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.
Prep time: 5 mins
Cook time: 15mins
- 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
- 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.
- Add carrots, give a stir then add peas.
- 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.
- Note: if you are adding fresh peas add along carrots, but if you are adding frozen peas add when the carrots are softened.
- 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.
- 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