Beetroot Korma

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Idichakka Thoran, Best Mango Chunda, Easy Thengai aracha keerai

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Ingredients

  • 3 medium size beetroot, diced
  • 1 - medium size Potato diced
  • 3tbsp - of oil
  • 3 - onions, finely chopped
  • 3 - green chilli, slit
  • 3 - 1.5 inch Cinnamon
  • 8 - Cloves
  • 3/4 tsp - chilli powder
  • Pinch - Turmeric
  • 1/2 tsp - Ginger Garlic paste
  • 100 ml - Coconut Milk
  • Salt to taste
  • 3 tbsp - finely chopped fresh Mint and coriander
  • 1 tbsp - fresh Lemon juice

How to Make Beetroot Korma

  • Pressure cook diced beetroot and potato.
  • In heavy bottom pan, warm oil, throw in cinnamon clove let them splutter, add green chillies. After 30 to 40 secs, quickly add finely chopped onions.
  • Saute till they are transparent and start to turn pale brown, add ginger garlic paste; fry for 40 to 50 sec till raw flavour goes. Then add cooked beetroot, fry for two mins, add chilli powder, turmeric, coconut milk, cooked potato and salt to taste. Bring it to boil until you get the required consistency.
  • Garnish with chopped coriander, mint and one tbsp of lemon juice.
  • Recipe Courtesy: A Pinch of Love