Carrots, Peas & Potatoes Flavoured with Cumin
Yield
6 servingsPrep
15 minCook
16 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
carrots
|
|
| 2 | small |
potatoes
boiled and cooled |
|
| 2 | medium |
onions
|
|
| 1 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
mustard oil
|
* |
| 1 ½ | teaspoons |
cumin seeds
|
|
| 2 | each |
red chili peppers
dried |
*
|
| 1 ½ | cups |
green peas
shelled |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
carrots
|
|
| 2 | small |
potatoes
boiled and cooled |
|
| 2 | medium |
onions
|
|
| 1 | each |
scallions, spring or green onions
|
|
| 45 | ml |
mustard oil
|
* |
| 7.5 | ml |
cumin seeds
|
|
| 2 | each |
red chili peppers
dried |
*
|
| 355 | ml |
green peas
shelled |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
sugar
|
|
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.
