Beetroot and Paneer Curry

As I explore cooking, I have come to realize the versatility of beetroot in curry and dessert preparations. Apart from the immense health benefits, it cooks quickly and can be used either grated or diced – which adds a lot of texture to dishes. Paneer acts as a good ingredient in gravy dishes as it soaks in the flavours of the curry beautifully. This also adds variety to the standard lunchbox recipes as it is an unusual combination which has a great balance of taste and texture. For vegans, you can substitute tofu instead of paneer and it tastes equally good.

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 2 beetroots, peeled and cut into cubes
  • 250 gms paneer, cubed
  • 1 large onion, finely chopped
  • 200 ml coconut milk
  • 2 green chillies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 inch piece of ginger, grated
  • 1 tsp coriander powder
  • 1 tsp garam masala /Kitchen King powder
  • Salt to taste
  • 2 tsp oil

Beetroot and Paneer Curry

Beetroot and Paneer Curry


Method:

  • Take a pressure cooker and add oil in it. Add the beetroot cubes, onions, ginger, garlic, chillies and salt in it. Add 1.5 cups of water and close the lid. On a low flame, let the cooker steam out 3 whistles. Then switch off the flame. After this, wait for the pressure of the cooker to release naturally.
  • Open the lid and add in the coconut milk, paneer, coriander powder and garam masala powder and bring the curry to a boil on medium flame. Stir the gravy so that the added spices coat the paneer and beetroot nicely. If the gravy seems thick, add a little water as per your judgement.
  • This curry is absolutely delicious and goes great with rice and rotis.

Tips:

  • Don’t add too much water. If you want a thinner gravy, use a combination of coconut milk and water.
  • For a deeper taste, cook on a very low flame once you add the paneer and spices and let it rest for some time before eating.
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Beetroot and Carrot Stir Fry / Beetroot and Carrot Sabzi

Easy and healthy cooking is a combination that can be achieved by using nutritious vegetables that cook quickly. Beetroot and carrot are vegetables that are good for health and fast to cook when grated. I made a quick stir fry with these ingredients and used South Indian spices for a hit of heat. These veggies can be steam-cooked, and require almost no oil. This is a quick, healthy, and delicious dish that can be made even at the last moment.

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 1 beetroot, grated
  • 2 carrots, grated
  • 1 onion, finely chopped
  • 1/2 tsp turmeric
  • 1/4 tsp mustard seeds
  • 5-6 curry leaves
  • 1/2 tsp sambar powder (optional)
  • 1/2 tsp urad dal
  • Salt to taste

Beetroot and carrot stir fry

Beetroot and carrot stir fry


Method:

  • Peel off the skin and grate the beetroot and carrot on the largest grooves of the grater.
  • Beetroot and carrot grated

    Beetroot and carrot grated

  • Finely chop the onions.
  • Take a pan and heat a little oil on low flame. Add the mustard seeds and wait till they splutter. Then add the urad dal and curry leaves.
  • Once the urad dal turns golden brown, add the onions and cook them till they turn translucent.
  • Add salt, turmeric powder and sambar powder.
  • Once the spices are cooked, add the grated beetroot and carrot and mix well to combine. Sprinkle a little water on them and cook for 8-10 mins. Stir in between for uniform cooking.
  • Beetroot and carrot cooking process

    Beetroot and carrot cooking process

  • Switch off the flame and serve with rotis or rice.

Tips:

  • Don’t add too much water – you don’t want the vegetables to turn mushy.
  • If you don’t have sambar powder, use a combination of coriander powder, red chili powder, and garam masala to spice the dish.

Beetroot Dhokla

Navratri is one of the holiest Hindu festivals where people across India worship the different avatars of Goddess Durga for nine days. Back home, I used to look forward to the Garba and Dandiya nights where my friends and I would dress in traditional attire and dance the night away. This dance originates from the state of Gujarat in India. The dhokla is a delicious food item made in Gujarat and is a popular and healthy snack. Residing in the red dot country, I decided to post a celebratory recipe in the form of Beetroot Dhokla which gets a beautiful shade of natural red colour from the beet. They are very easy and quick to make and are an instant hit with kids and adults.

