Simple comforting dry sabzi or veggie preparation with potatoes, carrots and a few spices.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 8 minutes
- Total time: 13 minutes
- Yield: 3 · 3 to 4
- Category: Side Dish
- Cuisine: North Indian, Punjabi
Ingredients
- 200 to 225 grams carrots (or 2 medium to long red carrots or delhi carrots or 1.5 cups chopped carrots)
- 200 to 225 grams potatoes (or 3 to 4 medium potatoes or 1.5 cups chopped potatoes)
- 1.5 tablespoon oil ((can use sunflower oil, peanut oil or mustard oil))
- 1 teaspoon cumin seeds
- 1 or 2 green chilies, (slit or chopped)
- 1 inch ginger (- peeled and chopped)
- ⅓ cup water
- ½ teaspoon amchur ((dry mango powder))
- ¼ to ½ teaspoon garam masala
- salt as required
- 2 to 3 tablespoon chopped coriander leaves ((cilantro leaves))
Method
- Heat oil in a 2 litre stovetop pressure cooker. Add cumin seeds. On a low heat saute till the cumin seeds splutter.
- Then add green chilies, slit or chopped. Also add peeled and chopped ginger. Stir and saute on low heat till the raw aroma of chopped ginger goes away.
- Then add chopped carrots and chopped potatoes.
- Add ⅓ cup water.
- Season with salt as needed. Stir well and pressure cook for 1 whistle or 6 to 7 minutes on a medium to high heat.
- When the pressure settles down on its own, then only remove the lid. There will be some stock/water in the sabzi.
- Keep the cooker on the stove top without the lid. On a low to medium heat, simmer till all the water dries up.
- Lastly add dry mango powder and garam masala powder. Stir and mix well.
- Then add chopped coriander leaves. Mix again.
- Serve aloo gajar sabzi hot or warm with some soft phulka or paratha. You can also serve it as a side dish with any North Indian meal.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.