Gajar matar sabzi

Carrots with green peas

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Lands of the Curry Leaf

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.

Preparation 15 minutes
Cooking 25 minutes

Ingredients

  • 2 tablespoons virgin coconut oil
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon brown mustard seeds
  • 2 brown onions, finely chopped
  • 1 fresh curry leaf sprig, leaves picked
  • 1 teaspoon crushed garlic
  • 1 teaspoon Ginger green chilli paste
  • 1 teaspoon Chaat masala
  • ¼ teaspoon chilli powder
  • ½ teaspoon amchur (dried mango powder)
  • 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ¼ teaspoon ground turmeric
  • 5 large carrots, cut into 3 cm (1¼ inch) chunks
  • 150 g ( oz/1 cup) fresh or frozen green peas

To Garnish

  • 2 tablespoons Greek-style yoghurt
  • a pinch of Chaat masala
  • 1 tablespoon chopped coriander (cilantro)

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 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 125 ml (4 fl oz/½ cup) water and bring to the boil. Reduce the heat to low, then cover and simmer for 5 minutes.

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.