Recipe Details :
Serves: 3 pax
Time: 60 mins
Difficulty: Easy

Ingredients :

  • 1 medium sized beetroot, grated fine
  • 1/2 cup yogurt
  • 1 cup rava/semolina
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • 1 tsp turmeric powder
  • 1-2 green chilli, chopped finely
  • 1 tsp cumin powder
  • 1 tsp ginger paste
  • 1 tsp mustard seeds
  • 1 tsp white sesame seeds
  • 2 red chillies, cut in half long strands
  • 1 tsp eno fruit salt
  • 1 tbsp oil
  • 2 tbsp coriander leaves, freshly chopped
  • Salt to taste

Beetroot dhokla

Beetroot dhokla


Method:

  • In a bowl, mix the semolina, grated beetroot, yogurt, salt, green chillies, ginger paste, cumin powder, kasuri methi and 1 tbsp oil. Mix well to form a nice batter. There is no need to add water as the water from the beetroot and yogurt should be enough to bind the mixture. Cover and keep aside for 30 mins to rest.
  • Beetroot dhokla batter

    Beetroot dhokla batter

  • Take a flat bottomed steel vessel (which can fit into a pressure cooker / steamer) and grease well with oil on the bottom and the sides.
  • When you are ready to steam, add the eno fruit salt to the batter. Mix well and pour it into the greased vessel.
  • Place this vessel into a pressure cooker which has water at the bottom. This needs to be steamed now.
  • Steam this batter without adding the whistle on the pressure cooker. This allows the steam to pass out through the vent. Do this for 15 – 20 minutes on a medium flame. Then, switch off the flame.
  • Let it cool for 15 mins. Then remove it from the mould and cut it into desired shape.
  • For the tempering – oil roast the mustard seeds, sesame seeds and red chillies together on low flame and just add it on top of the steamed dholka. Finally, add coriander leaves as the garnish.
  • Beetroot dhokla pieces

    Beetroot dhokla pieces

  • Now serve it hot with coriander chutney. It is just perfect as a snack.

Tips:

  • Don’t add water to the batter unless absolutely needed. It needs to be thick.
  • Let the dhokla rest for some time before removing it from the mould.
  • To test if the dhokla is done, just insert a toothpick into the steamed batter. If it comes out clean, the dhokla is done.

Beetroot and Peas Curry in Coconut milk

Mixed vegetable curries involve quite a bit of prep work depending on the number of vegetables being used in the dish. I wanted a curry with a simple vegetable pairing that would give both volume and texture to the dish and also be quick to make. I spotted some lovely beetroot and decided to toss in some peas and make a delicious dish to be served with rice. Apart from the ease in cooking, beets are a rich source of nutrients and are also known for their anti-carcinogenic properties. Since I was serving it with rice, I needed it to have nice broth for which coconut milk was just the right ingredient. The dish turned out to be a perfect combination of veggies, broth and taste.

Recipe Details :
Serves: 2-3 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 2 medium beetroots, chopped in cubes
  • 3/4 cup green peas (boiled or frozen)
  • 1/2 cup coconut milk
  • 1/2 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 2 green chillies, finely chopped
  • 1.5 cups water
  • 2 tbsp oil
  • Salt to taste
  • Coriander leaves and curry leaves for garnish (optional)

Beetroot and Peas curry in Coconut milk

Beetroot and Peas curry in Coconut milk


Method:

  • Take oil in a pan and add the cumin seeds. Once they splutter, add the ginger garlic paste and stir for 30 secs on a low flame.
  • Add the chopped beets at this stage. Sauté them with some salt and turmeric powder, then cover the pan with a lid and cook them for around 8 mins. Sprinkle a bit of water on the beets to enable faster cooking.
  • Add peas and cook the vegetables till they are tender.
  • Add all the chili and coconut milk and simmer on a low flame till you get the desired consistency.
  • Garish with coriander leaves and curry leaves and serve with rice.

Tips :

  • Cook on a low flame and do not allow the vegetables to overcook.