Sweet Potato and Carrot Sabzi Recipe
Sweet Potato and Carrot Sabzi is a hearty, flavorful North Indian dish that brings together the natural sweetness of sweet potatoes and the earthiness of carrots, all infused with aromatic spices. This dish makes for a perfect vegetarian main course and pairs beautifully with roti (phulka) or a side of Gujarati kadhi. The subtle spiciness from the red chili powder and the warmth of garam masala elevate the taste, while the fennel seeds add a fragrant touch.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrots (Gajjar) | 2 | Peeled and chopped into cubes |
| Sweet Potato | 2 | Peeled and chopped into cubes |
| Onion | 1 | Chopped |
| Tomato | 1 | Chopped |
| Ginger | 1 inch | Chopped |
| Garlic | 4 cloves | Chopped |
| Green Chilli | 1 | Slit |
| Fennel Seeds (Saunf) | 1 tsp | For tempering |
| Red Chilli Powder | 1 tsp | Adjust to taste |
| Turmeric Powder (Haldi) | 1/2 tsp | |
| Garam Masala Powder | 2 tsp | |
| Coriander Leaves (Dhania) | 2 sprigs | Chopped, for garnish |
| Salt | To taste | |
| Sunflower Oil | As required | For cooking |
Instructions
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Heat the Pressure Cooker: Begin by heating the pressure cooker on medium heat. Add a generous amount of sunflower oil to coat the base of the cooker. Once the oil is hot, add the fennel seeds. Allow them to crackle, releasing their aromatic flavor.
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Sauté Aromatics: Add the chopped ginger and garlic to the cooker. Sauté them for a couple of minutes, or until they begin to soften and release their fragrance.
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Cook Onions: Now, add the chopped onion to the cooker and sauté until they turn translucent. This will take about 3-4 minutes. Stir occasionally to ensure they don’t burn.
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Add Tomatoes and Spices: After the onions are soft, add the chopped tomato to the cooker. Sprinkle a pinch of salt to help the tomatoes break down and cook into a soft, mushy consistency. Stir the tomatoes until they soften, about 5 minutes.
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Mix in Spices: Once the tomatoes are mushy, add the red chili powder, turmeric powder, and garam masala powder. Stir well to combine all the spices into the tomato mixture. This will help release the flavors of the spices into the base.
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Add Vegetables and Water: Add the chopped carrots and sweet potatoes to the cooker, followed by a pinch of salt. Pour in about 1 cup of water to help the vegetables cook. Stir everything together to ensure the vegetables are well coated with the spices.
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Pressure Cook: Close the pressure cooker lid and cook the mixture on medium heat for 4 whistles. After 4 whistles, turn off the heat and allow the pressure to release naturally.
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Final Stir and Garnish: Once the pressure has fully released, open the cooker and give the sabzi a good stir. Add the chopped coriander leaves and mix them in for a fresh, herbaceous note.
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Serve: Serve this delicious Sweet Potato and Carrot Sabzi hot with phulka (Indian flatbread) or a bowl of comforting Gujarati Kadhi. The combination makes for a wholesome, balanced meal.
Notes:
- Adjust the spice levels: You can modify the amount of red chili powder to make the dish more or less spicy, depending on your preference.
- For a thicker consistency: If you prefer a thicker sabzi, you can cook it uncovered for a few minutes after releasing the pressure to reduce the liquid.
- Substitute veggies: Feel free to experiment by adding other root vegetables such as potatoes or parsnips to this sabzi for variety.
This Sweet Potato and Carrot Sabzi recipe is a delightful, simple dish that brings together healthy vegetables and spices, making it the perfect addition to any North Indian meal.
