Beetroot Kurma Recipe (Beetroot Korma)

For Cooking Beetroots

• 1 tsp Oil
• 2 large Beetroots (peeled and cubed )
• 1 tsp Salt
• 2 cups Water

For Roasting & Grinding

• 2 inch Cinnamon
• 2 tsp Fennel Seeds
• 2 no Cardamom
• 1 large Onion (peeled & sliced )
• 4 cloves Garlic (peeled)
• 4 no Dry Red Chilli
• 1 large Tomato (cubed )
• 10 no Cashews

For Making Curry

• 1 tbsp Oil
• 1 tsp Cumin Seeds
• ½ tsp Sugar (optional)
• Salt to taste
• 4 tbsp Coriander leaves (chopped finely)

1. 1

   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.

2. 2

   In a kadai, add in all the roasting 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.

3. 3

   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.

4. 4

   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.