Beetroot Korma

Name: Beetroot Korma
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gram beetroot cut into dice; 100 gram potato cut into dice; 4 red chilli; 2 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 75 gram cashewnuts; 1 tablespoon poppy seeds; 3 cloves; 1 inch cinnamon stick; 1/2 mace; 4 green cardamoms; 1/2 cup grated coconut; 2 bay leaves; 1 cup finely chopped onion; 1 tablespoon ginger garlic paste; 1/2 teaspoon turmeric powder; 2 teaspoon red chilli powder; 1 teaspoon garam masala powder; 1 chopped tomato; 2 teaspoon sugar; 2 tablespoon refined oil; 1/2 cup beetroot stock; as needed Coriander leaves for garnishing

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

#momlove
Authentic beetroot korma is one of my mom's favorite dish. I always use my mom's recipe to prepare this lip smacking korma.Beetroot korma is an appetizing, spicy curry that you can use as a side dish for flat breads,roti,pulao or plain rice.Nutritionally rich beetroot is cooked in coconut and cashewnut based masala gravy.It's totally rich in quality and the taste is delectable.Rich colour of beetroot makes this dish completely appetizing and appealing.Try this.

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

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Ingredients

40 minutes

3 servings

250 grambeetroot cut into dice
100 grampotato cut into dice
4red chilli
2 teaspooncoriander seeds
1 teaspooncumin seeds
1/2 teaspoonfennel seeds
75 gramcashewnuts
1 tablespoonpoppy seeds
3cloves
1 inchcinnamon stick
1/2mace
4green cardamoms
1/2 cupgrated coconut
2bay leaves
1 cupfinely chopped onion
1 tablespoonginger garlic paste
1/2 teaspoonturmeric powder
2 teaspoonred chilli powder
1 teaspoongaram masala powder
1chopped tomato
2 teaspoonsugar
2 tablespoonrefined oil
1/2 cupbeetroot stock
as neededCoriander leaves for garnishing

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Steps

40 minutes

1

Heat a pan,add coriander seeds,cumin seeds,red chilli,fennel seeds,cashew nuts, poppy seeds,mace, green cardamoms,cloves, cinnamon stick and dry roast them,add grated coconut and make a paste.
2

When done keep the ground masala aside.
3

In a pressure cooker,add 1 cup water,diced beetroot,diced potato and salt.Close the lid and pressure cook them allowing for 3-4 whistles.
4

Heat oil in a kadai,add bay leaves and cumin seeds for tempering.Saute for a minute.
5

When the cumin seeds starts to sputter,add chopped onions and saute them.
6

Add salt and ginger garlic paste and saute them with onions.When the onions are transparent and becomes nicely brown,add in chopped tomatoes,termeric powder and give a nice stir.Cook for 5 minutes or until the tomatoes soften.
7

Now add in boiled beetroot and potatoes and mix well.Cook for 5-6 minutes.
8

Then add in the ground masala, garam masala,red chilli powder and mix everything well.
9

Cook for 5-6 minutes more.When the oil oozes out of the gravy add in sugar and stir well.
10

Add 1/2 cup of beetroot stock at this stage.Cover the kadai with lid and cook for 6-7 minutes in medium flame.
11

Open the lid and switch off the flame.
12

Garnish with coriander leaves and serve.