Monday, October 13, 2014

Recipe: Punjabi Beetroot

I never used to like Beets until I tried this recipe - it is so deliciously spicy, savory and sweet all at once! This is a recipe that I learned from a Punjabi friend, and I make it at least once a week. Beets are one of nature's super foods, as they detox the liver, good for your bones, and helps prevent heart disease and is an anti-inflammatory. Beets are especially important if you are pregnant or have anemia, as it provides a whopping 35% of your daily folate. Along with the combination of spices, this recipe is a match made in heaven!

Madh Mama's Punjabi Beetroot
Serves 3 people (and a baby!)


- 4 large beets
- 2 roma tomatoes
- 2 tbsp sunflower oil
- 1 tsp ginger paste
- 2 cloves
- 2 pinches asefoetida
- 1 tsp cumin
- 1/2 tsp fenugreek powder
- 1 tsp coriander powder
- 1/2 tsp chilli powder
- 1 tsp salt

- medium/large saute pan
- potato peeler


Peel the beets and chop into small pieces, keep aside.

Chop the tomatoes and keep aside.

Heat the oil in the pan on medium heat. Add cloves, cumin, fenugreek, and asefoetida and sautee for under a minute.

Add the beetroot, toss, and leave for 2 minutes.

Pour in 1 cup of water, bring it to a boil, and put the lid on the pan.

Cook for 10 minutes.

Take the lid off, and add the tomatoes, ginger paste, coriander powder, chilli powder, and salt. Toss it and cover again for 10 minutes.

Take the lid off and cook for an additional 5-10 minutes. You can test the beets by piercing it with a fork.

And voila!

This dish is best served with rice and/or roti.



  1. Thank you so much for this blog Alexandra! I wish I had found it years ago. Instead of just saying how hard it can be, you offer so much hope to intercultural couples and offer sensible solutions to a lot of the stumbling blocks! I will definitely try this recipe. You truly inspire me! Natalie xxx

  2. wow, its recipe is mouth watering. stay happy.

  3. We tried this recipe a few weeks back, and it was so good! Everyone had second helpings. We didn't have two of the spices listed, but my substitutes worked just fine! I replaced the asefoetida with dried leeks, and the fenugreek powder with mustard seeds. This is definitely going in our frequent Indian recipes and will be a well-used recipe whenever I can buy beets!

    1. I am so so glad! This one is my daughter's fave too!


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