Beet Greens with Indian Spices Recipe

Name: Beet Greens with Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 teaspoon cumin seeds; 1 each onions diced; 2 cloves garlic peeled and minced; 1 each jalapeno pepper small, seeded and minced; 2 teaspoons curry powder; 1 1/2 pounds beet greens or other tender greens such as spinach or swiss chard; 3 tablespoons heavy whipping cream; 2 teaspoons brown sugar; 1/4 teaspoon salt to taste; ⅛ teaspoon black pepper or to taste

Servings: persons

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 each onions diced
2 cloves garlic peeled and minced
1 each jalapeno pepper small, seeded and minced
2 teaspoons curry powder
1 1/2 pounds beet greens or other tender greens such as spinach or swiss chard
3 tablespoons heavy whipping cream
2 teaspoons brown sugar
1/4 teaspoon salt to taste
⅛ teaspoon black pepper or to taste

1
Stem any woody stems from the greens.
2
Beet greens can be stemmed by holding each leaf with your forefingers and thumb then pulling the stock up or downwards with the other hand breaking the stem off.
3
Rinse the leaves in three batches of water to ensure you remove any grit.
4
Drain and set aside allowing some of the water to remain on the leaves.
5
In a large pan with high sides or a dutch oven heat the oil over medium-high heat.
6
When the oil is hot add the cumin seeds, stirring until the sizzle and pop, about 30 seconds.
7
Add the onions and cook, stirring regularly for 3 to 4 minutes or until they begin to soften.
8
Add the garlic, jalapeno pepper and curry powder.
9
Stir and continue cooking for two minutes until fragrant.
10
It will seem quite dry and the spices will form a film on the bottom of the pan.
11
Roughly chop and add the greens (along with the water that still clings to the leaves) stir to mix well for 30 seconds then cover and simmer for 4 or 5 minutes.
12
Stir occasionally.
13
Remove the cover, stirring constantly until any remaining liquid evaporates.
14
Add the brown sugar, mix in.
15
Add the cream, stirring and simmer until thickened.
16
Taste, season with salt and black pepper to taste.
17
Serve with naan or pita bread to sop up the sauce.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 teaspoon cumin seeds, 1 each onions diced, 2 cloves garlic peeled and minced, and more.

Yes, Beet Greens with Indian Spices falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Greens with Indian Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions