The moment I saw this Carrot Peas recipe on Nandu’s blog, I knew I wanted to try it. It seemed so simple and the story behind it was quite amazing. I tried it a few weeks ago and have been wanting to post it ever since!
The fact that cilantro / coriander leaves was a must and not just a garnishing suggestion made me wait until I had some fresh leaves ready to be used.
I didn’t have onions so added a few chopped shallots instead. I also omitted the cream, but otherwise, the recipe is ‘authentic’ 😀
Gajar Matar RecipeCarrots and peas cooked in a creamy spiced milk gravyserves 2Ingredients:Carrots – 1.5 cups, chopped
Peas – 1 cup
Shallots – 1/4 cup, finely chopped
Milk – 2 cups (or 1 cup cream + 1 cup water)
Cumin / jeera- 1 tsp
Turmeric powder – a generous pinch
Chilli powder – 2 tsp
Garam Masala -1 tsp
Oil – 2 tbsp
Salt – to taste
Fresh coriander leaves – add as much as you want, choppedHow I Made It:1. Heat oil in a pan and add the jeera. Once they splutter, add the shallots and fry lightly.2. Add peas, turmeric and chilli powder to this and stir around for 2 minutes.3. Add the chopped carrots and a little water (not more than 1/4 cup) and cook covered, until the carrots are semi-cooked. You can also pre-cook the carrots separately or in the microwave.4. Add 1.5 cups milk and top it off with the garam masala and salt.5. Keep fire on sim and cook covered for about 10 minutes. At this stage, the curry will be dry and the vegetables cooked. Add the rest of the milk (1/2 cup) and bring to boil. Do not let the gravy thicken too much because it will once you remove from fire. For a more creamy consistency, add err.. cream!6. Garnish with coriander leaves and enjoy!