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  • Seasonal local food recipe No.381 – Madhur Jaffrey’s Punjabi-style beetroot

    Posted on April 9th, 2018 charlotte No comments

    We grow a lot of beetroot, so I’m always on the outlook for new recipes. This is a subtly spicy side dish that goes well with dal, one of my  all-time favourite comfort foods.

    Serves: 4

    punjabi-style-beetroot-madhur-jaffrey-ca1melcsa-090418Preparation time: 10 minutes
    Cooking time: 30 minutes

    Ingredients
    2 tbsp olive oil
    1 pinch ground asafoetida
    (or half a pinch each of onion and garlic powders)
    ½ tsp cumin seeds
    ¼ tsp fenugreek seeds
    2 large beetroot (about 675g), peeled and cut into 2cm dice
    2 tsp fresh ginger, peeled and finely grated
    1 tsp ground coriander
    ½ tsp ground cumin
    ¼ tsp ground turmeric
    ¼–½ tsp chilli powder
    Salt
    250ml water
    2 medium tomatoes, blanched, peeled and finely chopped

    Method
    Put the oil in a nonstick frying pan on a medium-high heat. When hot, add the asafoetida, quickly followed by the cumin seeds, and let them sizzle for a few seconds. Add the fenugreek seeds, stir, then add the beetroot, ginger, coriander and cumin. Stir for two to three minutes. Add the turmeric and chilli powder, and stir for a few seconds.

    Stir in the water and half a teaspoon of salt. Bring to a boil, cover, lower the heat and cook gently for 20 minutes, until the beetroot is tender. Add the tomatoes and cook, uncovered, stirring over a high heat, for another two to three minutes, until the tomatoes are tender and well combined, and most of the liquid has been absorbed. Season as needed and serve.

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