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GAJAR MATAR KI SABJI / CARROT PEAS

GAJAR MATAR KI SABJI /C ARROT AND PEAS

Delhi Carrots are rich in colour and flavour and are a little sweet in taste. Crunchy and fresh, these are perfect for panning out salads, stews and many other main course dishes.

Red Carrots contain more of a pigment called lycopene which is also present in tomatoes. A

INGREDIENTS

  • Red Delhi carrot – 2 cup peeled and diced into small cubes [ For this recipe we need red carrot only ]
  • Green peas – 1 cup
  • Oil – 1 tbsp
  • Jeera – ¾  tsp
  • Red chilli pwdr – 1 tsp or as needed
  • Turmeric – ¼ tsp
  • Asafoetida- a pinch
  • Water – 1 or 2 tbsp
  • Chaat masala – ¼   tsp
  • Amchur pwdr – ¼ or ½ tsp
  • Garam masala – ½ tsp
  • Salt to taste

METHOD

Heat oil in a cooker .

Add jeera and let it crackle .

Lower the flame and add chilli pwdr + turmeric + asafoetida and give a quick mix.

Immediately add the carrot + peas and give a mix .

Stir fry for few seconds.

Just add 1 or 2 tbsp water + salt to taste .

Mix and cover the cooker.

Pressure cook just for 1 whistle only .Don’t over cook else the carrot will become mushy .

Once the pressure releases , open the cooker and add the chaat masala + amchur pwdr + garam masala pwdr and give a mix.

If there is water in the sabji then cook till the  water evaporates.

Off the flame and garnish with coriander leaves.

Serve with rice or any Indian breads

NOTE –

  1. You can cook in a open pot also for 10 to 12 mins till done .
  2. Adjust masala as per taste

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