Recipe: Beetroot and Potato sabzi

Ruelha

There was a sale on beets and I decided to buy them. Usually, I just make salads, beet pulao, beet Sichuan fried rice, beet soup or use it to add natural colour and sweetness to my north Indian gravies. But, 500gms of beet is a bit much for any of these. So, I decided to experiment. I’ve been doing a lot of that off late. And to be honest, I’ve been pleasantly surprised most of the times. I tried to balance the sweetness of the beets with tartness from tomatoes and vinegar and a nice punch of heat from the chilies and garlic. I made a semi dry sabzi that would marry well with any Indian flatbread. It tasted so delicious. I definitely see how it can appear to be unappetizing. The deep wine shade had that effect on me too. But, if you can get past the pink hues, this dish tastes quite good and is loaded with so much nutrition.

Ingredients:

  • 400 gms/2-3 beets
  • 2-3 potatoes, cubed
  • 2 tbsp oil
  • 1 big onion, finely chopped
  • 10-15 cloves of garlic, smashed
  • 3 green chilies
  • 3 med tomato, finely chopped
  • 1/2 tsp turmeric powder
  • 1.5 tsp garam masala powder
  • 3/4 tsp cumin powder
  • 3/4 tsp coriander powder
  • 1/2 tsp raw mango powder
  • 2 tbsp besan
  • 1 tsp vinegar
  • salt to taste

Instructions:

Chop all your veggies and keep them ready.
Heat some oil in a pressure cooker. Add the garlic….
…followed by onions and chilies.
Once they are cooked, add the chopped tomatoes.
Cook them well till they become mush.
Add the spice powders and salt.
Fry the masala on low heat being careful not to burn it. It shall thicken like this.
Add the beets and potatoes along with adequate water. We don’t want to burn the bottom of this dish or mess with safety. There must be moisture for steam build up to cook under pressure.
Close the cooker and cook for about 3 whistles. Add some vinegar. After opening the cooker, you can adjust the consistency by drying it for a thicker dish.
I know it looks scary with the dark magenta and pink hues. But it was delicious…if you could only get past the colour.

You can omit the potatoes if you like. Alternatively, you could increase or decrease the ratio of potatoes in this dish as per your liking.

I hope this post encourages you to try out beetroot and make it a staple in your diet and kitchen. Bon Appetit!

-RUELHA 
www.ruelha.com 
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23 Comments

  5. Pingback: Recipe: Beetroot and Potato sabzi – Ruelha | Ned Hamson's Second Line View of the News

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