Beetroots are one of my favorite root vegetables. I love the color, the flavor, and the texture.Common recipes include beetroot Palya (poriyal), grated beets curry, beets paratha or a simple raw beets salad.

The below recipe is a delicious accompaniment with chapatis or phulkas or rotis.

What makes it more favorable is that this is an Instant Pot recipe 🙂

So, here is the recipe for Beetroot curry using cashews and milk!

RECIPE:

Video Link: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes + ~15 minutes (NPR time)

Serves: 2 to 3 people

INGREDIENTS:

Beetroot – 1 big size

Onions – 1

Ginger – 1/2 inch

Green Chillies – 2 to 3

Cashews – 15 to 20

Milk – 1 small cup

Cumin Powder – 1 Tsp

Salt – 1 Tsp or as per taste

Oil – 2 tbsp

For Tempering:

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Asafoetida – a pinch

METHOD:

Soak the cashews in milk for 15-20 minutes.

And then, grind it into a fine paste. Keep it aside.

Turn ON the instant pot in SAUTÉ mode. Heat oil.

Add the tempering ingredients and saute until the mustard seeds splutter.

Now, add the onions, green chillies, and ginger. Fry till onions are translucent.

Next, add the chopped beetroot and mix well.

Add salt and cumin seed powder. Mix well.

Add the ground cashew paste and 2 small cups of water. Mix well.

Turn OFF the SAUTÉ mode. Close the lid and make sure the vent is in sealing position.

Cook on MANUAL/PRESSURE COOK mode for 5 minutes NPR (Natural Pressure Release).

Once done, garnish with coriander leaves and serve hot with roti or phulkas.

ENJOY!