Ingredients
- Carrots (gajar), diced: 2 cups
- Green peas (matar), fresh or frozen: 1 cup
- Mustard oil or ghee: 2 tbsp
- Cumin seeds: 1 tsp
- Asafoetida (hing): a pinch
- Green chilies, chopped: 1-2
- Ginger, grated: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Coriander powder: 1 tsp
- Garam masala: ½ tsp
- Salt: to taste
- Fresh coriander leaves, chopped: for garnish
Preparation
Heat mustard oil or ghee in a pan until it’s hot. Reduce the flame and add cumin seeds. Let them crackle.
Add a pinch of asafoetida, followed by chopped green chilies and grated ginger. Sauté for 1 minute.
Add diced carrots and green peas. Stir well.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt. Mix everything to coat the vegetables evenly with the spices.
Cover the pan with a lid and cook on low-medium heat for 10-12 minutes, stirring occasionally, until the carrots and peas are tender.
Once cooked, sprinkle garam masala and mix well.
Garnish with fresh coriander leaves before serving.
Serving Size: Serves 2-3 people.
Notes
- For added flavor, you can include a small amount of dry mango powder (amchur) or lemon juice at the end.
- To make the dish richer, you can sauté the vegetables in butter instead of oil or ghee.
