Peas Carrot Sabzi
A simple, homely North Indian stir-fry featuring sweet carrots and tender green peas. This quick and nutritious sabzi is lightly spiced with everyday masalas, making it a perfect side dish for rotis or dal-rice.
For 4 servings
Prepare the vegetables.
Wash, peel, and chop the carrots into small, even-sized pieces. Finely grate the ginger and slit the green chili. If using fresh peas, shell them. Keep everything ready.
TIPCutting the carrots into small, uniform pieces ensures they cook quickly and evenly with the peas.Make the tempering.
- Heat mustard oil in a pan or kadai over medium heat until it's slightly smoking to remove its raw pungency.
- Reduce the heat, add cumin seeds and let them splutter.
- Add the hing and sauté for a few seconds until fragrant.
TIPHeating mustard oil properly is crucial for a good flavor. Wait for it to become aromatic before adding spices.Sauté the aromatics.
Add the grated ginger and slit green chili to the pan. Sauté for about 30 seconds until the raw smell of ginger disappears.
Add vegetables and spices.
- Add the chopped carrots and green peas to the pan. Stir well to coat with the oil and spices.
- Sauté for 2-3 minutes.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix everything well.
Cook the sabzi.
Pour in the water, stir, and bring to a simmer. Cover the pan with a lid and cook on low heat for 10-12 minutes, or until the carrots and peas are tender but not mushy. Stir once or twice in between.
TIPIf the sabzi looks too dry while cooking, you can add another splash of hot water.Garnish and serve.
Once the vegetables are cooked, turn off the heat. Garnish with freshly chopped coriander leaves. Mix gently and let it sit for a couple of minutes for the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a different flavor, you can add a pinch of garam masala at the end.
- 2A squeeze of lemon juice before serving can brighten up the flavors.
- 3If you don't have mustard oil, you can use any neutral vegetable oil or ghee.
- 4To make it without onion and garlic (Jain-friendly), this recipe is already suitable. Just ensure your hing is pure and not compounded with flour.
- 5The sabzi can be stored in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, Peas Carrot Sabzi is very healthy. It's packed with vitamins, especially Vitamin A from carrots and fiber and protein from peas. It's a light, nutritious vegetable dish perfect for daily meals.
