Spicy Beetroot and Potato Recipe - How to make Beetroot ki Sabzi
Prep Time 15 minutesminutes
Servings 2-3
Author Puja
Ingredients
Beet root - 1peeled and cut into 1 inch cubes
Potato - 2boiled and cut into 1 inch cubes
Onion - 2thinly sliced
Green Chilli - 2-3slit in between keeping one side intact
Chicken Masala - 2 tbsp
Chilli Powder -as per required
Turmeric Powder - 1/4 tsp
Salt - as per the taste
Oil - 2 tbsp
Mustard Seeds - 1/4 tsp
Garlic - 6-7 podslengthwise sliced into 2 pieces
Ginger - 1 tsp
Instructions
Boil chopped beetroot in a pressure cooker until one whistle and set aside.
Heat oil in a pan/kadahai, add mustard seeds.
Once mustard seeds starts crackling add green chilli and thinly sliced garlic to it and fry for a second.
Add onion, turmeric and salt and fry until golden brown.
Add ginger paste, chicken masala powder and red chilli powder and give it a nice stir.
Fry until the raw smell of masala goes off.
Now add boiled and chopped potatoes and beetroot.
Add little water to it and cook on a slow flame for about 5-7 minutes.
Turn of the gas.
Serve hot along with roti, rice and puri.
In South India people enjoy this side dish along with Sambar, Rasam and Steamed Rice.
Notes
You can boil beetroot in a pan also but I prefer boiling it in cooker to save timeSince beetroot has a sweet taste due to which some people avoid eating beetroot, hence you can add chiili powder as per your tastes to get more spicy taste.