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Cooking > Recipes > Beetroot and Onion

Beetroot and Onion

Recipe produced by The Cotswold Chef

Portions 3-4

Ingredients
350g raw beetroot
4tbsp vegetable oil
1tsp cumin seeds
1 clove of garlic
100g onions
1tsp plain flour
1/2tsp cayenne pepper
225g tomatoes
1tsp salt
300ml water

Method

1. Peel the beetroots and cut them into wedges about 5cm (2 inches) in length

2. Put the oil in a medium pan.  When hot, put in the the cumin seeds and let them sizzle for 5 seconds

 3. Add in the onions.  Stir and fry for about 2 minutes.  Put in the flour and cayenne, stir and fry for a minute.  Put in the beetroot, tomatoes, salt and water.   Bring to a simmer.  Cover, turn the heat to low and simmer for 30 minutes until the beetroots are tender

4. Remove lid, turn up heat and cook uncovered for about 7 minutes or until the sauce has thickened slightly.

This dish may be made ahead of time and re-heated.

The Cotswold Chef informs us that this was originally a recipe developed by Madhur Jaffrey.