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.
Apart from this, I also make dal with beetroot leaves.
Step By Step Photo Instructions:
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.
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.
3) Heat the oil in pan on medium heat. Once hot add cumin seeds and let them sizzle.
4) Then add chopped green chilies and ginger paste. Saute for 30 seconds.
5) Then add potatoes and beetroot leaves. Mix well.
6) Add turmeric powder, coriander powder, red chili powder and salt.
7) Mix well.
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.
9) Cook till potatoes are cooked and tender. Potatoes should be soft but not mushy.
10) Finally add amchur and garam masala.
11) Mix well, switch off the gas and ready to serve.
Serving suggestion: Serve this sabzi with phulka roti. Serve kachumber salad, choice of dal and rice to make a complete healthy meal. We like to have chaas on side too.
Check out other sabzi recipes
Aloo methi // Palak sabzi // Aloo suva bhaji
Did you try this aloo beet greens sabzi recipe? I’d love to hear about it! Leave a review in the comment section below.
Aloo Beet Greens Sabzi
Ingredients
- 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
- 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.
- 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.
- Alternately you can wash them before chopping.
- Also peel and cut the potatoes
- Heat the oil in pan on medium heat.
- Once hot add cumin seeds and let them sizzle.
- Then add chopped green chilies and ginger paste. Sauté for 30 seconds.
- Then add potatoes and beetroot leaves. Mix well.
- Add turmeric powder, coriander powder, red chili powder and salt. Mix well.
- 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.
- Cook till potatoes are cooked and tender. Potatoes should be soft but not mushy.
- Finally add amchur and garam masala.
- Mix well, switch off the gas and ready to serve.
Mirandamom
Well, you’ve done it again. This recipe is fabulous. You know, since I started using your recipes, we have no desire to eat at our local Indian restaurant. I am sure this has saved us many, many calories, and quite a bit of money too. You are a public service!
Kanan Patel
Thank you so much for the kind comment and it give me the motivation to keep going.
Very glad that you are enjoying the recipes.
Greta
Did not expect a lot tbh, but turned out delicious! Made some minor changes such as adding a bit of asafoetida and did not have any fresh chili
Kanan Patel
Glad that you liked.