“Carrot potato dry sabji” is a dish made with carrots and potatoes that are cooked and seasoned with a variety of spices. It is typically served as a side dish with rice or roti. The dish is considered dry, meaning that there is little to no gravy or sauce. It is a popular dish in Indian cuisine.
- 2 cups grated carrots
- 2 cups grated potatoes
- 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
- Heat oil in a pan and add cumin seeds.
- Once they start to sizzle, add green chilies and ginger-garlic paste.
- Cook for a few seconds, then add grated carrots and potatoes.
- Stir well and add coriander powder, cumin powder, turmeric powder, and salt.
- Stir again and cover the pan with a lid.
- Cook on medium heat for 10-15 minutes, or until the vegetables are tender.
- Remove the lid and cook for a few more minutes to let the excess moisture evaporate.
- Remove from heat and stir in lemon juice and chopped coriander leaves.
- Serve hot as a side dish.