Steamed Spinach & Carrot Sabzi
A simple, healthy Indian steamed spinach and carrot sabzi — nutritious, beginner-friendly, and quick to make.
Ingredients
Equipment
Method
- Wash spinach thoroughly and chop roughly. Peel and slice or chop carrots into small pieces.
- Fill a pot or steamer with about 1–2 cups of water and bring to a gentle boil. Place spinach and carrot in a steaming basket or heat-proof bowl above the water. Cover with a lid.
- Steam for 7–8 minutes, or until carrots are tender yet slightly firm and spinach is wilted but still bright green.
- Carefully remove the steamed vegetables. If you like, drizzle 1 tsp oil, sprinkle salt and pepper, and toss gently to combine.
- Serve hot as a light sabzi with chapati or as a side with dal-rice.
Notes
Steaming helps preserve more nutrients (like vitamin C and beta-carotene) compared to boiling — so you retain maximum benefit. You can add a pinch of cumin powder or a few curry leaves after steaming for mild aroma. Serve immediately for best texture.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.