This is one of the quickest ways I know to cook beetroot, with a little zing from the chilli and crunch from the mustard seeds, we have this as part of an Indian inspired vegetarian meal and even the boys love it.
Part of their love for beetroot stems from eating enough of it to turn their pee pink! But, if that’s the only reason they’ll eat it I’m fine with it!!!!
Remember to wear gloves while dealing with the beetroot, pink hands are not a good look!
If you don’t have paneer, feta works very well too but has a habit of falling apart a little more!
To make this vegan and dairy free use olive oil and omit the cheese.
50g ghee or olive oil
2 tablespoons yellow mustard seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 onion, very finely sliced
2 small red chillies, deseeded and diced
1kg beetroot, peeled and coarsely grated
a pinch of salt
200g paneer, cubed
Heat the ghee in a large shallow pan with a lid over a high heat.
Once hot, add the mustard seeds, cumin seeds and fennel seeds.
As soon as the mustard seeds start popping, add the onion, stir well and turn the heat down to medium.
Add the chilli to the onion mix and cook until the onions are beginning to crisp up a little.
Add the beetroot to the pan and fry for 1-2 mins.
Pour the water in and add the pinch of salt, stir and cover. Cook for 10mins.
Uncover and turn the heat up to high, heat until most of the liquid had evaporated.
Add the paneer and stir well in, cook for a further 1-2 mins to allow the cheese to warm through.