Yet again, I cooked a peas dish today. Every trip to grocery store, I ensure I don’t run out of them as they tend to be excessively used in almost every dish I prepare. The reason: T can have peas day-in and day-out without complaining. And 6 months into your married life, you would like very few complains from your husband, especially with regards to food.
Today I made a sukhe Gajar Matar sabji, a delicious and healthy combination of carrot peas. Again popular recipe in Delhi-UP area, gajar matar makes a yum sukhe dish thrown with lots of coriander powder and tangy lemon. It makes a perfect sabji to be eaten with phulka or parantha. And Gajar + matar, both being T’s favorite is like sone pe suhaga. Again my faith in old phrase gets well rooted – happy stomach is happy husband. And being married to South Indian who loves and always looks forward to North Indian cooking, I cannot be anything less than a fortunate.
- Preparation Time: 0
- Cooking Time: 10-15 min
- Recipe Level: Easy
- Serves 3
- Source: Mom
- Cuisine: North Indian
- 2 cups of peas
- 4 medium carrots
- 1 tsp cooking oil
- 1 tsp cumin or jeera
- 1 tsp shredded ginger
- 1-2 green chillies
- Pinch of haldi or turmeric
- 1 tsp red chilly powder
- 1 tsp coriander powder
- Fresh cut lemon
- Salt to taste
- Cut round slices of carrots and defrost peas (if any) and put aside
- In a kadhai, add oil followed by jeera. After jeera splutters, and chillies and ginger
- After the above seasoning, add carrots to the kadhai. Followed by haldi, red chilly and coriander powder. Mix well
- Let carrots cook for a bit. Now add peas to the kadhai.
- Add salt and bit of lemon to the mix. Mix well.
- Lid the kadhai and cook for another 5 min on slow burner until ready.
Serve hot with phulka or parantha.
- Instead of lemon add amchur powder to get that sweet- sour taste
- Ensure carrots are not undercooked. Use a spoon to cut carrot. If it’s raw it won’t be easy to cut carrot piece