Ingredients

The following ingredients have 4 Servings
  • 1.5 cup Potatoes (cubed)
  • 4.5 cups Carrots (cut into small pieces)
  • 1 cup Green Peas (fresh or frozen)
  • 2.5 tablespoon Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chili Pepper (chopped, optional)
  • 2 teaspoon Garlic (minced)
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Red Chili powder (Mirchi powder) (adjust to taste )
  • 1 teaspoon Salt (adjust to taste)
  • 3 tablespoon Water
  • 1 teaspoon Pomegranate powder (Anardana) (or Dry Mango Powder (Amchur)*)

Instruction

  • Peel and cut the potatoes and carrots.
  • Heat oil in a large wok or kadhai on high flame. Add cumin seeds, green chili, garlic and saute for 30 seconds. Add turmeric, red chili powder and salt.
  • Add the cubed potato and stir well. If using fresh green peas, add them now.
  • Add carrots, water and stir them in.
  • Cover with lid and cook on medium flame for 15 minutes while stirring at regular intervals. If using frozen green peas, add them at about 10 minutes.
  • Check that the veggies are cook by pressing with a ladle.
  • Add pomegranate powder and mix welll. Check seasoning and adjust if needed
  • Garnish with cilantro and enjoy with roti or paratha.