Potato, Carrot and Beetroot Curry
Mildly spiced Indian curry with potato, carrot and beetroot
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.