1tablespoonmustard oil15 ml, or use any oil of choice
1green chilichopped, or to taste
2garlic clovesfinely chopped
7-8mediumcarrots430 grams, diced into 1/2 inch or smaller, use red carrots if possible
1cupgreen peas135 grams, I used frozen peas, soaked in warm water for 10 minutes
1/2teaspoonsaltor to taste
2tablespoonswateror as needed
Heat mustard oil on medium-high heat in a pan until it's really hot (this is important to get rid of the raw smell of mustard oil).Then lower the heat and add cumin seeds and hing, let the cumin seeds sizzle and then add green chili, chopped garlic and ginger and cook for 1 minute.
Add the diced carrots and peas (frozen peas which were soaked in warm water for 10 minutes and then drained) and stir well.
Add the turmeric powder, coriander powder, salt, along with 2 tablespoons water and mix well.
Cover and cook until the veggies are cooked through on medium heat, it took 6 to 7 minutes here since carrots were super fresh. It might take more time depending on the variety and freshness of carrots. You might also need to add more water as needed while cooking. Add cilantro, you can also sprinkle garam masala. Serve gajar matar sabzi with warm roti!
Carrots were super fresh and in season and so they cooked through very quickly. Might take more time depending on the variety of carrots.
You can add onions and tomatoes to this recipe, I prefer to keep it simple like this.
For tang, squeeze in some fresh lemon juice in the end.
Skip hing or use gluten-free hing to make this recipe gluten-free.