If you’re looking for a simple, delicious way to add some veggies to your next meal than look no further than this Gajar Muttar Subzi (Carrot and Pea Curry). This quick, spiced Carrot and Pea side dish is warm, aromatic, and delicious. It goes great on rice or as a side dish with fresh naan, all in all, it’s such an easy way to spice up some vegetables while still capturing their natural earthiness and sweetness! Let’s get started with the recipe, shall we?
*I get commissions for purchases made through links in this post*
Ingredients:
- 1/2 small onion, diced
- 3 large carrots, peeled
- 1 tablespoon olive oil
- 1 teaspoon of tomato paste
- 12 oz. frozen peas
- 1 clove garlic, minced
- 1 teaspoon Shan Cumin Powder
- 1/2 teaspoon Shan Red Chilli Powder
- 1/4 teaspoon Shan Coriander Powder
- 1 teaspoon salt, to taste
- 1/2 teaspoon roasted McCormick Cumin Seed
Directions:
Start by finely dicing your onion and adding it to a pan over medium-low heat with olive oil. Spread the onion out evenly on the pan and let it fry slowly until golden brown. This should take about 5 minutes but just keep an eye on it. If the onions are browning too quickly lower the heat or take it off the heat.
While the onions cook down you can go ahead and prepare the carrots. Simply cut each end off the carrot and chop into 1/4 inch pieces. Add into the softened, golden brown onions. Add a sprinkle of salt and then cover and cook on low to medium-low heat to help soften the carrots and continue frying the onions.
After about 5 minutes uncover the carrots and add in the minced garlic, along with all the spices, tomato paste, and a few tablespoons of water. Mix all the spices together, coating the carrots, and then add in the frozen peas. Coat the frozen peas in spices and then add in the salt (start with 1/2 teaspoon). Cover the peas and carrots and cook on medium-low heat until peas fully thaw and heat through. This should take around 10 minutes. Taste for salt and adjust accordingly. In a separate small pan, dry roast the cumin seeds on medium heat until aromatic (5 minutes) and then mix into peas and carrots.
Serve while warm as a side dish with some fresh naan or rice and a salan dish! It makes such a simple, but delicious addition to any meal.
Gajar and Muttar Sabzi (Carrot and Peas Side Dish)
Ingredients
- ½ small onion, diced
- 3 large carrots, peeled
- 1 tablespoon olive oil
- 1 teaspoon tomato paste
- 12 oz. frozen peas
- 1 clove garlic, minced
- 1 teaspoon Shan Cumin Powder
- ½ teaspoon Shan Red Chilli Powder
- ¼ teaspoon Shan Coriander Powder
- 1 teaspoon salt, to taste
- ½ teaspoon roasted McCormick Cumin Seed
Instructions
- In a saucepan add in olive oil and heat up on medium-low heat. Add the diced onion to this and allow it to fry and turn golden brown slowly. This should take about 5 minutes.
- Chop the carrots into ¼ inch rounds and then add into pan with golden brown fried onion. Sprinkle with a little salt and cover the pan and allow the carrots to soften on a low heat for 5 minutes.
- Uncover the carrots and add in minced garlic, spices, tomato paste, and a few tablespoons water. Mix everything thoroughly to coat carrots evenly then mix in the peas . Add in salt, to taste then cover pan and allow peas to fully cook through on medium to medium-low heat.
- While peas and carrots cook through dry roast some cumin seeds in a clean pan. Add to a pan and on medium heat allow them to roast for 5 minutes until aromatic. Mix into cooked peas and carrots.
- Serve warm as a side with some fresh naan or rice.
- Enjoy!
If you want to stay up-to-date on all Mostly Masala recipes then sign up for the newsletters below! Recipes will be sent straight to your inbox 📩
If you tried out a recipe and enjoyed feel free to leave a review and comment down below. I would love to hear what you thought ✨