Potato Carrot Beetroot Curry

Sometimes it can be difficult task to come up with a side dish or curry for chapathi / roti. You cannot serve the same onion-tomato gravy everyday! It has to be different, interesting and healthy too, and the biggest part – it should appeal to kids. Potato is everyone’s favorite vegetable and I sneaked in carrot and beetroot to whip up this healthy curry.

This curry is full of balanced flavors – it’s got mild sweetness from the carrots and beets, tanginess from the tomatoes and heat from the chillies and spices. I cooked this root vegetable curry in pressure cooker as it enhances the flavor of the curry. The lovely color of the curry is sure to attract even the fussy eaters. Serve this curry with chapathi / roti or poori.

Potato, Carrot and Beetroot Curry

Mildly spiced Indian curry with potato, carrot and beetroot

Print Pin Recipe

Servings 4

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Ingredients

• 1 tbsp oil
• 1 tsp cumin seeds / jeera
• ½ tsp fennel seeds / sombu
• Pinch of asafoetida / hing
• 2 medium onion finely chopped
• ½- inch ginger grated
• 1 garlic clove grated
• 2 green chillies slit
• Few curry leaves
• 3 tbsp tomato paste
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilly powder
• ½ tsp garam masala
• 1 medium potato
• 1 medium carrot
• 1 medium beetroot
• ½ cup thin coconut milk
• 5-6 coriander sprigs chopped
• Salt to taste

Instructions

• Peel skin of potato, carrot and beetroot. Cut into medium sized cubes.
• In a pressure cooker, heat oil and add cumin seeds, fennel seeds and asafoetida. Once it sizzles, add onion, ginger, garlic, green chillies and curry leaves.
• Fry the onions till they turn light golden brown color. Then add tomato paste and fry well for 4-5 minutes or until oil separates.
• Add turmeric powder, coriander powder, red chilly powder, garam masala and fry for 1-2 minutes.
• Add potato, carrot, beetroot and mix well. Fry for 3-4 minutes. Add coconut milk, 1 ½ cup water, half of the coriander leaves, salt and mix well.
• Close lid and pressure cook for 3 whistles. Once the pressure subsides, open and add remaining coriander leaves.

Notes

• You can use tomato puree instead of tomato paste. To make puree use 3 medium-size tomatoes and reduce the gravy until thick.
• You can cook the curry in a kadai too. If cooking in a kadai, cover and cook for 15-20 minutes or until the vegetables are cooked.
• The curry is mildly sweet, to increase the spice you can add more green chillies or red chilly powder.

Course: Main Course

Cuisine: Indian

Keyword: Indian Curry, Potato Carrot Beetroot Curry, Side dish for Roti/Chapathi