Name: Beetroot Kurma | Beetroot Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 nos. Beetroot; 1 nos. Potato; 1 nos. Onion; 1 nos. Tomato; 1 tbsp Ginger-Garlic Paste; 0.25 tsp Turmeric Powder; 1 tsp Coriander Powder; 1 tsp Red Chili Powder; 0.5 tsp Garam Masala; 1½ tsp Salt (Adjust to your taste); 1 handful Coriander Leaves (finely chopped); 0.25 cup Grated Coconut (1 cup = 250 ml); 2 tbsp Poppy Seeds; 2 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya); 1 inch Cinnamon (Pattai); 2 nos. Cardamom; 3 nos Cloves (Krambu / Lavang); 0.5 tbsp Fennel Seeds; 2 tbsp Oil; 1 nos Bay Leaf; 1 tsp Cumin Seeds

COLORFUL, CREAMIER, APPETIZING AND APPEALING

4.63 from 8 votes

Beetroot Kurma, nutritionally rich beetroot are cooked in coconut based masala gravy. This is a simply delicious gravy and is a perfect accompaniment for chapati, poori or any Indian bread varieties.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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Reading Time: 6 minutes

Beetroot Kurma, nutritionally rich beetroot is cooked in coconut based masala gravy. This is a simply delicious gravy and is a perfect accompaniment for chapati, poori or any Indian bread varieties. Rich color of beetroot makes this dish completely appetizing and appealing. It’s totally rich in quantity and the taste is delectable. This can be one of the Party dish as it gives good quantity and also attract the guests with its color. Usually, many of us make Vegetable kurma or Paneer Kurma, but try this beetroot kurma and you would surely enjoy it!

Usually we add Cashews to the Kurma to get creamy texture. However i have not added Cashews here and followed the recipe of my MIL. Check the notes below if you wish to add cashew to make it richer.

Rich color of beetroot makes this dish completely appetizing and appealing.

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Recipe card to make Beetroot Kurma

Method with step by step pictures:

PRESSURE COOK FOR THE VEGETABLES

Add finely chopped beetroot and cubed potatoes in a vessel and add a pinch of turmeric and salt. Keep the vessel inside the cooker, close the lid and pressure cook them allowing for 3-4 whistles.

GRIND THE MASALA

Meanwhile, lets start with grinding ingredients. Take all the grinding ingredients (Grated Coconut, Poppy Seeds, Roasted Gram Dal, Cinnamon stick, Cardamom, Cloves and Fennel seeds) to the mixer and grind them all to a nice and smooth paste by adding water as needed

START WITH TEMPERING

Heat oil in a pan. Add a bay leaf and saute it for few seconds. Then add cumin seeds. The cumin seeds starts to sputter.

FRY THE ONIONS

Now add finely chopped onions and saute them. Add ginger-garlic paste and saute them with onions. Add a pinch of salt and saute the onions. The salt brings out the moisture from the onions and make the onions to cook nicely and evenly

PREPARE THE MASALA

When the onions are transparent and becomes nicely brown, add the chopped tomatoes and give a good mix. Add a teaspoon of coriander powder, red chili powder, Garam Masala and give a good mix. Add turmeric powder and add the necessary salt needed for this dish at this point itself. As i mentioned earlier, adding salt would quicker the process of cooking the gravy.
Cover the pan with a lid and allow the onion-tomato gravy to cook nicely in low flame

ADD THE COOKED BEETROOT

While the gravy is getting cooked, I have taken out the cooked beetroot from the cooker. Check the gravy. The gravy would have been nicely cooked and you can see the oil oozes out of the gravy. Its time now to add the cooked beetroot. Give a good mix

MIX THE GROUND MASALA

Then add the ground masala and mix everything well. If you feel the gravy is very thick, you can add 1/4 cup of water at this stage. Cover the pan and cook everything for 5 minutes in medium flame. Open the lid and garnish with finely chopped fresh coriander leaves.