I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish. She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.
Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.
This dish is from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Carrots and Green Peas with Ginger and Green Coriander | Gajar Matar Sabzi
3 – 4 young carrots, about 325 g
225g peas, shelled, or use frozen peas
0.5 cup coarsely chopped green coriander
0.5 green chilli, sliced
1 piece ginger equivalent to 2.5cm by 1.5 cm, peeled and chopped
1 garlic clove
3 Tblspn ghee
0.25 tspn black mustard seed
3 fenugreek seeds
0.25 tspn ground turmeric
0.5 tspn ground coriander
0.5 tspn cumin seeds (or use cumin powder)
0.5 tspn garam masala
0.5 tspn salt
squeeze lemon juice (optional)
Put the ginger and garlic in the blender and blend with 1.5 Tblspn water until smooth. This will take about a minute.
Peel the carrots and slice into 3mm rounds, or dice the carrots if they are a little older.
Heat the ghee in a pan or kadhai (Indian wok) on the stove. When hot, add the mustard and fenugreek seeds. As the mustard seeds begin to pop, add the ginger and garlic paste, keeping your face averted as it will splatter. Turn the heat down and stir fry for 1 – 2 minutes.
Add the green coriander and chilli, and continue cooking, stirring for another 2 minutes, stirring frequently.
Add the peas and carrots and cook for 5 minutes more, stirring frequently so the spice paste coats the vegetables.
Mix in the cumin, coriander powder, turmeric, salt and 3 Tblspn warm water. Stir for a minute, cover and cook over a medium heat for 15 minutes; stir gently twice while cooking. Remove the cover and continue cooking for another 15 minutes, stirring occasionally. When cooked, the curry should be dry, with oil separating a little and the vegetables looking shiny. In the last 5 minutes of cooking, add the garam masala.
Remove from the heat and lift the vegetables gently out of the pan onto a serving plate. Squeeze a little lemon juice over the vegetables if desired. You can also garnish with a little fresh coriander (optional).
You can also make the ginger-garlic paste in a mortar and pestle, or chop the ginger and garlic together until pastey.
You could also use 1 tspn ginger-garlic paste instead of making it fresh.
Add 1/2 tspn amchur with the garam masala. Omit the lemon juice.
Add 5 or 6 curry leaves to the mustard seeds, just before adding the ginger-garlic paste to the pan.
If you like onions, add a finely diced onion to the spices before adding the ginger-garlic paste. Saute until very soft, almost browning, and then continue with the recipe.