Carrot & Capsicum Sabzi Recipe – No Onion No Garlic
Course: Side Dish
Cuisine: North Indian
Diet: Vegetarian
Description:
This Carrot & Capsicum Sabzi is a vibrant and flavorful North Indian side dish, perfect for busy weeknights or lunch boxes. Made with fresh, crunchy Delhi carrots and bell peppers (capsicum), it’s a simple yet tasty vegetable dish that’s prepared with an array of spices. The inclusion of mustard seeds, kalonji (nigella seeds), and a touch of asafoetida (hing) brings depth to the flavor, while the tangy kick of amchur (dry mango powder) adds an extra zing. Best paired with phulka (Indian flatbread), dal, or even a bowl of jeera rice and raita, this dish is easy to prepare and will quickly become a favorite in your meal rotation.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar), chopped | 4 medium-sized |
| Green Bell Pepper (Capsicum), chopped into squares | 1 large |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Coriander Powder (Dhania) | 1 1/2 tablespoons |
| Garam Masala Powder | 1 tablespoon |
| Red Chilli Powder | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 2-3 servings
Instructions:
-
Heat the Oil:
Start by heating 2 tablespoons of oil in a kadai or wok over medium heat. -
Splutter the Seeds:
Once the oil is hot, add the mustard seeds and kalonji (nigella seeds). Allow them to splutter for a few seconds, releasing their aroma. -
Sauté the Carrots:
Add a pinch of asafoetida (hing) to the oil, followed by the chopped carrots. Sauté the carrots for about 5-10 minutes, stirring occasionally, until they begin to soften. -
Add the Bell Peppers:
Once the carrots are soft, add the chopped green bell peppers to the pan. Stir well and sprinkle some salt to taste. Continue sautéing for another 5 minutes, or until the bell peppers are tender but still slightly crunchy. -
Add the Spices:
Add the coriander powder, garam masala powder, red chili powder, and amchur (dry mango powder) to the vegetable mixture. Stir well to coat the vegetables evenly with the spices. -
Cook the Masala:
Sprinkle a little water (about 2 tablespoons) over the vegetables and cover the pan with a lid. Let the vegetables cook for another 10 minutes on medium heat, allowing the spices to blend and cook through. Stir occasionally to prevent burning and check if more water is needed. -
Check the Salt and Final Adjustments:
Before turning off the heat, taste the sabzi to ensure the salt is to your liking. If needed, add more salt. -
Serve Hot:
Once done, turn off the heat and serve the Carrot & Capsicum Sabzi hot. This dish pairs wonderfully with Gujarati Dal, phulka (Indian flatbread), and raita for a wholesome, satisfying meal.
Tips:
- You can adjust the amount of chili powder based on your spice preference.
- This sabzi can be prepared ahead of time and makes an excellent addition to your lunchbox when paired with chapati or dal.
- Feel free to add a squeeze of lemon juice just before serving for an added tangy flavor.
Enjoy this no-onion, no-garlic Carrot & Capsicum Sabzi as a quick and healthy side dish that’s packed with flavor and color. It’s a great way to incorporate more vegetables into your diet without compromising on taste!
