Till recently the garden in front of my apartment was full of yellow and orange Autumn leaves. Whenever I got time, I used to watch the trees getting bald while shedding the leaves. However, for last 2-3 days it seems that winter is showing its true colour with foggy mornings and chilli winds all around.
It would be a fitting start to welcome winter with a recipe of gorgeous and vibrant red-coloured Beetroot. Generally we prepare beetroot curry in a very simple manner only with potato and green peas. This version is more spicier and made a bit richer by using fresh cream. Again I should thank the Bengali cooking show from where I took this delicious recipe.
I had this beetroot curry with Carrot Paratha. These two dishes are perfectly complementary to each other although you can have it with roti or any kind of parathas. Though it may remind you of beetroot halwa in the looks, this savoury curry is immensely enjoyable.
Ingredients to serve 4-5 :
- Beetroot – 2 (medium size)
- Onion (chopped) – 1 (large)
- Ginger (chopped) – 1 tbspoon
- Garlic (chopped) – 1-2 cloves
- Cumin seeds – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Chilli powder – ½ teaspoon
- Cumin powder – 1 tbspoon
- Coriander powder – ½ tbspoon
- Garam masala powder – ½ teaspoon
- Plain yogurt – 2 tbspoon
- Fresh cream – 2 tbspoon + extra for garnishing (I used single cream)
- Almond flakes – 2 tbspoon + extra for garnishing
- Salt & sugar to taste
- Cooking oil (preferably mustard oil) – 3 tbspoon
Wash and peel the beetroots, cut into two halves and great them using a grater. Take finely grated beet in a pan, add 1 large cup (I used coffee cup) of water and boil till all the water evaporated.
Now take ½ tbspoon cumin powder, coriander powder and garam masala powder in a small microwave proof bowl and dry roast the spice mixture for 1 minute in microwave. Keep this roasted spice mixture aside.
Now heat oil in a frying pan or kadai over medium flame.
Add cumin seeds and let them splutter.
Now add chopped onion and saute for 2 minutes.
Then add chopped garlic & ginger and fry till onion turns translucent. (I always add little salt while frying onion, it helps onion to become soft faster.)
Now add boiled beetroot, mix well and cook for 3-4 minutes.
Then add turmeric powder, red chilli powder, cumin powder, almond flakes and salt, give them a good stir.
Cook for another couple of minutes and then add yogurt. Mix well and add ½ cup of warm water and sugar.
Cover the pan with a lid and let it cook for few more minutes on low-medium flame.
As all the water dries out add fresh cream and roasted spice mixture.
Give them a good stir, again cover the pan and let it stand for 1-2 minutes.
Transfer to a serving bowl and garnish with fresh cream and almond flakes.
Serve with Carrot Paratha/Roti/Plain paratha.
- You can also use pea nuts instead of almond flakes. I had almond flakes in my stock, so I used it.
- For roasted spice mix, it would be better if you dry roast the whole spices and them grind them to a fine powder.