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Beetroot with onions

Madhur Jaffrey
Carmine-coloured and speckled with cumin seeds, Madhur Jaffrey's side dish makes a vibrant addition to any Indian banquet - perfect as a foil for a hot curry

Beetroot with onions

Method

1. Peel the beetroot and cut them into wedges. A medium-sized beetroot, about 5cm in length, should, for example, be cut into 6 wedges.

2. Put the oil in a medium-sized pan and set over a medium heat. When hot, put in the cumin seeds. Let them sizzle for 5 seconds. Put in the garlic. Stir and fry until the garlic pieces turn golden. Put in the onions. Stir and fry for 2 minutes. Put in the flour and cayenne. Stir and fry for a minute. Now put in the beetroot, the tomatoes, salt and water. Bring to a simmer. Cover, turn the heat to low and simmer for 30 minutes or until the beetroot are tender. Remove lid, turn up heat to medium, and cook uncovered for about 7 minutes or until the sauce has thickened slightly.

3. This dish may be made ahead of time and reheated.

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Serves: 3-4

Prep: 15 min
Cook: 45 min

Ingredients
350g raw beetroots, (weight without stems and leaves)
4 tbsp vegetable oil
1 tsp Cumin seeds
1 garlic clove, peeled and very finely chopped
100g Onions, peeled and coarsely chopped
1 tsp plain flour
0.125-0.5 tsp cayenne pepper
225g Tomatoes, peeled and very finely chopped
1 tsp Salt
300ml water