No Onion No Garlic Aloo Gajar Ki Sabzi Recipe
Aloo Gajar Ki Sabzi is a vibrant and flavorful Indian vegetarian dish, perfect for those who prefer simple, yet delicious meals without the use of onions or garlic. This dish combines boiled potatoes (aloo) with steamed carrots (gajar) and is seasoned with an array of aromatic spices that bring out the natural sweetness of the vegetables. It’s light, healthy, and an ideal dish for a quick weeknight dinner. Serve it with Phulkas or as part of a complete meal with Rajasthani Kadhi for an authentic Indian experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2, boiled and diced |
| Carrots (Gajjar) | 2, diced and steamed |
| Sunflower Oil | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ginger | 1 inch, grated finely |
| Green Chillies | 3, slit or finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Lemon Juice | 1 teaspoon |
| Salt | To taste (or kala namak for fasting) |
| Coriander Leaves (Dhania) | A handful, for garnish |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
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Prepare the Vegetables: Begin by prepping all the ingredients. Pressure cook the potatoes, peel the skin, and then cut them into cubes. Steam the carrots either in a pressure cooker or using a steamer until tender. Set both vegetables aside.
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Tempering the Spices: Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add cumin seeds (jeera) and allow them to crackle. This will release their aromatic flavors, setting the base for the dish.
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Sautéing the Ginger and Chilies: After the cumin seeds have cracked, add the grated ginger to the pan. Sauté for a few seconds, allowing the ginger to infuse the oil with its fragrance. Next, add the slit or chopped green chilies and sauté for another minute.
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Cooking the Vegetables: Add the boiled potatoes and steamed carrots to the pan. Toss them gently with the spices, ensuring the vegetables are coated evenly.
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Adding the Spices: Sprinkle in the turmeric powder (haldi), red chili powder, coriander powder, and salt (or kala namak for fasting). Toss the vegetables again to coat them with the spices.
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Cooking Together: Cover the pan and allow the potatoes and carrots to cook together with the spices for 5-7 minutes, letting the flavors meld. Stir occasionally to prevent burning and ensure even cooking.
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Final Touches: Once the vegetables are tender and well-cooked, taste the dish and adjust the seasoning if necessary. Add a squeeze of lemon juice for a tangy finish, and stir in the fresh coriander leaves for a burst of color and freshness.
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Serve: Serve the Aloo Gajar Ki Sabzi hot, garnished with more coriander leaves if desired. It pairs beautifully with Phulkas or as a side dish to complement a hearty meal like Rajasthani Kadhi.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Fat | 3 g |
| Fiber | 5 g |
| Sodium | 350 mg |
| Vitamin A | 1500 IU |
| Vitamin C | 10 mg |
| Iron | 1.2 mg |
This simple yet flavorful Aloo Gajar Ki Sabzi is a must-try for anyone looking for a quick and nutritious meal. With its blend of spices and wholesome ingredients, it’s a perfect addition to your weekly menu, offering both taste and health in every bite. Whether you’re fasting or just want to enjoy a light meal, this dish is a versatile choice for any occasion.
