Recipe: Tasty Beetroot Korma

Beetroot Korma.

You can cook Beetroot Korma using 24 ingredients and 12 steps. Here is how you cook it.

Ingredients of Beetroot Korma

1. Prepare 250 gram of beetroot cut into dice.
2. Prepare 100 gram of potato cut into dice.
3. It's 4 of red chilli.
4. It's 2 teaspoon of coriander seeds.
5. It's 1 teaspoon of cumin seeds.
6. It's 1/2 teaspoon of fennel seeds.
7. It's 75 gram of cashewnuts.
8. Prepare 1 tablespoon of poppy seeds.
9. It's 3 of cloves.
10. You need 1 inch of cinnamon stick.
11. You need 1/2 of mace.
12. Prepare 4 of green cardamoms.
13. Prepare 1/2 cup of grated coconut.
14. Prepare 2 of bay leaves.
15. You need 1 cup of finely chopped onion.
16. You need 1 tablespoon of ginger garlic paste.
17. It's 1/2 teaspoon of turmeric powder.
18. Prepare 2 teaspoon of red chilli powder.
19. You need 1 teaspoon of garam masala powder.
20. It's 1 of chopped tomato.
21. It's 2 teaspoon of sugar.
22. Prepare 2 tablespoon of refined oil.
23. You need 1/2 cup of beetroot stock.
24. Prepare as needed of Coriander leaves for garnishing.

Beetroot Korma instructions

1. Heat a pan,add coriander seeds,cumin seeds,red chilli,fennel seeds,cashew nuts, poppy seeds,mace, green cardamoms,cloves, cinnamon stick and dry roast them,add grated coconut and make a paste..
2. When done keep the ground masala aside..
3. In a pressure cooker,add 1 cup water,diced beetroot,diced potato and salt.Close the lid and pressure cook them allowing for 3-4 whistles..
4. Heat oil in a kadai,add bay leaves and cumin seeds for tempering.Saute for a minute..
5. When the cumin seeds starts to sputter,add chopped onions and saute them..
6. Add salt and ginger garlic paste and saute them with onions.When the onions are transparent and becomes nicely brown,add in chopped tomatoes,termeric powder and give a nice stir.Cook for 5 minutes or until the tomatoes soften..
7. Now add in boiled beetroot and potatoes and mix well.Cook for 5-6 minutes..
8. Then add in the ground masala, garam masala,red chilli powder and mix everything well..
9. Cook for 5-6 minutes more.When the oil oozes out of the gravy add in sugar and stir well..
10. Add 1/2 cup of beetroot stock at this stage.Cover the kadai with lid and cook for 6-7 minutes in medium flame..
11. Open the lid and switch off the flame..
12. Garnish with coriander leaves and serve..