Beetroot with Onions

Carmine-coloured and speckled with cumin seeds, Madhur Jaffrey's side dish makes a vibrant addition to any Indian banquet - perfect as a foil for a hot curry
By Madhur Jaffrey
Beetroot with Onions
  • Rating:
  • Serves: 3-4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 350 g raw beetroot
  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 clove garlic, peeled and very finely chopped
  • 100 g onions, peeled and coarsely chopped
  • 1 tsp plain flour
  • 0.125-0.5 tsp cayenne pepper
  • 225 g tomatoes, peeled and very finely chopped
  • 1 tsp salt
  • 300 ml water


1. Peel the beetroot and cut them into wedges. A medium-sized beetroot, about 5cm in length, should, for example, be cut into 6 wedges.

2. Put the oil in a medium-sized pan and set over a medium heat. When hot, put in the cumin seeds. Let them sizzle for 5 seconds. Put in the garlic. Stir and fry until the garlic pieces turn golden. Put in the onions. Stir and fry for 2 minutes. Put in the flour and cayenne. Stir and fry for a minute. Now put in the beetroot, the tomatoes, salt and water. Bring to a simmer. Cover, turn the heat to low and simmer for 30 minutes or until the beetroot are tender. Remove lid, turn up heat to medium, and cook uncovered for about 7 minutes or until the sauce has thickened slightly.

3. This dish may be made ahead of time and reheated.

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