Red Carrot, Peas and Potato Sabzi

Name: Red Carrot, Peas and Potato Sabzi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 large carrots peeled and diced into small pieces; 2 medium potatoes peeled and cubed into bite size pieces; 1 cup green peas; 1 medium onion chopped finely; 5 garlic cloves minced; 1 inch ginger grated; 1/2 tsp coriander powder; 1/4 tsp cumin powder; 1/4 tsp turmeric powder; 1/2 tsp Kashmiri Red Chilli Powder; 1/2 tsp black pepper powder; 1-2 green chillies chopped finely; 1/4 tsp cumin seeds; 1/2 tsp garam masala; 1/2 tsp salt or to taste; 1/2 tsp chaat masala; 1 tbsp lemon juice; 1 tbsp coriander chopped finely; 1 tbsp refined oil; 1 tbsp ghee (clarified butter)

Kumkum Chatterjee @cook_12055532

#cheffeb
#week3
#seasonal_vegetables
#redcarrot
Gajar, Matar, Aloo Sabzi is a dry vegetables preparation with potatoes and seasonal special red carrots and fresh green peas along with some spices and herbs.It is a flavorful, delicious and nutritious North Indian style stir fried curry and popular during the winter season.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

2large carrots peeled and diced into small pieces
2medium potatoes peeled and cubed into bite size pieces
1 cupgreen peas
1medium onion chopped finely
5garlic cloves minced
1 inchginger grated
1/2 tspcoriander powder
1/4 tspcumin powder
1/4 tspturmeric powder
1/2 tspKashmiri Red Chilli Powder
1/2 tspblack pepper powder
1-2green chillies chopped finely
1/4 tspcumin seeds
1/2 tspgaram masala
1/2 tspsalt or to taste
1/2 tspchaat masala
1 tbsplemon juice
1 tbspcoriander chopped finely
1 tbsprefined oil
1 tbspghee (clarified butter)

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Steps

30 minutes

1

Pressure cook carrot and potato upto 1 whistle with 1/4 cup water and 1/4 tsp salt. Release steam immediately. It should be parboiled.Parboil fresh green peas in a wok with 1/4 tsp salt.
2

Heat oil and ghee in a wok.Smear 1/4 tsp salt and fry potatoes till light brown. Set aside.Sprinkle cumin seeds and allow it to sizzle for few seconds. Add minced garlic and grated ginger and saute few seconds.Add chopped onions, chillies if using, and saute until soft and translucent.
3

Add the parboiled carrots and green peas to the sautéed onion, ginger and garlic and stir fry sprinkling 1/4 tsp salt. Add turmeric, Kashmiri Red Chilli Powder, cumin and coriander powder, black pepper powder.Add the fried potatoes as well.Now toss all till masalas coat the vegetables. Sprinkle 2-3 tbsp of the remaining stock.Cover the pan and cook until the vegetables are nicely cooked but should not lose the crunch.Adjust salt to taste. Switch off flame.
4

Finally add lime juice and fresh coriander leaves. Drizzle 1 tsp ghee. Mix and serve hot as a side with roti,paratha or rice and dal.