Welcome to a simple and flavourful Farasbee Gajar Sabzi Recipe! If you are constantly wondering what to pack for lunch, this easy French beans and carrot sabzi is the ultimate lifesaver. Preparing daily tiffin recipes can sometimes be a struggle, but this quick dry vegetable curry is incredibly simple, requires minimal ingredients, and tastes absolutely wonderful.
A perfectly spiced Maharashtrian-style dish, this Farasbee Gajar Sabzi brings together the crunchiness of fresh French beans and the natural sweetness of carrots. It uses basic Indian pantry staples like mustard seeds, cumin, and onion-garlic masala to build a robust and tasty flavour profile. Best of all, it is super healthy, naturally vegan, and very beginner-friendly. Whether you are a busy professional looking for quick lunch ideas or a parent planning a wholesome meal for kids, this French Beans and Carrot Sabzi will surely win your heart. Let’s dive right into making this delightful dish!
Also Read – Chatpatit Farasbee Recipe: Spicy Garlic Green Beans
Ingredients List:
- Oil: 1 to 2 tablespoons (adjust as needed)
- Mustard Seeds (Rai): 1 small teaspoon
- Cumin Seeds (Jeera): 1 small teaspoon
- Asafoetida (Hing): A pinch
- Curry Leaves (Kadi Patta): 8-10 leaves
- Onion: 1 medium (finely chopped)
- Fresh Paste: 1 teaspoon of crushed ginger, garlic, and green chilli
- Tomato: 1 medium (finely chopped)
- Kanda Lasun Masala (Onion Garlic Masala): 1.5 teaspoons
- Garam Masala Powder: 1/2 teaspoon
- Cumin-Coriander Powder: 1 teaspoon
- Turmeric Powder (Haldi): 1/4 teaspoon
- French Beans (Farasbee): 300g (washed, ends trimmed, and broken into pieces)
- Carrots (Gajar): 300g (peeled, washed, and chopped)
- Salt: To taste
- Water: A splash (optional)
- Fresh Coriander (Cilantro): A handful (chopped, for garnish)
Step-by-Step Instructions:
- Heat the Oil: Place a pan on the stove, turn on the heat, and add oil. Let it warm up.
- Temper the Spices: Add mustard seeds and let them pop. Then, stir in the cumin seeds and a pinch of hing.
- Sauté the Aromatics: Add the curry leaves and finely chopped onion. Cook until the onions turn slightly golden.
- Add Ginger-Garlic: Toss in the crushed paste made of ginger, garlic, and green chilli, and sauté well.
- Cook the Tomatoes: Add the chopped tomato along with a small pinch of salt. Cook for a minute until the tomato softens.
- Mix in the Masalas: Lower the heat. Add the Kanda Lasun masala, garam masala, cumin-coriander powder, and turmeric. Mix the spices well on low heat so they don’t burn.
- Add the French Beans: Bring the heat to medium. Add the washed and chopped French beans (Farasbee) and mix well with the spices.
- Add the Carrots: Toss in the chopped carrots (Gajar). Stir everything together for about a minute until the vegetables release a little moisture.
- Season and Add Water: Add the remaining salt to taste. If you are in a hurry, pour in a very small splash of water to help the veggies cook faster.
- Cover and Cook: Turn the stove to the lowest heat setting. Cover the pan and let the Farasbee Gajar Sabzi cook gently for 15 to 20 minutes. Stir it once halfway through so it doesn’t stick to the bottom.
- Garnish and Serve: Once the veggies are soft and cooked perfectly, top the dish with fresh, chopped coriander leaves. Mix lightly, and your tasty French beans and carrot sabzi is ready!
Also Read – Quick & Easy Onion Chutney Recipe | 10-Min Kanda Chutney
Cooking Tips:
- Keep it Dry: If you are packing this sabzi for a tiffin, try cooking it entirely on steam without adding water. Just keep the heat very low and cover the pan with a lid.
- Watch the Salt: Remember to adjust your final salt carefully, as Kanda Lasun Masala usually already contains a bit of salt, and you also added a pinch while cooking the tomatoes.
- Prep in Advance: To save time in the morning, wash and chop the French beans and carrots the night before and store them in the fridge.
Variations:
- Kids-Friendly Version: Skip the spicy green chillies and reduce the Kanda Lasun masala. The natural sweetness of the carrots makes it a huge hit with children!
