Aloo Gajar Sabji

I’ve always been a fan of the simple things in life, especially when it comes to food.  Others can keep their weird and wonderful vegetables- okra, bitter gourd, snake gourd etc. I’m happiest with a carrot.  Add some potato and you’ve got a party-in-your-mouth sort of situation.  So, having been away from mum’s cooking long enough to really miss it I decided to make a punjabi dry curry, “Sabji” with potato “aloo” and carrot “gajar”: “Aloo gajar sabji”.  Here’s how I did it:

Serves 4


4 Tbs Olive Oil

1 tsp Cumin Seeds

1tsp Coriander Seeds

5 – 6 Garlic Cloves, peeled and finely chopped

2 Large Onions, peeled and diced

4 – 5 Medium Sized Carrots, chopped into 1cm cubes

2 Medium Sized Potatoes, chopped into 2cm cubes

3 tbs Grated Ginger

1 Medium Green Chilli, chopped (or to taste)

1 tbs Salt

1/2 tsp Tumeric

1 tsp Garam Masalla

Coriander to garnish.


Tip: Start by chopping everything so that it is ready for when you need it.

onion garlic

chopped potato


  1. Heat the oil in a medium-sized pot on medium heat.  Add the coriander seeds and cumin seeds whole.  If you prefer to grind in a mortar and pestle then that works too.  Fry for about a minute until you can smell the spices cooking.spices
  2. Add the garlic and mix up with the spices.  Fry for about 2 – 3 minutes.garlic frying
  3. Once the garlic is nice and golden in colour add in the onions.  Mix it all up and allow the onions to cook on a medium heat, with the lid on for about 10 minutes until golden.
  4. Once the onions are golden in colour add in the grated ginger and chilli and stir well.  Also add the salt and turmeric and mix everything together.  It should have a nice orange colour but careful not to add too much turmeric as you don’t need it to glow in the dark!
  5. Add the potato and mix well.  Put the lid back on for about 10 minutes, stirring every few minutes.  If the mixture starts to stick to the bottom add a tablespoon of boiling water and turn down the heat.  You want the potatoes to be about half-cooked before you add in the carrot.
  6. Once the potatoes are starting to soften add in the carrot and mix everything evenly.  Put the lid back on the pot and allow to cook for about 10 – 15 minutes on a low-medium heat, stirring occasionally. Again be careful not to let it stick to the bottom of the pot.
  7. You’ll know it’s ready when the potatoes and carrots mush easily under your spoon.  Add in the garam masalla and carefully stir into the sabji.
  8. Garnish with coriander and serve hot with chapatis, tortilla wraps or pitta bread.  Greek yoghurt on the side is good too. DSC04788