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beet greens curry on a pink plate with silver spoon
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3.67 from 3 votes

Beet Greens Curry (Beetroot Ni Bhaji Nu Shaak)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 people
Calories: 164kcal


  • 1 bunch beet greens with stems Roughly chop the greens and chop the stems into a fine dice
  • 1 tbsp vegetable oil
  • 1/2 onion, small finely chopped
  • 3 cloves garlic
  • 1/2 serrano chili
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 cup semolina (rava)
  • 1 cup water
  • pinch salt (or to taste)
  • 1 tbsp lemon juice


  • 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.
  • Add 1/4 cup semolina. Toast the semolina, stirring continuously until it smells toasty, about 3 minutes.
  • Stir in turmeric, cumin and chili powder.
  • Add beet greens and 1 cup water and salt.
  • Cover, Cook 5 minutes, stirring once about halfway through.
  • Uncover, cook for 5 more minutes, stirring often.
  • Sprinkle with lemon juice, stir and serve.


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.


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