Wash and peel the beetroot and cut into slices approx. 5 mm thick. Then cut the slices into cubes.
Cut the onions into fine cubes and fry them in a little oil until golden, then deglaze with a little water. Add the diced beetroot, season with coriander, garam masala, turmeric and vegetable stock powder. Let everything simmer for about 20-25 minutes, until the beets are cooked through but are still firm to the bite. Stir in the sour cream and dill and, if necessary, thicken the vegetables with a little sauce thickener. Season the side dish with salt and freshly ground pepper.