Beetroot Gravy Recipe

Cooking Directions

• STEP 1.Peel and chop the beetroot into small cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, onions, and garlic. Saute until onions turn golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft.
• STEP 4.Add the chopped beetroot and water. Cover and cook until the beetroot is tender.
• STEP 5.Blend the mixture into a smooth gravy using a blender or immersion blender.
• STEP 6.Heat the gravy again and adjust the consistency by adding water if needed.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.

Cooking Tips

• To enhance the flavor, you can add ginger and green chilies while sautéing the onions.
• If you prefer a spicier gravy, increase the amount of red chili powder or add some chopped green chilies.
• For a creamier texture, you can add a tablespoon of fresh cream or coconut milk to the gravy.

Storage and Serving

• Leftover beetroot gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy on the stovetop or in the microwave before serving.
• Serve the beetroot gravy as a main dish with rice, roti, or naan. It can also be used as a side dish or a topping for dosa or idli.