Aloo gajar matar – Dry potatoes, carrots and peas curry
Prep time: 
Cook time: 
Total time: 
 
What you need
  • 2 cups chopped potatoes;
  • 1 cup chopped carrots;
  • ½ cup frozen peas;
  • 1 tsp cumin seeds;
  • 1 tsp mustard seeds;
  • 1 onion, chopped;
  • 1 tsp ginger garlic paste;
  • 1 tomato, chopped;
  • 1 green chilli, finely chopped;
  • ½ tsp turmeric powder;
  • ½ tsp garam masala;
  • pinch of asafetida (hing);
  • ½ tsp salt;
  • ½ cup of water;
  • oil;
  • few fresh coriander leaves, chopped.
Method
  1. In a pressure cooker heat some oil. Add cumin seeds and mustard seeds and let it fry for 30 seconds.
  2. When they start to crackle, add chopped onion and ginger garlic paste. Stir fry for 5 minutes, on medium flame.
  3. Add tomato, green chilli, salt and all powder spices. Mix well and let it cook few minutes, until the tomato gets soft.
  4. Bring potatoes, carrots and peas into the curry. Mix well so the vegetables get covered with masala. Add half cup of water, close the lid and pressure cook it, on medium flame, for 2 whistles.
  5. Once done, turn off the flame, let the pressure go down by itself, then open the cover.
  6. Garnish with fresh coriander leaves and serve hot.
Nutrition Information
Serving size: 2
Recipe by My Indian Taste at http://myindiantaste.com/aloo-gajar-matar-dry-potatoes-carrots-peas-curry/