Beetroot sabzi is grated beetroots cooked in a slightly spicy onion-tomato masala. A fresh, healthy and vibrant vegetable dish that tastes divine with naan or steamed rice. This sabzi is vegetarian, vegan, dairy-free, and gluten-free when paired with rice!
Let's talk beets! Beetroots are not only chockful of nutrients, they are also very versatile. Think soups, dips, pickles, salads and stir-fries. There is no end to the uses to which you can put this beautiful red root vegetable, and one of my favourite beetroot recipes happens to be the wholesome and delicious sabzi.
Also known as beetroot bhaji or chukandar sabzi (call it what you will), it is a delight to have with warm naan bread. If you have wheat allergies and still want to make a meal out of it, skip the naan have it with rice and any lentils of your choice. Check out this easy lentils recipe.
beetroot sabzi ingredients
The sabzi is made with some very common ingredients found in every pantry, I should think. You might want to make fresh ginger-garlic paste (recipe given below) or buy a tube, but if you are into Indian cooking even slightly, you will have these essentials:
- ginger-garlic paste
- coriander powder
- turmeric powder
- red chilli powder
- garam masala powder (an Indian spice blend)
- green chillies
- fresh cilantro
And beetroots, cooking oil and salt of course!
If you want to make ginger-garlic paste at home, it's very easy! Put equal quantities of both along with a little water in a blender and whizz to a smooth and thick paste. You can store this paste in the fridge for a few weeks and use it when required.
If you ask me, the the star ingredients in this recipe are the tomatoes and green chillies. It is no secret that beets are slightly sweet in taste. If you make this sabzi without the two ingredients, the sabzi is going to taste flat and quite bland, no matter what you do. Tomatoes and green chillies counter the sweetness and give it that much needed kick.
how to make beetroot sabzi
The sabzi is made in three easy steps:
Step 1: Peel and grate the beets. Grated beets are very easy to do in a food processor. I never grate them by hand as it is too time consuming.
Step 2: Prepare the masala. Fry the onions, add the ginger-garlic paste, tomatoes, powdered spices and salt. Saute on medium heat until the tomatoes break down and the masala is cooked.
Step 3: Add the grated beets and water and cook. Add green chillies in the last two minutes just before switching off the gas. Garnish with chopped cialantro.
Serve hot with naan or rice.
tips for making the perfect beetroot sabzi recipe
- choose deep red and firm beets without leaves, not pale or soft ones.
- beets require some time to soften, so be patient while cooking them. It can take 30-35 minutes for them to be done. If you take them off the hob before this time, they will be a bit raw and not taste so nice.
- don't skimp on the tomatoes! A little more in this recipe is preferable to less as the taste of the sabzi is enhanced by them.
Other fresh vegan and gluten-free sabzis you will love
- 8 medium beets
- ¼ cup cooking oil
- 1 heaped tablespoon ginger garlic paste
- 1 big onion chopped
- 2 medium tomatoes chopped
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 1 sprig cilantro
- 2 green chillies slit lengthwise
- salt to taste
- Peel and grate the beets and keep aside.
- Heat the oil in a pot and add the onions. Saute until reddish brown.
- Add the ginger-garlic paste, tomatoes, powdered spices and salt. Stir-fry this masala until thick and shiny. Add a few splashes of water if required.
- Add the grated beets and a glass of water. Cook covered on medium heat until the beets have softened and the water has dried. (30 minutes)
- Add the green chillies and cook uncovered for 2 minutes more.
- Garnish with fresh cilantro leaves.
- If you don't have powdered garam masala at hand, put some whole spices - 3 cloves, 3 green cardamom and ¼ teaspoon black peppercorns. The sabzi will taste just as nice.
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