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Beetroot Masala | Best Vegan Indian Curry

Servings: 6

For the Masala Paste: 

  • 1/2 cup desiccated coconut 

  • 1 tablespoon poppy seeds 

  • 1/2 tablespoon black pepper 

  • 1/2 tablespoon cumin seeds 

  • 1/2 tablespoon fennel seeds 

  • 2 cardamom seeds 

  • 1 tablespoon cashews 

  • Water (as needed for blending)  


  • 1 kg beetroot, washed, peeled, and chopped 

  • 2 tablespoons oil 

  • 1 tablespoon ginger-garlic paste 

  • 3 large onions, finely chopped 

  • 3 large tomatoes, finely chopped 

  • Salt to taste 

  • 1 tablespoon garam masala 

  • 1/2 tablespoon chilli powder 

  • 1 1/2 tablespoons coriander powder 

  • 1/2 teaspoon turmeric powder

  • 1 1/2 cups water 

  • Fresh coriander, chopped (for garnish)  


  1. Combine desiccated coconut, poppy seeds, black pepper, cumin, fennel, cardamom, and cashews in a blender. 

  2. Add a little water and blend into a smooth paste. Set aside. 

  3. In a pressure cooker, heat oil over medium heat. Add ginger-garlic paste and cook until fragrant. 

  4. Add finely chopped onions and cook for 3 minutes or until translucent. 

  5. Add finely chopped tomatoes, salt, garam masala, chilli powder, coriander powder, and turmeric powder.  

  6. Cook until the tomatoes are soft. 

  7. Add the chopped beetroot to the mixture and mix well. 

  8. Pour in the prepared masala paste and 1 1/2 cups of water. 

  9. Stir well to combine. 

  10. Seal the pressure cooker and cook for 2 whistles. 

  11. Allow the pressure to drop entirely before opening the cooker. 

  12. Garnish with freshly chopped coriander and mix well. 

  13. Enjoy this flavorful and nutritious beetroot masala as a delightful accompaniment to your favourite Indian bread or rice!


Hello there, I'm Neetu!

I love to cook! I love to eat, and naturally,
just gravitated towards cooking.


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