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Potato Carrot Beetroot Curry

Sometimes it can be difficult task to come up with a side dish or curry for chapathi / roti. You cannot serve the same onion-tomato gravy everyday! It has to be different, interesting and healthy too, and the biggest part - it should appeal to kids. Potato is everyone's favorite vegetable and I sneaked in carrot and beetroot to whip up this healthy curry.

This curry is full of balanced flavors - it's got mild sweetness from the carrots and beets, tanginess from the tomatoes and heat from the chillies and spices. I cooked this root vegetable curry in pressure cooker as it enhances the flavor of the curry. The lovely color of the curry is sure to attract even the fussy eaters. Serve this curry with chapathi / roti or poori.


{ Mildly spiced curry with potato, carrot and beetroot }
Serves 3-4


1 tbsp oil
1 tsp cumin seeds / jeera
½ tsp fennel seeds / sombu
Pinch of asafoetida / hing
2 medium onion, finely chopped
½-inch ginger, grated
1 garlic clove, grated
2 green chillies, slit
Few curry leaves
3 tbsp tomato paste
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilly powder
½ tsp garam masala
1 medium potato
1 medium carrot
1 medium beetroot
½ cup thin coconut milk
5-6 coriander sprigs, chopped
Salt to taste


1. Peel skin of potato, carrot and beetroot. Cut into medium sized cubes.

2. In a pressure cooker, heat oil and add cumin seeds, fennel seeds and asafoetida. Once it sizzles, add onion, ginger, garlic, green chillies and curry leaves.

3. Fry the onions till they turn light golden brown color. Then add tomato paste and fry well for 4-5 minutes or until oil separates.

4. Add turmeric powder, coriander powder, red chilly powder, garam masala and fry for 1-2 minutes.

5. Add potato, carrot, beetroot and mix well. Fry for 3-4 minutes. Add coconut milk, 1 ½ cup water, half of the coriander leaves, salt and mix well.

6. Close lid and pressure cook for 3 whistles. Once the pressure subsides, open and add remaining coriander leaves.

Serving Suggestion ~ Roti/chapathi or poori.

Notes and Tips
  • You can use tomato puree instead of tomato paste. To make puree use 3 medium-size tomatoes and reduce the gravy until thick.
  • You can cook the curry in a kadai too. If cooking in a kadai, cover and cook for 15-20 minutes or until the vegetables are cooked.
  • The curry is mildly sweet, to increase the spice you can add more green chillies or red chilly powder.


  1. That definitely sounds delicious dear... necessity is the mother of invention, some mahaan said sometime ago and everytime we need to provide it right! :)

  2. wow this is really colorful and yummy combo dear and you are right that making sides for chapatis or rotis is really a big deal

  3. Beautiful color, delicious curry!

  4. Something new looks yummy!

  5. Yummy gravy!! love the vibrant color!!

  6. Nice combination of vegetables and the curry looks inviting and delicious...

  7. Healthy yet colorful curry!

  8. Delicious curry.... what you said is absolutely true..... anything and everything we make, must be kid appealing...... This scores high marks for both...healthy and kid appealing..... :)

  9. The color itself will attract kids.. Delicious and healthy curry dear, thanks for sharing.

  10. A colourful and yumm curry...might have tasted great with chapathi

  11. What a colorful curry, so pleasing to the eyes. I am sure it would have tasted great. Nice combination of vegetables and inviting pics dear..

  12. This curry sounds delicious and inviting.. Nice color and this would surely attract kids.

  13. Lovely curry from beet. It stays little crunchy or soft?

    1. Thanks Linsy. The vegetables will be soft.

  14. This curry looks colourful and healthy - served with hot chappatis. I am going to try it soon.

  15. Nice clicks, just love the color of this curry, very delicious with the rotis..

  16. colorful gravy,looks yummy!!

  17. That looks so colourful and healthy. Perfect curry for rotis.

  18. The combo of veggies sounds interesting n color is inviting,


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