Colourful and flavoursome, this simple dish is said to hail from the northern regions of India. Don’t add the peas until the carrot is cooked through, to keep them green and retain their ‘pop’. Serve with rice, roti, paratha or Puri.
Heat the coconut oil in a heavy-based saucepan over high heat. Add the cumin seeds and mustard seeds. When they start to pop, add the onion and curry leaves and cook, stirring, for 2–3 minutes, or until the onion is translucent.
Stir in the garlic and ginger green chilli paste and cook for 1–2 minutes.
Add the garam masala, chilli powder, amchur and turmeric, season with salt and fry for about 1 minute. Add the carrot and cook, stirring, for a further 3 minutes, or until all the carrot is well coated in the spices and fragrant.
Stir in the peas, cover the pan again and cook for a further 3 minutes, or until the peas are just tender but still very green. Remove from the heat.
Transfer to a bowl and serve, garnished with dollops of yoghurt, a sprinkling of garam masala and chopped coriander.
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