Carrot Beans Sukhi Sabzi with Simple Masala Recipe
Carrot Beans Sukhi Sabzi is a vibrant and flavorful North Indian dish that combines the freshness of carrots and green beans with aromatic spices and a hint of sweetness. This healthy and simple sabzi is made using minimal masalas, which allows the natural taste of the vegetables to shine through. The addition of jaggery and amchur (dry mango powder) elevates the flavor, creating a perfect balance of sweetness and tang. It pairs beautifully with phulkas (Indian flatbread) or can even be served with a bowl of steamed rice for a wholesome, satisfying meal. This recipe is not only quick and easy to prepare, but it also makes for a nutritious dinner option for vegetarians.
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Carrot (Gajjar), cut into dices | 200 grams |
| Green Beans (French Beans), cut into 1-inch pieces | 300 grams |
| Onion, thinly sliced | 1 onion |
| Garlic, finely chopped | 4 cloves |
| Tomatoes, finely chopped | 2 tomatoes |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Oil | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions
-
Prep the Vegetables:
Start by washing and cutting the carrots and green beans according to the desired size. Dice the carrots into small cubes and chop the green beans into 1-inch pieces. -
Cook the Vegetables:
In a pressure cooker, add the prepared carrots and green beans. Sprinkle a pinch of salt over the vegetables and add 1/4 cup of water. Close the lid and pressure cook for 2 whistles. Once done, turn off the heat and release the pressure immediately. To maintain the vibrant colors of the vegetables, run the cooker under cold water to cool it down quickly. -
Prepare the Masala:
Heat oil in a frying pan over medium heat. Add the thinly sliced onions and finely chopped garlic. Sauté until the onions become soft and translucent. -
Cook the Tomatoes and Spices:
Add the finely chopped tomatoes to the pan and cook until they soften. Once the tomatoes are cooked, add turmeric powder, red chili powder, coriander powder, and amchur. Stir well for a few seconds to let the spices infuse the oil. -
Combine Vegetables and Masala:
Add the steamed carrots and beans into the pan with the masala. Stir gently to combine the vegetables with the spices, making sure everything is well-coated. Cook for an additional minute to let the flavors meld together. -
Adjust Seasoning:
Taste the sabzi and adjust the salt and spices as needed. If desired, you can also add jaggery at this point to enhance the sweetness and balance out the tanginess of the amchur. -
Serve:
Once the sabzi is cooked to your liking, turn off the heat. Serve the Carrot Beans Sukhi Sabzi hot with phulkas or alongside a bowl of Jeera Pulao and Rajma Masala for a complete and satisfying meal.
Serving Suggestions
This Carrot Beans Sukhi Sabzi pairs wonderfully with a variety of dishes, including:
- Phulkas (Indian flatbread)
- Jeera Pulao (Cumin Rice)
- Rajma Masala (Kidney Bean Curry)
- Pickled Onions
Enjoy this flavorful and healthy sabzi as a wholesome addition to your dinner table, perfect for any occasion.
Nutritional Information (Approximate per serving, serves 4):
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 20g |
| Fiber | 6g |
| Fat | 4g |
| Sodium | 150mg |
This Carrot Beans Sukhi Sabzi recipe is a perfect example of how simple ingredients can come together to create a deliciously satisfying meal. The use of basic spices and the subtle sweetness from jaggery makes it a crowd-pleaser at family dinners or potlucks. Give it a try, and bring a bit of North Indian flavor to your home!
