Gajar Matar Curry

Ingredients

• 500 grams (1 lb) carrots, peeled and sliced 500 grams (1 lb) carrots, peeled and sliced
• 250 grams (1 ½ cups) peas, fresh or frozen 250 grams (1 ½ cups) peas, fresh or frozen
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• ½ teaspoon turmeric powder ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to taste) ½ teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger. Cook for another minute until fragrant.
4. 4.
   Add the tomato puree and cook for 2-3 minutes until the oil separates.
5. 5.
   Stir in the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Cook for a minute to toast the spices.
6. 6.
   Add the sliced carrots and peas to the pan. Mix well to coat the vegetables with the spice mixture.
7. 7.
   Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat to low and cover the pan. Simmer for 15-20 minutes or until the carrots are tender.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Carrots — Ensure that the carrots are sliced evenly to ensure even cooking.
• Peas — If using frozen peas, thaw them before adding to the curry to prevent them from becoming mushy.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their flavor.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the curry.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the dish more nutritious, you can add other vegetables like potatoes or bell peppers.
• Serve the Gajar Matar Curry with a side of refreshing cucumber raita to balance the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Gajar Matar Curry hot with steamed basmati rice or Indian breads like roti or naan. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

To enhance the presentation, sprinkle a pinch of red chili powder and a drizzle of coconut milk on top of the curry. Serve in a traditional Indian copper or brass serving dish for an authentic touch.