Delicious Aloo Beans Carrot FryVeg
Elevate your vegetarian cooking with this wholesome Aloo Beans Carrot Fry. This nutritious dish combines fresh potatoes, crunchy carrots, and tender beans, all sautéed in aromatic ghee with a perfect blend of spices, including cumin, hing, and tangy amchur powder. The addition of soaked chana dal adds a hearty texture that pairs beautifully with soft, warm chapathis. A simple, flavor-packed meal perfect for a healthy and satisfying lunch or dinner.
Ingredients
1 cup Potato
1 cup Carrot
1 cup Beans
1 cup Bengal Gram (Chana Dal)
1 piece Green Capsicum
1 piece Onion
5 cloves Garlic
2 piece Green Chilli
1 tbsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
pinch Asafoetida Powder (Hing)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
pinch Garam masala Powder (Hot Spices)
1 tsp Dry Mango Powder
to taste Salt
For garnishing Coriander Leaves (chopped)
as needed Water
Instructions
1
Heat the ghee in a pan. Add cumin seeds and let them sizzle, then add the minced garlic and chopped onion. Sauté until fragrant but not browned.
2
Add a pinch of hing (asafoetida), salt, and turmeric powder. Stir well.
3
Add the chopped carrots, beans, and potatoes. If necessary, you can add a small splash of water to help with the cooking process.
4
Add the soaked chana dal to the pan with the vegetables.
5
Place a lid on the pan and let the mixture simmer until the vegetables are tender and the dal is cooked.
6
Once the vegetables are almost cooked, add the green chilies, chili powder, coriander powder, and a pinch of garam masala. Stir to coat the vegetables evenly.
7
Sprinkle the amchur (dry mango powder) over the vegetables and stir to combine.
8
Cover the pan again and let it simmer for another 3–4 minutes to allow the spices to absorb into the vegetables and for the moisture to evaporate.
9
Stir in the chopped capsicum and fresh coriander leaves.
10
Switch off the flame. Serve hot with soft chapathis.
Nutrition Facts
4 servings per recipe
