Heat oil in a large non-stick pan over medium heat.
Add the cumin seeds and fry till golden brown. Add onions and turmeric powder.
Sauté until onions are golden.
Add the peas, diced beets, coriander powder and salt. Stir well and cook covered for 10 minutes until the beets are softened. Uncover,
Add red chilli powder, and garam masala. Mix well together and let cook over medium heat for 12-15 minutes stirring every 4-5 minutes.
Once the curry is well incorporated together, sprinkle cilatntro on top and serve hot with chapathi’s or basmati rice.