Chuqandar Ki Subzi

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.


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7 Responses to “Chuqandar Ki Subzi”

  1. Wonderful! I have some beets in the fridge and am looking forward to trying this.

  2. Wow! My mother makes me eat beetroots because its really nutritious. I’ll suggest her this recipe now. 😀 Thanks for sharing! 😀

  3. hey,Glad to see how this ‘not so much liked” vegetable is being made interesting!!!great job!!!

  4. Awesome recipe. We have made this at our home. Thanks for sharing.

  5. Good Taste………Thank you, Keep trying new Recipe

  6. Looking yummy. Thanks for sharing nice recipe.

  7. I’m so glad your site is back up!!! I use your recipes regularly and was pretty devastated when the site was down. I hope you’ll keep sharing your cooking knowledge with your readers 🙂

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