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Skip to content Watch video Faridabad Bengali Beetroot 🇮🇳 Indian
Bengali beetroot curry tempered Bengali-style with mustard oil and panch phoron: beetroot cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 48 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🥬 Beetroot 250 g, chopped 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Prepare the beetroot and chop the onion, tomato and aromatics.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, 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 panch phoron.
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.
Video: Kids Special-Episode-7 Beetroot Tikki Burger Recipe | चुकंदर टिक्की बर्गर रेसिपी · on YouTube
Faridabad Bengali Beetroot
Time 48 min
Serves 5
Level Medium
Prep / cook 17 / 31 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🥬 Beetroot 250 g, chopped 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Prepare the beetroot and chop the onion, tomato and aromatics. Heat the mustard oil, crackle the cumin seeds and panch phoron, 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 panch phoron. 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. 
