Step Two Put the oil in a wide, medium-sized pan and set over high heat. When hot, put in the cumin seeds and bay leaf. As soon as the bay leaf darkens slightly – this just takes seconds – add the tomatoes, cumin, coriander, turmeric, chilli powder, beetroots, salt and 350ml (12fl oz) water. Stir and bring to a boil. Cover, turn the heat to low and simmer for 30–40 minutes or until the beetroots are tender.