Carrots with Peas and Potatoes

Carrots and peas are winter vegetables in North India, but here you can enjoy this vegetable dish anytime. This recipe is provided by my wife, Jyotsna.

Ingredients 1 (one) pound carrots 1/2 (half) cup peas (frozen or shelled) 2 (two) medium size potatoes 1/2 (half) inch piece fresh Ginger 2 (two) tablespoons fresh coriander, chopped 1 (one) teaspoon salt 1/4 (one-fourth) teaspoon turmeric powder 2 (two) tablespoon cooking oil 1 or 2 whole dried hot peppers (optional)

Wash and peel the carrots and potatoes. Cut carrots crosswise into round pieces, about one-fifth (1/5) inch thick. Dice potatoes so each piece is a cube approx. 1/2 (half) inch on side. Cut ginger finely into very small pieces.

In a non-stick saucepan (or large frying pan), heat oil over medium heat. Add carrots, potatoes, peas and ginger. Stir for about 1 minute, then add salt, turmeric and peppers. Stir well about once every two minutes for a total of 10 minutes, until water is absorbed.

Reduce heat to medium-low. Cover pan and let cook for about 10 minutes. Stir, reduce heat to low and cover and cook another 10 minutes or until potatoes are tender.

Add coriander, stir and serve.

If you have any questions or comments about this recipe, please send them by e-mail to kochhar@physiology.wisc.edu

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This recipe first published on : Feb. 9, 1997
This page last modified on : Feb. 14, 2010