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!
Preparation Time: 10 minutes
Cooking Time: 15 minutes + ~15 minutes (NPR time)
Serves: 2 to 3 people
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
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Asafoetida – a pinch
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.