Gravy masala| Beetroot Masala Gravy Recipe | How to make Beetroot Masala Gravy |#manipal kitchen|
Channel: Manipal Kitchen
Date: 2019-08-26

Beetroot Masala Gravy Recipe | How to make Beetroot Masala Gravy |

Beetroot is a taproot vegetable also known as red beet, table beet, garden beet  or just beet , packed with essential nutrients, beetroot has a grate source of  fiber folate, manganese, potassium, iron and vitamin c.  Beetroot is gaining importance due to the recent research that beets and its juice can improve athletic performance and lower blood pressure etc.., Lot of dishes is prepared incorporating this wonderful  veggie.  We prepare salads, korma, cutlets etc and also jam with this veggie.  Today i would like to put up my version of Beetroot masala gravy , which is an accomplishment with chapati and roti too!

INGREDIENTS :
1. Soaked toordal - 1/2 cup
2. Chopped beetroot - 1 cup
3. Water - 1 and 1/2 cup (cook till soft in the cooker for 20 minutes)

INGREDIENTS OF SEASONING:
1. Cooking oil - 2-3 tsp(heat)
2. Tej patha - 1(medium flame till aromatic)
3. Cumin seeds - 1 tsp (allow to crackle)
4. Cloves - 3
5. Cinnamon pieces - 2
6. Cardamom - 2(low flame)
7. Chopped onions - 1 cup
8. Salt - as needed (fry till transparent)
9. Ginger-garlic paste - 1 tsp(fry till aromatic)
10. Chopped tomatoes - 2/3 cup(fry till mushy)
11. Turmeric powder - 1/2 tsp(stir)
12. Chili powder - 1 tsp(stir)
13. Coriander powder - 1 tsp(Stir)
14. Garam masala powder - 1/2 tsp(Home made strong, stir)
15. Add cooked dal and Beetroot mix -stir
16. Amul cream - 2 tbsp(add and stir, bring it to boil on low flame)

GARNISHING:
1. Amul cream -= as needed
2. Chopped coriander leaves - as needed

PROCEDURE: Wash , peal and chop beetroot fine and keep it aside.  Soak toor dal for about 30 minutes.  Cook dal and chopped beetroot in cooker adding 1 and 1/2 cup water till done, and the dal is cooked but retains shape.  

     Place a wide pan with 2-3 tsp cooking oil in it on medium flame.  When heated add the patha to it and fry till aromatic.  Add cumin seeds and fry till it crackles.  Add cloves, cinnamon and cardamom and fry till aromatic.  Add chopped onions and salt and fry till transparent on lowering the flame.  Add ginger-garlic paste and fry till aromatic.  Add chopped tomatoes and fry till mushy.  Add turmeric powder, red chili powder, coriander powder and garam masala powder and fry till aromatic. Add cooked dal and beetroot from the cooker and bring it to boil checking for salt and adding water to bring it to required consistency.  Finally add 2 tbsp Amul cream and bring it to boil on low flame.  Add chopped coriander leaves and garnish.  Enjoy with chapati and also with rice!  Yummmm  
 
# BEETROOT# BEETROOTMASALA# BEETROOTGRAVY

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