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aloo gajar recipe, how to make aloo gajar sabzi recipe | veggie recipes

aloo gajar recipe with step by step photos – delicious dry sabzi or veggie preparation with potatoes and carrots.

with fresh red delhi carrots and new potatoes in the winter season, thought of sharing one simple sabzi that i make at home. the recipe is a no onion no garlic version.

this is a standard recipe i follow to make gajar matar or aloo gajar matar. for a quicker cooking, i usually use a pressure cooker and thats the method, i have shown in the stepwise pics. but you can even cook in a pan or wok/kadai. you can also use baby potatoes to make this sabji.

being a dry sabzi and one which is not spicy, this aloo gajar recipe goes very well as tiffin box lunch with some soft chapatis or parathas. you can also pair this aloo gajar sabzi with a combo of dal-rice. this can also be served with bread. in fact you can even make toast sandwiches with the sabzi as a stuffing.

if you are looking for more veggie recipes then do check aloo matar, aloo gobi, bandh gobhi matar, aloo bhindi, veg handi, veg korma and aloo patta gobhi sabzi recipe.

gajar aloo recipe card below:

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aloo gajar sabzi recipe
prep time
5 mins
cook time
8 mins
total time
13 mins
 

aloo gajar sabzi recipe - simple homely dry sabzi or veggie preparation with potatoes and carrots

course: side
cuisine: north indian, Punjabi
servings: 3 to 4
calories: 138 kcal
author: dassana
ingredients (1 cup = 250 ml)
  • 200 to 225 grams carrots or 2 medium to long red carrots or delhi carrots or 1.5 cups chopped carrots (gajar)
  • 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 (jeera)
  • 1 or 2 green chilies, slit or chopped
  • ½ inch ginger (adrak) - chopped
  • cup water
  • ½ teaspoon amchur (dry mango powder)
  • ¼ to ½ teaspoon garam masala powder
  • salt as required
  • 2 to 3 tablespoon chopped coriander leaves (dhania patta)
how to make recipe
  1. heat 1.5 tbsp oil in the pressure cooker. add 1 tsp cumin seeds. saute till the cumin seeds splutter.

  2. then add 1 or 2 green chilies, slit or chopped and 1/2 inch ginger, chopped. stir and saute till the raw aroma of chopped ginger goes away.

  3. then add 1.5 cups chopped carrots and 1.5 cups chopped potatoes.

  4. add 1/3 cup water.

  5. season with salt. stir well and pressure cook for 1 whistle or 6 to 7 minutes on a medium to high flame.

  6. when the pressure settles down on its own, remove the lid. there will be some stock/water in the sabzi.

  7. keep the cooker on the stove top and on a low to medium flame, simmer till all the water dries up.

  8. lastly add 1/2 tsp dry mango powder and 1/4 tsp garam masala powder. mix well.

  9. then add 2 to 3 tbsp chopped coriander leaves. mix again.

  10. serve aloo gajar sabzi hot or warm with some soft phulkas.

recipe notes

rough nutrition info per serving:

Nutrition Facts
aloo gajar sabzi recipe
Amount Per Serving
Calories 138 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 880mg 37%
Potassium 500mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 3g
Protein 2g 4%
Vitamin A 223.1%
Vitamin C 16.2%
Calcium 4.8%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.


step by step aloo gajar sabzi recipe:

1. heat 1.5 tbsp oil (can use sunflower oil, peanut oil or mustard oil) in the pressure cooker. add 1 tsp cumin seeds. saute till the cumin seeds splutter.

2. then add 1 or 2 green chilies (slit or chopped) and ½ inch ginger (chopped). stir and saute till the raw aroma of ginger goes away.

3. then add 1.5 cups chopped carrots and 1.5 cups chopped potatoes.

4. add ⅓ cup water.

5. season with salt. stir well and pressure cook for 1 whistle or 6 to 7 minutes on a medium to high flame.

6. when the pressure settles down on its own, remove the lid. there will be some stock/water in the sabzi.

7. keep the cooker on the stove top and on a low to medium flame, simmer till all the water dries up.

8. lastly add ½ tsp dry mango powder/amchur and ¼ to ½ tsp garam masala powder.

9. mix well.

10. then add 2 to 3 tbsp chopped coriander leaves. mix again.

11. serve aloo gajar sabzi hot or warm with some soft phulkas. for more delicious potato recipes, you can check this link -> 65 potato recipes.




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This post was last modified on April 11, 2017, 4:22 pm

    Categories Indian Vegetable RecipesKids RecipesMain CourseNo Onion No GarlicNorth Indian RecipesPunjabi RecipesTiffin RecipesVegan Recipes