A simple dish with beetroot, coconut and mild spices made in a snap. Add tomatoes, ginger-garlic paste, salt, red chilly powder, garam masala powder and stir while letting it cook for 2 to 3 minutes.

Add the coconut milk. Let it cook for another 5 minutes but do not bring it to a boil. Top with garam masala and chopped coriander leaves. The South Indian-style aloo kurma is ready. You can serve it ...