Gajar Aloo Sabzi

Ever notice how almost all kids love potato dishes? My kiddo loves it and so did I when I was a kid; come to think of it I still do. This aloo gajar sabzi recipe I am sharing in this post is inspired by my dad’s  batata rassa (curry) recipe. He would make it for us when my mother had to go out or wasn’t keeping well. I have made it for Devansh several times and he loves it. I love it too, especially when my cook is on leave and I have to do the cooking. ;-) It is super simple to make, and is real handy when you’ve run out of vegetables at home.

This time I decided to add carrots along with potatoes to up the nutrition quotient a bit. I added less water than I would in a rassa. The sabzi tasted different but nice. Aloo ki sabzi or potato curry is a very versatile recipe and is cooked differently all across the Indian subcontinent. My dad used to make it Maharashtrian-style using amsul (dried kokam) and jaggery. This carrot and potato sabzi is toddler- and kid-friendly as it’s easy to chew and is a bit sweet. You can even give this sabzi along with chapatis to  babies couple of months after they’ve started eating solids like fruits, vegetables purees, and khichdis etc. Hope you’ll find this Marathi style gajar and aloo sabzi (bhaaji) recipe useful.

View More Recipes on Our Youtube Channel

Gajar Batata Bhaaji (Gajar Aloo Sabzi) Recipe

Print Recipe

Maharashtrian-style gajar batata bhaaji made using kokum and jaggery. Quick pressure cooker recipe, ideal when you're crunched for time.

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 3

Author Mukta Tikekar

Ingredients

• One and a half cup cubed potatoes
• 3/4 th cup roughly chopped carrots
• 2-3 pieces dried kokum amsul
• 1/4 th tsp mustard seeds
• 1/4 th tsp turmeric powder haldi
• 1/4 th tsp asafoetida hing
• 3/4 th tsp red chili powder
• 1 tsp powdered jaggery preferably organic
• 1 tsp chopped coriander optional
• Salt to taste
• 2 tsp oil

Instructions

• Heat a small cooker, add oil, and then add mustard seeds when oil heats up.
• Add hing when mustard seeds start to splutter.
• Add potato and carrot pieces.
• Add turmeric powder and red chili powder, and mix properly.
• Add half-3/4th cup water, dried kokum (amsul), jaggery and salt.
• Mix properly and cover the cooker with its lid.
• Cook on medium-low flame for 8-10 minutes. (3-4 whistles till potato becomes tender and gets cooked properly.)
• After the heat settles, take off cooker’s lid and transfer 4-5 pieces of potato to a small bowl.
• Mash the potato pieces and add them back in the sabzi to thicken the gravy.
• Turn on heat and cook the sabzi for about a minute while stirring intermittently. (You can add coriander at this stage if you want. I prefer this sabzi without coriander.)
• Serve hot with roti.

Notes

Cooking this sabzi in a kadai instead of a cooker takes more time because the potatoes need to be soft almost border-line soggy. You can reduce the time by cooking the potato and carrots in a cooker first. Then follow the same process of making this sabzi in a kadai using cooked pieces.