Green Bean & Carrot Sabzi Recipe – Authentic Indian Vegetable Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Green Bean & Carrot Sabzi Recipe – Authentic Indian Vegetable Stir-Fry

Hey everyone! If you’re looking for a simple, flavorful, and healthy Indian side dish, you’ve come to the right place. This Green Bean & Carrot Sabzi (vegetable stir-fry) is a staple in many Indian homes, and it’s one I grew up with. It’s quick enough for a weeknight meal, but tasty enough to impress guests. Let’s get cooking!

Why You’ll Love This Recipe

This sabzi is a winner for so many reasons. It’s packed with nutrients from the green beans and carrots, and the spices give it a lovely warmth. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even as part of a larger thali. Honestly, it’s comfort food at its finest!

Ingredients

Here’s what you’ll need to make this delicious Green Bean & Carrot Sabzi:

• 1 tbsp Oil
• 1 small Onion, finely chopped (about 100g)
• 0.5 inch Ginger, grated (about 10g)
• 2 cloves Garlic, minced
• 3 cups Green Beans, trimmed and chopped (about 300g)
• 2 medium Carrots, peeled and chopped (about 200g)
• 2 medium Tomatoes, chopped (about 200g)
• 1 Red Fresno Chili, finely chopped (or to taste)
• 0.5 tsp Ground Cumin
• 0.5 tsp Red Chili powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Garam Masala
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

• Oil Varieties for Indian Cooking: Traditionally, we use mustard oil for a pungent flavor, but vegetable oil, canola oil, or even sunflower oil work beautifully too. (About 15ml)
• Choosing the Right Onions: Red or yellow onions both work well. Yellow onions are a bit milder, while red onions add a slight sharpness.
• Understanding Ginger & Garlic Paste vs. Fresh: While ginger-garlic paste is convenient, freshly grated ginger and minced garlic really elevate the flavor. Trust me, it’s worth the extra minute!
• Regional Variations in Chili Use: The type of chili used varies across India. Fresno chilies offer a good balance of heat and flavor, but you can use serrano peppers or even a pinch of cayenne pepper if you prefer.
• The Importance of Fresh Turmeric (and Powder Alternatives): Fresh turmeric root is amazing, but turmeric powder (about 2.5g) is a perfectly good substitute. It won’t have quite the same earthy aroma, but it still delivers that beautiful color and health benefits.
• Garam Masala Blends: North vs. South India: Garam masala blends vary regionally. North Indian blends tend to be warmer with cinnamon and cloves, while South Indian blends often include cardamom and peppercorns. Feel free to use your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a sauté pan over medium heat. Add the chopped onion, grated ginger, minced garlic, and chopped chili. Cook, stirring occasionally, until the onions are lightly browned – about 5-7 minutes.
2. Add the chopped green beans and carrots to the pan. Mix well to coat them with the oil and spices. Cover the pan and cook for about 8-10 minutes, or until the vegetables are tender-crisp.
3. Stir in the chopped tomatoes, ground cumin, red chili powder, turmeric powder, and salt. Cover the pan again and cook for another 5-7 minutes, or until the tomatoes soften and break down into a sauce.
4. Finally, sprinkle in the garam masala and mix thoroughly. Cook for another minute, then remove from the heat. Serve hot with rice or roti!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the vegetables in two batches to ensure they cook evenly.
• A pinch of sugar can balance the acidity of the tomatoes.
• For a richer flavor, add a tablespoon of ghee (clarified butter) at the end.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the red chili powder for a milder flavor. Add more chili powder or a pinch of cayenne pepper for extra heat.
• Adding Potatoes for a Heartier Dish: My mom always adds diced potatoes! Add about 1 medium potato, diced, along with the green beans and carrots.
• Festival Adaptations (Navratri/Vrat Friendly): During Navratri fasting, you can skip the onions and garlic and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This sabzi is incredibly versatile. It’s fantastic with:

• Steamed rice
• Roti or chapati
• Dal (lentil soup)
• Yogurt (raita)
• As part of a larger Indian thali

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

• Can I use frozen green beans and carrots in this sabzi? Yes, you can! Just add them directly to the pan and cook for a few minutes longer.
• What is the best type of oil to use for this recipe? Vegetable oil or canola oil are great all-purpose options.
• How can I adjust the spice level to my preference? Easily! Reduce or increase the amount of red chili powder.
• Can this sabzi be made ahead of time? Yes, it can be made a day ahead and reheated. The flavors actually develop even more overnight!
• What is garam masala, and where can I find it? Garam masala is a blend of warming spices. You can find it in most Indian grocery stores or online.
• Is it possible to make this sabzi without onions and garlic? Absolutely! It’s a common practice during fasting periods.
• What side dishes complement Green Bean & Carrot Sabzi? Dal, raita, and a simple rice dish are perfect companions.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!