Tuesday, 8 November 2011

Aloo, Gajar, Matar Sabzi (Potato, Carrot and Peas Dry Curry)

aloo gajar matar

This sabzi of aloo, gajar, matar is made in winter season when fresh carrots and peas come. This subzi has a slight sweet taste because of juicy, sweet carrots and peas. Dried mango powder (amchoor) added in the end imparts it light sour taste.
Recipe of aloo, gajar, matar sabzi
2 medium carrots (gajar) - peeled and chopped
1 large potato (aloo) - peeled and cubed
1 cup peas (matar)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
A pinch of hing (asafoetida)
Salt to taste
1 tbsp oil
1/2 tsp amchoor (dried mango powder)
1/4 tsp garam masala
1. Heat oil in a pan and add cumin seeds. When they change color, add hing.
2. Add aloo, gajar and matar. Add salt, turmeric, red chilli and coriander powders. Mix well. Cook on a low heat, covered. Stir occasionally.
3. Cook till vegetables are tender. Turn off heat and add amchoor and garam masala. Mix well. Serve hot aloo, gajar, matar ki sabzi with roti or paratha.

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