Carrot & Capsicum Sabzi Recipe - No Onion No Garlic
The Carrot & Capsicum Sabzi Recipe offers a delectable blend of crispy Delhi carrots and capsicum, sautéed with aromatic spices. Quick to prepare, this dish is convenient to pack for your lunchbox, pairing well with phulka, dal, or even simple jeera rice and raita.
Ingredients
- 4 Carrots (Gajjar), chopped
- 1 Green Bell Pepper (Capsicum), cut into squares
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 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
- 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.
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