Spicy Beetroot and Peas Curry

3 medium beets, washed, peeled and diced
1 medium onion, thinly sliced
1 cup frozen green peas,thawed to room temperature
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
1/2 tsp garam masala powder
2 tbsp canola oil
3 tbsp cilantro, finely chopped

Heat oil in a large non-stick pan over medium heat. Add the cumin seeds and fry till golden brown. Add onions and turmeric powder.

Sauté until onions are golden. Add the peas, diced beets, coriander powder and salt. Stir well and cook covered for 10 minutes until the beets are softened. Uncover, add red chilli powder, and garam masala. Mix well together and let cook over medium heat for 12-15 minutes stirring every 4-5 minutes. Once the curry is well incorporated together, sprinkle cilatntro on top and serve hot with chapathi’s or basmati rice.



  1. Looks fantastic, can’t wait to try this out! I’m such a fan of beets but tired of the usual beet/goat cheese salad dishes.


  2. Thanks for this simple and easy to cook recipe…was wondering what i should be making as sabji today and this helped me.


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