Beetroot And Peas Kurma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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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

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