Carrot and beans subzi


  • 2 cups grated carrots
  • 1 cup chopped green beans
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon lemon juice
  • 1/4 cup chopped coriander leaves


  1. Heat oil in a pan and add cumin seeds.
  2. Once they start to sizzle, add green chilies and ginger-garlic paste. Cook for a few seconds.
  3. Add grated carrots and chopped green beans and stir well.
  4. Add coriander powder, cumin powder, turmeric powder, and salt. Stir well.
  5. Cover the pan with a lid and cook on medium heat for 10-15 minutes, or until the vegetables are tender.
  6. Remove the lid and cook for a few more minutes to let the excess moisture evaporate.
  7. Remove from heat and stir in lemon juice and chopped coriander leaves.
  8. Serve hot as a side dish or over rice.

Note: You can add other vegetables of your choice like peas, capsicum, and cauliflower to make it more nutritious and colorful.