- No Onion No Garlic Version: Skip the onions, garlic, and Kanda Lasun Masala. Just use ginger, cumin-coriander powder, and a standard mild chilli powder for a simple Jain-friendly meal.
- Protein-Packed Version: Toss in a handful of roasted peanuts or some small paneer (or tofu) cubes at the end to make the dish more filling.
- Spicy Version: If you love heat, use a fiery red chilli powder or add an extra chopped green chilli to the ginger-garlic paste.
Serving Suggestions:
- Classic Combo: Serve this warm Farasbee Gajar Sabzi with hot, soft chapatis, phulkas, or Maharashtrian bhakri.
- Comfort Meal: Pair it as a side dish alongside piping hot Dal Tadka and steamed rice.
- Lunchbox Ready: Pack it in your daily tiffin with butter parathas or triangle rotis—it won’t leak and tastes great even at room temperature.
Also Read – Satara Special Chicken Gravy Recipe | Spicy & Easy
Frequently Asked Questions:
Q1: Can I make this Farasbee Gajar Sabzi Recipe without water?
A: Yes! You can cook this French Beans and Carrot Sabzi entirely on the steam by covering the pan and letting it cook on very low heat. It will turn out perfectly dry and delicious.
Q2: What is Kanda Lasun Masala?
A: It is a traditional Maharashtrian spice blend made of roasted onions, garlic, and various whole spices. If you don’t have it at home, simply substitute it with regular red chilli powder and a pinch of extra garam masala.
Q3: How long does this dry vegetable curry last in the fridge?
A: This Farasbee Gajar Sabzi stays fresh when stored in an airtight container in the refrigerator for up to 2-3 days. Just reheat it in a pan or microwave before eating.
Q4: Can I add potatoes to this tiffin sabzi?
A: Absolutely! Adding peeled, chopped potatoes along with the carrots is a great way to make this French Beans and Carrot Sabzi even more filling.
Farasbee Gajar Sabzi Recipe: Quick French Beans Carrot
Ingredients
- Oil: 1 to 2 tablespoons adjust as needed
- Mustard Seeds Rai: 1 small teaspoon
- Cumin Seeds Jeera: 1 small teaspoon
- Asafoetida Hing: A pinch
- Curry Leaves Kadi Patta: 8-10 leaves
- Onion: 1 medium finely chopped
- Fresh Paste: 1 teaspoon of crushed ginger garlic, and green chilli
- Tomato: 1 medium finely chopped
- Kanda Lasun Masala Onion Garlic Masala: 1.5 teaspoons
- Garam Masala Powder: 1/2 teaspoon
- Cumin-Coriander Powder: 1 teaspoon
- Turmeric Powder Haldi: 1/4 teaspoon
- French Beans Farasbee: 300g (washed, ends trimmed, and broken into pieces)
- Carrots Gajar: 300g (peeled, washed, and chopped)
- Salt: To taste
- Water: A splash optional
- Fresh Coriander Cilantro: A handful (chopped, for garnish)
Instructions
- Heat the Oil: Place a pan on the stove, turn on the heat, and add oil. Let it warm up.
- Temper the Spices: Add mustard seeds and let them pop. Then, stir in the cumin seeds and a pinch of hing.
- Sauté the Aromatics: Add the curry leaves and finely chopped onion. Cook until the onions turn slightly golden.
- Add Ginger-Garlic: Toss in the crushed paste made of ginger, garlic, and green chilli, and sauté well.
- Cook the Tomatoes: Add the chopped tomato along with a small pinch of salt. Cook for a minute until the tomato softens.
- Mix in the Masalas: Lower the heat. Add the Kanda Lasun masala, garam masala, cumin-coriander powder, and turmeric. Mix the spices well on low heat so they don’t burn.
- Add the French Beans: Bring the heat to medium. Add the washed and chopped French beans (Farasbee) and mix well with the spices.
- Add the Carrots: Toss in the chopped carrots (Gajar). Stir everything together for about a minute until the vegetables release a little moisture.
- Season and Add Water: Add the remaining salt to taste. If you are in a hurry, pour in a very small splash of water to help the veggies cook faster.
- Cover and Cook: Turn the stove to the lowest heat setting. Cover the pan and let the Farasbee Gajar Sabzi cook gently for 15 to 20 minutes. Stir it once halfway through so it doesn’t stick to the bottom.
- Garnish and Serve: Once the veggies are soft and cooked perfectly, top the dish with fresh, chopped coriander leaves. Mix lightly, and your tasty French beans and carrot sabzi is ready!
