Quick Beetroot and Potato curry with coconut milk

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This curry goes very well with puri and chapathi.

Ingredients:-

  1. Potato – 2 cups, cut into small cubes
  2. Beetroot – 1/2 cup, cut into small pieces
  3. Onion – 1 number, medium, thinly sliced
  4. Greenchilly – 1 to 3 numbers, slit
  5. Garlic – 3 big cloves, finely chopped
  6. Coriander powder – 1 level tbsp.
  7. Turmeric powder – 1/2 tsp.
  8. Red chilly powder – 1/3 tbsp
  9. Water – 1.5 cups
  10. Salt – 1 tsp. or to taste
  11. Thick coconut milk – 1 cup (freshly squeezed)
  12. Garam masala powder – 1/2 tsp.
  13. Coconut oil – 2 tbsps.
  14. Shallots – 5 numbers, thinly sliced

Method:-

  1. Combine all the ingredients from 1 to 10 in a medium saucepan & bring to a boil. Cover cook on low heat for 15 minutes.
  2. Open the lid & mash some of the cooked potato pieces.
  3. Add the thick coconut milk & garam masala powder. Let the gravy just heat through.
  4. Remove from heat.
  5. In a wok, heat the coconut oil & add the shallots. Fry till they turn golden brown in colour & pour this seasoning over the gravy.
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