Beetroot Potato Curry
This traditional North-Indian style, one-pot Chicken Curry is made with onion and tomatoes, and uses regular spices that are easily available in your kitchen. Pair this curry with steamed rice, naan or appam
Ingredients
- Refined Oil
- 2 Green Chilli (cut)
- 10 cloves Garlic (peeled)
- 1 Cinnamon Stick (remove)
- 10 Curry Leaves (wash)
- 220 g Potato (diced)
- 220 g Beetroot (cutpeeled)
- 1 tsp Turmeric
- 1 tsp Jeera
- 0.5 tsp Kashmiri Mirch
- 0.25 tsp Garam Masala
- 240 g Onion
- 240 g Water
- 1 inches Green Chilli
- 1 tsp Salt
- 2 tbsp Coconut Milk
Instructions
Prepare Aromatics
Add Green Chilli, Garlic, Cinnamon Stick and Curry Leaves to The Upliance 2.0 jar. The device will cut aromatics for 10 seconds at speed 12.
Cook Aromatics and Main Ingredients
Add Potato, Beetroot, Turmeric, Jeera, Kashmiri Mirch, Garam Masala, Onion and Water to The Upliance 2.0 jar. The device will initially cook at 20°C, then increase to 95°C for 1200 seconds at speed 14, followed by 95°C for 720 seconds at speed 14 with automatic stirring.
Sauté Aromatics with Oil
Add Refined Oil, Cinnamon Stick and Salt to The Upliance 2.0 jar. The device will now sauté at 95°C for 300 seconds at speed 14.
The Beetroot Potato Curry is Ready
The Beetroot Potato Curry is now ready to serve. Add Coconut Milk and garnish accordingly. Pair with steamed rice or dosa.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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