Carrots, Peas & Potatoes Flavoured with Cumin
Submitted by TiffDre
An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
16 minREADY
35 minThe sizzle of cumin seeds hitting hot mustard oil is one of the most intoxicating sounds in Indian cooking. That’s your starting gun for this vibrant sabzi.
Carrots, green peas, and boiled potatoes come together in a quick stir with onions, dried red chilies, and a whisper of sugar to balance the heat.
This is everyday Indian home cooking at its best: no cream, no fuss, just bright vegetables wrapped in warm, earthy spice.
Serve it alongside dal, roti, or steamed basmati rice for a satisfying vegetarian spread.
Kitchen Tips
- Let the cumin seeds sizzle for just a few seconds until fragrant. If they turn dark, the oil is too hot.
- Mustard oil gives this dish its signature punch. If you can’t find it, use a neutral oil with a pinch of mustard powder.
- Pre-boiling the potatoes is key. They only need a few minutes in the pan to warm through and absorb the spices.
- Toss in a handful of fresh cilantro at the end for a burst of color and freshness.
Ingredients
Directions
Dice the carrots and potatoes.
Coarsely chop the onions and thinly slice the scallions.
Set aside.
Heat oil in a large skillet over medium heat.
When hot, add the cumin seeds and let them sizzle for 3 or 4 seconds.
Add the chilies and stir them for 3 to 4 seconds.
Put in the onions and stir and cook for 5 minutes.
Add the carrots and peas.
Stir them for 1 minute.
Cover, turn heat to low and cook for 5 minutes.
Uncover, slightly raise the heat.
Add the potatoes, salt and sugar.
Stir and cook for 3 minutes.
Add the scallion, heat for 30 seconds and serve.
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