Carrot and Pea Curry | Hari Ghotra
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Cumin fried Carrot and Pea Curry

Gajar Muttar di Sabjee

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY LOW-FAT WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 10 mins
Cumin fried Carrot and Pea Curry

Hari says

It's really important to use whatever is seasonal so you get the best tasting ingredients available plus seasonal veg will always look amazingly vibrant too.

This is a bit of a basic dish, something mum used to throw together when she had nothing else in the fridge and I think we forget that Indian food can be super simple but still packed full of flavour. This is a dry dish that is just simply spiced with warming cumin and mustard seeds with some fresh ginger - what could be better?

 

  • Ingredients
  • Method
  • 1 tbsp mustard oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2cm piece ginger, julienned
  • 1 chilli, finely chopped
  • 2 carrots, peeled and sliced into batons
  • 2 handful of peas, fresh or frozen
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp garam masala
  1. Heat oil in a karahi, wok or pan and add mustard seeds. As they begin to pop add cumin seeds.
  2. When sizzling and fragrant reduce the heat and stir in the sliced ginger, green chilli and the carrots and the peas to the pan and stir.
  3. Turn the heat down and add turmeric and salt - fry for a few minutes.
  4. Add approximately 50ml of water cover and leave to cook for 5-10 minutes stirring occasionally.
  5. If any liquid remains in the pan increase the heat and fry off.
  6. Adjust seasoning if required. Sprinkle with garam masala and serve.

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Hari Ghotra