While this is not a typical sauteed green in India, I often make it whenever I harvest some carrots from my garden. This carrot greens sabzi is delicious, healthy, and so easy to make.
I mix a good portion of spinach to mellow down the carrot-like flavor. Serve it with dal and rice, and thank me later! Now let’s get to the recipe.
If you are still not convinced why you should try this, here are some motivating facts on the health benefits of these amazing super greens.
Health Benefits of Carrot Greens
Carrot greens are highly nutritious and offer several health benefits. Here are a few of them:
- Rich in vitamins and minerals: Carrot greens are an excellent source of vitamins A and C, both of which are essential for healthy skin, eyes, and immune system. They also contain potassium, calcium, and iron.
- Good for digestion: The high fiber content in carrot greens helps in improving digestion and promoting bowel regularity.
- Anti-inflammatory properties: Carrot greens contain antioxidants that help in reducing inflammation in the body, which is associated with several chronic diseases.
- Helps in detoxification: Carrot greens contain chlorophyll, which is known to have detoxifying properties. It helps in removing toxins from the body and purifying the blood.
- May reduce the risk of chronic diseases: The antioxidants and other nutrients present in carrot greens may help in reducing the risk of several chronic diseases, such as heart disease, diabetes, and cancer.
Overall, carrot greens are a highly nutritious addition to your diet and can be used in various recipes to enhance the flavor and nutritional value of your meals.
Here's a recipe for Carrot Greens Sabzi with eggplants, potatoes, spinach, garlic, and paanch phoron:
Ingredients
- 2 cups chopped carrot greens
- 1 medium-sized eggplant, cubed
- 2 medium-sized potatoes, cubed
- 2 cups chopped spinach
- 4-5 garlic cloves, chopped
- 1 teaspoon paanch phoron (Bengali five-spice blend)
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons mustard oil
Instructions
- Rinse and chop the carrot greens, spinach, and garlic. Cube the eggplant and potatoes.
- In a pan, heat the oil over medium heat. Add the paanch phoron and let it splutter for a few seconds.
- Add the chopped garlic and sauté for a minute or until fragrant.
- Add the cubed eggplant and potatoes to the pan and stir to combine. Add turmeric powder and salt to taste.
- Cover the pan and let the vegetables cook for 10-15 minutes, stirring occasionally.
- Once the eggplant and potatoes are tender, add the chopped carrot greens and spinach to the pan. Stir to combine.
- This dish doesn’t require water. All you need is to cover the pan and let the vegetables cook for 5-10 minutes or until the greens are wilted and the vegetables are cooked through. The greens leave enough juice to cook the veggies.
- Adjust salt and seasonings as needed.
- Serve hot with rice or roti.
Enjoy your delicious and healthy Carrot Greens Sabzi made in my style with eggplants, potatoes, spinach, garlic, and paanch phoron!
📖 Recipe
Carrot Greens Sabzi Recipe
Don't waste those carrot greens! Turn them into a delicious and healthy sabzi with this easy recipe. Perfect for a quick and nutritious meal.
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Servings: 4 people
Calories: 209kcal
Cost: 5
Ingredients
- 2 cups chopped carrot greens
- 1 medium-sized eggplant, cubed
- 2 medium-sized potatoes, cubed
- 2 cups chopped spinach
- 4-5 garlic cloves, chopped
- 1 teaspoon paanch phoron, Bengali five-spice blend
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons mustard oil
Instructions
- Rinse and chop the carrot greens, spinach, and garlic. Cube the eggplant and potatoes.
- In a pan, heat the oil over medium heat. Add the paanch phoron and let it splutter for a few seconds.2 tablespoons mustard oil, 1 teaspoon paanch phoron
- Add the chopped garlic and sauté for a minute or until fragrant.4-5 garlic cloves
- Add the cubed eggplant and potatoes to the pan and stir to combine. Add turmeric powder and salt to taste.1 medium-sized eggplant, 2 medium-sized potatoes, 1 teaspoon turmeric powder, Salt to taste
- Cover the pan and let the vegetables cook for 10-15 minutes, stirring occasionally.
- Once the eggplant and potatoes are tender, add the chopped carrot greens and spinach to the pan. Stir to combine.2 cups chopped carrot greens, 2 cups chopped spinach
- This dish doesn’t require water. All you need is to cover the pan and let the vegetables cook for 5-10 minutes or until the greens are wilted, and the vegetables are cooked through. The greens leave enough juice to cook the veggies.
- Adjust salt and seasonings as needed.
- Serve hot with rice or roti.
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Nutrition
Calories: 209kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 22mg | Potassium: 834mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1456IU | Vitamin C: 53mg | Calcium: 166mg | Iron: 5mg
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