Carrot & Capsicum Sabzi Recipe - No Onion No Garlic
Carrot & Capsicum Sabzi Recipe is a delicious mix of crunchy Delhi carrots and capsicum that is tossed in a flavourful spicy tangy masala. A lovely dish served best with dal roti.
Carrot & Capsicum Sabzi Recipe is a delicious mix of crunchy Delhi carrots and capsicum that is tossed with masalas . This dish won’t take much of your time and easy to carry it for your lunch box along with phulka, dal or even just some tossed rice and raita.
Adding vegetables that have great benefits in them is a must for your everyday diet as it will keep your healthy and fit.
Serve the Carrot & Capsicum Sabzi Recipe along with Gujarati Dal Recipe, phulka for a simple lunch meal.
If you are looking for more Sabzi Recipe here are some :
10 M
25 M
35 M
4 Servings
Ingredients
- 4 Carrots (Gajjar) , chopped
- 1 Green Bell Pepper (Capsicum) , cut into squares
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 1 1/2 tablespoon Coriander (Dhania) Powder
- 1 tablespoon Garam masala powder
- 1 tablespoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- Cooking oil
How to make Carrot & Capsicum Sabzi Recipe - No Onion No Garlic
To begin making the Carrot & Capsicum Sabzi Recipe, heat the kadai with oil, add mustard seeds and ajwain and allow it to splutter for few seconds.
Add a pinch of hing as well as chopped carrots and saute till they turn soft. This will take about 5 to 10 minutes to cook.
Once that is done you can add chopped bell peppers and sprinkle some salt and keep sautéing until the bell peppers are cooked.
Add all the spice powders like coriander powder, garam masala powder, red chilli powder, amchoor to the vegetables and mix well.
Sprinkle some water and cover it with the lid and allow the masala to cook for at least 10 minutes. Check for salt before your turn off the heat and serve hot.
Serve the Carrot & Capsicum Sabzi Recipe along with Gujarati Dal Recipe, phulka and raita to make it a complete meal.
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