Beetroot is a superfood with multiple health benefits.
Basically Beetroot is a root vegetable rich in calcium, iron, Folic Acid and vitamins A and C. There are many ways to consume Beetroot. this can be consumed raw as salad or juice can be made with this. Moreover delicious vegetable can be prepared with Beetroot.
Here is a simple yet delicious recipe of Beetroot Aloo Sabji that does not require much time to cook.
Ingredients:
- 2-3 Medium Beetroots (peeled and cubed)
- 2-3 Medium Potatoes (peeled and cubed)
- 2 tablespoon Oil
- 3-4 cloves of Garlic (finely chopped)
- 1 tablespoon Kasoori Methi (Dried fenugreek leaves)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red Chilli powder(optional)
- 1 Green Chilli finely chopped
- Salt as per taste
- 2-3 tablespoon lemon juice
How to make Beetroot Aloo Sabji (Dry)
- Firstly take a pan and heat oil over medium flame.
- Add chopped garlic and saute till they become golden.
- Now add cubed potatoes and saute for 5 minutes stirring intermittently.
- Next add cubed beetroot, salt and other spices.
- Mix well and cook for another 3-4 minutes with lid on pan over low flame.
- If it sticks on base you can add 3-4 tablespoon of water and cover the pan.
- Cook well till the potatoes are done and keep stirring while cooking.
- Once Beetroot Aloo Sabji is done switch off the flame add kasoori Methi and lemon juice. Mix well and cover the pan for another 2 minutes.
- Serve with Roti, Parantha, Rice and Dal.
Recipe Tips:
- While cooking Dry Beetroot Aloo Sabji there are chances of potatoes sticking to base. Don’t worry about this. Either use non stick pan or you can stir intermittently.
- Moreover use some water while cooking.
- I personally don’t like to overcook beetroot so I adjust the cooking time. You can increase the cooking time if you like to have soft beetroot.
- Lemon juice and Kasoori methi act as taste enhancer.
- This is the simplest recipe of Beetroot Aloo sabji i have shared. You can prepare it with onion and tomatoes also.