Hungarian-style Carrot and Pea Stew

Ingredients

In this Hungarian adaptation of Gajar Matar, we incorporate Hungarian spices and cooking techniques to give the dish a unique flavor profile. The addition of paprika and caraway seeds adds a distinct Hungarian touch, while the slow cooking method allows the flavors to develop and intensify. We alse have the original recipe for Gajar matar, so you can check it out.

• 500g (1.1 lb) carrots, peeled and sliced 500g (1.1 lb) carrots, peeled and sliced
• 250g (8.8 oz) peas, fresh or frozen 250g (8.8 oz) peas, fresh or frozen
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon fresh parsley, chopped (for garnish) 1 tablespoon fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 10g
• Protein: 4g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the sliced carrots to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   Sprinkle the paprika, caraway seeds, salt, and black pepper over the carrots and mix well.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the carrots are tender.
7. 7.
   Add the peas to the pot and cook for an additional 5 minutes.
8. 8.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Carrots — Make sure to slice the carrots evenly to ensure they cook uniformly.
• Peas — If using frozen peas, thaw them before adding to the stew to prevent them from becoming mushy.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or Hungarian hot paprika.
• Serve the stew with a dollop of sour cream or yogurt for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and flavorful meal.
• Experiment with different herbs and spices to customize the flavor to your liking.
• Serve the stew with crusty bread or Hungarian dumplings for a complete meal.

Serving advice

Serve the Hungarian-style Carrot and Pea Stew hot in individual bowls. Garnish with fresh parsley for a pop of color. Accompany it with a side of crusty bread or Hungarian dumplings for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of sour cream or yogurt on top of the stew and sprinkle some paprika or caraway seeds for an added visual appeal. Serve it in colorful Hungarian pottery or rustic bowls to showcase the vibrant colors of the stew.