Chef Reetika Gill brings the simplicity of home-style cooking with Gajjar aur Gajjar Patte ki Sabzi, a cherished winter staple

At my home, Gajjar aur Gajjar Patte ki Sabzi is a cherished winter staple, prepared when red carrots with their tender leaves are at their seasonal best. These days, it’s not always easy to find carrots with their leaves, unless you’re fortunate, request your local sabziwala, or have access to a farm — but it is worth seeking them out, as the leaves are highly nutritious and delicious when cooked well.

Traditionally used in rural and home-style cooking, the gentle bitterness of the leaves beautifully balances the natural sweetness of the carrots, creating a harmonious and comforting flavour.

Cooked with light, warm spices, this sabzi reflects the simplicity of traditional home-style cooking. It brings a sense of warmth and wholesomeness to everyday winter meals.

Gajjar aur Gajjar Pathe ki Sabzi

Ingredients:

Carrots                             500 gm

Carrot leaves                   1 cup

Mustard oil                      2 tbsp

Cumin seeds                    1 tsp

Turmeric powder            1 tsp

Ginger (grated)                1-inch

Red chilli powder             1 tsp

Rock Salt                            To taste

Asafoetida                          A large pinch

Warm water                       ½ cup

Method

Remove leaves from the carrots. Wash well the carrots and leaves. Scrape carrots lightly and dice these. Chop the carrot leaves.

Put mustard oil in the pan, let it heat. Add asafoetida, stir and saute until a pleasant aroma starts. Add a tablespoon of water, stir once. Now add cumin seeds, stir and sauté on low-to-medium heat, until moisture evaporates and starts cracking.

Stir into grated ginger and saute for 4-5 seconds. Add turmeric powder, red chilli powder. Add diced carrots and chopped leaves. Sprinkle rock salt, ½ cup warm water and stir well until the masala mixes. Reduce the heat to low and let the carrots cook until tender.

Check seasoning, transfer to a serving dish, placing leaves on top, and serve with roti or parantha.

— Founder-Chef of Curry Singh Kitchen in Gurugram, Chef Reetika Gill heads Gourmet Gill Catering, a luxury Indian catering company delivering bespoke culinary experiences