Beetroot peas kurma

Name: Beetroot peas kurma
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 beetroot cut in to medium sized pieces; 200 gm green peas; 2 onions chopped finely; 2 medium tomatoes chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp coriander powder; 1/2 tsp turmeric powder; 3 tbsp coconut paste; 1/2 tsp garam masala; to taste Salt; 2 tsp chopped coriander leaves; 2 tsp chopped mint leaves; 2 tbsp - oil; 2 tsp - chilli pauder; 2 tbsp curd

Ritu Saxena @cook_24300608

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Ritu Saxena @cook_24300608

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Ingredients

30 mins

4 servings

1beetroot cut in to medium sized pieces
200 gmgreen peas
2onions chopped finely
2medium tomatoes chopped
1 tspginger paste
1 tspgarlic paste
1 tspcoriander powder
1/2 tspturmeric powder
3 tbspcoconut paste
1/2 tspgaram masala
to tasteSalt
2 tspchopped coriander leaves
2 tspchopped mint leaves
2 tbsp- oil
2 tsp- chilli pauder
2 tbspcurd

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Steps

30 mins

1

Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and for fry about 3 min on low heat. Add the chilli powder garam masala coriander powder coconut paste turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the beetroot peas and curd and mix well.
2

Add salt to taste and 2 cups of water mint and coriander leaves and simmer till the beetroot and peas or cooked and gravy is thick serve hot. Recipe courtesy. Anglo indian Recipe