Gajar Matar ki Sabji (Carrots & Green Peas)

Ingredients

• 4 to 5 carrots small to medium-sized, (gajar) – chopped in 0.5 inches pieces or cubes
• 1 cup green peas (matar) – fresh or frozen
• 1 teaspoon cumin seeds
• 1 inch ginger – finely chopped or grated
• 1 or 2 green chilies
• ½ teaspoon red chili powder – optional
• ¼ teaspoon garam masala or punjabi garam masala
• 2 tablespoon oil
• ½ cup water
• 3 tablespoons coriander leaves – chopped
• salt or rock salt (edible and food grade) as required

Steps

1. Peel and rinse the carrots, then chop them.
2. Heat the oil in a pan or kadai. Add the cumin seeds and let splutter over low heat.
3. Mix in the ginger and green chilies, adding red chilli powder at this stage if desired.
4. Saute for a few seconds or until the ginger no longer smells raw.
5. Add the carrots, green peas and salt as needed. Saute for 3 to 4 minutes over low to medium low heat.
6. Pour in ½ cup water, stir and cover with a lid. Let the vegetables cook, checking and stirring from time to time.
7. If the vegetables begin browning or sticking to the pan, mix in a splash of water, cover and keep cooking.
8. Cook over low to medium low heat for 15 to 20 minutes, until soft and tender. If any water remains, cook uncovered until it all evaporates; the finished dish should be dry.
9. Finish by sprinkling in the garam masala powder and mixing well.
10. Garnish with coriander leaves or mix them into the sabji.
11. Serve hot with phulka or paratha, or alongside dal-rice, kadhi-rice or curd rice.