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Beetroot Kurma (Korma) Recipe
Beetroot Kurma (Korma) Recipe with step by step pictures. This recipe is the different variation of beetroot recipes. It is a delicious gravy and an excellent side dish for chapatis.
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Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
servings
Calories:
48
kcal
Ingredients
▢
1
tsp
+ 1 tbsp Oil
▢
1
tsp
Cumin Seeds / Jeerakam
▢
2
large peeled and cubed Beetroots
▢
Salt to taste
▢
2
cups
Water
▢
For Masala:
▢
2
inch
stick Cinnamon / Pattai
▢
1
tbsp
Fennel Seeds / Saunf / Sombu
▢
4
Cardamom Pods / Elachi / Yelakai
▢
1
large sliced Onion
▢
4
cloves
Garlic
▢
4
or to taste Dry Red Chilli
▢
1
large cubed Tomato
▢
20
Cashews
▢
1
cup
Water
Instructions
▢
Take a tsp of oil in a pressure cooker. Add in cubed beets and saute for couple of mins.
▢
Now add in water, cover the pressure cooker and cook for 5 whistle.
▢
Reduce the heat and simmer for 10 mins. Switch off the heat and let the steam escape all by itself. Set aside till use.
▢
In a kadai, add in all the masala ingredients and cover it up. Cook it for 15 mins till everything is cooked.
▢
Now take them in a blender and make into a fine puree.
▢
In the same kadai. Add a tblspn of oil and heat it up. Crackle in cumin seeds.
▢
Now add in the ground masala and mix well. Cook till oil separates from it.
▢
Now add in salt to taste and even a touch of sugar.
▢
Add in the cooked beets along with the water and mix well.
▢
Cover the kadai and simmer for 10 mins. Adjust the water content as needed.
▢
Garnish with coriander leaves and serve with chapati.
Nutrition
Serving:
1
g
|
Calories:
48
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
11
mg
|
Potassium:
70
mg
|
Fiber:
0.4
g
|
Sugar:
0.5
g
|
Vitamin A:
7
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
1
mg
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