How to make it

  • Peel the beetroot and cut into even wedges
  • Heat the oil in a medium sized pan. When hot add the cumin seeds. Let them sizzle for 5 seconds.
  • Add the garlic, stir and fry until it turns golden.
  • Add the onions and stir and fry for a minute.
  • Add the flour and cayenne- stir and fry for a minute.
  • Now pop the beetroot in with the tomatoes, salt and water.
  • Bring to a simmer.
  • Lower the heat, cover and simmer for 30 minutes.
  • Remove lid, turn heat up to medium and cook uncovered for 7 minutes- the sauce should be thickening up nicely by then.
  • This dish can be made ahead of time and reheated.

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