Aloo Gajar Ki Sabji

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Take any Indian home, one of the absolute essential vegetables was, is and will always be a potato (aloo). Its like the universal staple for us Indians. In fact, at my home, it’s almost a panic situation if ever there’s no potato in the vegetable tray! So, one recipe which is close to my heart is this Aloo Gajar Ki Sabji. This is a dry veggie preparation with potatoes and the seasonal special red carrots. Vegan, gluten free, nourishing, comforting – this tasty sabzi is a star!

aloo gajar ki sabji served in a blue rimmed bowl with text layover.

About Aloo Gajar Ki Sabji

Winters in North India also mean a bounty of fresh produce that is really hard to let go off. From green peas, cauliflower and leafy greens like spinach to root veggies like radish, beetroot, turnip, red carrots, etc. and even fruits – this gamut of natural colors and freshness that the winters hold is supreme. It is almost therapeutic. Trust me, when I say this, as even the sight will bring a smile on your face.

So, this Potato Carrot Recipe was developed with the fresh red carrots and new potatoes of the season some years back in Delhi. Subtly spiced, minus onion and garlic, this Aloo Gajar Ki Sabji is definitely for keeps. Hence, it is a favorite, till today. Whenever I get my hands on these winter veggies, this dish is surely on the menu at home.

With this Aloo Gajar Ki Sabji as a standard reference, you can make other variations like the tasty Gajar Matar and Aloo Gajar Matar too. I mean you can experiment by adding more vegetables of your choice. It is only going to make for a soul soothing dish.

For quicker cooking, I usually use the pressure cooker to make this Aloo Gajar Ki Sabji. Here, on this post, that is what I’ve demonstrated as well. But you can even cook the sabzi in a kadai/wok or pan adding water as required. If you have baby potatoes in hand, use them instead of the regular potatoes. That also will be delicious.

Step-by-Step Guide

How to make Aloo Gajar Ki Sabji

1. Heat 1.5 tablespoons oil (can use sunflower oil, peanut oil or mustard oil) in a 2-liter stovetop pressure cooker. Add 1 teaspoon of cumin seeds and sauté till the cumin seeds splutter on low heat.

sautéing cumin seeds in hot oil in pressure cooker.

2. Then, add 1 or 2 slit green chilies and 1 inch peeled and chopped ginger. Stir and sauté till the raw aroma of ginger goes away on low heat.

slit green chilies and chopped ginger added in the pressure cooker.

3. Then, add 1.5 cups chopped carrots and 1.5 cups chopped potatoes.

chopped carrots and chopped potatoes added in the pressure cooker.

4. Add ⅓ cup water.

adding water to the vegetables.

5. Season with salt as required. Stir and mix well. Pressure cook for 1 whistle or 6 to 7 minutes on medium to high heat.

adding salt to the vegetables.

6. When the pressure settles down naturally, then only remove the lid. There will be some stock/water in the sabzi.

pressure cooked vegetables.

7. Keep the cooker on the stovetop without the lid and on low to medium heat, simmer till all the water dries up.

This is a dry sabji and there is no water in the final preparation.

simmering aloo gajar ki sabji till water dries up.

8. Lastly, add ½ teaspoon dried mango powder (amchur powder) and ¼ to ½ teaspoon garam masala powder.

dried mango powder and garam masala powder added to the aloo gajar ki sabji.

9. Stir and mix well.

spice powders mixed well with the vegetables.

10. Add 2 to 3 tablespoons of chopped coriander leaves. Stir and mix again.

chopped coriander leaves added to the vegetables.

11. Serve aloo gajar ki sabji hot or warm with some soft phulkas or paratha. It can also be packed for tiffin box or short trips.

aloo gajar ki sabji served in a blue rimmed bowl.

Serving suggestions

This Aloo Gajar Ki Sabji being a dry and non-spicy dish, goes extremely well with some soft chapatis, phulkas or even plain parathas. You can also pack these combinations as lunch in your tiffins.

Other than this, the flavors are just apt to be paired with dal-rice as well. In fact, you can also use the sabzi as a filling for making toast sandwiches.

More Similar Recipes To Try!

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aloo gajar recipe, aloo gajar sabzi recipe, potato carrot recipe

Aloo Gajar

Simple comforting dry sabzi or veggie preparation with potatoes, carrots and a few spices.
5 from 3 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Cuisine North Indian, Punjabi
Course Side Dish
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 3 to 4


  • 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
  • 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)


  • 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.


  • The recipe can be scaled to make for more servings.
  • You could also add a pinch of asafoetida (hing). But with asafoetida the dish will no longer be gluten-free.
  • You can also make this sabji in a pan or pot adding water as needed. Cover the pan with lid and simmer until the veggies are fork tender.

Nutrition Info (Approximate Values)

Nutrition Facts
Aloo Gajar
Amount Per Serving
Calories 138 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 880mg38%
Potassium 500mg14%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 3g3%
Protein 2g4%
Vitamin A 11155IU223%
Vitamin C 13.4mg16%
Calcium 48mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

This Aloo Gajar Post from the blog archives, first published in January 2016 has been republished and updated on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. What i like about your website, Dassana, here i can find so many easy and yet extremely delicious recipes as well as huge complicated ones.

    But if i need to make something fast and easy, I always go here. Thank you so much!5 stars

  2. Made this over the weekend…absolutely yummy…family finished all of it so fast?

    1. glad your family liked the aloo gajjar recipe 🙂 thankyou for trying them.

      1. Came out really well. Good sabji for an urgent morning. Thanks for the recipe.
        Is there a way for me to request for new recipes? I would like to request for ven pongal recipe.

        1. thankyou shrima glad you liked them 🙂 yes you could request new recipes have taken your request for ven pongal recipe on our file.