Gajar Matar

Name: Gajar Matar
Cuisine: India
Ingredients: 250 g (1⅔ cups) peas; 3 teaspoons salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1½ teaspoons ground turmeric; 325 g (11½ oz) carrots, diced; 125 ml (½ cup) oil; 1 teaspoon cumin seeds; 1 garlic clove, roughly chopped; 2.5 cm (1 inch) piece of ginger, chopped; 1 small onion, roughly chopped; ¼ teaspoon chilli powder; ¼ teaspoon sugar; ½ teaspoon garam masala; 4 teaspoons pomegranate seeds (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

In northern India, peas (matar) from simla, in Himachal Pradesh, are famous for their sweet flavour. They are often served with carrots in winter when both vegetables are in season. Gajar matar is a staple vegetable dish that goes well with all indian meals.

Ingredients

1 small onion, roughly chopped
1 garlic clove, roughly chopped
2.5 cm (1

Asia
India
Side dish
Vegan
Gluten-free
Winter

Method

Put the onion, garlic and ginger in a food processor and blend until finely chopped, or chop them with a knife and mix together.

Heat the oil in a karhai or frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric. When the seeds are sizzling, add the carrot and stir for 2 minutes. Add