Talha’s Chukandar (Beets) by
Allen Neighborhood Center
Source: Veggie Box member Sadhia Rehman
Tags: beet, spinach, beetgreens
This recipe was shared by Veggie Box member
Sadhia Rehman, in honor of her mom. When made
with a beet bunch that includes the greens, wash,
chop and include beet greens and stems instead
of spinach.
Ingredients
1 bunch Veggie Box beets (or about 3 large
beets), scrubbed and shredded
1/4 lb fresh Veggie Box spinach
3 cups water
1 lb stew beef (optional)
1 tsp mirich (Kashmiri red chili powder)
1 tsp turmeric
1 tsp coriander
1/2 tsp cumin
1/3 cup crushed tomatoes
1/4 cup oil (ghee, peanut oil, or neutral
cooking oil of your choice)
~1 tsp salt
1
bunch Veggie Box beets (or about 3 large
1/4
lb fresh Veggie Box spinach
3 cup
s water
1
lb stew beef (optional)
1 tsp
mirich (Kashmiri red chili powder)
1 tsp
turmeric
1 tsp
coriander
1/2 tsp
cumin
1/3 cup
crushed tomatoes
1/4 cup
oil (ghee, peanut oil, or neutral
Instructions
Without meat:
In a large pot, combine beets, spinach, water and
all spices except salt. Bring to a boil, then reduce
heat to medium-low and simmer until beets are
tender, approximately 20-30 minutes. Add
crushed tomatoes and turn heat to medium-high,
and stir until most water is evaporated - sauce
should be quite dry. Add oil and continue stirring
5-10 minutes to allow food to roast in oil. Add salt
to taste.
With meat:
Prepare as above, but include stew meat in first
step. Simmer on medium-low longer, until beef is
tender and cooked through, approximately 1 1/2
hour. Continue as above from the step “Add
crushed tomatoes.”
Serve with basmati rice or naan.
When made with a beet bunch that includes the greens, wash, chop and include beet greens and stems instead of spinach.