When the crop gives you carrots, make aloo gajar ki sabzi. This filling vegetable curry of potatoes and carrots, with its hint of sweetness, pairs perfectly with Indian breads, raita and pickle on the side.
- Potatoes – 2
- Carrots – 2
- Tomatoes – 1
- Coriander leaves – 1/4 cup, finely chopped
- Onions – 1
- Salt – to taste
- Dry mango powder (amchoor powder) – 1/2 teaspoon
- Red chili flakes – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Garlic – 2 cloves
- Green chilies – 1
- Coriander seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Oil – 1/2 tablespoon
How To Make Aloo Gajar Ki Sabzi:
Peel potatoes and cut them into sticks, the way you’d cut them for fries.
Scrape the carrots and cut them in the same shape as the potatoes.
Peel and slice onions. Slit the green chili into half vertically. Chop or mince garlic.
Chop tomatoes and coriander leaves finely.
In a pan, heat the oil. When the oil is hot, add cumin seeds and coriander seeds. When the cumin seeds crackle and change color, add slit green chili, chopped garlic and sliced onions.
Saute for a minute, then add potato sticks. Stir around the potato in the pan to let the oil coat it evenly.
Cook covered on medium flame, tossing/stirring occasionally, for 3-4 minutes.
Mix in the dry spice powders: turmeric powder, cumin powder, coriander powder, red chili flakes. Stir so that the spices form a film around the potato sticks.
Tip in carrot sticks into the cooking pan. Stir again.
Continue to cook covered on medium flame. After another 3-4 minutes, add chopped tomatoes to the pan.
When the potatoes and carrots are nearly done, add salt to taste, dry mango powder, and coriander leaves.
Mix well. Cook till the vegetables are done.
Q: How do you know the vegetables are "done"? When do you stop the cooking?
A: When you can pierce a potato or carrot with a toothpick easily but without having it break apart, that’s the time to take the potato carrot curry off the heat.