Bharwan beetroot curry with a roasted gram flour and amchur masala: beetroot cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 42 minutes.
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 roasted besan masala.
4
Add the beetroot and a splash of water, cover and cook until tender, stirring occasionally.
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 roasted besan masala.
Add the beetroot and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
