Peas Carrot dry Curry - recipe by Foodie's Hut

Peas Carrot Dry Curry

Gajar Matar ki Sabzi, I guess this the easiest, healthiest Indian curry recipe I know! This light and colorful dish is such a welcome change after all the weekend indulgences. I love how easily it comes together and you can serve the dish in many ways. For example, you can make a wrap for your kid's lunch box, you can enjoy the dish with Roti or Paratha, or serve as a dry curry for your Lunch Thali. This simple Gajar Matar ki Sabzi will be a bright addition to your dinner table on a dark winter evening as a warm Salad with grilled Chicken or Chicken Cutlets.

Do you need to do a prep work? well, you need to cut the carrots only!

Is it a pre ahead recipe? Off course! If your mantra is “cook once and eat twice, thrice during the week”  then this recipe for you 🙂

Here is my Simple Peas Carrot Dry Curry recipe, hope you will give it a try, if you love the dish, or any other dishes from this website, please take a picture and share on any of my social media platforms (Facebook, Instagram, Twitter). This will give me an understanding and inspiration of my work.

Happy cooking!

Serves: 2-3

Prep time: 5 mins

Cook time: 15mins

Ingredients:

  • 2 cups diced Carrots
  • 1 cup fresh or frozen Green Peas
  • 2 chopped green Chilies
  • 2 tbsp of Vegetable oil
  • 1 tsp ground Cumin
  • ½ tsp ground  Red Chilli
  • ¼ tsp ground Turmeric
  • ¼ Asafoetida ( Hing)
  • Salt to taste
  • A fat pinch of Garam masala
  • For tempering,
  • 1 Bay leaf
  • 2 Green Cardamoms
  • 4 Cloves
  • 1 tiny Bark of Cinnamon
  • ¼ tsp of Shahi Jeera ( black Cumin Seeds)
  • ¼ tsp Cumin seeds

Process:

  1. In a cooking pan heat the oil over medium-high heat, make sure your oil is nice and hot. Reduce the heat to low and add all whole spices and Hing, give a stir and cook for a few seconds to release the aroma from the whole spices.
  2. Add carrots, give a stir then add peas.
  3. Sprinkle salt and turmeric powder, cover with a lid and over medium heat continue to cook for a couple of minutes till the raw smell of the vegetable removed.
  4. Note: if you are adding fresh peas add along carrots, but if you are adding frozen peas add when the carrots are softened.
  5. Add cumin powder, red chili powder and chopped green chilies, add about a quarter cup of water or less, cook further for a few minutes or until oil is releasing from the vegetables.
  6. Add another cup of water, sprinkle garam masala, cover with a lid and continue cook until the liquid is evaporated.

Enjoy with Roti or Rice.

Recipe by: Shyamali Sinha

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