Aloo, Beetroot, and Baby Corn Mixed Sabzi Recipe
This Aloo, Beetroot, and Baby Corn Mixed Sabzi is a hearty, colorful, and delicious vegetable medley. Packed with the earthy flavors of potatoes, beetroots, and baby corn, it offers a satisfying vegetarian dish that pairs wonderfully with Indian flatbreads or rice. The spices and mustard oil add a fragrant kick, making this sabzi a perfect addition to your meal plan. Ideal for a quick weeknight dinner, this dish is both nutritious and flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 1/2 cup, cut into strips |
| Beetroot | 1/2 cup, cut into strips |
| Baby corn | 1/2 cup, cut into strips |
| Carrots (Gajjar) | 1/2 cup, cut into strips |
| Green beans (French beans) | 1/2 cup, cut into strips |
| Green chilies | 4 large, slit |
| Mustard oil | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Garlic | 6 cloves, cut into strips |
| Ginger | 1-inch piece, cut into strips |
| Salt | To taste |
| Coriander (Dhania) leaves | Chopped, for garnish |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Instructions
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Prepare the Vegetables:
- Begin by cutting the potatoes, beetroot, baby corn, carrots, and green beans into thin strips. Set them aside for later use.
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Pressure Cooking the Vegetables:
- In a pressure cooker, add the beetroot, baby corn, carrots, and green beans. Pour in ¼ cup of water and pressure cook the mixture for 1 whistle.
- Once done, turn off the heat and release the pressure immediately. This will help the vegetables retain their flavor and texture.
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Tempering the Spices:
- In a separate pan, heat 2 tablespoons of mustard oil over medium-high heat.
- Once the oil is hot, add 1 teaspoon of mustard seeds. Let them crackle for a few seconds.
- Next, add the garlic and ginger strips, sautéing them for a few minutes until the garlic turns golden brown and releases a lovely aroma.
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Cooking the Potatoes:
- Add the slit green chilies and raw potato strips to the pan. Stir well to mix with the tempering spices.
- Cover the pan and cook the potatoes on low heat, checking occasionally. Stir to ensure the potatoes cook evenly and soften.
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Combining the Cooked Vegetables:
- Once the potatoes are cooked, add the pressure-cooked vegetables (beetroot, carrot, green beans, and baby corn) to the pan.
- Sprinkle in salt and turmeric, stirring everything together. Allow the mixture to cook for a few more minutes, letting the flavors blend.
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Garnishing:
- Once the sabzi is ready, remove it from heat and garnish with freshly chopped coriander leaves for a burst of freshness.
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Serving Suggestions:
- Serve this warm Aloo, Beetroot, and Baby Corn Mixed Sabzi with Pudina Tawa Paratha (mint leaf skillet flatbread) and a side of Tadkewali Masoor Dal (spiced red lentil curry) or Palak Raita (spinach yogurt salad) for a wholesome North Indian meal.
Additional Notes:
- Mustard oil gives this dish a characteristic flavor, but you can substitute it with vegetable oil or ghee for a milder taste.
- Turmeric not only adds a rich color but also a warm, earthy flavor that pairs beautifully with the root vegetables.
- This sabzi can be enjoyed as a main dish or as a side dish alongside a variety of dals (lentils) or curd (yogurt).
This recipe is a great way to enjoy a mix of vegetables, perfect for those looking for a nutritious yet easy-to-make dish. Its vibrant colors and rich flavors are sure to delight your taste buds, making it a favorite for any meal.
