Gajjar Mattar (Carrots & Peas)

This is one of my favorite winter vegetable dishes. I love serving it with Makki di roti (corn flatbread) and ginger-chili pickle. There is an Indian variety of carrots that are red (almost maroon) and sweet. These carrots taste very different than the carrots we normally find available in most grocery stores here in Canada. You can sometimes find them in Indian grocery stores. If you can find them, give them a try!

3 cups carrots (peeled and chopped into ½ inch cubes)
1 tsp ginger (minced)
1 cup sweet peas (frozen or fresh shelled peas)
¼ cup coriander (chopped)
1 tbsp oil
2 tsp Jaswant’s Kitchen Tadka Masala
½ tsp salt (or to taste)
¼ tsp Jaswant’s Kitchen Garam Masala

Heat a heavy based pan over medium heat. Add the oil and stir fry carrots for 3-4 minutes. Add Jaswant's Kitchen Tadka Masala and salt, followed immediately by 2 tablespoons of water (to avoid burning the masala). Mix to coat well with the spices and cook for another 2 minutes while stirring. Add peas and ginger and mix well. Lower heat to medium low. Cook covered for about 6-8 minutes until carrots are cooked through. Remove lid and dry any remaining liquid if present. Add chopped coriander and Jaswant's Kitchen Garam Masala.

This dish tastes great as a side to a daal or meat dish. Serve with chapatti and yogourt or raita to complete the meal.

Tip: Diced potatoes or small cauliflower florets can be added for variety.

Nutritional benefits: Carrots are rich sources of beta-carotene and also contain phytonutrients that are cell protective. Different varieties have different types of phytonutrients. Green peas are great source of high quality protein, fibre and micronutrients.

Makes 5-6 servings
Prep Time: 10 min
Cook Time: 15-20 min