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: ¼ teaspoon cumin seeds; 1 teaspoon Ginger green chilli paste; 1 fresh curry leaf sprig, leaves picked; 1 tablespoon chopped coriander (cilantro); 1 teaspoon Chaat masala; ¼ teaspoon brown mustard seeds; 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ¼ teaspoon ground turmeric; 2 tablespoons virgin coconut oil; ½ teaspoon amchur (dried mango powder); ¼ teaspoon chilli powder; 1 teaspoon crushed garlic; 150 g (5½ oz/1 cup) fresh or frozen green peas; 5 large carrots, cut into 3 cm (1¼ inch) chunks; 2 brown onions, finely chopped; a pinch of Chaat masala; 2 tablespoons Greek-style yoghurt

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
Vegetarian
Gluten-free
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

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Ingredients

Method

Part of