Spicy Carrots and Peas2014-12-13
- Servings : 6
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Spicy Carrots and Peas is a popular dish in North India and it goes well with many Indian meals. However, try it as an accompaniment to some of your roast dishes instead of just plain boiled vegetables. It is quick and easy to make.
- 2 tbsp ghee or vegetable oil
- 80g red onion, finely chopped
- 1 clove garlic, finely chopped
- 15g fresh ginger, finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 350g carrots, diced
- 250g peas (frozen or fresh)
- 1½ tsp salt
- ¼ tsp chilli powder
- 2 tbsp water if using frozen peas or 4 tbsp water if using fresh peas
- ½ tsp garam masala
Heat the oil in a karahi or large pan. Add the onion, garlic and ginger and stir fry over a medium heat for about 5 minutes until softened.
Add the cumin seeds and turmeric and cook for about 30 seconds, then add the carrot and stir fry for 2 minutes. Add the peas, salt and chilli powder and stir in.
Add the water and bring to a boil then reduce the heat and simmer for 15 minutes, partially covered, until the carrot and peas are tender. Stir in the garam masala and serve warm.