Meatless Monday – Carrot Peas Stir fry with Indian Spices

Bringing some Indian flavours on table today and making a simple stir fry vegetable which is easy to prepare, is full of fresh flavours and reminds me of home. Eating light and clean today with my Carrot Peas stir fry with Indian Spices.

carrot peas sabzi

Carrot peas is a very common side dish served along with American meals and today i am making it the Indian way. Carrots is a winter season vegetable in India. The Indian carrots are usually reddish, sweeter and more juicier than the orange carrots we get here in the US. It was my grand father’s favorite vegetable and he loved his carrots cooked along with peas and Indian spices. My mom would often add a pinch of sugar to this dish which would lend a sweet and spicy taste to this side dish. During the season, this dish used to be our staple side dish and i have practically grown up enjoying bowls full of this stir fry.

Just yesterday, i did my grocery shopping and was lucky to grab some really fresh and juicy carrots. This dish was my first thought and i cooked it up in minutes. Only when i sat down to enjoy the meal, i realized that i did not even have to think about the spices which went into the dish… i guess somethings are just imbibed subconsciously ! That very moment, i thought it would be lovely to share my mother’s recipe of Carrot peas with you all. So here it is !! Have a look 🙂

Carrot Peas Stir fry with Indian Spices

Carrot Peas Stir fry with Indian Spices

  • Servings: 4
  • Time: 15 minutes
  • Difficulty: easy
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carrot peas copy

Ingredients

  • 1 cup/3 medium carrot, cut into cubes
  • 1/2 cup peas , fresh or frozen
  • 2 tsp oil
  • 1 tsp cumin seeds
  • 1 inch ginger, grated
  • 1 small green chili, finely chopped
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp sugar (optional)
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp dry mango powder
  • 1/2 tsp garam masala
  • few sprigs of fresh coriander, finely chopped

Method

  1. In a pan, take the oil and heat up. Add in cumin seeds and let it splutter.
  2. Next, add in the grated ginger and green chili and saute on high for about a minute.
  3. Now, add in the peas and carrots and toss. Add in turmeric, salt, coriander powder, red chili powder and mix. Now, place a lid on the pan and simmer for about 10 minutes or till the carrots are cooked.
  4. Add in the sugar, dry mango powder and garam masala to the stir fry and cook on medium high till the sugar starts to caramalize the carrots.
  5. Shut the flame. Sprinkle fresh coriander on top and serve hot with naan, chapati, breads or with rice.

Now this is what i like to call an easy peasy stir fry dish ! Took me all of 15 minutes and it was just bursting with great flavours.  It is amazing how fresh ingredients mingled with a few spices can create such great combinations. This stir fry is fresh, tangy and makes for a great side dish. Try a variation with butter instead of oil and an addition of parsley 🙂 Enjoy your Meatless Monday with my Carrot peas stir fry with Indian spices

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4 Comments

  1. This looks lovely! My parents would combine peas and carrots quite frequently when I was growing up, but never with more seasoning than just salt and pepper (though to be fair, I was a pretty picky eater back then, so perhaps that’s why it was just salt and pepper!). This will be a wonderful change of pace.

    • This happens to be a very common combination in India too…. and since most of the Indian stir fry are made using some or the other spices, i have grown up eating peas and carrots this way. I would confess though that i was not a big fan of this in my childhood too but as i grew up and started understanding flavour pairings, there was no looking back

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