Lunch/Dinner

Choley Curry With A Healthy Twist | Beetroot Based Chickpea Curry | चुकंदर छोले करी

Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂 The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This time I tried beetroot with choley curry and it came out delicious. Do try this recipe.

Choley Curry With A Healthy Twist

Beetroot is often limited to salads or sambar maybe cutlet. But this recipe makes the beetroot a star. This vegetable is often avoided for the muddy flavour. But with the pairing with chickpeas and some Indian spices, you would not mind having this yummy delicious curry. Beetroot is good for your heart and if you don’t have it in your regular diet, you must find ways to have it. Even for kids, introducing beetroot at a young age will ensure they don’t neglect this vegetable.

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Ingredients:
Kabuli chana or Chickpea ( soaked overnight ) – 1 & 1/2 cups
Beetroot– 1 medium size
Roughly chopped tomato – 3 large
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 2 tbsp
Finely chopped onions – 4 small size
Ghee or oil – 5 tbsp
Green Chilli – 1

List of Whole Masala
One bay leaf
One stick of cinnamon
Cumin or Jeera – 1 tbsp
Black cardamom – 1

Spices
Paprika – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Beetroot Based Chickpea Curry

Method:

  1. Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  2. Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Make a tomatoes, beetroot and green chilli puree in a food processor. Don’t make fine paste. Make it coarse.
  4. Heat oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add finely chopped ginger, garlic and cook for 4 minutes on low heat.
  5. Add finely chopped onions and saute till brown ( 8 minutes on low heat)
  6. Now add add all spices (except coriander leaves) with little water. Cook for 2 minutes on low heat.
  7. Add tomato beetroot green chilli puree and mix well. Stir well and cook until gravy starts leaving oil from corners.
  8. Then add boiled chickpeas (with 1 cup of boiled water) and cook for 10 minutes on low heat. ( adjust consistency according to your preferences)
  9. Garnish with fresh coriander leaves and serve hot with plain parathas or rice or with quinoa.
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