Beets Kurma 

Kurma has its roots in the Mughlai cuisine of modern day of India and Pakistan. Classically kurma is defined as a dish when veggies are braised with stock and yogurt or cream. This technique covers many different styles of kurma.

Many of us have seen and eaten kurma that is either yellow or white, hardly we have seen kurma in light pink colour. It’s very pretty and attractive colour and beets is in sweet flavour, the masala makes it spicy to balance the sweetness. 

I have tried many kurma varieties, but for the first time, i am trying kurma with one of my favourite veggie beetroot. It is nutritionally rich and cooked in coconut based masala. This is a simple curry and is perfect accompaniment for parota or chapathi. Rich colour of beetroot makes this dish completely appealing and appetizing. Usually we make vegetable or paneer kurma, but try this beets kurma and i bet you will be hooked to this. 

Let’s move to the recipe….

INGREDIENTS : (serves 5 to 6) 

2  potatoes diced into cubes

1/2 cup of diced beetroot

1/4 cup of peas

1 tbsp of oil

1/2 tsp of cumin seeds

1  big onion chopped finely

2  tsp of finely chopped green chillies

1  tsp of gingergarlic paste

1  tsp of garam masala

1/2 tsp of coriander powder

1  tsp kasori methi (dry fenugreek leaves) 

salt to taste

finely chopped coriander leaves for garnishing 


5 tbsp of fresh coconut

1 tbsp of poppy seeds

4 tbsp of cashew pieces

3 cloves

2 cardomom

1/2 inch cinnamon


1.  Pressure cook the potatoes, beets and peas with a pinch of turmeric and salt.

2.  Take all the grinding ingredients in a mixer and blend to a nice and smooth paste by adding enough water.

3.  Heat oil in a pan, add cumin seeds, when it starts to splutter add chopped chillies, gingergarlic paste and chopped onions. Saute them till translucent. 

4. It’s time to add cooked beats, potatoes and peas. Give a nice mix. Then add ground masala and 1/2 cup of drained water and mix everything. 

5.  Cover the pan and cook everything for 5 minutes on medium flame. Now add coriander powder, garam masala and kasori methi. Give a nice mix, cook for 2 more minutes and if you still feel the gravy is thick, you can add little water. Lastly add coriander leaves. Now turn off the flame. 

6. Appetizing beets kurma is now ready.   Transfer to a bowl and serve with any Indian bread of your choice. I bet you will surely enjoy the taste.

    NOTES :

    If you are not a beets lover, you can replace the beets with cauliflower or paneer or mixed veggies.

    Cashew nuts give a creamy texture and thickness to the kurma, so don’t skip that. 




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