Beetroot is one healthy vegetable, and I learnt about it long back, however I always wondered how to bring it to best use. I normally use beetroot in salad, and juice. I have also used beetroot in soups, pickles and smoothies. This time around I am sharing something new, this is “beetroot paneer recipe“. It is evident that a majority of people love paneer hence I decided to create this rich gravy based curry.
Benefits of beetroot and Paneer
Beetroot is low in calories and is a great source of nutrients, including fiber, folate and vitamin C. Beetroots also contain pigments and nitrates which may help lower blood pressure and improve athletic performance.
Paneer/ cottage cheese equally offer some of the great benefits, e.g. paneer is rich in protein (great for vegetarians), it also strengthens bones and teeth, paneer has decent amount of phosphorous which helps in digestion and excretion. Based on all these healthy benefits I present this beetroot paneer recipe. One thing I will definitely recommend is that you should either use fresh paneer or keep the paneer in warm water for few minutes so that paneer is soft.
Are you a paneer lover? Some of my favourite paneer recipes are mentioned below, which you may like to try to get scrumptious dishes.
- Paneer Tikka Parcels
- Dhaba Style Paneer Lababdar
- Kadai Paneer
- Palak Paneer Paratha
- Achari Paneer and many more…
Some of my readers have said that they don’t get paneer easily where they live, if you are one who struggle to get paneer readily, you can easily make paneer at home too (I normally make at home as I like my paneer fresh).
Simply follow this recipe of making paneer at home.
Serve beetroot paneer with any Indian bread or steamed rice.
Below is step by step detailed recipe of Beetroot paneer. Try this at home today and likely you will enjoy the taste of it.
Beetroot Paneer Curry
- 250 Grams Paneer / Indian Cottage Cheese
- 1 Onion Large Size – Finely Chopped
- 2 Tomatoes Medium Size – Chopped
- 2 Beetroot Small Size – Chopped
- 2 Green chillies Small Size – Chopped
- 1 Tablespoon Ginger Grated
- 1 Tablespoon Garlic Grated
- 1/3 Teaspoon Asafoetida
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 2 Tablespoon Fresh Cream
- 2 Tablespoon Oil
- 2 Bayleaves
- 1 Black Cardamom
- Cut the paneer in desired shape and shallow fry them in a pan with one tablespoon oil. Take them out on a kitchen towel and keep aside.
- Now add chopped onion to the same pan. Once they are translucent add beetroot, ginger, garlic, green chillies and tomatoes and cook until they are soft.
- Add salt, chilli powder, coriander powder and turmeric powder and roast for a minute. Switch off the heat and let it cool down.
- Transfer this mixture to grinding jar and grind it to a smooth paste. Now in the same pan, heat one tablespoon oil and add asafoetida, bay leaves and cumin seeds.
- Pour the paste in pan now and mix well.
- Add paneer cubes and cream and mix everything well. Let it cook for 2 more minutes and switch off the heat. Enjoy with bread or rice of your choice.