Dum beetroot curry slow-cooked dum-style under a sealed lid: beetroot cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 2 minutes.
Prep 20 min Cook 42 min Serves 4 Medium
Ingredients
🧀Yogurt1/4 cup
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🌶️Whole Garam Masala Spices1 tsp
🌶️Red Chili Powder1 tsp
🥬Beetroot250 g, chopped
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Prepare the beetroot and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and whole spices.
4
Add the beetroot and a splash of water, cover and cook until tender, stirring occasionally. Seal the lid and cook on the lowest heat for 15 minutes (dum).
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the beetroot and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and whole spices.
Add the beetroot and a splash of water, cover and cook until tender, stirring occasionally. Seal the lid and cook on the lowest heat for 15 minutes (dum).
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
