Carrot & pea sabji Gajar matar ki sabji

Ingredients

2 tablespoons ghee or sunflower oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

2.5cm (1 inch) piece of fresh root ginger, peeled and grated

500g (1lb 2oz) carrots, cut into 1cm (½ inch) pieces

½ teaspoon salt

½ teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon garam masala

200g (7oz) frozen peas

Directions

Heat the ghee or oil in a pan and add the mustard and cumin seeds. Once they start to sizzle, add the ginger and cook over a medium heat for a minute.

Add the carrots and cook over a high to medium heat for 5 minutes until they start to colour.

Stir in the salt, spices and peas, cover and cook over a low to medium heat for 10–12 minutes until the carrots have softened. Serve hot or warm.

Notes

This recipe is cooked in many kitchens across India in the winter when carrots and peas are in season there. I remember my mum frequently preparing this dish, making the most of the juicy, sweet veg. She would make us sit on the veranda and shell the peas for her once we got back from school. Serve the sabji with Spiced Layered Flatbread or Cheese and Chilli Naan.