Delicious Amla Sabzi Recipe for a Unique Winter Dish

Explore a unique recipe for Amla Sabzi, a savory dish made from Indian gooseberries that offers a delightful blend of flavors. Perfect for those looking to spice up their winter meals, this dish is easy to prepare and pairs well with roti or paratha. With a combination of spices and a touch of sweetness from jaggery, this recipe is not only delicious but also a healthy addition to your diet. Learn how to make this tangy and spicy dish that will surely impress your family and friends!

By Narendra Chaudhary Oct 24, 2026, 18:45 IST

Amla Sabzi Recipe

Amla, also known as Indian gooseberry, is a winter delicacy that is often used in pickles, chutneys, and preserves. However, have you ever considered making a savory dish (sabzi) with it? If you're tired of the usual lentils and vegetables, this recipe can bring a refreshing change to your meals. This dish, cooked with mustard oil, fennel seeds, nigella seeds, and a variety of spices, offers a delightful combination of sour, spicy, and slightly sweet flavors.

Those who appreciate the natural tartness of amla will find this dish particularly enjoyable. It's simple to make and pairs wonderfully with roti or paratha.

Ingredients for Amla Sabzi
To prepare this sweet-and-sour amla dish, gather the following ingredients:
1. Fresh amla - 250 grams
2. Mustard oil - 2 tablespoons
3. Fennel seeds - 1 teaspoon
4. Nigella seeds - 1/2 teaspoon
5. Mustard seeds - 1/2 teaspoon
6. Fenugreek seeds - 1/2 teaspoon
7. Asafoetida - 1/4 teaspoon
8. Turmeric powder - 1/2 teaspoon
9. Kashmiri red chili powder - 1 teaspoon
10. Coriander powder - 1 teaspoon
11. Jaggery or sugar - 3–4 tablespoons
12. Salt and black salt - to taste

Steps to Prepare Spicy, Tangy Amla Sabzi
1. Boil the Amla
Start by washing the amla thoroughly. Cook them in a pressure cooker for one whistle or in boiling water for about 5–7 minutes until they soften. Once cooked, let them cool, then separate the segments and remove the seeds.

2. Tempering with Mustard Oil
Heat mustard oil in a pan. When hot, add mustard seeds, nigella seeds, fenugreek seeds, fennel seeds, and asafoetida. Sauté on low heat for a few seconds to infuse the oil with the spices' aroma, being careful not to burn them.

3. Incorporate Amla
Add turmeric powder, red chili powder, and coriander powder to the pan, sautéing briefly. Then, mix in the amla segments and salt to taste, ensuring the spices coat the amla evenly.

4. Cooking with Jaggery
Add grated jaggery or sugar and mix well. As the jaggery melts, the dish will develop a sweet-and-sour flavor. Cover and cook on low heat for 3–4 minutes, stirring occasionally to prevent sticking. If the mixture seems too dry, add a little water, but keep it a dry dish. Adjust the jaggery based on the sourness of the amla.

Considerations for Serving Amla Dish
This amla dish is best served with roti, paratha, or plain rice. Adjust the jaggery or sugar to your taste. While amla is high in Vitamin C, some may be lost during cooking, so consider this dish as part of a balanced diet rather than a sole immunity booster.

If you want to store the dish, keep it in a clean container in the refrigerator. However, its shelf life varies based on preparation and storage conditions, so it's advisable to make smaller batches and consume them within a few days.