Celery in Urdu: Name, Uses, and a Simple Sabzi

Celery is called ajmod (اجمود) in Urdu, though the exact word can vary by region and context. This recipe turns crisp celery stalks into a simple, gently spiced South Asian-style sabzi with onion, tomato, and green chili; serve it as a vegetable side with roti or rice.

Ingredients

1 lb celery stalks (450 g), trimmed and cut into ½-inch (1.25 cm) pieces
2 tablespoons neutral cooking oil (30 ml)
1 medium yellow onion (about 150 g), finely chopped
2 medium tomatoes (about 250 g), chopped
1 green chili (about 5 g), finely chopped, or to taste
1 teaspoon grated fresh ginger (5 g)
½ teaspoon ground cumin (1 g)
½ teaspoon ground coriander (1 g)
¼ teaspoon ground turmeric (about 0.5 g)
¼ teaspoon red chili powder (about 0.5 g), or to taste
½ teaspoon fine salt (3 g), plus more to taste
¼ cup water (60 ml)
½ teaspoon garam masala (about 1 g)
1 tablespoon chopped fresh cilantro (4 g)
1 teaspoon lemon juice (5 ml), optional

Instructions

Trim off the dry ends and any damaged parts of the celery. Rinse the stalks well, especially around the base where dirt can collect, and dry them. Cut into roughly ½-inch (1.25 cm) pieces. If the outer ribs are particularly stringy, peel away the toughest strings with a vegetable peeler; tender celery usually needs no peeling.
Heat the oil in a wide skillet or sauté pan over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden at the edges. If it starts browning too quickly, lower the heat rather than adding more oil.
Stir in the ginger, green chili, cumin, coriander, turmeric, red chili powder, and salt. Cook for about 30 seconds, stirring, until fragrant. Add the tomatoes and cook for 4–5 minutes, breaking them up with the spoon, until they soften and form a thick, saucy mixture.
Add the celery and water. Stir well so the vegetables are coated, then cover the pan and cook over medium-low heat for 8–10 minutes. Stir once or twice. The celery should become tender but retain a little bite; if the pan looks dry before the celery is done, add water 1 tablespoon (15 ml) at a time.
Uncover and cook for another 1–2 minutes if the mixture is watery, stirring gently until the liquid reduces to a light coating. Mix in the garam masala and cilantro. Taste and adjust the salt or chili, then add lemon juice if you want a brighter finish. Serve hot.

Tips

Choose firm stalks: Look for celery that feels crisp and has fresh-looking leaves. Limp stalks can still be used, but may cook faster and turn softer.
Control the texture: Cut the celery into similar-sized pieces and check it at 8 minutes. For a softer sabzi, cook covered a few minutes longer; avoid prolonged cooking if you want the stalks to keep their shape.
Adjust the heat carefully: Green chilies vary greatly in strength. Remove the seeds for a milder dish, or leave out the chili powder and add heat at the table.
Use the leaves, too: Tender celery leaves can be chopped and added with the cilantro. They have a stronger celery flavor, so start with a small handful.

Serving Suggestions

Serve the sabzi warm as a side dish with roti, chapati, or paratha, or spoon it over steamed basmati rice. It also works alongside dal, plain yogurt, and a fresh salad for a fuller vegetarian meal. If the tomato mixture is especially saucy, bread is useful for scooping it up. For a simple plate, finish with extra cilantro and a small squeeze of lemon just before serving.

Variations

Add potatoes: Use 1 medium potato (about 200 g), peeled and cut into small cubes. Add it after the spices, along with an extra ¼ cup water (60 ml), and cook covered until nearly tender before adding the celery. Potatoes take longer than celery, so check them with a fork.

Make it more substantial: Stir in 1 cup (165 g) cooked chickpeas during the final 5 minutes, adding a splash of water if needed. This changes the dish from a light side toward a filling vegetable main.

Use less tomato: Replace one tomato with 2 tablespoons (30 g) plain yogurt, stirred in on low heat after the celery is tender. Keep the heat low to reduce the chance of curdling; the result is creamier and less tangy.

Change the seasoning: Add ½ teaspoon mustard seeds (about 1 g) to the hot oil before the onion and let them pop briefly. Or omit the garam masala for a cleaner, less warming spice profile. These are flexible home-style variations rather than a single fixed regional formula.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. Reheat only the portion you need in a skillet over medium-low heat with 1–2 tablespoons water, stirring until steaming hot throughout; you can also microwave it covered, stirring halfway through. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. The celery will soften more after storage and reheating, but the flavor remains suitable for serving with fresh roti or rice. Do not leave cooked sabzi at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). For longer storage, freeze in an airtight container for up to 2 months; thaw in the refrigerator and expect a softer texture.

Frequently Asked Questions

What is celery called in Urdu?
Celery is commonly referred to as ajmod (اجمود), but names can differ by region and by whether someone means the stalk vegetable or a related herb or seed. If shopping, showing a picture of celery stalks can help avoid confusion.

Is celery sabzi spicy?
This version is mildly spiced, and its heat depends mainly on the green chili and red chili powder. Leave either out for a gentler dish, or add extra chili to suit your preference.

Do I need to peel celery before cooking?
No. Rinse it well and remove only damaged ends. Peel away strings if the stalks are unusually tough; young, crisp celery generally cooks well without peeling.

Can I make this without tomatoes?
Yes. Omit the tomatoes and use about ¼ cup (60 ml) water to help the spices coat the celery. The result will be less tangy and less saucy; finish with lemon juice if you want some brightness.

Can I prepare it ahead?
Yes. Cook it up to 3–4 days ahead and refrigerate promptly. For the freshest texture, slightly undercook the celery, then reheat it until steaming hot and finish with fresh cilantro.

What does “ajmod” mean in recipes?
The word may refer to celery or to related aromatic plants, depending on local usage and the recipe. In this dish, it means the familiar crisp celery stalks sold as a vegetable, not celery seed.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).