Peas Carrot Sabzi

Name: Peas Carrot Sabzi
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g carrot (medium, peeled and diced into small cubes); 150 g green peas (shelled, fresh or frozen); 1 tbsp oil; 1 tsp cumin seeds; 1 inch ginger (grated or finely chopped); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch red chili powder; 0.5 tsp salt; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish); 3 tbsp water (for steaming the vegetables)

RATING

0.0/5

TASTE SCORE

8/10

A simple, vibrant dry sabzi where sweet carrots and tender green peas come together with gentle spices. This everyday North Indian side dish comes together in under 30 minutes and pairs beautifully with roti or dal rice for a comforting weeknight meal.

PREP

10m

COOK

18m

SERVES

1 KATORI

100 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the vegetables.
Wash, peel, and dice the carrots into small, even cubes. Shell the peas if using fresh, or measure out frozen peas and set aside. Finely grate or chop the ginger.
temper · ~2 min
Temper the cumin.
1.Heat oil in a heavy-bottom pan or kadai over medium heat.
2.Add cumin seeds and let them sizzle until aromatic (30 seconds).
saute · ~1 min
Sauté the aromatics.
1.Add grated ginger and slit green chilies to the pan.
2.Sauté for 30 seconds until the raw ginger smell fades.
saute · ~3 min
Cook the carrots.
1.Add the diced carrots to the pan and stir well to coat with oil and spices.
2.Sauté for 2 to 3 minutes, stirring occasionally, until they begin to turn glossy.
mix · ~1 min
Add peas and spices.
1.Add the green peas, turmeric powder, coriander powder, red chili powder, and salt.
2.Mix everything together until the vegetables are evenly coated with the spice powders.
simmer · ~9 min
Steam until tender.
1.Sprinkle 3 tablespoons of water over the vegetables.
2.Cover the pan with a tight-fitting lid and reduce the heat to low.
3.Cook for 8 to 10 minutes, or until the carrots are fork-tender. Stir once midway to prevent sticking.
TIPIf the vegetables start sticking before they are cooked, add another tablespoon of water.
saute · ~2 min
Dry out the sabzi.
1.Remove the lid and increase the heat to medium.
2.Stir gently for 1 to 2 minutes to evaporate any remaining moisture. The sabzi should look glossy and dry, not watery.
mix
Finish with garam masala.
1.Turn off the heat.
2.Sprinkle garam masala over the hot sabzi and toss gently.
garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, garnish with chopped coriander leaves, and serve immediately with hot rotis or as part of a dal-rice meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dice carrots into small, even cubes so they cook at the same rate as the peas.
2
If using frozen peas, add them straight from the freezer — no need to thaw.
3
Don't skip the final drying step; a dry sabzi has better texture and flavor.
4
Add a splash of lemon juice just before serving for a bright finish.
5
Let the sabzi rest for 2-3 minutes off heat before serving to allow flavors to meld.
6
Make ahead: the sabzi keeps well in the fridge for 2 days; reheat in a pan.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use only 1/2 tablespoon of oil and add 2 tablespoons of water for tempering; the vegetables steam instead of fry, reducing fat without sacrificing flavor.

spicy