Name: Carrots, Peas & Potatoes, Flavoured with Cumin (Gajar, matar, aur aloo ki bhaji)
Yield: Serves 6
Cuisine: Indian
Ingredients: 3 tablespoons mustard oil, or another vegetable oil may be substituted; 1 spring onion; ¼ teaspoon sugar; 2 dried, hot red chillies; 175 g/6 oz carrots; 175 g/6 oz waxy potato that has been boiled, drained and cooled; 1½ teaspoons cumin seeds; about 1 teaspoon salt; 175 g/6 oz shelled peas, fresh or frozen and defrosted; 175 g/6 oz onions

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Here is a simple, quick-cooking dish. Ideally, it should be made in an Indian karhai, but, if you do not have one, a large wok, frying pan or sauté pan will do. The vegetables are cooked in a Bengali style but could easily accompany a roast chicken or grilled sausages.

Ingredients

175 g/6 oz carrots
175 g/6

Asia
India
West Bengal
Side dish
Gluten-free
Vegan

Method

Peel the carrots and cut them first into 1cm/½ inch thick diagonal slices and then into 1cm/½ inch dice.
Peel the potato and cut it into 1cm/½ inch dice. Peel the onions and chop them coarsely. Cut the spring onion into very, very fine slices, all the way to the end of its green section.
Heat the oil in a large frying pan over a medium flame. When hot

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