In Pakistan we have got the best carrots, which can be used in number of desserts, sweet pickles & cooking. So this is a very traditional home cooking recipe which is almost every middle aged woman’s favourite 😀 because they love cooking it as it saves a lot of time thinking what to cook today?
This is my version of this dish, I like to make it slightly spicy and aromatic in traditional matti ki handi with all the flavorsome temper.
2 large size potatoes, peeled and cut into cubes
3 large size or 5 medium sized carrots, peeled and cut into slices
1 ½ cup peas
2 large size onions, sliced
3 medium size tomatoes, chopped
4 – 5 desi green chillies
½ cup chopped fresh coriander
1 cup oil
2 tbspns ghee
1 tspn of freshly crushed ginger & garlic
Salt to taste
1 chicken cube (optional)
1 tspn heapful of red chilli flakes & powder
1 levelled tspn of turmeric
1 tspn heapful of coarsely crushed cumin (fresh)
1 levelled tspn of coarsely crushed coriander
1 tspn of garam masala (2 cloves, 4 curry leaves, 4 peppercorns, 1 green cardamom, an inch of cinnamon, 2 generous pinches of dried fenugreek leaves, a generous pinch of nigella seeds & a small pinch of carom seeds)
- Wash, peel and cut all the vegetables as described.
- Heat oil in a non-stick skillet or matti ki handi and fry onions until they are very lightly coloured. Add ginger garlic paste and saute’ until the garlic is half cooked. Add tomatoes and cook on medium to high heat until the tomatoes are soft.
- Add all the spices except garam masala and give it a stir.
- Now add potatoes, cook for 5 minutes on low – medium heat, then add carrots and cook covered for 5 minutes. Add peas and stir. Cook covered on low heat for 15 to 20 minutes or until the potatoes & peas are cooked through.
- Heat ghee in a frying plan and add garam masala when it is melted. Cook for 5 – 10 seconds and add it to the vegetable curry. Stir & remove from flame.
- Garnish with coriander leaves & green chillies and serve hot with home made chapattis.