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Beetroot leaves indian curry
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4.84 from 12 votes

Beet Greens Curry (Beetroot Ni Bhaji Nu Shaak)

A great Indian recipe for beet greens; a curry using beet leaves, beet stalks and semolina
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: beet, beet greens, beetroot
Servings: 2 people
Calories: 164kcal

Ingredients

  • 1 bunch beet greens with stems Roughly chop the greens and chop the stems into a fine dice
  • 1 tbsp vegetable oil
  • ½ onion, small finely chopped
  • 3 cloves garlic
  • ½ serrano chili
  • ½ tsp turmeric
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ¼ cup semolina (rava)
  • 1 cup water
  • pinch salt (or to taste)
  • 1 tbsp lemon juice

Instructions

  • Heat 1 tbsp oil in a skillet over medium heat. Add onions, chili, beet stems and garlic. Cook until the onions are softened and transparent.
    Cook onion beet stems and garlic
  • Add 1/4 cup semolina. Toast the semolina, stirring continuously until it smells toasty, about 3 minutes.
    Add semolina
  • Stir in turmeric, cumin and chili powder.
    Stir in turmeric, chili powder and salt
  • Add beet greens and 1 cup water and salt.
    Add greens and water
  • Cover, Cook 5 minutes, stirring once about halfway through. Uncover, cook for 5 more minutes, stirring often.
    Cover and cook
  • Sprinkle with lemon juice, stir and serve.
    Top with lemon juice and serve

Video

Notes

You can use any kind of greens for this recipe but you may need to add a little more water and cook them longer depending on the greens you choose.

Nutrition

Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 74mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1705IU | Vitamin C: 14.1mg | Calcium: 42mg | Iron: 2.2mg