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5.0 from 9 votes

Aloo Gajar

Simple comforting dry sabzi or veggie preparation with potatoes, carrots and a few spices.

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings: 3 to 4
Calories: 138 kcal
Course: Side Dish
Cuisine: Indian

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)

Instructions

    Cup of Yum
  1. Heat oil in a 2 litre stovetop pressure cooker. Add cumin seeds. On a low heat saute till the cumin seeds splutter.
  2. 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.
  3. Then add chopped carrots and chopped potatoes.
  4. Add ⅓ cup water.
  5. Season with salt as needed. Stir well and pressure cook for 1 whistle or 6 to 7 minutes on a medium to high heat.
  6. When the pressure settles down on its own, then only remove the lid. There will be some stock/water in the sabzi.
  7. Keep the cooker on the stove top without the lid. On a low to medium heat, simmer till all the water dries up.
  8. Lastly add dry mango powder and garam masala powder. Stir and mix well.
  9. Then add chopped coriander leaves. Mix again.
  10. 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.

Nutrition Information

Calories 138kcal (7%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 7g (11%) Sodium 880mg (37%) Potassium 500mg (14%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 11155IU (223%) Vitamin C 13.4mg (15%) Calcium 48mg (5%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 3to 4

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 7g 11%
Sodium 880mg 37%
Potassium 500mg 11%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 11155IU 223%
Vitamin C 13.4mg 15%
Calcium 48mg 5%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.