Carrot Peas Sabzi Recipe
Carrot peas sabzi, also known as carrot and peas sabzi, is a popular North Indian dish. This simple yet delicious recipe combines fresh carrots and green peas with various flavours to make a nutritious and tasty side dish. It pairs well with chapati, roti or rice and can be eaten as part of a healthy dinner. Here is how to make Gajar Matar Ki Sabzi:
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Ingredients:
Vegetables:
4 medium-sized carrots, peeled and chopped into pieces
1 cup green peas (new or frozen)
Flavour and Aroma:
tbsp oil (vegetable or mustard oil)
1 tsp cumin seeds
1 large onion, finely chopped
2 medium-sized tomatoes, finely chopped
1-2 green chillies, chopped (to taste)
1 inch piece of ginger, crushed
4-5 garlic cloves, finely chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp red bean stew powder (to taste)
Salt to taste
Garniment:
New coriander leaves, chopped
Directions:
1.Preparation:
Vegetables Start by preparing. Peel the carrots and chop them into small pieces. If you are using fresh peas, peel them; if you are using frozen peas, keep them ready.
Finely chop the onions and tomatoes. Grind the ginger and finely chop the garlic. Finely chop the green chillies as well.
2.Cooking the Vegetable:
Heat the oil in a heavy pan on medium heat. When the oil is hot, add cumin seeds and let them crackle. This will release its fragrance and also enhance the flavour of the oil.
Add the chopped onions to the dish. Saute them till they turn bright brown. This process may take around 5-7 minutes. Keep stirring occasionally to prevent them from burning.
When the onions are sauteed, add chopped garlic, ground ginger and chopped green chillies. Saute for 2-3 minutes till the raw smell of ginger and garlic disappears.
Add finely chopped tomatoes to the dish. Cook until they become soft and mushy and the oil starts separating from the mixture. This step is important to strengthen the foundation of the curry.
3.Zesting and Adding Vegetables:
Lower the intensity and add turmeric powder, coriander powder, cumin powder and red chili powder. Mix well to blend the flavors with the onion-tomato mixture.
Add chopped carrots and green peas to the dish. Mix everything together so that the vegetables are completely covered with the zest mixture.
4.Cooking the Vegetables:
Lower the intensity to medium and cook the vegetables for about 5-7 minutes, stirring occasionally. The carrots should start to soften a bit.
Add about 1/4 cup of water to the dish. This helps the vegetables cook and prevents them from sticking to the container. Cover the dish with a lid and let the vegetables cook on low flame for about 10-15 minutes.
Keep stirring the carrots at intervals and keep checking the cooking of the carrots. The carrots should be soft but not mushy. If needed, add some more water and cook till the vegetables are cooked.
5.Final Step:
When the vegetables are cooked to your desired consistency, add garam masala and salt. Mix well and cook for 2-3 minutes.
Switch off the flame and add chopped coriander leaves to the sabzi.
6.Serving:
Transfer the carrot peas sabzi to a serving bowl. Serve hot with chapati, roti or rice. It also tastes good with parathas or as a side dish with dal and rice.
Tips for making carrot peas sabzi:
New Ingredients: Using fresh carrots and peas improves the taste and texture of the sabzi. If you are using frozen peas, defrost them before adding them to the pan.
Approximate size: Cut the carrots into equal-sized pieces, so that the food cooks evenly.
Zest level: Change the green chilies and red chili powder according to your taste. If you like milder food, reduce the quantity or skip adding green chilies.
Cooking time: Pay attention to the veggies while cooking. Overcooking can make the carrots soft. They should be soft but also have a slight chew.
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Variations: You can add different vegetables like potatoes or cauliflower to add variety to the sabzi. Just change the cooking time appropriately.
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