Beetroots Sabji

Beetroot dry curry recipe, good as a side dish with rice or roti.

Course main
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 118 kcal
Author Anju Bhagnari


  • 3 medium-sized Beetroot
  • 5 cups Water
  • 1 large Onion
  • 1/2 tsp Ginger-Garlic Paste
  • 1 Green Chilli
  • 1/2 tsp Red Chilli Powder
  • 1 pinch Hing
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Coconut (grated)
  • 1/4 tsp Salt or as per taste
  • 1 tbsp Oil
  • 1 tbsp Fresh Coriander Leaves


  1. Wash the beetroots very well. Heat the water in a pressure cooker on the full flame and add the beetroots and put on the lid.

  2. Let cook for 3 to 4 whistles, depending on the size of the beetroots. Shut off the flame and let the pressure release on its own.

  3. Meanwhile, chop the onions, fresh coriander leaves, and the green chilli finely.

  4. Heat the oil in a non-stick or thick bottom pan. Add the mustard seeds and the cumin seeds.

  5. When they crackle, add the chopped onion and the green chilli. Sauté until the onion gets evenly browned.

  6. Add the Ginger-Garlic paste and fry for a few seconds to remove the raw smell. Now, peel and grate the beetroots and add to the pan.

  7. Season with the salt, red chilli powder, hing and the garam masala powder. Cover the pan with a lid and let cook for a couple of minutes.

  8. Shut off the flame and garnish with the coconut powder and the fresh coriander leaves.

  9. Serve hot with roti or as an accompanying dish.

Recipe Notes

Do not throw the water in which the beets were boiled. Use it for gravies, soups etc