saltor rock salt (edible and food grade) as required
Instructions
Peel, rinse and chop the carrots.
Heat oil in a pan or kadai. Add the cumin seeds and let them splutter on low heat.
Add the ginger and green chilies. If you want then you can also add red chilli powder at this step.
Saute for a few seconds or till the raw aroma of ginger disappears.
Add the carrots and green peas together with the salt as needed. Saute for 3 to 4 minutes on low to medium low heat.
Add ½ cup water and stir. Cover the pan with a lid and let the veggies cook. Keep on checking and stirring in between.
If the veggies start to get browned or are sticking to the pan, then add a splash of water. Mix well. Cover with the lid and continue to cook.
Cook the veggies for 15 to 20 minutes on low to medium low heat till they are softened and tender. If there is any water in the dish then cook without the lid till all the water evaporates. This dish is a dry dish so make sure there is no water in it.
Lastly sprinkle garam masala powder and mix well.
Garnish the sabji with coriander leaves or you can mix coriander leaves with the sabji.
Serve gajar matar sabzi hot with some phulka or paratha or as a side dish with dal-rice or kadhi-rice or curd rice.
Notes
You can use either red carrots or orange carrots.
Make sure that the carrots are fresh and tender for the best flavor and taste.
Both fresh peas and frozen peas work well in the recipe.
Cut the carrot pieces into equal sizes so that they cook evenly.