Beetroot and chickpeas stir fry


Measuring cup (1 cup = 250 ml)

  • 1 cup beetroot grated
  • 1 cup cooked chickpeas
  • 1 small onion finely chopped
  • 1 teaspoon ginger minced
  • ½ teaspoon cumin (jeera) seeds
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • juice of half lime
  • 1 tablespoon cilantro (coriander) leaves
  • few curry leaves
  • salt to taste
  • 2 teaspoon oil


  1. Wash and soak Kabuli Chana (chickpeas) for 6-8 hours. Cook Kabuli chana/ chickpea in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep it aside.
  2. Heat oil in a pan and add jeera (cumin) seeds. Once the jeera seeds start to crackle.
  3. Add curry leaves, ginger and sauté for 30 secs till the raw smell of ginger goes away.
  4. Then add onion and sauté for 2 minutes till they turn light brown.
  5. Then add grated beetroot, red chili powder, and turmeric powder. Mix well and cook for another 2 minutes till beetroot turn soft.
  6. Add the cooked chickpeas, garam masala powder, salt, and give a quick stir. Cover and cook for the next 3-4 minutes over low flame with the lid on.
  7. Add lemon juice, garnish with cilantro (coriander) leaves and mix well.
  8. Serve beetroot & chickpea curry along with steamed rice or any bread.

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