Aloo Beetroot and Baby Corn Mixed Sabzi Recipe

A healthy mixed vegetable North Indian Style Vegetarian Curry for lunch consisting of Aloo, Beetroot and Baby Corn pan roasted and tempered with mustard seeds in mustard oil.

Archana's Kitchen
Aloo Beetroot and Baby Corn Mixed Sabzi Recipe
146 ratings.

The delicious Aloo Beetroot and Baby Corn Mixed Sabzi Recipe is a South Indian Vegetarian curry/sabzi which is a vegetable lovers paradise. Loaded with fresh vegetables, tempered with mustard seeds and mustard oil. This North Indian dry sabzi can be served with dal and  phulkas or used as a filling in wraps. Ensure the vegetables are cooked just enough and are still crunchy. 

Bring variety in the choice of vegetables in your everyday diet and seasonal vegetables should be encouraged. 

Serve this Aloo Beetroot and Baby Corn Mixed Sabzi Recipe with Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) and  Tadkewali Masoor Dal Recipe and Palak Raita Recipe (Spinach Yogurt Salad

Take a look at some more Vegetable recipes: 

  1. Karnataka Style Mixed Vegetable Saagu Recipe (Spicy Vegetable Coconut Gravy Recipe)
  2. Mixed Vegetable Jalfrezi Recipe
  3. Healthy Vegetable Fries Recipe (Oven roasted Potato, Zucchini and Carrot Fries)

Course: Main Course
Diet: Vegetarian
Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

3 Servings

Ingredients

  • 1/2 cup Potatoes (Aloo) , cut into strips
  • 1/2 cup Beetroot , cut into strips
  • 1/2 cup Baby corn , cut into strips
  • 1/2 cup Carrots (Gajjar) , cut into strips
  • 1/2 cup Green beans (French Beans) , cut into strips
  • 4 Green Chillies , (big) slit
  • 2 tablespoon Mustard oil
  • 1 teaspoon Mustard seeds
  • 6 cloves Garlic , cut into strips
  • 1 inch Ginger , cut into strips
  • Salt , to taste
  • Coriander (Dhania) Leaves , chopped

How to make Aloo Beetroot and Baby Corn Mixed Sabzi Recipe

  1. To begin making the Aloo, Beetroot and Baby Corn Mixed Sabzi Recipe, cut the vegetables into strips and set aside.

  2. In a Pressure cooker, combine the beetroot, baby corn, carrot, and beans, add ¼ cup of water and pressure cook for 1 whistle, turn off the flame. Release the pressure immediately. 

  3. In a pan, heat mustard oil on medium-high heat, add the mustard seeds and allow them to crackle. Add the garlic and ginger, saute for a few minutes until the garlic turns golden brown.

  4. Next add in the slit green chilies and raw potato strips, cover and continue to cook until the potatoes are soft. Occasionally, open the lid and give it a mix.

  5. Finally, add in the pressure cooked vegetables- beetroot, carrot, beans, baby corn and salt and turmeric. 

  6. Give it a good stir. Serve hot and garnish with coriander leaves.

  7. Serve this Aloo Beetroot and Baby Corn Mixed Sabzi Recipe with Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) and  Tadkewali Masoor Dal Recipe and Palak Raita Recipe (Spinach Yogurt Salad)

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Last Modified On Tuesday, 06 February 2018 13:52
     
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