Gajar matar sabzi

Name: Gajar matar sabzi (Carrots with green peas)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon chopped coriander (cilantro); 2 tablespoons virgin coconut oil; ¼ teaspoon cumin seeds; ¼ teaspoon brown mustard seeds; 2 tablespoons Greek-style yoghurt; 150 g (5½ oz/1 cup) fresh or frozen green peas; 1 tablespoon chopped coriander (cilantro); a pinch of Chaat masala; 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ¼ teaspoon ground turmeric; 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ¼ teaspoon ground turmeric; 150 g (5½ oz/1 cup) fresh or frozen green peas; 5 large carrots, cut into 3 cm (1¼ inch) chunks; ¼ teaspoon chilli powder; 1 teaspoon Chaat masala; ½ teaspoon amchur (dried mango powder); ½ teaspoon amchur (dried mango powder); 1 fresh curry leaf sprig, leaves picked; 2 brown onions, finely chopped; 1 teaspoon Ginger green chilli paste; 1 teaspoon crushed garlic

Carrots with green peas

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

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.

Ingredients

2 tablespoons virgin coconut oil
¼ teaspoon cumin seeds
¼ te

Asia
India
Main course
Gluten-free
Vegetarian
Spicy

Method

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 an