Carrots, Peas & Potatoes, Flavoured with Cumin

Gajar, matar, aur aloo ki bhaji

Preparation info
  • Serves


    • Difficulty


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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.


  • 175 g/6 oz carrots
  • 175 g/6


  1. Peel the carrots and cut them first into 1cm/½ inch thick diagonal slices and then into 1cm/½ inch dice.
  2. 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.
  3. Heat the oil in a large frying pan over a medium flame. When hot