New Update
| Main ingredients | Fresh turmeric, Carrot, Ghee, Cumin seeds, Asafoetida, Crushed ginger-garlic-green chillies, Onion, Yogurt, Red chilli powder, Cumin powder, Coriander powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups chopped fresh turmeric (haldi)
- 1 medium red carrot, peeled and chopped
- 2-3 tablespoons ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 2 tablespoons crushed ginger-garlic-green chillies
- 1 large onion, chopped
- Salt to taste
- ¼ cup yogurt
- 1 tablespoon red chilli powder
- ½ tablespoon cumin powder
- 1 tablespoon coriander powder
- 4-5 tablespoons chopped fresh coriander leaves + for garnish
Method
- Heat ghee in a non-stick kadai, add cumin seeds and let them change colour. Add asafoetida and mix well. Add crushed ginger-garlic-green chillies, mix and saute for 1-2 minutes.
- Add onion, mix well and saute till translucent.
- Add fresh turmeric and carrot, mix well and saute for 2-3 minutes.
- Add salt, mix, cover and cook on medium heat for 6-8 minutes.
- Add yogurt, red chilli powder, cumin powder, coriander powder, adjust salt and add 3 tablespoons coriander leaves and mix well. Cover and cook for 2-3 minutes.
- Add remaining coriander leaves and mix well.
- Transfer the sabzi into a serving bowl, garnish with coriander leaves and serve hot.
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