Beetroot cooked in almond based masala gravy

beetroot kurma recipe - beetroot with almond paste indian

 

Beetroot is one of the healthiest veggies you can find. I am one of those people who would happily eat beetroot any time and any way – in salads, raw, simply boiled beetroot, pickled, stir fried, roasted beets, etc. It is full with iron, potassium, magnesium, calcium, fiber and vitamin C, and a great source of antioxidants.
The color is gorgeous and the earthy taste of beetroot is amazing.

I grew up eating beetroot only pickled or in salads. Now I especially love roasting or stir frying them (check this simple Stir fry beets and carrots paleo recipe) and serve them as a side dish for grilled meat, rice or scrambled eggs.

The recipe I’m sharing today, Beetroot cooked in almond based masala gravy, is inspired by a popular Indian recipe called Beetroot kurma – beetroot cooked in a rich cashew sauce. It’s a very simple dish, all you have to do is chop and boil some beets, then stir fry them with ground almonds, curry leaves and some spices. You’ll quickly have a pretty looking dish that goes well with roasted meat, rice or scrambled eggs. Enjoy!

Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon.

Step by step Beetroot cooked in almond based masala gravy

Peel and cut beetroot into small cubes. Take a deep pan and cover the beetroot cubes with water. Bring to boil and cook until beetroot gets soft but firm.

Heat some oil into a frying pan. Add mustard seeds, cumin seeds and coriander seeds. Fry for 20 seconds until cumin seeds start to sizzle.

how to make beetroot kurma - beetroot with almond paste indian recipebeetroot kurma recipe step by step

Add red chili, pinch of asafetida if using and curry leaves. Fry for another 30 seconds.

Now add ground almonds or almond paste, cooked beetroot pieces and tamarind extract. Mix gently and cook for 1 minute.

beetroot kurma recipe indianbeetroot with almond paste indian recipe

Add salt and water and bring to boil. Lower the heat and cover the pan. Cook for 5-7 minutes until water evaporates.

beetroot with almond paste indianbeetroot kurma recipe - beetroot with almond paste indian recipe

Serve warm with flat bread or as a side dish.

beetroot kurma recipe - beetroot with almond paste indian

Beetroot cooked in almond based masala gravy
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 2
What you need
  • 2 beetroot pieces, cubed
  • 1 tbsp mustard seeds;
  • 1 tsp cumin seeds;
  • 1 tsp coriander seeds;
  • pinch of asafetida (optional);
  • 4 tbsp ground almonds/almond paste;
  • 2 red dried chilies;
  • 2 sprig curry leaves;
  • ½ tsp tamarind extract;
  • ½ cup water;
  • oil;
  • ¼ tsp salt (more or less, as per taste).
Method
  1. Peel and cut beetroot into small cubes. Take a deep pan and cover the beetroot cubes with water. Bring to boil and cook until beetroot gets soft but firm.
  2. Heat some oil into a frying pan. Add mustard seeds, cumin seeds and coriander seeds. Fry for 20 seconds until cumin seeds start to sizzle.
  3. Add red chili, pinch of asafetida if using and curry leaves.Fry for another 30 seconds.
  4. Now add ground almonds or almond paste, cooked beetroot pieces and tamarind extract. Mix gently and cook for 1 minute.
  5. Add salt and water and bring to boil. Lower the heat and cover the pan. Cook for 5-7 minutes until water evaporates.
  6. Serve warm with flat bread or as a side dish.

 

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