This is a very simple stir fry prepared with carrots and potatoes. It can be had with rice or with chapatis. It can be used as a stuffing for bread toast etc. What is special about this curry is that I have used my own spice blend which makes this curry more flavorful and delicious. Today we will learn how to make Aloo gajar sabji/carrot potato curry following this easy recipe with step wise pictures.
Wash, peel carrots and cut it into cubes. Wash potatoes, peel the skin and cut it into cubes. Chop onions and keep it aside.
Heat oil in a pan or kadai, add mustard seeds, when it sputters, add urad dal, red chillies, hing and curry leaves. When dal turns golden brown, add onions and saute until onions turn transparent.
Then add chopped potatoes, turmeric powder and cook covered stirring in between. Sprinkle water in between.
Once potatoes are half cooked, add chopped carrots, 1/4 cup of water, salt needed and cook covered on medium heat. If using pressure pan, do not put the weight as the carrots will get over cooked.
Once the carrots are half cooked, add the vegetable curry powder, chilli powder and cook until the carrots become tender. If needed you can sprinkle water in between. Check out vegetable curry podi recipe.
This is the South Indian style of making carrot potato curry.
For North Indian sabji, season with jeera/cumin seeds instead of mustard seeds. Add 1 tsp of chilli powder (or as required), 2 tsp of coriander powder, 3/4 tsp of garam masala powder instead of vegetable curry podi. Rest of the procedure is the same.
Garnish with coriander leaves and serve this delicious Carrot Potato curry (North Indian or South Indian style) with rice or rotis.
Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook and Subscribe to RSS Feed to receive latest updates.