Baby Corn Carrot Sabzi Recipe

Name: Baby Corn Carrot Sabzi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Baby Corn (1 cup Baby corn sliced); 2 pieces Carrot (2 Carrot (Gajjar) cut into medium sized cubes); 1 piece Green Chili (1 Green Chilli chopped); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 1 tsp Jaggery (1 teaspoon Jaggery); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 3 tbsp Coconut (3 tablespoons Fresh coconut grated); 1 sprig Cilantro (1 sprig Coriander (Dhania) Leaves chopped); 0 pieces Vegetable Oil (Oil)

Baby Corn Carrot Sabzi Recipe - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Baby Corn Carrot Sabzi Recipe, we will first pressure cook the vegetables with water and salt for about 1 whistle till it is done.
2Allow the pressure to release naturally, drain excess water if there is any.
3Heat a saucepan with oil, add fennel seeds allow it to crackle, reduce the heat and add green chilli and saute till it softens.
4Add cooked vegetables and saute for 2 minutes. Add all the spice powders including red chilli powder, coriander powder, amchur powder, turmeric powder, salt along with jaggery and give a stir.
5Once the masalas are coated well, add grated coconut and check for seasonings. Finally add coriander leaves and serve hot.
6Serve the Baby Corn Carrot Sabzi Recipe along withTawa Paratha, Spicy Paneer Pulao With Vegetables and Raita to make it a complete meal for your lunch.