Red Carrot & Pea Sabzi Recipe – Authentic Indian Vegetable Side Dish

Last Updated on 2 months by Neha Deshmukh

Red Carrot & Pea Sabzi Recipe – Authentic Indian Vegetable Side Dish

Hey everyone! If you’re looking for a vibrant, flavorful, and super easy Indian side dish, you’ve come to the right place. This Red Carrot & Pea Sabzi is a staple in many Indian homes, and it’s one I’ve been making for years – I first learned it from my aaji (grandmother) and it instantly became a family favorite. It’s a simple recipe, but packed with incredible taste. Let’s get cooking!

Why You’ll Love This Recipe

This sabzi is more than just a side dish; it’s a little burst of sunshine on your plate. It’s quick to make – ready in under 30 minutes – and uses ingredients you likely already have in your pantry. Plus, the combination of sweet carrots, tender peas, and tangy amchoor is just chef’s kiss! It’s perfect for a weeknight dinner or a festive meal.

Ingredients

Here’s what you’ll need to make this delicious Red Carrot & Pea Sabzi:

• 2 Red Carrots (approximately 200g)
• 0.5 cup Green Peas (approximately 80g)
• 1 teaspoon Kashmiri Red Chilli Powder (approximately 5g)
• 0.5 teaspoon Coriander Seeds Powder (approximately 2.5g)
• 0.25 teaspoon Amchoor Powder (approximately 1.25g)
• 0.25 teaspoon Turmeric Powder (approximately 1.25g)
• 0.5 teaspoon Mustard Seeds (approximately 2.5g)
• 1 teaspoon Cumin Seeds (approximately 5g)
• 2 teaspoons Oil (approximately 10ml)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your sabzi turns out perfectly:

Red Carrots: A Regional Delight

Red carrots aren’t always easy to find, but they add a beautiful color and slightly sweeter flavor to this dish. If you can’t find them, regular orange carrots work just fine – don’t worry! Just know that the color will be a little different.

Kashmiri Red Chilli Powder: Flavor and Color

Kashmiri red chilli powder is a game-changer. It provides a gorgeous red hue and a mild heat. It’s different from regular chilli powder, which can be overpowering. You can find it at most Indian grocery stores or online.

Amchoor Powder: The Tangy Secret

Amchoor powder, made from dried unripe mangoes, is what gives this sabzi its signature tangy flavor. It’s a must-have in Indian cooking! If you don’t have it, a squeeze of lemon juice at the end can work in a pinch, but it won’t be quite the same.

Mustard & Cumin Seeds: The Classic Tadka

These little seeds are the foundation of so many Indian dishes. Heating them in oil (the tadka) releases their amazing aroma and flavor. Be careful not to burn them – you want them to splutter, not smoke!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Next, add the cumin seeds and let them sizzle for a few seconds. This is where that amazing aroma starts to fill your kitchen.
3. Now, add the chopped red carrots and sauté for about 2 minutes, stirring occasionally. We want them to start softening up a bit.
4. Toss in the fresh green peas and stir-fry for another minute.
5. Time for the spices! Add the turmeric powder, red chilli powder, coriander powder, and salt. Mix everything well, making sure the vegetables are nicely coated.
6. Cover the pan and cook for 3-4 minutes, or until the vegetables are tender yet still have a little bit of a crisp bite.
7. Finally, sprinkle the amchoor powder over the sabzi and mix thoroughly. Taste and adjust the salt if needed. And that’s it!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the vegetables in batches to ensure they cook evenly.
• For a more intense flavor, you can dry roast the coriander seeds and cumin seeds before grinding them into a powder.
• Keep a close eye on the mustard seeds – they can burn quickly!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or increase the amount of Kashmiri red chilli powder.
• Quick Weeknight Version: Use pre-cut carrots to save time.
• Festival Adaptation (e.g., Janmashtami): My family loves to make this sabzi during Janmashtami as an offering to Lord Krishna. It’s considered a very auspicious dish!

Serving Suggestions

This Red Carrot & Pea Sabzi is fantastic served with:

• Roti or paratha (Indian flatbreads)
• Steamed rice
• Dal (lentil soup)
• A side of yogurt (raita)

Storage Instructions

Leftover sabzi 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:

What type of oil is best for making this sabzi?

Mustard oil is traditional and adds a lovely flavor, but any neutral oil like vegetable oil or sunflower oil will work well.

Can I use frozen peas in this recipe?

Absolutely! Just add them directly to the pan along with the carrots. You might need to cook them for a minute or two less.

How can I adjust the tanginess of the sabzi?

Start with the recommended amount of amchoor powder and add more to taste. Remember, a little goes a long way!

What is the best way to store leftover sabzi?

Store it in an airtight container in the refrigerator. It’s best enjoyed within 3 days.

Can I add other vegetables to this sabzi?

Definitely! Potatoes, cauliflower, or beans would all be delicious additions. Just adjust the cooking time accordingly.

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!