Sweet Potato And Carrot Sabzi Recipe
Sweet Potato And Carrot Sabzi is a delicious dish which is made from sweet potato and carrot tossed in simple and basic Indian spices. This is also perfect to pack in your Lunch Box.
Sweet Potato and Carrot Sabzi Recipe is a quick side dish that is made from in a one pot pressure cooker. All you have to do is to saute the onions and tomatoes with some Indian Spices. Then, we add the root vegetables and is cooked in a pressure cooker till done.
The flavors are simple and is common to the Indian palate. It is more of a North Indian Style Sabzi as it uses fennel seeds and garam masala.
Root Vegetables have these Vital Nutrients like Vitamin A, Vitamin C, Magnesium, Potassium and Dietary Fibers. It is in fact a natural ingredient when compared to most of the unadulterated version of complex carbohydrates.
Serve the Sweet Potato and Carrot Sabzi Recipe along with Gujarati Kadhi and Phulka for your everyday meals.
If you are looking for more Sabzi recipes that you can pack for your everyday Lunch Box:
10 M
30 M
40 M
4 Servings
Ingredients
- 2 Carrots (Gajjar) , peeled and chopped into cubes
- 2 Sweet Potato , peeled and chopped into cubes
- 1 Onion , chopped
- 1 Tomato , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 1 Green Chilli , slit
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Garam masala powder
- 2 sprig Coriander (Dhania) Leaves , chopped
- Salt , to taste
- Cooking oil
How to make Sweet Potato And Carrot Sabzi Recipe
To begin making the Sweet Potato and Carrot Sabzi Recipe, we will heat a pressure cooker with oil, add fennel seeds and allow it to crackle.
Add ginger, garlic and saute until they soften. Once it softens, add onions and saute until they turn translucent.
After 5 minutes you can add chopped tomatoes and sprinkle with salt and allow the tomatoes to turn mushy.
Add all the spice powders including red chilli powder, turmeric powder, garam masala powder along with the root vegetable, salt and add about 1 cup of water and pressure cook them for at least 4 whistle.
Allow the pressure to release naturally, add coriander leaves and give one last stir and serve hot.
Serve the Sweet Potato and Carrot Sabzi Recipe along with Gujarati Kadhi and Phulka for your everyday meals.
Archana's Kitchen
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