A.K.A. Garja Matar Ki Sabji. This recipe is a wholesome winter meal. It can be vegan if you swap out the ghee for any oil of your choice.
Serves 4 people.
Ingredients
ghee or sunflower/rapeseed/vegetable oil
1 small red onion
1 green chilli
thumb-sized piece of ginger
1 small tomato
1 tbsp cumin seeds
pinch of asafoetida
4 carrots, peeled and chopped into small cubes
½ tsp turmeric
½ tsp chilli powder
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin seeds
200g frozen peas
1 tsp brown sugar
¾ tsp salt
Method
– Add the red onion, green chilli, ginger, and tomato to a blender, and blitz to form a paste.
– Add 2-3 tbsp of ghee or oil to a hot pan. Add the cumin seeds and asafoetida, and let it sizzle.
– Add the onion and tomato mixture. Stir through. Cook for 5 minutes.
– Add 2-3 tbsp water, turmeric, chilli powder, ground coriander, garam masala, and ground cumin seeds. Stir through.
– Add the carrots and 2-3 tbsp water. Cover and cook for 10-15 minutes or until the carrots are soft.
– Add the peas, stir through, and cook for another 5 minutes without the lid.
– Add the salt and sugar, and stir through.
Serve with piping hot chapatis or parathas and enjoy!