Gajar Ki Sabji is a simple & minimalistic Indian main course dish made by stir frying and tempering fresh diced carrot pieces with Indian spices.
Gajar ki Sabji can be enjoyed as main course with most of the Indian breads. Since it is bit dry, it is often accompanied with Dal or Raita when eaten with chapati or rice.
If one was to pick up a vegetable which can be called a goldmine of nutrients, the choice is likely to narrow down to Gajar or Carrot.
Carrots are a great source of Vitamin A and are good for eyesight. They are also rich in Antioxidants, Calcium, Vitamin C and contain alkaline elements which help to purify the blood and maintain healthy levels of uric acid.
Although, the majority of carrot dishes are made by mixing carrots with other vegetables like Peas, Fenugreek Leaves etc, this simple carrot stir fry recipe scores due to its simplicity and lets you truly enjoy the natural taste of carrots.
To make Gajar ki Sabji at home follow the detailed step by step recipe with photos posted below.
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Category: Main Course
Nutrition (per serving)
Ingredients For Gajar ki Sabji Recipe
- 4-5 Carrots (Gajar)
- 1-2 Green Chillis
- 1 Teaspoon Black Mustard Seeds (Rai)
- 1/2 Teaspoon Cumin Seeds (Rai)
- 1 Pinch of Asafoetida (Hing)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhania powder)
- 1/2 Teaspoon Dry Mango Powder (Amchur Powder)
- 1 Teaspoon Salt or to taste
- 1/2 Cup Fresh Coriander Leaves (Hara Dhaniya)
- 1 Tablespoon Cooking Oil
Step By Step Instructions With Photos for Gajar ki Sabji Recipe
Heat some oil in a deep heavy bottomed pan. Add Mustard Seeds (Rai) and fry for a few seconds till they start to splutter. Then add Cumin Seeds (Jeera) and allow them to crackle.
Add chopped Green Chillies, Turmeric Powder (Haldi), Red Chilli Powder and a pinch of Asafoetida (Hing).
Add diced carrot pieces to the pan along with Salt. Mix the contents 1-2 times and cover the pan with a lid.
Cook on medium heat for 5 minutes allowing the carrots to turn soft. Stir occasionally in interval of 1-2 minutes. Continue to keep the pan covered with a lid.
Add Coriander Powder (Dhania Powder) and Dry Mango Powder (Amchur) to the pan and mix well.
Cook for a minute, then add freshly chopped coriander leaves and mix.
Gajar ki Sabji is ready. Serve it hot with chapatis.
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