2 to 3tablespoonchopped coriander leaves(cilantro leaves)
Instructions
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.
Notes
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.