Carrot Peas Curry – Gajar Matar Sabzi

Shilpa

Carrot Peas Curry – Gajar Matar Sabzi

Need an ultra-easy vegetable side dish that goes with practically any dinner? This showstopping Carrot Peas Curry – Gajar Matar Sabzi recipe that’s gently cooked with a few spices is for you. I like to use frozen peas and carrots if possible. You can use fresh carrots as well, however rinse and chop them super fine, the size of the peas. Under10 minutes is all the time you will need for this amazing side dish. Peel and slice the carrots. Perfection is easy!

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Prep Time 1

Cook Time 9

Total Time 10

Servings: 4

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

3 tbsp oil of choice
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (heeng)
2 small serrano peppers, slit but still intact (hari mirch)
1 tsp ginger garlic paste
3 cups carrots and peas, frozen (deep brand)
1/4 tsp ground turmeric (haldi)
1/2 tsp red chili powder (cayenne pepper)
1 tsp ground coriander (dhaniya powder)
3/4 tsp salt
1/2 cup water
3 tbsp cilantro
1/4 tsp garam masala

Method

Prep

Rinse and silt the serrano peppers, keeping them intact.
Rinse and chop the cilantro and set it aside.

Cook

In a large, heavy-bottom skillet, heat oil over medium-high heat. Add in cumin seeds, asafoetida, and when the cumin seeds splutter add in serrano peppers and ginger garlic paste and stir.
In about 30 seconds, add in the frozen peas and carrots and stir well. Further add in ground turmeric, red chili powder, salt, ground coriander and mix well.
Add in water and cover. Cook it covered for about 8 minutes on medium heat. Moreover, keep checking intermittently and stir occasionally. Finally, once the peas and carrots and soft and the water is evaporated, top off with cilantro and garam masala. Transfer to a serving dish and serve with roti or rice.