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Beetroot Gravy Recipe | How to Make Beetroot Gravy

By Ranjani Raj @ranjaniskitchen

Beetroot gravy recipe - Exactly it's a beetroot potato gravy. I love the potatoes with beetroot so I added in equal proportion. If you like to eat beetroots alone, go with it. I am sure this red colored attractive beetroot gravy sabzi is a twist than usual gravies for chapathi or poori. It's a good accompaniment for Indian flatbreads you can also try with of any kind.

Beetroots are a great source of fiber associated with numerous health benefits. If you consume regularly, it will increase blood counts. I have seen people take boiled beetroots before a workout as it will increase exercise performance.so try to include beetroots in your meal in any form like beetroot juice, beetroot rice, Beetroot chutney or anything in your favorite form. Also, give a try on this easy beetroot gravy recipe and write me your inputs.

Beetroot gravy recipe | How to make beetroot gravy

How to make Beetroot Gravy:

  1. Peel the outer skin of beetroot and potato using a peeler or knife. Wash and cut them into small sized cubes.
  2. Pressure cook for whistles and keep aside.
  3. Grind coconut and fennel seeds along with little water to a smooth paste.
  4. Heat a wok, add oil and ghee, once it gets hot add the spice seasonings one by one cinnamon, cloves, cardamom, bay leaf and finally curry leaves.
  5. Maintain the flame in medium-low to avoid burning. Now add finely chopped big onions. Saute until its transparent and add ginger garlic paste and stir till the raw smell goes off.
  6. Add finely chopped tomatoes and sprinkle some salt over it. Cook covered with a lid.
  7. After the tomatoes get cooked, add turmeric, red chili powder, and coriander powder and mix well.
  8. Add cooked beetroot and potatoes along with water. Add the salt as per taste.
  9. Cover with lid and let it boil for 3 to 4 mins.
  10. Add garam masala and give a quick mix. Add grounded coconut paste, mix and cook it for 4 more minutes.
  11. Once the gravy is semi thicken, switch off the flame and top with chopped coriander leaves. Serve hot with chappathi or any Indian flatbreads. I love it to have with pulao rice also.

You might like these accompaniments of chapathi as well. Do check out.

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