Beetroot curry recipe
Absolutely! Let’s ditch the inflexible recipe format and
talk like friends in a kitchen. Making a vibrant, delicious Easy Beetroot Curry
is simpler way than you think, no chef skills needed. I’ll walk you through it
step-by-step, with options to tweak as you go. Wear an apron though—beetroot
stains are real
The Heart of Your
Curry: Prepping the Beets
1. Pick Good Beets:
Go for firm, smooth-skinned beets (3 medium = 500g).
2. Peel ‘Em:
Scrub off dirt, then peel (a veg peeler works). Gloves
optional but smart—unless you want pink hands!
3. Chop or Grate:
Fast & Saucy: Grate them (food processor = 2 mins).
They’ll cook quick and melt into the sauce.
Chunky & Textured: Dice into ½-inch cubes. Takes 5-10
mins longer to cook but holds shape.
Let’s Cook! (South
Indian-Style Base)
Think earthy, tangy, aromatic like sunshine in a bowl.
What You’ll Need:
Aromatics, Spices Liquids/Extras
1 onion (chopped) ½
tsp mustard seeds 1 tomato (chopped)
3 garlic cloves (minced)
½ tsp cumin seeds ½ cup water or
broth
1 thumb ginger (grated) ½ tsp turmeric Handful of peas (frozen ok)
1 green chili (slit) 1 tsp coriander powder Salt to taste
10 curry leaves (fresh/dried) ¼ tsp chili powder Oil (2 tbsp)
Lemon wedge + cilantro (finish)
Skip or reduce chilies if sensitive to heat.
Step-by-Step (20-25
mins total):
1. Temper the Spices (The Flavor Kick):
Heat oil in a pot over medium. Toss in mustard seeds. Wait
30 secs till they pop like tiny fireworks.
Add cumin seeds + curry leaves. Let them sizzle 10 secs
(your kitchen will smell AMAZING).
2. Sauté the Aromatics:
Throw in onions Stir 4-5 mins till soft and golden.
Add garlic, ginger, green chili. Cook 2 mins (don’t
burn—just fragrant!).
3. Spice Bloom (Secret Step):
Sprinkle turmeric, coriander powder, chili powder. Stir constantly
for 30 secs. This wakes up the spices!
4. Tomato Time:
Add chopped tomato + pinch of salt. Cook 5 mins, mashing
gently till it’s jammy.
5. Beetroot In:
Dump in your grated/diced beets. Stir like you mean it—coat
every pink piece in spice mix. Cook 3 mins.
6. Simmer to Perfection:
Pour in ½ cup water/broth. Cover and simmer 12-15 mins (stir
occasionally).
Grated beets Done when tender (poke with fork).
Diced beets May need 5 more mins.
Toss in peas last 5 mins.
7. Finish Like a Pro:
Squeeze in lemon juice (brightens everything!).
Taste: Need salt, More tang Adjust now.
Garnish with cilantro.
Want to Mix It Up
1. Creamy Coconut
Twist:
Skip tomato + water. Use 1 can coconut milk + ¼ cup broth.
Add ½ cup chickpeas with beets. Finish with spinach (wilt at
end).
2. Roasted &
Rustic:
Toss diced beets + chickpeas with oil, salt, pepper. Roast @
400°F (200°C) for 25 mins.
Make the curry base (steps 1-4). Stir in roasted mix + ½ cup
water. Simmer 5 mins.
Key Tips for Success:
Too Thick Add splashes of water.
Too Thin Simmer uncovered 2-3 mins.
Not Tasty Enough → More salt! Or lemon! Or pinch of sugar to
balance earthiness.
Stains: Rinse cutting boards/utensils immediately with cold
water.
Serving Ideas:
Classic: Over steamed
rice or with warm roti/naan.
Healthy: With quinoa or cauliflower rice.
Fancy Touch: Dollop of yogurt or coconut cream on top.
Remember: Curry is
forgiving. Forgot an ingredient? No curry leaves, Skip it. No fresh tomato? Use
2 tbsp paste. Beetroot curry is vibrant, nourishing, and hard to mess up. You’ve
got this!
Let me know how it goes—I’m weirdly invested in your
beetroot journey now.