Wednesday, August 13, 2014

Beetroot Masala Curry

First time making beetroot curry, I have written about my dislike to Beets in some of my previous posts, still planted some in my vegetable garden this year and today I harvested first batch of beetroots.....Happy Happy  :)
That's NA helping me in the garden 

Wanted to make it fresh..hence did some experiments with it.
Came out good for me as this is the first time that am enjoying a dish with beets in it,
 but for Soccer man  "It was just a curry"  :(


Beetroots - 3 medium cubed
Potato - 1 medium cubed
Tomatoes - 2 medium finely chopped
Cumin Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Green Peas - 1/4 cup (Optional)
Garlic - 3 no's crushed
Ginger - a small piece finely chopped
Onion - 1 medium chopped
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/4 tsp
Chili Powder - 2 tsp(Adjust as per your preference)
Garam Masala - 1/2 tsp
Dry Red chili's - 2 nos crushed (Optional)
Curd (Thick)  - 1 cup lightly beaten
Vegetable Oil - 2 Tbs
Salt to taste.


* Pressure cook beetroot pieces along with potato, tomatoes , turmeric Powder, Cumin Powder and 1/2 cup water. Cook till 1 whistle heard and switch off the heat , once the pressure leaves , add green peas to this and boil again in medium to low heat for another 5 minutes.
 (May cook in open vessel until nicely done - do check water in between).

* In an other pan heat oil , pop mustard seeds, then add cumin seeds and dry red chili's (If using) , saute finely chopped ginger , garlic and sliced onion , till onion looks golden brown.

* Add Garam Masala and Red chili powder, stir well and add  in the cooked vegetable's (Beetroots , potato mix ) allow it to boil and reduce a bit if there's more water in it.

* After 5 to 7 minutes, switch off the heat allow the curry to cool down a bit (2 to 3 minutes ) stir first and then add lightly beaten curd. Stir again and its done.

* Serve with any Roti /Indian Bread.


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