with a teaspoon of water to refresh the spices.
Nutrition Information
Serving size 1 serving
Calories 99 calories
Fat 6.1 g
Saturated fat 0.8 g
Unsaturated fat 0 g
Trans fat 0 g
Carbohydrates 10.4 g
Sugar 7 g
Sodium 88 mg
Fiber 3.2 g
Protein 1.8 g
Cholesterol 0 mg
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Beetroot Sabzi: Frequently Asked Questions
How do I prevent beetroot sabzi from becoming too sweet?
To balance the natural sugars in beetroot, North Indian recipes typically use Amchur (Dry Mango Powder) or a squeeze of fresh lemon juice at the end. Adding savory elements like finely chopped onions and earthy spices like cumin and coriander powder also helps cut through the sweetness.
How long does it take to cook beetroot curry in a pressure cooker?
Cooking beetroot sabzi in a pressure cooker is incredibly fast. Once the cooker reaches full pressure, it typically only takes 4 to 5 whistles on medium heat to achieve a tender yet firm texture. This method significantly reduces the cooking time compared to pan-frying.
Can I make this Beetroot Sabzi in an Instant Pot?
Yes, you can easily adapt this Chukandar ki Sabji for the Instant Pot. Sauté the spices using the ‘Sauté’ function, add the diced beetroot with a splash of water and pressure cook on ‘High’ for 2 minutes followed by a quick pressure release to maintain a perfect bite.
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.