Chukandar Tamatar Curry

Ingredients

• 3 medium-sized beetroots, peeled and diced (450g) 3 medium-sized beetroots, peeled and diced (450g)
• 4 ripe tomatoes, chopped (500g) 4 ripe tomatoes, chopped (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional, for heat) 1/2 teaspoon red chili powder (optional, for heat)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. 4.
   Add turmeric powder, coriander powder, and red chili powder (if using). Stir well to combine.
5. 5.
   Add chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Add diced beetroot and mix well. Cover the pan and cook for about 15-20 minutes, or until the beetroot is tender.
7. 7.
   Sprinkle garam masala and salt. Stir to combine all the flavors.
8. 8.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Beetroot — Make sure to peel the beetroot before dicing it. To avoid staining your hands, you can wear gloves while handling it.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If you prefer a smoother texture, you can remove the seeds before chopping.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a finely chopped green chili.
• If you prefer a milder flavor, reduce the amount of spices or omit the red chili powder altogether.
• Adding a squeeze of lemon juice before serving can enhance the tanginess of the dish.
• You can add a tablespoon of yogurt or coconut milk for a creamy variation of the curry.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Chukandar Tamatar Curry hot with steamed basmati rice or any Indian bread of your choice. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

To make the dish visually appealing, arrange a few beetroot slices on top of the curry before garnishing with cilantro leaves. Serve in a colorful ceramic bowl or on a traditional Indian thali for an authentic touch.