Aloo Gajar

5 from 2 votes

Simple homely dry sabzi or veggie preparation with potatoes and carrots

Prep Time5 mins

Cook Time8 mins

Total Time13 mins

Course: Side Dish

Cuisine: North Indian, Punjabi

Servings: to 4

Calories: 138kcal

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
½ inch ginger - 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)

Heat 1.5 tbsp oil in the pressure cooker. Add 1 tsp cumin seeds. Saute till the cumin seeds splutter.
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.
Then add 1.5 cups chopped carrots and 1.5 cups chopped potatoes.
Add 1/3 cup water.
Season with salt. Stir well and pressure cook for 1 whistle or 6 to 7 minutes on a medium to high flame.
When the pressure settles down on its own, remove the lid. There will be some stock/water in the sabzi.
Keep the cooker on the stove top and on a low to medium flame, simmer till all the water dries up.
Lastly add 1/2 tsp dry mango powder and 1/4 tsp garam masala powder. Mix well.
Then add 2 to 3 tbsp chopped coriander leaves. Mix again.
Serve aloo gajar sabzi hot or warm with some soft phulkas.