Cumin Beetroot with Onions


Prep time: 
30 minutes


Carmine-coloured and speckled with cumin seeds a side dish which makes a vibrant addition to any curry.


  • 350g raw beetroot
  • 4 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 clove garlic, peeled and very finely chopped
  • 100g onions, peeled and coarsely chopped
  • 1 teaspoon flour
  • 0 teaspoon cayenne pepper
  • 225g tomatoes, peeled and very finely chopped
  • 1 teaspoon 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 and put in the garlic. Stir and fry until the garlic pieces turn golden.
  3. 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 for 30 minutes or until the beetroot are tender.
  4. Remove lid, turn up heat to medium, and cook uncovered for about 7 minutes or until the sauce has thickened slightly. This dish may be made ahead of time and reheated.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development