Indian pot with white turnips

Ingredients for 5 servings:

• 1 kg beet(s), white, peeled, roughly diced
• 3 tbsp Clarified butter (ghee)
• 2 cloves garlic
• 1 chili pepper(s), green
• 2 ½ cm ginger, fresh, peeled
• 1 tsp caraway or cumin
• 2 tsp coriander
• 3 tbsp yogurt (cream yogurt), natural
• 1 tsp iodized salt
• 15 cl water (up to 20 cl)
• 1 tsp brown sugar
• 1 ½ tsp spice mix (garam masala)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat ghee in a deep, lidded pan and fry the beetroot cubes. Set aside. In a blender, combine the garlic, deseeded chili, finely chopped ginger, cumin or caraway seeds, coriander, and yogurt into a creamy paste. Then briefly roast the paste in the fat. Don’t let it burn! Add the beets, season with salt, add the water, and simmer, covered, for about 10 minutes. Then add the garam masala and sugar and continue cooking on high until the liquid has almost evaporated.