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Steamed Spinach & Carrot Sabzi

A simple, healthy Indian steamed spinach and carrot sabzi — nutritious, beginner-friendly, and quick to make.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 plates
Course: Sabzi, Side Dish
Cuisine: Indian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh spinach (palak), washed and chopped
  • 1 cup carrot, peeled and chopped or sliced
  • 1 tsp mustard oil or any cooking oil (optional) (optional, to toss after steaming)
  • ¼ tsp salt, or to taste
  • ¼ tsp black pepper powder (optional)

Equipment

  • Steamer or large pot with lid

Method
 

  1. Wash spinach thoroughly and chop roughly. Peel and slice or chop carrots into small pieces.
  2. 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.
  3. Steam for 7–8 minutes, or until carrots are tender yet slightly firm and spinach is wilted but still bright green.
  4. Carefully remove the steamed vegetables. If you like, drizzle 1 tsp oil, sprinkle salt and pepper, and toss gently to combine.
  5. 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.