Bengali Style Gajar Matar Ki Sabzi / Red Carrot, Green Peas Curry - Winter Special
Indian red carrot, green peas curry, a winter specialty that goes well with roti as well as rice.
sliced or cut into baton: 500 gm
cut into quarts : 2 cups
use fresh only: 2 cups
Ripe tomatoes : 3
Green chillies : 2-3
Root turmeric / fresh turmeric
grated: 1/4 cup (you can use turmeric powder too ,but it will taste different)
chopped : 2 tbsp
cinnamon , clove, black pepper corns: 1inch, 3-4, 5-6
desi variety , chopped: 1 cup
Cumin powder : 11/2 tsp
Red chilli powder : 1 tsp
Turmeric powder : 1/2 tsp
Salt as per taste
Sugar : 1 tsp
Oil for cooking
Hing / asafoetida : a pinch
Wash, peel and cut all the vegetables as described.
Make a paste of 1 tomato and cut the rest of the tomatoes in large chunks or quarts.
Heat some oil in a deep bottom kadhai. Add the hing, whole spices, followed by the potatoes and carrots.
Saute them lightly and add in the chopped ginger, tomato paste and green chillies.
Keep sautéing on medium heat till the vegetables begins to absorb brownish hues. Do not brown them.
Add all the spices, grated turmeric, green peas, salt and sugar.
Fry them for 2-3 minute till the rawness of the spices disappear.
Add enough water to just cover the vegetables. Cover with lid and let it cook on low heat till almost done. Almost 80 percent done. Carrots and potatoes should get soft by this time.
Check for seasonings, add if requires something. Add the chunks of tomatoes and keep cooking it on medium heat till the tomatoes begins to soft. Do not make the tomatoes mushy.
Adjust the gravy as per taste. You can keep it soupy or you can reduce the gravy till it looks clingy enough but good enough to soak the tandoori rotis.
Once done, stir in the freshly chopped cilantro and cover it. Switch off the flame and keep it covered for 2-3 minute.
Drizzle some melted ghee if requires.
Serve warm with roti, paratha or rice, pulao.