Ingredients

• 1 - beetroot cut into medium size pieces
• 200 g - green peas
• 2 - onions, chopped finely
• 2 - medium tomatoes chopped
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 3 tbsp - coconut paste
• 1/2 tsp - garam masala
• Salt to taste
• 2 tsp - chopped, coriander leaves
• 2 tsp - chopped, mint leaves
• 2 tbsp - oil
• 2 tsp - chilli powder
• 2 tbsp - curd.

How to Make Beetroot And Peas Kurma

• Heat oil in a pan and fry the onions till golden brown.
• Add the ginger and garlic paste and fry for about 3 minutes on low heat.
• Add the chilli powder, garam masala, coriander powder, coconut paste, turmeric powder, and tomatoes and keep frying till the tomatoes are reduced to pulp.
• Now add the beetroot, peas and curd and mix well.
• Add salt to taste and 2 cups of water, mint and coriander leaves and simmer till the beet root and peas are cooked and gravy is thick.
• Serve hot.
• Recipe Courtesy: Anglo-Indian Recipe