This beetroot korma recipe is spicy, has coconut and cashew flavor. It’s very tasty and is a delicious accompaniment with any Indian flatbreads.

As i finished cooking and tasted it I was really surprised how good it tasted. When it was served with wheat parottas everyone enjoyed it.

Beet roots are dark coloured vegetable with lot of health benefits. They are tender and sweet and can be eaten raw, boiled, roasted or grilled. Beet roots prevents cancer, reduces anemia, improves digestion and prevents constipation. Slows progression of dementia, lowers blood pressure and is good for skin and hair.


  • Beetroot large 1
  • Oil 1 tbsp
  • Onion 1/2
  • Green chilies 2-4
  • Tomatoes 2
  • Garlic 4-5
  • Ginger 1 inch piece
  • Coriander powder 2 tsp
  • Turmeric powder 1/4 tsp
  • Garam masala powder 1 tsp
  • Coriander leaves chopped 1/4 cup
  • Coconut grated 1/4 cup
  • Cashews 5-6
  • Fennel seeds 1 tsp
  • Salt to taste


Wash, peel the outer skin and discard. Chop the beetroot finely. Keep it aside.

Meanwhile chop onion and tomatoes. Blend tomatoes, ginger ,garlic and green chilies to a fine paste.

Heat oil in a kadai, add onion and saute on medium heat till transparent. Add turmeric powder and coriander powder and on low heat saute for a minute. Add the tomato paste and saute for a minute.

Add the chopped beetroot incorporate everything nicely. Add enough water to cook the beetroot. Cover and cook till beetroot is done.

Make a fine paste of coconut, fennel seeds and cashews and add to the curry. Adjust the water accordingly to to what consistency you want. Add more water if you want a thinner consistency. When it comes to a boil add the garam masala powder, simmer for two more minutes and turn off the heat.

Garnish with coriander leaves and serve hot with Indian flatbreads or rice.

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