JavaScript is disabled — pantry matching, search and filters need it. The recipe catalog still renders below.
Skip to content Mathura Amma Beetroot 🇮🇳 Indian
Amma beetroot curry cooked home-style: beetroot cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 46 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 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🥬 Beetroot 250 g, chopped Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🌿 Curry Leaves 1 sprig 🍋 Lemon 1/2, 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.
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.
Mathura Amma Beetroot
Time 46 min
Serves 3
Level Medium
Prep / cook 19 / 27 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 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🥬 Beetroot 250 g, chopped Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🌿 Curry Leaves 1 sprig 🍋 Lemon 1/2, juiced Steps 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. 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. 
