Aloo beet greens sabzi recipe

Aloo beet greens sabzi recipe – This is healthy, homey dry vegetable preparation made with potatoes, beetroot leaves and stems along with few basic spices. This goes perfect with roti, paratha.

Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

Check out other sabzi recipes
Aloo methi  //  Aloo palak  //  Aloo suva bhaji

Apart from this, I also make dal with beetroot leaves (Hubby’s favorite).


How to make aloo beet greens sabzi recipe :


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1) Chop the beetroot leaves, also chop the stems. My beetroot stems are pretty thin and tender, so I chopped it without peeling it. But if yours are thick then you might need to peel it or remove those strings. You will feel and see those strings as you chop whether it needs to be peeled or not.
Chopping beetroot leaves

2) Wash them very well. I keep them in cold water in a bowl till I prepare other ingredients for this sabzi. By this time all the dirt will settle down at the bottom of the bowl. And then you can remove those leaves from the water with your hand. Alternately you can wash them before chopping.
Cleaning beetroot leaves

3) Heat the oil in pan on medium heat. Once hot add cumin seeds and let them sizzle.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

4) Then add chopped green chilies and ginger paste. Saute for 30 seconds.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

5) Then add potatoes and beetroot leaves. Mix well.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

6) Add turmeric powder, coriander powder, red chili powder and salt.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

7) Mix well.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

8) Cover the pan and cook on medium heat. Stir once or twice in between to make sure that it is not sticking to the pan.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

9) Cook till potatoes are cooked and tender. Potatoes should be soft but not mushy.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

10) Finally add amchur and garam masala.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

11) Mix well, switch off the gas and ready to serve.
Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

Serving suggestion: Serve this sabzi with roti/phulka. Serve kachumber salad, choice of dal and rice to make a complete healthy meal. We like to have chaas on side too.

Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)

Aloo beet greens sabzi recipe (Potatoes with beetroot leaves)
5 from 2 votes
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Aloo beet greens sabzi recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 3 cups Beetroot leaves and stems – chopped and tightly packed, from 3 medium beets
  • 2 small or 1 ½ cups Potatoes cubed
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 2 Green chilies chopped finely
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 ½ teaspoons Coriander powder
  • ½ teaspoon Red chili powder
  • ½ teaspoon Turmeric powder
  • Salt to taste
  • ½ teaspoon Garam masala
  • ½ teaspoon Amchur powder (Dried mango powder) or you can use lemon juice instead

Instructions

Preparation:

  1. Chop the beetroot leaves, also chop the stems.
  2. My beetroot stems are pretty thin and tender, so I chopped it without peeling it. But if yours are thick then you might need to peel it or remove those strings. You will feel and see those strings as you chop whether it needs to be peeled or not.
  3. Wash them very well. I keep them in cold water in a bowl till I prepare other ingredients for this subzi. By this time all the dirt will settle down at the bottom of the bowl. And then you can remove those leaves from the water with your hand.
  4. Alternately you can wash them before chopping.
  5. Also peel and cut the potatoes

Making aloo beet greens sabzi recipe:

  1. Heat the oil in pan on medium heat.
  2. Once hot add cumin seeds and let them sizzle.
  3. Then add chopped green chilies and ginger paste. Sauté for 30 seconds.
  4. Then add potatoes and beetroot leaves. Mix well.
  5. Add turmeric powder, coriander powder, red chili powder and salt. Mix well.
  6. Cover the pan and cook on medium heat. Stir once or twice in between to make sure that it is not sticking to the pan.
  7. Cook till potatoes are cooked and tender. Potatoes should be soft but not mushy.
  8. Finally add amchur and garam masala.
  9. Mix well, switch off the gas and ready to serve.

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