Beetroot Sabzi (Chukandar Sabzi)
A quick, healthy Indian beetroot sabzi with simple tempering spices, balanced sweetness, and a bright lemon finish. Perfect with roti or rice.
Equipment
- Heavy-bottom kadai
- Grater or sharp knife and chopping board
- Spatula
Ingredients
For the sabzi
- 3 medium beetroots about 450 to 500 g; peeled and grated or finely diced
- 2 tbsp oil peanut, sesame, or neutral oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 to 2 green chilies finely chopped
- 8 to 10 curry leaves
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder adjust to taste
- Salt to taste
- 1 to 2 tsp lemon juice
- 2 tbsp chopped coriander leaves
Optional
- 1 tbsp roasted peanut powder for nutty balance
- 1 tbsp grated coconut for a South Indian-style finish
- 1/2 tsp jaggery only if your beets are not naturally sweet
- 1 tbsp sesame seeds
Instructions
Prep
- Peel beetroot and either grate or finely dice. Keep diced pieces small for even cooking.
Tempering
- Heat oil in a kadai over medium heat.
- Add mustard seeds and let them crackle.
- Add cumin seeds, curry leaves, green chilies, and hing. Saute briefly until aromatic.
Cook
- Add turmeric, coriander powder, red chili powder, and salt. Mix quickly.
- Add beetroot and stir to coat with spices.
- Cover and cook on low-medium heat for 12 to 15 minutes, stirring occasionally, until tender.
- For dry sabzi, cook uncovered for 2 to 3 minutes more. For softer texture, add 2 to 3 tbsp water and simmer covered for 3 to 4 minutes.
Finish
- Switch off heat. Add lemon juice, coriander leaves, and optional peanut powder or coconut.
- Rest for 2 minutes and serve warm.
Notes
Grated beetroot cooks faster and turns softer; diced beetroot stays firmer and works well in lunchboxes.
If the sabzi tastes too sweet, add extra lemon juice and a pinch of chili at the end.
This recipe is naturally no onion, no garlic. Use pure hing if your dietary rules require it.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water.
Tried this recipe?Let us know how it was!