Beetroot Sabzi

beetroot sabzi in a bowl with naan on the side

A fresh, healthy and vibrant beetroot sabzi that makes for a full meal along with Indian naan or rice.

  • Author: Saima
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove-top cooking
  • Cuisine: Indian


  • 8 medium beets
  • 1/4 cup cooking oil
  • 1 heaped tablespoon ginger garlic paste
  • 1 big onion, chopped
  • 2 medium tomatoes, chopped
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 sprig cilantro
  • 2 green chillies, slit lengthwise
  • salt, to taste


  1. Peel and grate the beets and keep aside.
  2. Heat the oil in a pot and add the onions. Saute until reddish brown.
  3. 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.
  4. 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)
  5. Add the green chillies and cook uncovered for 2 minutes more.
  6. Garnish with fresh cilantro leaves.


  1. If you don't have powdered garam masala at hand, put some whole spices - 3  cloves, 3 green cardamom and 1/4 tsp black peppercorns. The sabzi will taste just as nice.