Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Sides > Beetroot and Onion

Beetroot and Onion


SERVES:  Portions 3-4
COOKS:  IN 40 minutes


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


Recipe produced by The Cotswold Chef

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

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

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

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.