Beetroot might not be a favorite of many, but both me and my husband love this hearty maroon root vegetable.
I love this simple curry along with warm parathas. It reminds me of my mother’s cooking and my childhood.
Chuqandar Ki Subzi – Beetroot Curry
Beetroot – 3, peeled and chopped
Canola Oil – 3 tbsp
Onion – 1, medium size, chopped
Ginger garlic paste – 1 tbsp
Tomato – 2, medium sized, chopped
Red Chilli powder – 1 tbsp
Salt – 1/2 tbsp
Turmeric powder – 1/3 tbsp
Yogurt – 1/8 cup
In a pressure cooker at medium high heat, pour in oil and as soon as it is hot add the chopped onion.
Fry it until it is golden brown in color. Add the, ginger garlic paste and fry for a minute. Add chopped tomato, red chilli powder, salt and turmeric powder and give it a stir.
Cook until the tomatoes are soft and mushy. Add yogurt, keep stirring and let cook on simmer for 2-3 minutes. Add the chopped beetroot and half a cup of water and mix well.
Pressure cook for 5-10 minutes or until the beetroot is soft. Let cook until oil seperates. Serve with rice or Roti.