A fresh, healthy and vibrant beetroot sabzi that makes for a full meal along with Indian naan or rice.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 servings
- 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.
Calories: 145.5kcal | Carbohydrates: 14.4g | Protein: 2.3g | Fat: 9.3g | Saturated Fat: 0.7g | Polyunsaturated Fat: 8.2g | Sodium: 483.2mg | Fiber: 4.1g | Sugar: 8.1g