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
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 it 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 the raw smell of ginger goes away.
Then add onion and saute for 2 minutes till they turn light brown.
Then add grated beetroot, red chili 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 the next 3-4 minutes over low flame with the lid on.
Add lemon juice, garnish with cilantro (coriander) leaves and mix well.
Serve Indian Style beetroot & chickpea stir fry recipe along with steamed rice or any bread.
What to serve with Beetroot Chickpea Stir Fry?
Serve Beetroot Chickpea stir fry recipe with roti, chapati, steamed rice, or quinoa. You can also eat as a salad.
Variations
- You can use chopped beets instead of grated beetroot in this recipe. Cooking grated beetroot faster than chopped beets.
- You can also add a tablespoon of fresh shredded coconut.
More Beetroot Recipes
More Curry/Stir Fry Recipes
Beetroot and Chickpea Stir Fry
Ingredients
Measuring cup (1 cup = 250 ml)
- 1 cup beetroot grated
- 1 cup cooked chickpeas (chole|garbanzo beans)
- 1 small onion finely chopped
- 1 teaspoon ginger minched
- 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 it 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 the raw smell of ginger goes away.
- Then add onion and saute for 2 minutes till they turn light brown.
- Then add grated beetroot, red chili 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 the 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
Variations
-
- You can use chopped beets instead of grated beetroot in this recipe. Cooking grated beetroot faster than chopped beets.
- You can also add a tablespoon of fresh shredded coconut.
Nutrition
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Luke says
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!
bhavana says
I am so glad you liked it Luke..Thanks for your feedback.