Beetroot and Potato Curry - Aloo Koora

    40 minutes

    This potato and beetroot based curry dish is seasoned with red chilli, cumin and curry leaves. The sweetness of the beetroot works great with potatoes and the spices.

    5 people made this

    Serves: 4 

    • 4 large red beetroot - trimmed, peeled, and cut into cubes
    • 3 potatoes, peeled and cut into small cubes
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon skinned split black lentils (urad dal)
    • 1/2 teaspoon mustard seed
    • 1/2 teaspoon cumin seed
    • 2 dried red chillis, broken into pieces
    • 1 pinch asafoetida powder
    • 6 fresh curry leaves
    • 1/2 teaspoon ground red capsicum
    • 1/4 cup desiccated coconut

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place the beetroot and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.
    2. Heat the oil in a large frypan over medium-high heat. Cook the lentils, mustard seed, cumin seed and red chillis in the hot oil until the seeds begin to splutter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.
    3. Drain the beetroot and potatoes and add to the frypan. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beetroot are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red capsicum and coconut into the mixture and serve immediately.

    Urad Dal

    Urad dal is derived from black lentils and can be found in stores specialising in Indian cooking.

    Asafoetida Powder

    Asafoetida is a powder primarily used in Indian cooking and can be found at specialty stores.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    Really interesting dish. The coconut flake added at the end really makes it awesome. I suggest more oil in the bottom of the pan (I have stainless steel and it kept sticking). Would also suggest not putting the beet and potato into water prior to cooking, it makes the browning process very hard. Delicious overall though.  -  24 Oct 2009  (Review from Allrecipes USA and Canada)


    We liked the flavor of this dish, but I suggest that you double cumin and mustard seeds, because the spice flavor is a little subtle. The coconut gives an extra kick and makes the flavor a little unusual. As the previous reviewer, I think it is not necessary to put beets and potatoes in the water, because when you put the vegetables to the skillet, the mixture splutters very much. If necessary, add water when you simmer the vegetables. I think that the cooking time is a little wrong here, because if you put beets along with potatoes, you will get overcooked potatoes and uncooked beets. So I suggest that you cut beets thiner than potatoes, fry and simmer it a little first, then add potatoes. Overall, this is a good and cheap meal and a tasty way to eat more beets.  -  13 Mar 2011  (Review from Allrecipes USA and Canada)


    This was really tasty, the peppers I used made it a little too hot, but it went down well with a glass of milk. I didn't have fresh curry leaves so I used a little curry powder, otherwise I followed the recipe as written because I'm a complete novice with Indian food. I will make this again.  -  31 Aug 2013  (Review from Allrecipes USA and Canada)