Tuesday, July 14, 2020

BEETROOT & POTATO KURMA

BEETROOT & POTATO KURMA

There are some vegetables which people either love or hate! I guess beetroot is one of them. My husband is one of those who over the years has changed from being a beetroot hater to becoming a fan!

I make dishes using beetroots often as it is well established that beetroots have several health benefits. 
This article in NDTV Foods suggests 11 Popular Beetroot recipes from India.

Elsewhere in this blog, you will find dishes made with beetroot such as:-
Today's recipe is for a side dish made with Beetroot and Potatoes. I have adapted this from Beetroot Kurma from Subbu's Kitchen.

We had this with hot rotis and it tasted awesome!





Ingredients:-
  • Beetroots, 2-3 or about 300 gms
  • Medium-sized Potatoes, 2 or about 200 gms
  • Medium-sized Onion, 1
  • Medium-sized Tomato, 1
  • Ginger Garlic Paste, 1 tbsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Chilli Powder, 1 tsp
  • Kitchen King Masala, 1/4 tsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp, for garnish
To Be Ground To A Smooth Paste-
  • Fresh Coconut Gratings, 1/4 cup
  • Poppy Seeds, (khus khus) 2 tbsp
  • Fried Gram, ( buna channa) 2 tbsp
  • Cinnamon, 1/2 inch piece
  • Cardamoms, 2
  • Cloves, (Lavang) 2
  • Fennel Seeds, (Saunf) 1/2 tbsp
For Seasoning :-
  • Cumin Seeds, 1 tsp
  • Bay Leaf, 1
  • Oil, 2 tbsp
Method:-

Wash the beetroot thoroughly, peel and cube them
Wash, peel and cube the potatoes
Place the cubed beetroot and potatoes in a vessel, add the required amount of water, a little turmeric and salt
Keep the vessel in a pressure cooker and cook for 3 whistles
Once the cooker cools, remove the boiled beetroot and potatoes . Keep aside
In a mixer jar, grind together the coconut gratings, poppy seeds, fried gram, cinnamon, cardamoms, cloves and fennel seeds to a smooth paste, adding just the required amount of water. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the bay leaf and cumin seeds
When the cumin seeds sizzle add the finely chopped onions and sauté
To this add the ginger garlic paste and salt, and sauté till the raw smell goes and the onions become slightly golden
Now add the chopped tomatoes and mix well
Add the turmeric powder, coriander powder, chilli powder, Kitchen King masala and mix well
Cover and cook on low flame till the oil separates from the onion-tomato mixture
Next add the cooked beetroot, potatoes and the freshly ground paste and mix well
At this stage if it is too thick you can add 1/4 cup of water
Cover and cook on medium flame for about 5 minute
Lastly, garnish with finely chopped coriander leaves
Switch off the gas and transfer the kurma to a serving bowl
Serve hot with chapatis, rotis etc


No comments:

Post a Comment