Beetroot and Chickpea Stir Fry is a nutritious ,healthy south Indian side dish recipe prepared with simple ingredients like beets, cooked or canned chickpeas & spices full of vitamins and protein. You can serve this curry as a salad bowl as well.
HOW TO MAKE BEETROOT CHICKPEA STIR FRY STEP BY STEP
1.Wash and soak kabuli Chana (chickpeas) for 6-8 hours. Cook kabuli Chana/ chickpea in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep aside.
2.Heat oil in a pan and add jeera (cumin) seeds. Let jeera seeds to crackle.
3.Add curry leaves ,ginger and saute for 30 secs till raw smell of ginger goes away.
4.Then add onion and saute for 2 minutes till they turn light brown in color.
5.Then add grated beetroot ,red chilli powder and turmeric powder.Mix well and cook for another 2 minutes till beetroot turn soft.
6.Add the cooked chickpeas ,garam masala powder ,salt and give a quick stir. Cover and cook for next 3-4 minutes over low flame with the lid on.
7.Add lemon juice ,garnish with cilantro (coriander) leaves and mix well.
8.Serve Indian Style beetroot & chickpea stir fry recipe along with steamed rice or any bread.
CHECKOUT OTHER CURRY/STIR FRY RECIPES
BEETROOT AND CHICKPEA STIR FRY RECIPE CARD
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Beetroot and Chickpea Stir Fry
Ingredients
Measuring cup (1 cup = 250 ml)
- 1 cup grated beetroot
- 1 cup cooked chickpeas (chole|garbanzo beans)
- 1 small onion,finely chopped
- 1 teaspoon minched ginger
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- juice of half lime
- 1 tablespoon cilantro (coriander) leaves
- few curry leaves
- salt to taste
- 2 teaspoon oil
Instructions
- Wash and soak kabuli Chana (chickpeas) for 6-8 hours. Cook kabuli Chana/ chickpea in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep aside.
- Heat oil in a pan and add jeera(cumin) seeds. Let jeera seeds to crackle.
- Add curry leaves ,ginger and saute for 30 secs till raw smell of ginger goes away.
- Then add onion and saute for 2 minutes till they turn light brown in color.
- Then add grated beetroot ,red chilli powder and turmeric powder.Mix well and cook for another 2 minutes till beetroot turn soft.
- Add the cooked chickpeas ,garam masala powder ,salt and give a quick stir. Cover and cook for next 3-4 minutes over low flame with the lid on.
- Add lemon juice ,garnish with cilantro (coriander) leaves and mix well.
- Serve beetroot & chickpea curry along with steamed rice or any bread.
Notes
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I'd never tried curried beetroot before but I made this last night and wow! Absolutely delicious. A brilliant recipe that I'll certainly be making again. Thank you!
I am so glad you liked it Luke..Thanks for your feedback.