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Ajwainwali Gajar Sabzi

This simple and quick stir fried sabzi combines the pungency of ajwain/carom with the sweetness of in-season carrots. Garlic adds a warm flavor to the tadka. Serve it with warm parathas or as a side dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: entree, Main Course
Cuisine: Indian, punjabi
Keyword: carrot, gajar, sabzi
Servings: 4 People
Author: Kanika Samra


  • Kadhai/Wok/Frying Pan


  • 2 cups Gajar/Carrots washed, peeled and chopped
  • 2 tbsp Olive Oil or ghee or butter
  • 1-2 Garlic cloves smashed, peeled and chopped
  • 1 tsp Ajwain/Carom seeds
  • Namak/Salt to taste
  • 1/2 tsp Haldi/Turmeric powder
  • 1/2 tsp Laal Mirch/Chilli powder or to taste
  • Kaali Mirch/Black Pepper few cracks
  • Hara Dhania/Coriander/Cilantro fresh, chopped for garnish
  • Carrot tops fresh, chopped for garnish


  • Begin by cleaning and chopping carrots. Wash them two to three times until all loose dirt has been washed off. Peel and wash again just to be sure. Then dice into cubes or slice into discs, as you prefer.
  • Smash, peel and roughly chop garlic, 1 to 2 cloves or more as per taste.
  • Put a kadhai, wok or deep frying pan on the stove at medium high heat. Once warm add oil. Lower the heat and add ajwain, let it bloom. This should take only a few seconds in hot oil. Add garlic and sauté for half a minute or so. Season with salt, turmeric and chilli.
  • Then, tip in the carrots. Turn and coat them evenly with the tadka. Cook covered on medium to low heat for 20 minutes or until the carrots are cooked. I usually do not add additional water. But if needed added a few spoonfuls at a time.
  • Enjoy this sabzi with a paratha or as a side dish. For added flourish squeeze lime juice over it and garnish with chopped coriander/cilantro and some carrot tops.