Peel the beets and cut into 1/2-inch cubes. If beets are small, halving or quartering is fine. Scrub potatoes (peel if desired) and cut into 1/2-inch cubes so they cook at the same rate as the beets. Finely chop the onion, mince the garlic, and grate the ginger.

Measure spices and liquids so they are ready during cooking.

Cook base

Sauté aromatics

Heat a large wide skillet or medium saucepan over medium heat. Add olive oil and when shimmering (about 30 seconds), add the chopped onion. Cook, stirring occasionally, 5–7 minutes until translucent and beginning to brown at the edges. Add the minced garlic and grated ginger and cook 30–45 seconds more until fragrant, stirring so they don’t burn.

Toast spices

Add ground cumin, ground coriander, paprika, turmeric, black pepper and red pepper flakes (if using) to the pan. Stir constantly for 30–45 seconds to bloom the spices and coat the aromatics.

Cook vegetables

Add the cubed beets and potatoes to the pan and stir to coat with the spiced aromatic mixture. Cook, stirring occasionally, 3–4 minutes to slightly brown the edges and start releasing flavor.

Pour in the vegetable broth or water, add 1 teaspoon of salt (from the measured total) and bring the mixture to a simmer. Reduce heat to low–medium so the liquid bubbles gently. Cover and simmer 15–20 minutes, stirring once or twice, until the potatoes and beets are tender when pierced with a fork. If the liquid reduces too fast before the vegetables are tender, add up to 1/2 cup more water or broth.

Uncover for the last 3–5 minutes of cooking to allow some liquid to evaporate and the sauce to thicken. Taste and add remaining salt as needed.

Finish & serve

Brighten and finish

Stir in the lemon juice and chopped cilantro or parsley. Adjust seasoning with additional salt and black pepper to taste.

Optional serving suggestion

Serve warm with a dollop of plain yogurt or sour cream on the side for creaminess. This dish works as a side or a vegetarian main paired with rice, flatbread, or a salad.