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beetroot sabzi in a bowl with naan on the side

Beetroot Sabzi

A fresh, healthy and vibrant beetroot sabzi that makes for a full meal along with Indian naan or rice.
Course Dinner
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 servings
Calories 145.5kcal


  • 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.


  1. 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