Preparation time
- Total: Approximately 35 minutes
- Preparation: 10 minutes
- Cooking: 25 minutes
Ingredients
- 4 Carrots (Gajjar) - chopped
- 1 Green Bell Pepper (Capsicum) - cut into squares
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 1 1/2 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Garam masala powder
- 1 tablespoon Red Chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt - to taste
- Sunflower Oil
Instructions
- To begin making the Carrot & Capsicum Sabzi Recipe, heat a kadai with oil, add mustard seeds and ajwain and allow it to splutter for few seconds
- Add a pinch of hing and chopped carrots and saute till they turn soft
- This will take about 5 to 10 minutes to cook
- Once that is done add the chopped bell peppers and sprinkle some salt and keep sautéing until the bell peppers are cooked
- Add all the spice powders like coriander powder, garam masala powder, red chilli powder, amchoor to the vegetables and mix well
- Sprinkle some water and cover it with the lid and allow the masala to cook for at least 10 minutes on medium heat
- Check for salt in the Carrot & Capsicum Sabzi before your turn off the heat and serve hot
- Serve the Carrot & Capsicum Sabzi Recipe along with Gujarati Dal Recipe, phulka and raita to make it a complete meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- North Indian Recipes
- Side Dish
- Vegetarian