Beet Greens with Potatoes and Bengali Spices (Instant Pot or Stove Top)
This post was originally published on August 12, 2013. I have now updated it with Instant Pot Instructions.
This simple creation of Beet Greens with potatoes and Bengali spices is almost ageless. It features during spring and fall in my kitchen. It reminds me of the red spinach we get in India called Laal Shaag
Today is an incredibly hectic day, the last day of mom’s visit. I seem to want to pack everything between these last few days. The children are feeling the same way, too! I think my poor mother has critiqued countless versions of Maacher Chop.
My Beet Greens with Potatoes Story
This while she is the picking of several buds of Mocha or banana blossom flowers. Welcome to the world of cookbook writing.
She has in turn watched my daughter current dance piece and listened to her piano pieces enough times to forget that Beethoven might have really existed. The little fellow not to be outdone, too has regaled her with his art work and music.
All of this being said, to make life work we have substitutions and we make them work. So in this case Lal Shaag is so not Beet Greens, but then again it is. The Bengali word Lal means red and shaag is the Bengali word for greens.
There is more red or lal power to Beet Green than most leafy things I am know. The problem with with Beet Greens and myself is that they have to work extra hard to prove themselves.
Temporary Farewells
Meetings in a world where family members do not live close to each other, often entail farewells and tonight was her last dinner with us for this visit. Among other things, I cooked some beet greens with potatoes, using a simple Bengali seasoning. My love for Beet Greens is well known, and to add some spark to our family repertoire I created this recipe to join the other summer recipe that is already a family favorite.
The delicate reds in the Beet Greens seep into the potatoes giving them a pretty and very unique color. It also shows us how nature is indeed the master artist. If you are looking for an interesting recipe for beets check out my beet and ginger chutney.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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Beet Greens get a nice Bengali touch. A colorful seasonal recipe that will warm and brighten your table.
Ingredients
- 2 tablespoons mustard oil (can be substituted with regular olive oil)
- 1 teaspoon nigella seeds or cumin
- 1 small to medium red onion, very finely chopped
- 1 teaspoon grated ginger
- 1 medium potato, peel, halved and thinly sliced
- 2 carrots, peeled and sliced (optional)
- 1/2 teaspoon turmeric
- 1 teaspoon salt or to taste
- 1/2 teaspoon sugar
- 1 teaspoon red cayenne powder
- 3 cups finely chopped beet leaves (finely chopped)
Instructions
- Heat the oil on medium heat for about a minute.
- Add in the nigella seeds and add in the onion and sauté it for 3 to 4 minutes and let it turn lightly golden at the edges.
- Add in the ginger and sauté well.
- Add in the potatoes and carrots if using and mix well. Add in the potatoes and the salt and mix well and add in sugar.
- Stir in the green chilies and mix well.
- Add in the beet leaves and cook for 4 minutes, stirring and mixing well until the beet leaves wilt and mix into the potatoes. Serve as a side to any meal of your choice.
- Instant Pot Directions
- Turn the instant pot onto saute mode. Add in the oil and heat for a minute. Add in the nigella or cumin seeds and let them sizzle and get aromatic. Add in the onion and the ginger and stir well.
- Add in the potato and the carrots if using. Stir in the turmeric, salt, sugar and the cayenne powder.
- Stir in the beet greens and turn off the saute mode. Mix well. Sprinkle about 2 tablespoons of water. Cover and set on zero minutes pressure. Do a quick release, this will take about 10 minutes. You can dry out any excess water if desired. Serve with any meal of your choice.