Beetroot Kurma

 Ingredients

 2 cups beetroot chopped into small cubes

1 cup onion finely chopped

½ cup tomato finely chopped

1 tbsp ginger-garlic paste

½ tbsp red chili pdr / to taste

1 tsp coriander pdr

½ tsp jeera/ cumin pdr

1 tsp garam masala pdr

salt to taste

2 tbsp oil

1 tbsp coriander leaves chopped for garnish

1 tbsp lime juice

½ cup water or as required

For Grinding

¼ cup grated coconut fresh or frozen

 6-8 cashew nuts

1 inch cinnamon

1 tsp saunf / fennel seeds optional

 water for grinding

Instructions 

Instant Pot Method:Peel the beetroot and cut it into small cubes. Then grind coconut, cashews, cinnamon to a smooth paste with very little water. Press SAUTE on Instant Pot. Add oil to the POT. Once the pot is hot add onions, ginger-garlic paste, and saute until onions turn light brown. Next, add chopped tomatoes and cook till they turn soft. Then add in the chopped beetroot, red chili powder, garam masala powder, coriander powder, jeera powder, ground coconut-cashew paste, salt, and mix well. Next, add water and give a stir. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes. Once the pot beeps, Do a NATURAL PRESSURE RELEASE(NPR). Remove lid away from you, add lime juice and garnish with cilantro. Mix well. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti / parathas

 

Stove-top Pressure Cooker Method: Peel the beetroot and cut it into small cubes. Grind coconut, cashews, cinnamon to a smooth paste. Take a Pressure cooker. Add oil in to the POT. Once oil is hot add onions, ginger-garlic paste and saute until onions turn light brown.

Next add chopped tomatoes and cook till they turn soft. Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.cook for 1-2 minutes.Then add water and give a stir. Close the lid place a whistle and cook for 2-3 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally. Open lid and add lime juice and garnish with cilantro.Mix well. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti / parathas.

Tips to make the Best Beetroot Kurma

• Finding it difficult to cut beetroot? then just peel and microwave the whole beet for 1 minute and cool down. This helps to cut beetroot very easily.
• For the thick gravy: You can add roasted Bengal gram/fried gram/putani while grinding instead of cashew nuts. It also helps to make the gravy thick. But I like adding cashews because it would give a nice creamy texture (and increase calories) and thickness to the Kurma. 
• Spices: Adjust the garam masala powder quantity as per your liking. Traditionally they use homemade sambar powder instead of garam masala powder in our home.
• Cooking Time: Adjust cooking time as per the setting of your pressure cooker and stove.

Variations

• Other Vegetables: You can replace beetroot with any vegetable of your choice such as carrot, beans, peas, cauliflower, and make vegetable kurma using the same method.
• Green Peas: You can also add ½ cup of fresh or frozen peas to make it more tasty and healthy.
• Poppy Seeds: Additionally, poppy seeds can be added while grinding with coconut.
• No Shredded Coconut: If you don't have grated/shredded coconut. You can also use ½ cup of full-fat thick coconut milk.

 

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