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Namaskar! Welcome to Nishamadhulika.com.
Bright red carrots, fresh potatoes and green peas are easily available in the market during winter’s.
Today we are going to make a preparation of potato, carrot and peas.
This dish is very tasty.
Come, let’s start making the dish of potato carrot peas.
Carrot (Gajar) - 3 or 250 grams
Potatoes (Aloo) - 4 or 250 grams
Peas (Matar) - ½ cup
Tomatoes - 2 or 150 grams
Green chilly (Hari mirch) - 2
Mustard oil (Sarson) - 2 tbsp
Coriander leaves (Hara dhaniya) - 2 to 3 tbsp (Finely chopped)
Cumin seeds (Jeera) - ½ tsp
Asafetida (Hing) - 1 pinch
Turmeric powder (Haldi powder) - ¼ tsp
Coriander powder (Dhaniya powder) - 1 tsp
Salt (Namak) - More than 1 tsp or as per taste
Ginger paste (Adrak) - 1 tsp
Red chilly powder (Lal mirch) - ¼ tsp
Garam masala - ¼ tsp
To make the dish of potato, carrot and peas, first we’ll prepare a masala by grinding potatoes and green chilly.
Till the time the masala is roasted, let us cut the carrots and potatoes.
Let's grind the masala.
Cut the tomato into big pieces and add to the mixer.
Cut the green chilly into two pieces from the centre.
Now coarsely grind the masala.
Our masala is finally grounded.
Heat a pan.
Add oil to it.
We have taken mustard oil, but if it’s not available then we can take any cooking oil.
Once the oil is hot, add cumin seeds and asafetida and mix it well.
Once the cumin seeds are roasted add turmeric powder, ginger paste, coriander powder and also the masala that we had prepared.
Add red chilly powder as well.
Keep roasting the masala till the oil does not float on top of it.
Till the masala is roasted, let us cut the vegetables.
Peel off the carrots and potatoes.
Wash the vegetables beforehand.
Keep the potatoes in water as they get black in colour when exposed to air.
Remove the ends of the carrot and cut it this way.
The carrot is cut. Now let's cut the potatoes into pieces.
Keep stirring the masala in between.
Cut the potato into pieces of medium size.
Our masala is now roasted.
The oil separates from the masala.
Now add vegetables to the masala.
Add potatoes, carrots and peas to the pan.
Now add salt to it.
Keep stirring till the coating of the spices is seen on top of the vegetables.
Mix the spices and vegetables thoroughly.
Add ¼ cup water to it. Mix everything well.
Cover the dish and let it cook for 5 minutes on low flame and then check.
Now check the dish.
It’s very important to keep checking the dish after every few minutes and mixing it well, otherwise all the
vegetables and spices will settle down at the bottom of the pan and the water will dry and the dish can burn.
Our dish is not fully cooked.
Mix it well.
So we will cover it and cook for a few more minutes and then check once again.
Check the dish.
We can press the potato and carrot pieces this way and check if our dish is ready.
Our dish is now ready.
Firstly we cooked the dish for 5 minutes the water was remaining then we cooked it for another 5
minutes it was still not fully cooked and then finally we cooked for another 3-4 minutes on low flame.
If you want the dish to have a thin gravy then add some more water to it.
Add garam masala and coriander leaves to the pan. Mix it well.
We have used tomato for a sour taste, but we can also use dry mango powder in place of it.
Take out the dish in a bowl.
Garnish the dish using coriander leaves.
Our dish of carrot, potato and peas is now ready to be served.
This dish is very tasty.
Enjoy eating the dish of carrot, potato and peas along with chapati, paratha or rice.
This quantity is sufficient for 3-4 members of the family.
This preparation can be served as a side dish.
Make the dish of carrot, potato and peas, eat it and share your experiences with us at Nishamadhulika.com.
We will meet once again with a new recipe.
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