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Indian Veggie Delight

#beetroot gravy

KIDS LUNCH BOX- Idea #11

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Dhwani likes Avocados,I usually give her guacamole with chips or just cut into cubes and sprinkle some salt n pepper.This week I packed for her lunch box with some soft healthy avocado chapatis/parathas with her another favorite beetroot kurma (I make it less spicy for her) and few mini pretzels.You can also serve with some flavored raita with avocado parathas.Hope your kids will love, try and let me know!

In India Avocados are known as Butter fruit but they are little big in size.Avocado are high in healthy fats and on of the worlds healthiest foods.It is loaded with mono-saturated fatty acids which are good for a healthy heart. Besides, avocados are rich in potassium, fiber, antioxidants and many vitamins like B, K, C and E.

Disclaimer: I am not a nutritionist or a dietician,  I am doing what is best for my kid to create a balanced lunch.

Avocado Parathas + Beetroot Kurma + Mini Pretzels 

KIDS LUNCH BOX #11 – Avocado Parathas + Beetroot Kurma + Mini Pretzels

Some kids school lunch box ideas to try…

  1. Spinach Corn Sandwich + Orange + Almonds & Pistachios
  2. Carrot Rice + Cucumber + Fruittellas
  3. Palak Chapati + Jeera Aloo + Orange
  4. Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
  5. Mayonnaise Veggie Pasta + Strawberries + Peanut Chikki

Here is what I packed for school lunch…

LUNCH – Avocado Parathas – Avocado Paratha is an Indian Whole Wheat Flatbread prepared by kneading whole wheat flour and avocado pulp together with few spices. It comes out very soft, requires less oil and healthy. It is perfect for breakfast or kids lunch box.Please find detailed Recipe here.

LUNCH – Beetroot Kurma – Beetroot kurma is an appetizing, spicy curry that you can use as a side dish for flat breads, pooris, roti, chapati, or plain rice.I made it less spicy for my kid.Please find the Detailed Recipe Here.I have made this recipe in Instant Pot (Pressure cooker).I have also given details how to make Kurma in Indian pressure cooker in the same link above.

SNACK – Mini Pretzels – are kind of snacks loved by many kids.You can add any other snack thats available at your home.

Prep Work For The Previous Evening

  1. You can prepare dough in the night and refrigerate in a airtight container.
  2. Chop the beetroot previous evening and refrigerate.

Notes

You can increase or decrease quantity based on your child’s appetite.

  • Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon .Do not use plastic lunch boxes to your kids, they are toxic.
  • For the soft chapati, it is important to cover the dough and set aside for at least 20 minutes.
  • You can increase or decrease quantity based on your child’s appetite.

Beetroot Kurma Instant Pot

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Beetroot Kurma Instant Pot. Kurma is commonly known by various names such as khorma, korma or qorma and is a popular dish that originated in South or Central Asia. This beetroot kurma is an appetizing, spicy curry that you can use as a side dish for flat breads, pooris, roti, chapati, or plain rice.I have used my mom’s recipe here.

Beets are excellent source of folate, manganese, potassium, and copper. They are also a known source of magnesium, phosphorous, vitamin C, iron, vitamin B 6, and dietary fiber. They are low in saturated fat and cholesterol.

 

Also for those of you who do not have an Instant Pot ,check out Indian pressure cooker recipe instructions below.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other Beetroot recipes like

Beetroot Kurma Instant Pot Recipe Card

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Beetroot Kurma Instant Pot
Print
Beetroot Kurma Instant Pot
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Gravy, Side Dish
Cuisine: south indian
Keyword: beetroot kurma, instant pot
Servings: 4
Ingredients
  • Measuring cup (1 cup = 250 ml)
  • 2 cups beetroot chopped into small cubes
  • 1 cup onion finely chopped
  • 1/2 cup tomato finely chopped
  • 1 tbsp ginger-garlic paste
  • 1/2 tbsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp jeera Powder (cumin powder)
  • 1 tsp garam masala powder
  • salt
  • 2 tbsp oil
  • 1 tbsp coriander leaves (cilantro) chopped for garnish
  • 1 tbsp lime juice
  • 1/2 cup water or as required
For Grinding
  • 1/4 cup grated coconut fresh or frozen
  • 6-8 cashewnuts
  • 1 inch cinnamon
  • 1 tsp saunf (fennel seeds) optional
  • water for grinding
Instructions
INSTANT POT METHOD

  1. Peel the beetroot and cut it into small cubes.

  2. Grind coconut, cashews, cinnamon to a smooth paste.

  3. Press SAUTE mode on Instant Pot. Add oil in to the POT.

  4. Once POT is hot add onions,ginger-garlic paste and saute until onions turn light brown.

  5. Next add chopped tomatoes and cook till they turn soft.

  6. Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.

  7. Then add water and give a stir.

  8. Close the lid on the pot, and turn valve from VENTING to SEALING position.

  9. Press CANCEL button on Instant Pot.

  10. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes

  11. Do a NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.

  12. Remove lid away from you, add lime juice and garnish with cilantro.Mix well.

  13. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

INDIAN PRESSURE COOKER METHOD

  1. Peel the beetroot and cut it into small cubes.

  2. Grind coconut, cashews, cinnamon to a smooth paste.

  3. Take a kadai/pan. Add oil in to the POT.

  4. Once oil is hot add onions, ginger-garlic paste and saute until onions turn light brown.

  5. Next add chopped tomatoes and cook till they turn soft.

  6. Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.cook for 1-2 minutes.

  7. Then add water and give a stir.

  8. Close the lid place a whistle and cook for 2-3 whistles on medium flame.

  9. Switch off the flame and let the pressure from the cooker release naturally.

  10. Open lid and add lime juice and garnish with cilantro.Mix well.

  11. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Recipe Video

Recipe Notes
  1. If you are finding difficult to cut beetroot ,just peel and microwave whole beet for 1 minute and cool down.This helps to cut beetroot very easily.
  2. You can add Roasted Bengal Gram/fried gram/putani while grinding instead of cashewnuts .It also helps to make gravy thick.But I like adding cashews because it would give nice creamy texture (and increase Calories) and thickness to the Kurma. 
  3. Adjust the consistency of the Kurma by adding required amount of water.

  4. Adjust garam masala powder quantity as per your liking.Traditionally they use home made sambar powder instead of garam masala powder.

  5. Additionally poppy seeds can be added while grinding with coconut.

  6. If you do not have grated coconut.You can use 1/2 cup of full fat thick coconut milk.
  7. You can also add 1/2 cup of fresh or frozen peas.it makes kurma more tasty and healthy.

  8. Adjust cooking time as per the setting of your pressure cooker and stove.

  9. You can replace Beetroot with the vegetable of your choice and make Vegetable Kurma using the same method.

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