Gajar Matar Alu Sabzi
Equipment
- saute pan
Ingredients
- 2 large carrots diced into small pieces
- 1 heaped cup shelled peas, frozen is fine
- 3 medium potatoes, scrubbed chopped into small pieces same size as carrots
- 1 medium onion, chopped
- 2-3 medium tomatoes, pureed
- 1 tsp ground coriander
- ½ tsp cumin seeds
- ½ tsp ground turmeric
- ¾ tsp Kashmiri red chili powder, or mild paprika
- 1-2 hot green chili, Thai/ jalapeno or serrano use less or more as needed
- 1½-2 tbsp extra virgin olive oil
- ½ tsp Garam Masala
- ¾ tsp sea salt
Instructions
- Warm oil in the saute pan. Add the cumin seeds and allow it to sizzle for a few seconds. Add the chopped onions, chillies if using and saute until soft and translucent. Add the tomatoes, all the ground spices and salt. Cook for 2-3 minutes.
- Add the diced carrots, and potatoes. Give it a quick stir so all the spices coat the vegetables.
- Cover and cook for 5-7 minutes on medium heat until the veggies get tender. You may need to sprinkle some water if needed. Once the veggies are cooked but still firm add the peas and cook further for another couple of minutes.
- Once the potatoes are fully cooked check the seasoning. Take it off the heat and serve garnished with chopped cilantro.
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