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Cumin beetroot with onions


SourceMadhur Jaffrey
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes


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


350 g
beetroot (Raw)
4 T
vegetable oil
1 t
cumin seeds
1 clv
garlic (Peeled and very finely chopped)
100 g
onions (Peeled and coarsely chopped)
1 t
cayenne pepper
225 g
tomatoes (Peeled and very finely chopped)
1 t
water (!Millilitre )


  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.