Curried Beets

1. 1

   Heat the oil in a large heavy pot over medium heat.

2. 2

   Add the onion, reduce the heat to low, and cover.

3. 3

   Cook for 10 to 12 minutes, stirring occasionally, until the onion is translucent and soft but has not colored.

4. 4

   Add the ginger, garam masala, and chile.

5. 5

   Raise the heat to high and toast the spices for about 1 minute, stirring the whole time.

6. 6

   Add the beets, 5 cups water, and the salt, and bring to a boil.

7. 7

   Reduce the heat and simmer for 15 to 20 minutes, until the beets are just tender.

8. 8

   Remove from the heat and add the vinegar.

9. 9

   Adjust the seasoning and remove the chile.

10. 10

    Serve in warm bowls as is or garnished with a spoonful of creme fraiche and sprinkled with nigella seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.