It’s weekend and my fridge and pantry is as barren as a sahara dessert.
Normally I prefer doing my grocery shopping on first day of the week so that it last we till the weekend, but since I was just back from my India trip. I still had hangover of vacation and was no mood to do boring grocery shopping.
Normally I enjoying shopping, be it any kind. Post holidays there is loads of work was pending cleaning, laudary so was pretty busy settling down. So had to skip the trip to Supermarket.
I had ordered few necessary stuff from local grocery.. managed it throughout the week but today when I opened the fridge today there was just a carrot and one lonely capsicum. Oh god!! What could i cook with this?
I had to somehow manage the lunch, dinner we could go out.
In pantry i had onion and potatoes. So decided it would be aloo ki sabji but then Amal started whining that she is not going eat that.. god thats all I wanted now.. tantrum from Amal.
Finally convinced her that its would be not just potatoes but something really yummy. Usually in Northern part of India during winters they make carrot and peas sabji. I had never made that ever but use to often hear about it from from my friend Anshu.
So i finally after all the turmoil the menu was decided as Aloo Gajar aur matar ki sabji which I would serve with chapati and bowl of cold sweetened yogurt… you are right bag of frozen peas came to rescue:)
A simple vegetable dish that can be served in breakfast with puri or parathas or as a side dish during lunch or dinner.
2 cups cubed potatoes
1 cup roundels of carrots
1/2 frozen peas
1 tsp ginger and garlic paste
2-3 green chilies
2-3 red whole chili
1 tsp Cumin seeds
1/4 tsp nigella seeds
1/2 tsp turmeric powder
1 tsp Cumin powder
1/4 tsp amchur
1/2 tsp kasuri methi
Salt to taste
2-3 tbsp oil
Chop potatoes, tomato, capsicum, onion and keep it aside. Put frozen peas in a bowl of water to defrost.
Dry roast kasuri methi and keep it aside.
Heat a wok on a medium flame add oil. When oil is hot add Cumin seeds, nigella seed and whole red chilies and let it crackle for a minute.
Now add chopped onions, when light pink add ginger and garlic paste and sauté for 2 minutes. Then add chopped tomatoes and cook till tomatoes become soft and mushy.
Add chopped green chilies, potatoes and carrots. Add all the dry spices and salt and stir well. If required add 1/4 cup water so that spices don’t burn. Reduce the heat to simmer and cover with lid. Let it cook for 5 minutes.
Potatoes will be almost cooked by now, now you can add chopped capsicum and frozen peas. Stir well. Cover and cook until potatoes have completely cooked.
Add crushed kasuri methi and stir well. For a minute bhuno over high flame.
It is ready to be served with hot paratha or chapati.