Beetroot Sabzi – Beetroot Sabzi is a vibrant, healthy, and flavorful Indian dish that brings color and nutrition to your everyday meals. This simple stir-fry combines earthy beetroot with aromatic spices to create a dish that’s both delicious and nourishing for all ages.
Why You’ll Love Beetroot Sabzi
Beetroot Sabzi is not just visually stunning but also loaded with vitamins, fiber, and antioxidants. Its naturally sweet and earthy flavor pairs beautifully with traditional Indian spices, making it a perfect side dish for rotis, parathas, or rice. This dish also helps boost immunity and improve digestion, making it a must-have addition to your diet.
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- Rich in nutrients: Packed with iron, folate, and fiber.
- Quick to make: Takes less than 20 minutes.
- Versatile: Goes well with any Indian meal.
- Vibrant color: Adds visual appeal to your plate.
Ingredients Needed for Beetroot Sabzi
You don’t need any fancy ingredients—just what’s already in your kitchen. Here’s what you’ll need:
- 2 medium-sized beetroots, peeled and diced
- 1 tablespoon oil (preferably mustard or coconut oil)
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 green chilies, slit
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
- Fresh coriander for garnish
Step-by-Step Guide to Make Beetroot Sabzi
- Step 1: Prepare the Beetroot
Wash the beetroot thoroughly to remove any dirt. Peel the outer layer and dice it into small cubes for even cooking. The smaller the pieces, the faster they cook and absorb the spices well.
- Step 2: Heat the Oil and Temper Spices
In a pan, heat the oil on medium flame. Add mustard seeds and let them crackle. Toss in green chilies and chopped onions. Sauté until the onions turn light golden, releasing a beautiful aroma.
- Step 3: Add the Beetroot and Spices
Now, add the diced beetroot to the pan. Sprinkle turmeric powder, cumin powder, and salt. Stir everything well so that each beetroot cube gets evenly coated with the spices.
- Step 4: Cook Until Tender
Cover the pan with a lid and let the beetroot cook on low flame for about 10–12 minutes. Stir occasionally to prevent sticking. If it seems dry, add a tablespoon of water and continue cooking until soft.
- Step 5: Finish with Fresh Herbs
Once the beetroot is cooked and has a slight shine, switch off the flame. Garnish with freshly chopped coriander leaves. You can also add a squeeze of lemon juice for a tangy twist.
- Step 6: Serve Hot
Serve your Beetroot Sabzi hot with roti, chapati, or steamed rice. It also pairs perfectly with dal and curd for a wholesome Indian meal.
Extra Tips for Perfect Beetroot Sabzi
- Always use fresh beetroots for the best color and taste.
- You can add grated coconut for a South Indian touch.
- For a spicier version, increase green chili or add red chili powder.
- Sprinkle roasted sesame seeds for extra crunch and flavor.
- Leftover sabzi can be stuffed inside parathas for a quick lunch.
FAQs
Can I make beetroot sabzi without onions and garlic?
Yes! You can skip onions and garlic if you prefer a sattvic version. The natural sweetness of beetroot will still make the dish flavorful.
How do I keep the color of beetroot vibrant while cooking?
Avoid overcooking and cook on low heat. Adding a few drops of lemon juice at the end helps preserve its bright red color.
Can I add other vegetables to this recipe?
Absolutely. You can mix diced carrots, peas, or potatoes to make a more colorful and nutrient-rich version.
How long can I store beetroot sabzi?
It stays fresh for up to two days in the refrigerator. Reheat on low flame before serving for the best taste.
Beetroot Sabzi is more than just a side dish—it’s a celebration of color, taste, and health. Try making it today and add a burst of freshness to your plate. With every bite, you’ll enjoy a perfect blend of simplicity, nutrition, and satisfaction!
