Beetroot & Potato Curry

Beetroot Potato Curry

Beetroot & Potato Curry

Beetroot and potatoes cooked in mildly spiced coconut milk happened by accident. But to fall in love with its unique taste is no accident! I remember my mother combining root vegetables like beetroots, carrots and potatoes when she was running out of vegetables in her pantry. She had to make big batch of curry for unexpected guests and all she had were couple of root vegetables. She used them all and made one of the best tasting curries to go with freshly fried poori. Although I don’t remember exactly how it tasted, I do remember the beautiful pinking red curry that everyone praised so much!

So when I saw couple of beetroots left after cooking another delicious curry (I will keep the name secret as I will be posting another beet recipe soon), I decided to use them with potatoes. Once I decided on the main ingredients, I started to put together the ingredients to use in base gravy for this Beetroot and Potato Curry. The standard onion and tomato curry sounded good enough and fool proof. But I wanted this Beetroot and Potato Curry to be more gravy based dish. So out came the tin of coconut milk and thus this delicious Beetroot and Potato Curry came into existence!

This rich curry has a wonderful flavour from freshly ground spice mixture. The readily available handful of spices gives this curry a subtle heat and flavour without overpowering. It is a versatile curry which can be served with any Indian breads or plain rice. It goes well with Dosa and Idli too. The sweet beetroots and crumbly potato I hope you give this Beetroot and Potato Curry a try and see how you like the flavour combination.


3 medium Beetroots, peeled and cut into 1 inch cubes
3 medium Potatoes, peeled and cut into 1 inch cubes
2 cups Coconut Milk (Fresh or canned)
2 tbsp Fresh Coriander Leaves, finely chopped
1 tbsp Oil, divided
Salt to taste

For Onion-Tomato Paste:
1 inch Cinnamon
3 Cloves
2-3 Green Cardamoms
1 tsp Jeera/Cumin Seeds
1½ tbsp Dhania/Coriander Seeds
2 Dried Red Chillies (Adjust as per taste)
1 large Onion, finely chopped
1 large Tomato, roughly chopped
2 large cloves of Garlic, finely chopped
1 inch Ginger, peeled and finely chopped

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
1 Dried Red Chilli, broken
A generous pinch of Hing/Asafoetida

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